Theresa Recipe Reviews (Pg. 1) - Allrecipes.com (16392619)

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Theresa

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Broccoli Garlic Angel Hair Pasta

Reviewed: Mar. 4, 2014
Feels light and yet filling. The red pepper flakes really add the flavor. I had some crimini mushrooms around so I sautéed them in butter and tossed them in at the last minute. My husband loved it too. I will be making this easy dish again.
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Rum and Sweet Potato Casserole

Reviewed: Dec. 29, 2013
It's all a matter of preference of course…..but if you like sweet sweet potatoes, most likely you will enjoy this dish. I like this dish a lot but my husband felt it was way too sweet. He felt like he was eating dessert. I used original spiced rum instead of dark rum. I also used 1/2 cup sugar instead of a full cup. Still it was very sweet. When I make it next time, I will try using dark rum and cutting down the sugar to a few tablespoons in the sweet potatoes, since there is so much sugar in the topping.
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Carrot Soup with Potatoes and Cream

Reviewed: Dec. 1, 2013
I used fresh cilantro to garnish instead of parsley because it's what I had on hand. Tasted wonderful, especially with a good hearty bread for dipping.
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Slow Cooker Vegetarian Minestrone

Reviewed: Dec. 1, 2013
Everyone loved this soup. I couldn't fit the last step into the crockpot, so I switched to a bigger pot on the stove for the final step. Served with a rustic, hearty bread, it is perfect for winter weather.
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Veggie Lasagna Florentine

Reviewed: Nov. 28, 2013
My family loved this recipe. No changes made.
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Dylan's Potato, Carrot, and Cheddar Soup

Reviewed: Oct. 14, 2012
It was very creamy, hearty and yummy! Served with whole wheat soup rolls and my husband couldn't stop raving about it. A great way to use up some carrots.
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Golden Beet Bread

Reviewed: Jul. 15, 2012
It turned out great. Moist, nice golden color. Different but yummy tasting.
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Rhubarb Cobbler

Reviewed: Jun. 4, 2012
Made this last night and we loved it! Turned out perfect in a 8x8 square pan. Used a little more rhubarb than called for. Make sure you use rhubarb that is red all the way up the stalk to the leaf for best flavor.
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