LA ESPOSA Recipe Reviews (Pg. 1) - Allrecipes.com (1598094)

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Collard Greens and Beans

Reviewed: Jan. 9, 2011
This was delicious! I had to use a yellow onion instead of a red one, since it was all I had. I also used Great Northern Beans instead of cannellini. Will need to tone down the spice next time for my kids (maybe only 1/4 tsp. red pepper for them).
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BUSH'S® Traditional Black Beans and Rice

Reviewed: May 27, 2010
I have been making this recipe for at least 6 years since first finding it on this website. I always add an extra can of black beans and use a full can of petite diced tomatoes for the tomatoes it calls for. We LOVE it! Made a very large batch for a vegan dinner party once, and they all loved it, too. Many thanks for one of my favorite recipes!
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Ginger Veggie Stir-Fry

Reviewed: Mar. 24, 2010
So yummy! I love the fresh ginger flavor. I did not have broccoli, so I compensated with mushrooms, red peppers, and purple cabbage. I'm sure it would be wonderful with broccoli, too. I cut down on the oil and sprinkled on some sesame seeds. I will definitely make this again.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2010
This was so good! Mixed it in my KitchenAid mixer; quick and easy prep. I added a large handful of raisins and baked for a full hour. The buttermilk/butter mixture to brush before baking was a little too much. And it made a mess of my pan. But it was worth the mess. My family loved it!
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Stir Fried Pasta with Veggies

Reviewed: Mar. 11, 2010
Made this tonight exactly as directed except for added slightly more soy sauce (the reduced sodium variety) and serving with flat japanese noodles (a mixture of wheat and rice). It was so good. My kids ate it as prepared, and my husband and I added a little spicy szechuan sauce at the table. I will make this again.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 16, 2010
This is the only way I'll roast a chicken from now on! I made this twice before, using a baking bag since I didn't have 5 hours. It was very good that way, and my family said they loved it and would like to have it again. BUT, today I made this according to the recipe, roasting it at 250 degrees for 4 1/5 hours. It was out of this world delicious! Thanks for an excellent recipe/method for roasted chicken!
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Turkey and Quinoa Meatloaf

Reviewed: Feb. 5, 2010
Very moist and yummy. I used 2 lbs. of turkey and doubled the quinoa. Added a little ketchup to the topping mixture. So glad to have a beef alternative for meatloaf now!
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Easy Mint Chocolate Chip Ice Cream

Reviewed: Aug. 5, 2010
Easy and delicious! I added the mini-chocolate chips to the whole mixture at the beginning. Turned out fine and even made the ice cream light brown in color. (I skipped the green food coloring.) Kids voted it the best homemade ice cream so far!
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Applesauce Oatie Cookies

Reviewed: Feb. 1, 2010
Yum-eee! These are more cake-like than most cookies, but that doesn't matter to us. I leave out the white sugar completely, since it's plenty sweet with the brown sugar, applesauce, raisins, and chocolate. I also used half whole wheat and half white flour (3/4 cups of each). These are tasty treats that my kids love!
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Clark's Quiche

Reviewed: Jun. 2, 2008
Oh, my goodness! This is so good! I left out the spinach and the mushrooms, since I wanted a "no veggie" quiche and a separate "veggie" quiche for a party. This recipe, even without the spinach and mushrooms, is so rich and delicious. I've been making quiche for years, but never added sour cream. I think the sour cream definitely makes this quiche special.
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Gypsy Soup

Reviewed: Mar. 24, 2008
This is one of my favorite soups! Love it as is. Sometimes I add Italian Sausage, if I want a meaty soup. Love the spices and the sweet potato.
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White Beans and Peppers

Reviewed: Mar. 24, 2008
I was looking for a quick recipe for dinner tonight to replace our old standby of black beans and rice.....I was out of black beans, but had great northern. This was so easy and good! I used a yellow bell pepper and added about 1 clove of minced garlic. Served with jasmine rice, salad, and fresh pineapple. Yummy!
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Whole Wheat Ginger Snaps

Reviewed: Jan. 16, 2008
These are great cookies! I love that they're made with whole wheat flour, and the molasses adds some nutritional value, too. But the best part is that they taste so good! My kids love them. The dough is quite sticky, so this would not be good for rolling out and cutting into shapes. But they really do look pretty with the sugar sprinkles.
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Curried Rice Pilaf

Reviewed: Apr. 5, 2007
I love this pilaf! Served it with ham and was delicious. It was a little more sticky than I expected, but the taste and textures are so good!
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Grandpop's Special Chocolate Cake

Reviewed: Jun. 15, 2006
I made this for my husband's birthday 3 days ago and the cake is still moist and delicious. Try it with a homemade cream cheese icing....YUM!********** Update (12-2-10): Four years later, this has become my "go to" chocolate cake recipe. My kids ALWAYS request it (with homemade cocoa icing) for every birthday. I've made it over and over, and only once did it "fall", and that was when I switched brands of flour. Needless to say, I ditched that flour and went back to my old brand. Perfect chocolate cake!
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Spiced Quinoa

Reviewed: Aug. 27, 2009
I made this for dinner tonight and just have to say how great it was! I followed the recipe exactly (including the raisins), but substituted toasted slivered almonds for the pine nuts. I served it with sweet apple chicken sausages and warm pita bread and hummus. Will definitely make again and again. Thanks!******2/19/13*UPDATE: I'm still loving this recipe, but like it best with dried cranberries (I never soak them) and coarsely chopped whole, raw almonds that I toast first in a dry pan. Excellent flavors!
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Granola

Reviewed: Nov. 16, 2010
I LOVE this granola recipe! It's easy to adjust according to what you have or what you like. I love that it uses no oil, keeping the fat content lower than traditional granola. I usually substitute organic prunes for the dates and use whole raw almonds, coarsely chopped. I add the almonds to the granola mix and bake it all together. I've made this granola many times, and every once in a while, it doesn't get dry/crunchy enough. When that happens (maybe due to humidity in the house, or water content of fruit mixture), I just re-bake it for a while the next day (or turn off the oven and leave it in there to cool, which dries it out a bit more.) Thank you for such a versatile, healthful recipe! Update: I have substituted prunes, raisins, dried cranberries, or a combination for the dates with good results. Any dried fruit would do, I think. Also, for added sweetness, I sometimes use apple juice instead of the water.
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Meatball Nirvana

Reviewed: Jan. 5, 2011
I believe this was my first time ever making meatballs, and I was glad I chose this recipe. I used some ground beef which had a higher fat content (because it was what I had), I cut down the red pepper flakes to 1/4 tsp. (for my kids), omitted the hot sauce, and used finely ground oatmeal instead of bread crumbs. I also only used about 1/4 of a small onion. Once baked, I put the meatballs in a crockpot, poured my favorite jarred marinara sauce on top, and let it cook on low for a few hours until supper time. We recently bought a LOT of beef from a local farmer, so I think these would be a good way to use the ground beef. I plan to make and freeze some for later use. Thanks for a great recipe!
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Stir-Fried Chicken and Rice Noodles

Reviewed: Jan. 18, 2011
This recipe is delicious and very forgiving. I messed up and didn't follow the method exactly, but it was still so good. The only ingredient changes I made were to use rice wine vinegar instead of wine or broth in the marinade and cashews instead of peanuts. And I used a 14oz. pkg. of Tinkyada brown rice noodles. My picky son asked for seconds! Will definitely make again.
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Asian Beef Noodle Salad

Reviewed: Jun. 7, 2013
I think the dressing deserves 5 stars.....yum! I had some leftover grilled london broil slices I needed to use, so I used that instead of the ground beef (cut into small pieces). I also used a whole pound of pasta. Because of the extra pasta, I had to double the dressing (except I only used 1/2 tsp. red pepper flakes). Wow. That dressing is addictive. I think any Asian noodle dish with this dressing would be wonderful. The salad itself is adaptable, I think, although I did enjoy the Napa cabbage, carrot, and green onion mix. Will definitely use this again, maybe with chicken sometime, too.
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