Texas Cook Recipe Reviews (Pg. 1) - Allrecipes.com (16684112)

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Transformed Spinach Mushroom Quiche

Reviewed: Oct. 27, 2014
Successful recipe! I made a few revisions. Reduced butter to 2 Tbps & based on other reviewers' comments, I reduced the eggs to 3, cheese to 4 oz, mushrooms to 6 oz, spinach to 4 oz. I also used 1/2 c heavy cream + 1/4 c almond milk in place of the regular milk. To prevent soggy crust, I prebaked my 9 inch crust and sauteed the mushrooms and spinach till most of the moisture was gone, then added the seasonings to the veggies. When assembling the pie, I sprinkled 2/3 of the cheese in the bottom of the prebaked crust as a moisture barrier. Veggies, then custard mixture, and pushed the veggies down into the custard. Baked 40 min at 375, then added remaining cheese to top & covered the exposed pie crust with foil to prevent burning. Baked another 10 min. DH tasted and proclaimed "Now THAT's a quiche!" but said it was a tad too salty. Next time I'll add the cheese moisture barrier during the last 5 minutes of prebaking the crust and cover the crust with foil when assembling the pie + reduce the salt.
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Baked Pasta Primavera

Reviewed: Sep. 30, 2014
Easy to make, and a very adaptable recipe. It really does make about 8 servings. It did take longer to assemble than the 25 minutes, though. I had to make some minor subs based on what I had: a different form of pasta, dried oregano, avocado oil in place of butter, veggie broth rather than chicken, regular parchment paper. And some more significant subs: celery in place of asparagus, queso fresco in place of goat cheese, sun dried in place of cherry tomatoes, fresh celery leaves in place of basil. My dish resulted in some milder flavors but was delicious none-the-less. With advance preparation, I'd definitely make it with goat cheese and basil next time. I think the possibilities are broad for the types of veggies one could use.
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Croutons

Reviewed: Apr. 14, 2014
I used this as a jumping off place. Used leftover gluten free sandwich bread, including the end pieces. Cut into cubes first, drizzled with avocado oil, then salt, cracked pepper, and dried thyme. Toasted for about 5 minutes at 410, while toasting my bread for today's sandwich, then 8 minutes longer at 350. They were still a bit soft inside, so I put them back in the oven while it cooled off and left them there for another 30. The thyme smells heavenly in the kitchen and will lend a strong flavor to tomorrow's salad.
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Tasty Buckwheat Pancakes

Reviewed: Feb. 16, 2014
Made this recipe (sort of) this morning. I used buckwheat flour and all purpose unbleached flour in a 2:3 ratio, 3 Tbps coconut oil, and sugar rather than honey. The pancakes were very tasty. However, the amount of oil was too much, and they came out too oily. Next time I'll cut it back to 1 Tbsp as another reviewer suggested. Also, I don't think the sugar or honey is needed as we put pure maple syrup on top.
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Healthy Pumpkin Cranberry Muffins

Reviewed: Dec. 19, 2013
I made this for a Christmas party at a nursing home with a few modifications, some b/c that's what I had, some to make it healthier. Old fashioned oats Fresh cranberries only, no dried 1/2 cup sugar total Skipped the salt Yogurt in place of milk & vinegar They turned out pretty well but didn't rise quite as much as I expected. Maybe they needed the salt for that. Still, they were quite tasty, & I would make again.
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Easy Banana Muffins

Reviewed: Dec. 5, 2013
I made this tonight and stuck closely to the recipe. I used 1/4 c coconut oil instead of canola & subbed the rest with apple sauce. I also added 1/2 tsp of cinnamon and 1 tsp of vanilla as some other reviewers suggested. It was delicious, moist, and did not stick to the muffin papers, which I did not oil or spray. I will definitely make this again, and next time I will add raisins or nuts.
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Whole Wheat Banana Nut Bread

Reviewed: Feb. 20, 2013
I have made this recipe twice, once as a loaf and tonight as muffins. I baked the muffins about 23 minutes, and that was maybe a minute too long. Tonight I used maple syrup in place of the honey because I have heard that heating honey to a baking temperature does something to it that releases toxins. The first time I used half maple syrup and half natural sugar. I prefer the mix rather than just syrup. I only had 1/4 cup of walnuts, so that's what I used. I cut the oil to 1/4 cup of coconut oil. The taste was great. Next time I'll try it with raisins, and if I skimp on the oil again, I'll add more banana or a bit of applesauce to make it more moist.
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Zucchini Herb Casserole

Reviewed: Mar. 24, 2011
Tasty and successful with DH. I baked this in individual sized baking dishes to carry for work lunches. Made. The following adaptations: used brown rice and increased it to 1/2 cup uncooked, addedn 8 oz pkg of mushrooms because I needed to use them & cut back to 2 smallish zuchinni to compensate. Omitted garlic salt but increased to 3 cloves minced garlic. Used an Italian blend of shredded cheese rather than cheddar. The dish wa s very tasty and made a good lunch, but we both wished for a larger serving as this was the main dish. I divided the recipe into 4 servings rather than 6 but will make larger portions next time if serving as a main dish.
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Oat Applesauce Muffins

Reviewed: Oct. 6, 2010
Delicious! I adapted it to what I had on hand, and it still came out great. Used 2% milk instead of buttermilk and only let it soak while preparing the rest. Used gluten free pancake / baking mix in place of flour. My mix already had some baking powder and baking soda, so I only used half as much of each as this recipe called for. Used a version of raw, Costa Rican sugar, which is course and less sweet, rather than real brown sugar. I added: a 1/4 cup coconut oil + 1/3 cup raisins + 1 tsp cinnamon. We couldn't wait for them to cool before tasting. Will be a good breakfast bread.
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