Erin D. Recipe Reviews (Pg. 1) - Allrecipes.com (18084640)

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Erin D.

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Bean Soup With Kale

Reviewed: Jun. 29, 2006
Very good, even better the next day after the flavors had more time to marinate. I initially did not add salt after reading comments about the saltiness of kale, but ended up sprinkling a dash on every bowl. Thanks for a great, easy recipe!
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3 users found this review helpful

Guacamole

Reviewed: Jun. 17, 2006
Great guac recipe! I've rarely had better. Like many people, I halved the salt and included just over half the onions. I did add a pinch of cumin, as well. I took this to a Mexican-themed potluck and it was the first dish to go. I doubled it but I wish I had tripled it!
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1 user found this review helpful

Baked Corn

Reviewed: Jul. 21, 2005
This was great--I brought it to a potluck and got many comments. As suggested by other reviewers, I halved the butter and used a bit more sour cream.
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2 users found this review helpful

Garlic Corn on the Cob

Reviewed: May 8, 2005
Great and easy recipe...I used 1.5 tbs of butter per ear and real crushed garlic instead of powder
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2 users found this review helpful

Pecan Turtle Bars

Reviewed: Mar. 7, 2005
This is almost the exact same recipe my mother handed down to me (and it is always a crowd pleaser). Her quanties on some ingredients are a little different: 2 cu. Flour 1½ cu. Pecan halves 1½ cu. milk chocolate chips Since some reviews think the posted version comes out a little greasy, the extra half cu. of flour may help to absorb that. And you can't go wrong with extra pecans and chocolate!
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243 users found this review helpful

Basic Crepes

Reviewed: Mar. 7, 2005
A very good recipe. Used this with cinnamon, blackberry preserves, and nutella because that was what I had on hand. Due to another review, I used about 75% of a 1/2 cu. measuring cup for each crepe. Also made one savory crepe using just melted cheese which was equally tasty. Tip: use a large spatula and once it's under the crepe a bit, shake the pan to coax the crepe unto the spatula solidly enough to flip it without tearing. When you're ready to put it on a plate, simply invert the pan quickly above the plate so it falls right off--perfectly shaped and never torn.
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Baked Vegetables I

Reviewed: Mar. 7, 2005
Great recipe. Each time I made it I used small red potatoes, zucchini, a large sweet potato, about a third of a spaghetti squash (with the flesh pulled out into its signature "strings," not the rind or anything--gave it great texture), lots of garlic (gave each clove a good bang with the broad side of a big knife to get the juices going first), oyster mushrooms, onion (I think I used about half an onion as I am not an onion girl), and carrot. Also added tofu cubes (extra firm, fried a little in a skillet first) onceThis was great with Lipton's Savory Herb with Garlic soup mix. I didn't measure out my quantities and did bake it at 450° half the time. All in all, this seems pretty fool-proof. Definitely not a recipe you have to measure or time at all.
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3 users found this review helpful

 
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