ABBAJEN Recipe Reviews (Pg. 1) - Allrecipes.com (18360213)

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Blue Ribbon Overnight Rolls

Reviewed: Feb. 22, 2009
These are good, but I notice that they don't seem to taste very good cold, so if you have leftovers, pop them in the microwave for 15-30 seconds before eating them.
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Basic Truffles

Reviewed: Feb. 22, 2009
This is a really nice and easy recipe! I divide it into four portions and use 2-3 Tbs of various liquors in each 1/4 portion. It sets much faster, so you need to be ready to roll in about 1 hour. Rum, whiskey, amaretto, Irish cream and hazelnut all work really well. I also dip them in dark chocolate.
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Honey-Balsamic Vinaigrette

Reviewed: Feb. 22, 2009
This is great! I usually put it on a salad of spinach, dried cranberries, tangerine sections and walnuts.
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Focaccia Bread

Reviewed: Feb. 22, 2009
This bread is fantastic! I reduced the cheese topping by about 1/2 because I'm lactose intolerant. It comes out great every time. Thank you for a nice, quick bread!
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Sean's Falafel and Cucumber Sauce

Reviewed: Feb. 22, 2009
I use this recipe to make falafel burgers. I reduced the cumin and onion by half and I use 1-2 Tbs of dried parsley rather than fresh. Then, I pan fry it on a lightly oiled griddle and serve the burgers on buns with tomatoes and spinach. My husband likes them with honey mustard.
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Italian Dressing Mix

Reviewed: Feb. 22, 2009
This is a really nice blend of spices. I used garlic powder to cut the sodium. When I lived in Japan, I mixed this blend with sushi vinegar (which is very mild) to make vegetarian fat free salad dressing. It makes a very good marinade spice, too!!
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Bananas Foster II

Reviewed: Feb. 22, 2009
This is delicious! I reduced the butter by half and the brown sugar down to 1/4 cup to help cut the calories a bit. I also like to catch mine on fire, so I add a bit more rum than the recipe calls for.
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Black Bean Rice Burgers

Reviewed: Feb. 22, 2009
These are great burgers! My whole family (even the non-vegetarians) love them! I generally use about 1/4 cup of whole wheat bread crumbs to help them stick together a bit better. Sometimes I add a little ground flax seed, too for extra nutrients. I like to have these on a toasted bun with melted pepper jack cheese and a slice of tomato.
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Fast and Easy Tofu Lo-Mein

Reviewed: Feb. 22, 2009
This is a good recipe base. I've made many changes to it after trying it as written - I use fresh vegetables and boil them with the ramen. I don't use the seasoning packet - I use minced garlic, minced ginger, low sodium soy sauce and sriracha or pepper flakes. I also lightly coat the tofu (I use Japanese style firm tofu) in cornstarch and saute it in peanut oil and sesame oil until lightly crisp and golden. Then, I baste it with the soy sauce and spices mixture and cook briefly, flipping the tofu twice while basting.
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Refried Beans Without the Refry

Reviewed: Feb. 22, 2009
This is delicious! I make it with black beans.
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Easy Black Bean Soup

Reviewed: Feb. 22, 2009
This is a really nice recipe! It tastes even better if you make it using freshly made beans and home made refried beans (I use the Refried Beans Without the Refry recipe from this site). I also generally replace the lemon juice with lime.
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Vegetable Lovers' Fried Rice

Reviewed: Jul. 1, 2006
I thought this tasted really non-authentic. If you're into really American-tasting or pan-asian food, go for it, but if you're like my fiance and I and like actual Asian food, it doesn't really cut it. It also took a REALLY LONG TIME, so try a food processor.
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