Sue Recipe Reviews (Pg. 1) - Allrecipes.com (18204754)

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Golden Sweet Cornbread

Reviewed: Mar. 23, 2013
This is a good basic cornbread recipe. I used 1/3 cup of sugar (half of what the recipe called for) and substituted vanilla coconut milk for the regular milk - yummy! I also baked it in a greased muffin pan and shortened the baking time by approx. 5 min. Yield: 12 muffins
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Browned Brussels Sprouts with Orange and Walnuts

Reviewed: Jan. 12, 2011
I recently starting eating Brussels Sprouts again, despite the memories of not liking them as a child. I now love them. I only had one pound of sprouts on hand, but used the stated amounts of the other ingredients. I browned mine in toasted sesame oil with a little grape seed oil as well, in my cast iron skillet. (I didn't have any walnut oil on hand.) I added more orange juice, as it quickly evaporated. The end product was delicious. I will definitely make this again. If I use two pounds of sprouts next time, I might roast them in the oven as mentioned in the other reviews.
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Asian Ginger Dressing

Reviewed: Feb. 6, 2011
I halved the recipe, and I did not heat it the mixture. I ran out of rice vinegar and substituted Trader Joe's Orange Muscat Champagne Vinegar, and used a very dark grade of honey. I added a bit of toasted oil to the olive oil as well. Also, in lieu of regular soy sauce, I used Bragg's Aminos. Finally, I used my stick immersion blender to make it smooth. Absolutely delish!
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Oatmeal Peanut Butter Cookies III

Reviewed: Dec. 17, 2005
This is an exellent recipe, but I made a few changes...I didn't make the filling...they are wonderful without it. I added semi-sweet and white chocolate chips - about 1/2 to 3/4 of a cup. I also flattened the cookies with a sugar coated glass, and then sprinkled chopped peanuts on top and flattened them again.
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Hummus III

Reviewed: Jul. 28, 2013
Great basic recipe. I encourage everyone to be creative and experiment with this one. I used 1 cup of dried garbanzo beans, which I soaked and cooked till tender (you can easily Google to find directions of how to do this). I would much rather do this than used canned beans - the cans contain BPA. I didn't have any fresh parsley, so I added 1 tsp of dried to the mix. I did add some cumin - maybe a 1/2 - 1 tsp or so, and a good size hunk of roasted red pepper or 1 fresh red bell pepper, cored and cut into chunks. I increased the garlic as well - about 2 to 6 cloves can be used depending on your taste. I also added a dash or two of smoked paprika to the mix. I used the juice of two lemons rather than the 1/4 cup called for in the recipe. Delicious and very satisfying.
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 24, 2005
My daughter made this for Thanksgiving and it was the highlight of our meal. She used hazelnuts and walnuts in the crust. It was lovely to look at and tasted even better...a very smooth top - no cracks. We loved the subtle maple flavor with the pumpkin. The crust is divine!
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Downeast Maine Pumpkin Bread

Reviewed: Apr. 3, 2008
This is a great recipe. I tweaked it a bit. I used 1/2 oil, 1/2 applesauce to cut down on the fat content. I added approx 2 T of orange zest, and used orange juice instead of the water. I doubled the spice, and added an additional 1/2 tsp of allspice. I substituted some whole wheat flour - 2 cups of the total 3 1/2. Next time I may use all whole wheat. I also added 1/2 cups of raisins and 1/2 cup of chopped walnuts. You could vary this in many ways, such as dried cranberries or cherries, and various types of nuts. I am sure it would be great without them too as there is a lot of flavor. It was moist and very spicy. Excellent to serve with hot coffee or tea.
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