sallypat Recipe Reviews (Pg. 1) - Allrecipes.com (14823403)

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German Apple Cake I

Reviewed: Oct. 15, 2013
Five stars with my edits, which I got from other reviewers: Replaced cup of oil with 1/3 c. oil, 2/3 c. unsweetened apple sauce; only used 1 1/4 c. sugar; used 3 t. cinnamon and 5 c. apples. Very yummy cake - more like a breakfast cake than a dessert. I wish I had noticed another reviewers comments that it doesn't keep very well. After 24 hrs it starts to get quite soggy, though when it first comes out of the oven it's amazing!
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Marrakesh Vegetable Curry

Reviewed: Jul. 28, 2013
Delicious recipe with lots of flavor! I took the advice of others and added some extra spice. I liked it that way, though it would have been plenty flavorful without it. I would suggest adding a little more almonds - they added such a nice texture contrast, and I wanted a little more of that. Wonderful meal!
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Easy Broccoli Quiche

Reviewed: Jul. 26, 2013
Great quiche! Unlike some other reviewers, I don't think this recipe had too much onion - just make sure you truly "mince" the onion and sauté it for long enough that it gets sweet. I agree with the others that there is too much liquid - the bottom of the crust got soggy, and I had a bit of an overflow disaster in the oven as the egg puffed up. Next time I will probably do 2 or 3 eggs and just 1 cup milk. Also, if you like your quiches to be veg-focused, you might want to add more like 2.5 cups broccoli, but make sure to adjust appropriately so it doesn't overflow!
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Whole Wheat Blueberry Muffins

Reviewed: Jul. 26, 2013
These muffins are very yummy! I plan to make these again but with the following changes: 1) Reduce amount of blueberries - there were so many that there wasn't enough batter to hold them all together. 2) Use a little less sugar, maybe a 1/2 cup. They weren't super sweet per se, but if you're someone who typically goes for a bran or nutty muffin, you'll probably want to reduce the sugar on these a little. Overall, very good recipe.
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Collard Greens and Beans

Reviewed: Feb. 17, 2013
I've made this recipe twice, and both times my partner and I really enjoyed it. I start with whole bacon b/c they're easier to remove and then crumble them up later. Also, the first time I tried this I had more than 5 cups of collards, which I preferred (I'm a veggie lover). The second time I used closer to 5 cups (eye-balled), and after it cooked down, I wished there were more greens. Also, with the bacon, I don't think adding more salt is necessary. Overall, it's a great recipe that I think is fairly flexible in terms of quantity, type of bean used, etc.
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Taco-Stuffed Pepper Cups

Reviewed: Apr. 17, 2012
Great healthy dish. Add some habenero sauce to spice it up!
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