ERINRYA Recipe Reviews (Pg. 1) - Allrecipes.com (1452446)

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Irish Soda Bread

Reviewed: Mar. 19, 2013
Great recipe. I left out the caraway seeds (personal preference). Bread was great the day I made it and great toasted the day after. I will make this again and use whole wheat pastry flour to make it a little healthier. Also, we didn't have sour cream so I used nonfat Greek yogurt with perfect results.
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Monkey Bread

Reviewed: Sep. 10, 2011
"Super Triple Awesome All Stars" is what one of my sons had to say about this simple recipe. My 8 year old made it with my guidance and we all enjoyed it. We used more nuts than called for and next time we'll add raisins. I used bread dough, as it's what we had.
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Jan. 1, 2008
Even if your dough isn't perfect these rolls will still taste great. I used 2 frozen whole wheat loaves to make these. I followed the directions on the bread loaf bag to defrost and work with the dough. After I rolled out the dough and cut off the excess I still had about 15 rolls, although they weren't huge. (which is a good thing, as these are so sweet and rich, more than one almost makes you sick) I followed other reviewers and used more cinnamon, about 4 Tablespoons, and after I baked these I put them on a plate and poured the excess cinnamon goo over the top. The recipe for the icing makes plenty, had I doubled it I would have thrown the rest out. Excellent, but definitely a recipe I'll save for once or twice a year, as they are so very sweet!
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Lentil Soup

Reviewed: Jan. 14, 2008
Wonderful flavor for a healthy soup! I used ONE Tablespoon of olive oil to saute my veggies; used green pepper instead of celery; half water half chicken broth and 3 Tablespoons of balsamic vinegar.
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Mini Ham And Cheese Rolls

Reviewed: May 9, 2008
Simple and they taste great. They freeze well, also. I add on 10 extra minutes baking time when they are frozen. As other reviewers suggested, I put the butter mixture on the inside of the rolls.
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Cereal Treats II

Reviewed: Jul. 4, 2008
Cheerios and Cookie Crisp was a great combo. I added 1 teaspoon of vanilla--but it HAS to be added after the butter and marshmallow mixture is melted.
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3 users found this review helpful

Peach Pie

Reviewed: Sep. 6, 2011
Simple and delicious! I 1/3 cup brown and 1/3 cup white sugar, the peaches were fresh and super sweet so 2/3 cup was plenty. Wonderful!
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6 users found this review helpful

Tortellini Pesto Salad

Reviewed: Jun. 22, 2009
Thank you for this delicious and versatile recipe. Like other reviewers, I began by not using the milk and mayo; however after trying the dressing I wanted to cut the vinegar flavor and I added 2-3 Tablespoons of light mayo and 2 Tablespoons of milk. I will add cherry tomatoes the next time I make this and a bit more broccoli.
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1 user found this review helpful

Black Bean Hummus

Reviewed: Sep. 26, 2012
This is great, exactly what I was looking for. I used 2 cups of black beans I cooked myself instead of canned. I would highly recommend NOT adding the salt if you are using canned beans. The salt from the olives is plenty. We will use this as a dip, sandwich spread and a filling for enchiladas--this is so versatile. Thank you for the recipe!
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Chocolate Zucchini Cake III

Reviewed: Aug. 14, 2009
FAN-TAS-TIC. I added a 1/4 cup more sugar (based on some reviews stating it was "bitter"), used 1/2 white 1/2 brown sugar, half whole wheat flour and 1/2 applesauce 1/2 oil. Also added 1 teaspoon of vanilla. What I especially love is that this just tastes like a truly decadent chocolate cake, not a cake with less oil AND vegetables! I also like that it doesn't have a strong spice flavor, as many zucchini cake recipes (containing cloves, etc.) tend to do. Perfect with a cream cheese frosting for my son's 2nd birthday!
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9 users found this review helpful

Zucchini-Chocolate Chip Muffins

Reviewed: Aug. 20, 2009
You can easily double the amount of zucchini in this recipe, which you should do if you have more than you know what to do with! I reduced the amount of sugar to 1/2 cup and used 1/2 applesauce and 1/2 oil instead of the entire amount of oil. I also used 1/2 whole wheat flour and threw in a few more chocolate chips. This is a great recipe and we'll be pulling these muffins out of the freezer ALL winter.
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Spanish Rice Bake

Reviewed: Feb. 15, 2011
Very good! I had left over taco meat so I used that with great results. I added more green pepper and used cooked quinoa instead of rice (no rice on hand). I also used salsa instead of chili sauce. This recipe is versatile and can easily be adjusted to suit a family's tastes.
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3 users found this review helpful

Vegetable Beef Soup

Reviewed: Jan. 26, 2010
This soup has great flavor. I sauteed onion and garlic before adding the liquid. I also added three stalks of celery and 1/2 cup barley. This a great base you can add any veggie to, so be creative, clean out the fridge or freezer!
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Crumb-Coated Chicken Thighs

Reviewed: Feb. 5, 2010
This recipe made inexpensive chicken thighs taste amazing. I reduced the amount of chili powder a tad and I doubled the recipe to coat about 12 thighs. I also dipped the thighs in egg whites to help the crumbs stick. The spices stick to the thighs, but the crumbs didn't without dipping in egg first. Great flavor!
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3 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 14, 2010
Fantastic! I didn't add the crushed red pepper flakes and the heat was just right. I also added some corn starch as other reviewers suggested. The recipe as written was perfect for one pound of ground beef.
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2 users found this review helpful

Fat Free Tartar Sauce

Reviewed: Feb. 10, 2011
I know the recipe is fab as written; but I had to make adjustments based on what I had. I used dill reslish, some onion powder and a little sugar to soften the blow of the dill relish. I was actually shocked at how good it tasted. Thanks for the recipe.
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8 users found this review helpful

Best Ziti Ever

Reviewed: Feb. 18, 2010
We loved this! I always alter recipes to be a little more healthy, thus I used whole wheat penne, chicken sausage, 1/2 the amount of mozzarella and cottage cheese instead of ricotta. One tip I picked up from another recipe is to blend an egg into the cottage cheese (used my stick blender for this) and I also added a box of frozen spinach (defrosted with water pushed out). I sprinkled the italian seasoning on top. Plenty of food, so the second half is in the freezer for another night.
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Zucchini-Coconut Cookie Bars

Reviewed: Jul. 18, 2010
Thank you for a GREAT recipe! Looking for another recipe to use up the zucchini from my garden I gave this one a try. I used 1/2 cup butter and 1/4 cup greek yogurt in place of the margarine. I didn't have dates, so I used dried cranberries and I added 3/4 cup chocolate chips! Fabulous! I did NOT make the icing, the chocolate chips gave it the additional kick needed. I made a triple batch the first day and I'll be making more. Cut them and they freeze well.
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Best Carrot Cake Ever

Reviewed: Oct. 11, 2010
Excellent. A true gourmet carrot cake, dense, delicious and full of flavor. I did not make major changes, only alterations to make it a little more healthy (save a few fat grams when you're eating something so decadent). I used 1/2 whole wheat flour and replaced half the oil w/unsweetened applesauce. I also threw in some unsweetened coconut. The "Cream Cheese Frosting II" from this sight was perfect to frost the cake.
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Baked Omelet

Reviewed: Jan. 1, 2008
A great, basic recipe you can cater to your own tastes. I use whatever cheeses I have available and clean out my fridge when I make this: green pepper, onion, ham, bacon, mushrooms, what ever I have.
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