SVanAllen Recipe Reviews (Pg. 1) - Allrecipes.com (13829422)

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Jo-Ann's Power Bars

Reviewed: Oct. 22, 2011
These are amazing! Overall, great nutrition - depending on how much sugar is added via the dried fruit - very filling and EPIC tasty (my stepson's review). The modification I made was inadvertent because I wasn't paying attention: I used 1/3 cup of organic unsweetened apple sauce and 1/3 cup of raw honey. It made the bars moist and chewy so I will keep making them this way!
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Mexican Orzo Salad

Reviewed: Sep. 1, 2011
I have made this dish according to the recipe many times and I love it! When I want more protein, though, I substitute quinoa cooked in vegetable broth. I have also added crumbled feta or small cubes of monterey jack cheese with jalapeno for a slightly different twist.
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Spicy Roast Goose with Apple Stuffing

Reviewed: Dec. 12, 2010
I had the same-sized bird as duenor (review #1) and took full advantage of her research, following her modifications pretty much to the letter and it really does work! Even people who were protesting that they don't like goose, liked this goose. A keeper, for certain!
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Mar. 28, 2010
Per another reviewer, I chose to make cupcakes for a group event. I doubled the baking powder, reduced the amount of sugar by 1/4 cup and upped the ante by using organic ingredients including eggs, semi-sweet chocolate, sugar and vanilla bean - only because organic is always my personal preference. In addition, because I like the taste, I added a 1/2 tbsp of cinnamon to the chocolate in addition to the butter for a "Mexican chocolate" touch. My oven runs cool so I upped the temperature and baked the cupcakes for 25 minutes. Perfect! I don't have a food processor so I rinsed and drained the chickpeas then added 1/4 c. filtered water and cooked them in the microwave on 'high' for 4 minutes. This softened them enough to make perfect mash-by-hand paste. A hand mixer smoothed out the rest of the batter. To finish them off, I drizzled the tops of the cupcakes with melted white and bitter chocolate. The final product was fudgy, moist and not-too-sweetly delicious! A note for Mexican chocolate lovers: I made a batch for my family, used the same amount of cinnamon and added 1/8 tsp. cayenne for that extra touch of heat on the palate. My husband, a diehard milk chocolate guy, hated them, but everyone else had seconds and raved! Next time, I'll make two batches: one sweet for him and one choco-zippy for me! All in all, a pleasing departure from a standard cake and absolutely foolproof!
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