Sarah Recipe Reviews (Pg. 1) - Allrecipes.com (13913409)

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Jam Filled Butter Cookies

Reviewed: May 28, 2011
Everyone I have made these for agree that they are THE best cookies ever! (These won me the Xmas cookie contest at my office!) I add a teaspoon of vanilla to mine; gives the actual cookie part a better flavor. The key to these cookies is really good butter; I usually use Organic Valley Pasture Butter and those always come out 100% better than the batches I have made with regular butter. At the very least, definitely use a salted butter. When I first made these last year, I used the strawberry jelly that I had just made from fresh picked early glow strawberries; those were heaven in cookie-form! They smell amazing straight from the often, but don't eat it right away, no matter how tempted you are - molten jelly is the hottest thing on earth! Warning: You will become addicted. But it's worth it. Go and make these right now!
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Flourless Peanut Butter Cookies

Reviewed: Aug. 5, 2010
THESE ARE SO GOOD!!! I made mine with 3/4 c white sugar, 1/4 c light brown sugar + a splash of vanilla. Scooped with a tablespoon, flattened with a fork for the tradition pb cookie look, and baked for 10 minutes. SOOOOO peanut buttery!!!! Sweet, salty, and with the perfect consistency. And now I have a delicious cookie that just happens to be gluten free!
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Butternut Squash Soup II

Reviewed: Nov. 18, 2009
This was delicious! I used 1 sweet potato instead of the 2 regular potatoes, and I only had baby carrots on hand, so I used about a dozen of them. I split the squash in half lengthwise, scooped out the inside, sprayed it with canola oil, and baked it cut-side down for 30 minutes in a 375 degree oven. I used Smart Balance Light Margarine (which is dairy-free) instead of butter (has half the calories & fat of butter too!) to sizzle up the vegetables, and Better than Boulion No-Chicken base instead of chicken broth. With those two changes, it became completely Vegan! (like me) Since the squash was pre-cooked, after I sizzled the vegetables, I threw in two bay leaves, and covered and simmered for only 15 minutes. I blended it with a stick blender in the pot, then threw in a pinch each of cayenne pepper, sage, and french thyme. It was great, my family loved it! Next time I think I may puree only part of the soup, as the texture once it was all blended came out a tad baby-food-like.
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Baked Kale Chips

Reviewed: Oct. 20, 2009
These sounded like a good idea, but were not great. I found them to be WAY too salty! They're just not for me (and I'm even a Vegan!) but they're an interesting way to cook kale, so I would still recommend it to people who already like kale.
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BAKER'S ONE BOWL Brownies

Reviewed: Aug. 28, 2009
These are the BEST homemade brownies ever! I usually leave out the walnuts, (I'm just not a fan of crunchy things in my brownies) and I use a 1/2 cup of butter and a 1/4 cup of veg. oil - the brownies come out chocolaty and moist, with a real nice, subtle buttery flavor.
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Falafel I

Reviewed: Aug. 28, 2009
The flavor of these were not great - I think it was the peanut butter. Whatever it was, it seemed like all the flavors were at war in my mouth. I will not make these again.
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Sean's Mock Tuna Salad

Reviewed: Jun. 5, 2009
This was really good! The texture is very good, and a bit like tuna salad - though to be honest, I'm no judge, as I haven't had the 'real' stuff in ages. I'm a Vegan, so I left out the horseradish. Also, I didn't have any Wasabi or lime juice on hand, so I left that out, and used lemon juice to compensate for the lime. I also used Veganaise & whole wheat bread crumbs. I served it on a whole wheat bun with lettuce and tomato, and had it for lunch. Even my brother liked it, and he hates chickpeas. So overall, VERY good!
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Agedashi-esque Tofu

Reviewed: May 24, 2009
The texture after being fried was horrible, and the cornstarch caused it to stick to the pan.
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Japanese-Style Sesame Green Beans

Reviewed: May 24, 2009
These were really delicious! I used those frozen "steam-able" green beans, thawed them out, and then just followed the rest of the recipe. They have a GREAT flavor - and I don't usually like green beans!
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Cucumber Sunomono

Reviewed: May 24, 2009
This was really fantastic! The only bad thing I have to say about it is that it seemed like there was too much of the "dressing" for the cucumbers. But I just used a slotted spoon to serve them, and they turned out fine. Great recipe, I would definitely recommend it!
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