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Coconut Milk Rice Pudding

Reviewed: May 13, 2013
I made this the lazy way, just added the rice to the boiling milks then let cook approx. 20 min, then followed the recipe there on out. Very good! This is a tasty and rich dessert. I had half of a can of coconut milk left and this was the perfect way to use it up. Will make again!
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Vegetarian Bibimbap

Reviewed: Apr. 8, 2013
This was simple and good. My husband was weirded out by the fried egg on top, but I thought it added a nice dimension as well as needed protein! I added some siracha as well for heat. This is easily adaptable with most veggies; I used carrots, broccoli and bamboo shoots. Nice and easy, I will make this again.
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1 user found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Dec. 5, 2012
This is a great recipe! Mongolian beef is my husband's favorite "Chinese food" so I gave this a go. The first time I followed the recipe spot on and it was great but a bit time consuming and messy. The second time I skipped the coating and frying and just simmered the meat to break down the fat and it was still great, tho the frying was better! This is a keeper.
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Crustless Cranberry Pie

Reviewed: Nov. 17, 2012
I just made this for breakfast, it was very good and easy. I only had a cup of fresh cranberries so I cut the big ones in half and it seemed like a perfect amount. The almond extract is a must in my opinion, it balances the sweetness and sour and ties it all together, plus I love almond flavor! Mine came out a bit gooey, just make sure you do the toothpick test, because I didn't, oops. Very good, will make again if I have cranberries around, delish.
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Roasted Swiss Chard with Feta

Reviewed: Jul. 23, 2012
This was good, not great. My daughter, who usually loves swiss chard, didn't eat more than a bite due to the crunchy consistency. I thought the flavor was good with the roasting but the feta (i love feta) didn't compliment it as well as I thought it would. I will stick with Sauteed recipe with parmesan cheese, best so far.
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Easy Pumpkin Muffins

Reviewed: Feb. 23, 2012
These are soo good and so easy. Great for using up an extra can of pumpkin. I frosted some with cream cheese frosting but my husband stated that it isn't necessary since it takes away from the pure deliciousness of the muffins, I agree! I will be making these again this week just cuz they were so yummy and so easy!
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2 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Feb. 23, 2012
I made this sans raisins and nuts and my husband, who doesn't like carrot cake stated that this was the best carrot cake he had ever tasted. It was extremely moist and my veggie hating kid even ate it! yay! I did frost it with a cream cheese frosting but next time I will make this in loaf pans as bread with just a sprinkle of turbinado sugar on top! A great carrot cake!
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Chocolate Ganache

Reviewed: Feb. 23, 2012
I made this as the inside layer frosting of a three tiered cake and used the splash of rum option as well as just chocolate chips. It was amazing. I let it cool a bit until it was spreadable consistency and then chilled it with the cake. Upon cutting the cake it was still a bit too cool so the ganache broke when cutting it. But the next day when the cake was completely room temperature it was the perfect fudge-like consistency I was hoping for! Very good, versatile and easy!
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Scottish Shortbread IV

Reviewed: Feb. 5, 2012
My husband loves sugar cookies and shortbread and I am always trying new sugar cookie recipes for him. He loved these! The amount of butter is ridiculous so they will only be for special occasions! We rolled them out and used cookie cutters. I used dark brown sugar and they turned brown versus the gold of shortbread, so if you want that look use light brown sugar. And you definitely need to chill the dough prior to use.
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Gooey Butter Cookies

Reviewed: Jan. 23, 2012
I made these the other day on a whim being that I had extra cream cheese. I was expecting more of what the name implies so I was a bit disappointed. But my husband and his friend looved them, as did the kids not, knowing what they are called. They agreed they should be called "cake bites." They taste just like a cake-cookie, simple and good. They were good, but in no way "Gooey or buttery." (and I used the yellow butter cake mix) Oh, in making with multiple sugars, the rainbow sprinkles were every ones favorite with the crunchy texture and also being that they are the cutest!
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Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 23, 2012
A nice and light cream cheese frosting that isn't overly "cream cheesey" if that makes sense. Very delicious and fluffy and easy to make, with a stand mixer! I had my cream cheese at room temp. and it blended perfectly, no lumps.
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3 users found this review helpful

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