Drusie Recipe Reviews (Pg. 1) - Allrecipes.com (16722859)

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Blueberry Cherry Pie

Reviewed: Jul. 16, 2010
I cut the sugar, and used 3/4 splenda, and made a crumb topping with oatmeal instead of a double crust to save on calories. My diabetic family friend is quite pleased! It came out very well, though I added another half hour to the cooking time. I can't give it 5 stars since I fiddled with it!
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Creamy Blueberry Pie

Reviewed: Jul. 16, 2010
I used fat free yogurt (Fage greek strained) instead of sour cream, cut the sugar in half, added vanilla and lemon, and used half blueberries and half bing cherries (leftovers from another pie). It's very good, but the fruit tasted a bit artificial, despite everything being local and organic. I may pull the vanilla next time and add lemon zest as well as juice to ramp up the tartness. I also used a bit less fruit, as it was leftover fruit from another pie, and cut the sugar in the sour-cream mixture. It has a wonderful texture, and the yogurt worked perfectly. Will definitely make this again, and will continue to fiddle with it to get that truly farm-fresh flavor. Since I tweaked the heck out of it I can't fairly rate it with 5 stars, and the artificial fruit flavor was a detractor, albeit one my hubby didn't notice!
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Basic Corn Muffins

Reviewed: Oct. 23, 2010
super fast, super easy, and tasty without the rubber-band taste some corn muffins can have. Really great since it uses just 1 egg!
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Green Beans with Hazelnuts and Lemon

Reviewed: Dec. 3, 2010
This was really tasty! A lovely and refreshing compliment to my thanksgiving meal! Don't skimp on the salt though.
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Sweet Potato Pecan Pie

Reviewed: Dec. 3, 2010
This was UNBELIEVABLE! I added bourbon to the topping the first time, and the second time I made it added dark rum to the topping. This is definitely going to become a turkey day staple!
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Roast Pumpkin and Feta Risotto

Reviewed: Dec. 3, 2010
This was amazing. I gave it only 4 stars because I ended up adding gorgonzola to deepen the flavor since without it was a little bland. Super presentation, delicious, and reheated very well! Will definitely make again!
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Beef Tenderloin Stuffed with Lobster

Reviewed: Dec. 3, 2010
I used a 1 1/2 pound roast and stuffed it with 3 small-ish tails. Instead of making the full cup of butter and wine mixture, I used 2 TB of butter melted with 1/2 cup white wine and fresh, very thinly sliced garlic instead of powder. To keep the moisture in, I wrapped the whole thing with bacon, like is often done with filet medallions, after rubbing the meat with salt, pepper, and a little bourbon. Only cooked it for about 25 minutes, and it was PERFECT. Did this instead of turkey for Thanksgiving, and got rave reviews!
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