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Yummy Sweet Potato Casserole

Reviewed: Nov. 22, 2011
Whoa - this is dessert, not a traditional side dish. For a toned-down version, leave out the white sugar entirely and just use the brown sugar called for in the topping. Part of the problem with this recipe is calling for 4 "cups" of cubed sweet potatoes - very hard to measure. I used two large SPs (measured in at 4 cups) and came up with barely enough to line the bottom of my casserole dish.
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36 users found this review helpful

Butternut Squash Soup II

Reviewed: Nov. 21, 2011
I made this ahead for Thanksgiving, but we've already eaten three bowls! Absolutely delicious completely as-is. My only change was to add one bay leaf while simmering.
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0 users found this review helpful

Pumpkin Coffee Cake

Reviewed: Oct. 5, 2011
This must be a recipe where people are giving high marks if it came together well *after* their changes, because made strictly by the instructions here, the cake is quite lacking in flavor, texture, and topping. To remedy, you must add: -1/4 cup flour to topping mixture, otherwise it just melts down into the cake - very un-coffee-cake -at least 2 tsp additional spices (ginger, cinnamon, allspice, and/or cloves) -at least 1/2 cup more pumpkin - made as-is, there is zero pumpkin taste. And bake it in a single 9x13 - using two 8" rounds doesn't make any sense.
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1 user found this review helpful

Tofu Parmigiana

Reviewed: May 12, 2011
Delicious! I love that you don't need to be fussy about drying out the tofu (by patting or pre-baking) - it's perfect sliced straight out of the water and thrown into the breadcrumb mixture. We sprinkled the leftover breadcrumbs on top of the mozzarella for an added crunch. You really can't tell this is tofu!
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3 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Jan. 10, 2011
Completely deserves the 5-star rating! Don't be scared off by all of the comments stating how careful you have to be - get it off the heat when it hits 300 degrees and you're good. Ran out of light corn syrup for my third batch and guess what? Dark works just as well, only deepens the flavor a bit.
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Roasted Garlic Potato Soup

Reviewed: Dec. 2, 2010
I made a vegan double-batch (veggie broth, no milk) and it turned out really well - the potatoes themselves were enough to thicken the soup and it was still surprisingly creamy! Followed other users' advice and roasted the garlic with the potatoes - good choice. I also left the skins on the potatoes and instead of reserving whole cubes for garnish, I just reserved the crackled skins that stuck to the bottom of the roasting pan - delicious!! We'll definitely be making this again.
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1 user found this review helpful

 
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