Saint Anne Recipe Reviews (Pg. 1) - Allrecipes.com (18158922)

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Lime Gelatin Salad I

Reviewed: Feb. 4, 2015
As written, it was a little problematic... One hour in my fridge and the thick jello had already set up. Next time I will do 1 c. of cold liquid (juice/water) in addition to the 1 c. boiling water, and only chill for 45 minutes. Added marshmallows, as is common in this kind of salad.
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Spicy Vegan Potato Curry

Reviewed: Dec. 8, 2014
I used 1 tsp. cumin and 1 tsp. coriander with good results. Left out the cayenne for the kiddo, but next time I'll use 1/2 tsp. for flavor. Upped the salt to 1 Tbsp, swapped the peas for spinach because I had it on-hand, and used large potatoes. Delicious by itself, but I served it over rice. Excited to eat the leftovers tomorrow!
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Whole Rice and Lentils (Majadara)

Reviewed: Feb. 8, 2014
This is so yummy! The touch of cinnamon makes it sweet and exotic. Next time I'd reduce the pepper since my son doesn't like anything spicy. My husband suggested diced tomatoes too, since it was a little dry. (I think he's just used to Spanish rice.) :-)
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Photo by Saint Anne

Rhubarb Rolls

Reviewed: Jul. 8, 2013
Oh wow! More dishes than I like to wash for one recipe, but these were quite a treat. Followed a helpful review to add more 2 cups rhubarb with the water for the syrup and simmered until tender before adding the 1 cup sugar. The rolls were still very sweet but had just a touch of tart. I also used 2 drops red food coloring to give the sauce a slight pink hue. Rolled the dough out on a floured pastry cloth- no problem with stickiness. Biscuit-type rolls were tender and moist but not soggy. I'm freezing my rhubarb in 5 cup increments for future Rhubarb Rolls!
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Seven-Minute Pudding

Reviewed: May 17, 2012
Tastes better with whole milk, but I've used skim and it's still delicious. I make this on the stove, whisking the first four ingredients til thickened then turning off the flame to add butter and vanilla.
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Cabbage and Noodles

Reviewed: Feb. 1, 2012
I let my onion brown before adding the cabbage to add some depth to its flavor. Waited til cabbage was completely cooked before tossing in warm noodles and bacon. I was expecting the flavors to blend; they didn't. Maybe it will be better as leftovers. (It made a lot!) I wasn't impressed, but my husband loved it. Splashed on some cider vinegar at the table.
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Asian Lettuce Wraps

Reviewed: Jan. 17, 2012
I love this recipe!! Most lettuce wraps call for chicken or pork, which I don't always have on hand. I use regular ginger and it works great. I have used a similar recipe that calls for 4 c. finely chopped cabbage, so I added that this time (extra nutrition and makes the mixture go a lot further!). Also, I make a drizzling sauce of equal parts soy sauce and rice vinegar with a little water, honey, and ginger. Yummy!
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Gobi Aloo (Indian Style Cauliflower with Potatoes)

Reviewed: Jan. 10, 2012
I used 4 potatoes, soaked in water for a few minutes to remove some of the starch. Added a can of drained garbanzo beans and two tomatoes about five minutes after the cauliflower. Eyeballed the spices and used some curry powder in place of the cumin and turmeric. Needed to cook 30 minutes total for the potatoes to be soft. Delicious!
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Baingan Bharta (Eggplant Curry)

Reviewed: Aug. 16, 2011
I have made this several times now, most recently using an overgrown zucchini instead of eggplant. Great flavor! I too use ginger and garlic separately since I don't have the paste, and I usually add some garam masala. Put the yogurt in at the end.
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Creamy Brown Rice Pudding

Reviewed: Jun. 13, 2011
I got impatient after about 40 minutes and added an egg to thicken it (tempered before stirring into hot mixture). Reduced sugar to 3/4 c. as other reviewers suggested--definitely still sweet pudding.
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Spinach, Red Lentil, and Bean Curry

Reviewed: Jan. 19, 2011
Very tasty! I agree that adding a tablespoon or so of brown sugar balances the acidic tomatoes perfectly. Browned the onions before adding garlic and ginger. Added a dash of salt to onions. Used bottled tomatoes and omitted the cilantro (only because I didn't have it on hand). Good on its own, or served over rice/couscous. Next time I'll just use garbanzo beans.
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Brown Sugar Baked Beans

Reviewed: Nov. 20, 2010
Interesting combination of ingredients, but too sweet for my taste. Also pretty bland, but I did use mild salsa and left out the cayenne.
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Pepperoni Penne

Reviewed: Nov. 14, 2010
Was expecting this to be more like Penne Rose... the sauce didn't thicken at all and wasn't very flavorful. Only changes to the recipe were subbing basil for the parsley and adding one chopped green pepper with the onion. If I make again, I'd probably add kalamata olives and some red pepper flakes as other reviewers suggested.
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Photo by Saint Anne

Rhubarb Dream Bars

Reviewed: Jun. 7, 2010
I doubled the rhubarb to give the bars more tartness, and they are still plenty sweet. Love the shortbread crust! Added 1/4 cup dry strawberry jello for color and flavor and left out the coconut (but used extra walnuts). My new favorite way to use rhubarb!
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Whole Wheat Refrigerator Rolls

Reviewed: Sep. 27, 2009
I ended up only using 4 cups total of all-purpose flour. The dough rose beautifully in the fridge overnight, and I shaped them into rolls and put them back into the fridge until an hour before baking. Shortened the 2nd rise to 45 min with a pan of water and a warm oven, and then baked 12 minutes. Golden and yummy!
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Quick Eggplant Parmesan

Reviewed: Sep. 26, 2009
So easy and fast on the stovetop! I sliced my eggplant thinner (1/2") and it still took about 8 minutes on each side before I added the cheese to melt. Great recipe for a quick dinner with on-hand ingredients.
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Super Sausage Gravy

Reviewed: Sep. 25, 2009
So easy. Used only half a pound of sausage, and NO added salt.
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Zucchini-Lemon Sorbet

Reviewed: Sep. 23, 2009
The mixture wasn't at all juicy after blending, so I did what another reviewer suggested and did not strain out the pulp before freezing. The lemon and mint go well together, and the sweetness was just right, but I didn't love the texture. I thought about thawing, straining, and refreezing, but I don't think I'd get enough liquid out of the pulp to bother.
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