JODIE SMITH Recipe Reviews (Pg. 1) - Allrecipes.com (1568701)

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Buttery Soft Pretzels

Reviewed: Feb. 15, 2015
I used my bread maker on dough setting. I followed other recommendations and used 4 cups flour and it was perfect. I also cut the bath in half. You only need a little to coat them. They are amazing
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Robin's Quinoa with Mushrooms and Spinach

Reviewed: Jan. 22, 2015
Big favorite! I make it pretty much exactly to the recipe. The only change I make is that I usually use red wine because that's usually what I have. I put feta cheese over it to serve, again because that's usually what i have. Freezes really well (before the feta) for lunches. Extremely flavourful and not as much work as it looks.
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Old Fashioned Potato Salad

Reviewed: Jun. 23, 2013
Absolutely perfect! The only change I make is to use plain greek yogurt in place of the mayonnaise. It has to be greek, but honestly, you cannot tell the difference and it becomes completely healthy with this 1 change. I make it for potlucks and it's a huge hit!
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Flourless Chocolate Cake I

Reviewed: Nov. 9, 2010
Don't let the description fool you. This is not just a gluten free cake that you "settle for". I make it for very special occasions. It is SO rich! Very dense and very sweet, you only need a little. I like it serve it with frozen rasberries.
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New Orleans bread pudding

Reviewed: Nov. 7, 2010
temp should be 350F
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Spinach Appetizers

Reviewed: Jan. 28, 2005
Unbelievably good! They really do taste just like meatballs. Hints - * It is vital to use a stuffing mix with seasoning (I think some of the reviews that say it was bland may have used just bread crumbs). * I added about 1/8 - 1/4 tsp pepper, a couple of dashes of Cayanne, and 1-2 cloves garlic. * It seemed a bit dry when I was stirring it, so I added a few Tbsp cottage cheese. There are probably lots of things you could use. * definitely turn them a few times during cooking to get a more even brown.
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