Laura Recipe Reviews (Pg. 1) - Allrecipes.com (18275715)

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Mini Frittatas with Quinoa

Reviewed: Feb. 18, 2013
I've made these three times since the end of January (it's mid-February as I write). The first time, I made them exactly as written, the second time, I swapped spinach for the zucchini and the last time, I used smoked gouda instead of swiss and chives instead of parsley. It's a great base to experiment with but the original was great too. Next time, I think I might add chopped &sauteed onion, and possibly broccoli. I get 12 frittatas out of this recipe.
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10 users found this review helpful

Curried Tofu Salad

Reviewed: Aug. 13, 2011
This was really good Candice! The only changes I made was that I used lime instead of lemon (I love lime with curry), and I didn't have distilled white vinegar, so I used seasoned rice vinegar. I also used light mayo (will try yogurt next time), added more red pepper flakes to match our tastes, and tossed in some lemon cucumbers and sugar snow peas from my garden. That's what's so great about this recipe - it's perfect as is, but it would work with chicken and any other veggies you prefer. A keeper, for sure. Thank you!
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9 users found this review helpful

Turkey Meatballs in Garlic Sauce

Reviewed: Aug. 19, 2010
I love ground turkey and am always looking for new ways to make it. The only change was I used a combination of fresh basil and fresh parsley, and garlic salt instead of salt. I put it over spaghetti squash that I had baked, and then briefly sauted in olive oil with garlic (can never have too much!). Thanks!
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4 users found this review helpful

Slow Cooker Latin Chicken

Reviewed: Apr. 5, 2010
The recipe sounds great as written, but sometimes you've gotta go with what you have (and who you're serving). I doubled the broth, even though I only had 1 1/2 pounds of chicken thighs (skinless, with bone). I used green tomatillo salsa, added a chipotle pepper and a couple teaspoons of adobo sauce to add some heat. And I had a poblano pepper, so I threw that in as well. This will permanently go into our dinner rotation! Thank you so much!
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2 users found this review helpful

Holly Christmas Cookies

Reviewed: Dec. 4, 2006
I've made this for years, but not as "cookies." I make large wreaths, and cut them (just as you would with traditional rice krispie treats). I usually decorate with a bow as an extra touch. Don't cut the wreath until it's completely cool. The shape stays (until the first piece gets taken, of course.) It's a big hit at office parties.
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37 users found this review helpful

Nancy's Chocolate Fudge Pie

Reviewed: Nov. 27, 2006
It was delicious, but it never got firm. I froze it and made the mistake of removing it a half hour before dessert and it was soft pudding by the time it was served. I made two pies, one with flour and the other with starch and had the same problem with both. The second one, I kept in the freezer until it was served, and it's wonderful. I need to add more flour or starch, or just continue to freeze it. It was a hit on Thanksgiving, despite the problem. I had used an oreo cookie crust, and we put servings in cups with whipped cream - it was no longer a pie, but it tasted great!
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16 users found this review helpful

 
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