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Coconut Tapioca Pudding

Reviewed: Oct. 23, 2008
I made this without the egg - simply because by that point it seemed thick enough that it didn't really need it - and stirred in chopped mango. It was awesome!
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37 users found this review helpful

Dinner in a Pumpkin I

Reviewed: Nov. 4, 2009
This was good! I was curious to read other reviews since my experience was very different - my rice cooked no problem, and far from sagging and dripping my pumpkin's shell became rock-hard - so much so that I had a really hard time cutting into it in order to serve the dish.
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5 users found this review helpful

Dessertlover's Classic Caramel Sauce

Reviewed: Feb. 12, 2010
It took a LOT longer than the directions said (my sister thinks they were written for a gas stove) and it didn't go quite as described (the sugar/water butter mix ended up hard, crunchy and crystallized before browning at all, most of the golden color came after I added the cream) but I'm really happy with the result! Mine is nice and thick, probably because of how long I cooked it. Will definitely make this again.
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2 users found this review helpful

Stuffed Peppers My Way

Reviewed: Sep. 7, 2011
Yummy! I can't eat tomato so used spinach and feta instead. Only problem I had was, my peppers roasted down into little flat, saggy things even though I took them out sooner than called for. I sort of piled the rice on top anyway, and they taste great, but next time I'll definitely roast them for a much shorter time. Planning on stuffing them with rice and beans next!
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6 users found this review helpful

Potato Poofies

Reviewed: Nov. 8, 2011
This tasted great! They didn't hold together well (they survived the first flip, but not being taken out of the pan) but I cared more about the taste. I only had mozzarella and dill (and don't much like cilantro anyway) so I substituted and YUM! I will be using this again, and probably mixing up the flavors each time. Fast, cheap, and easy to change up when you want to.
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1 user found this review helpful

Cream Cheese Tart Shells

Reviewed: Nov. 26, 2011
This dough was great! I made mushroom tarts and pear-blue cheese tarts with it, and that worked so well I used it for my Thanksgiving pumpkin pie too. Easier than the butter-flour-ice water version and turns out more reliably light and flaky.
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1 user found this review helpful

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