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Sea-Purb Seafood Pasta

Reviewed: Mar. 11, 2012
Pretty good, but know that this recipe generates a lot of liquid, even if you were to drain the veggies (which I didn't because most of that would have been the tomato juices). I also didn't use lemon juice, I used just the lemon zest and a sprinkling of Hy's lemon pepper seasoning to cut down the liquid even more. I also added some garlic powder. Thanks for the recipe!
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Butternut Pie Crust

Reviewed: May 30, 2007
When this first came out of the oven, the crust was pretty tough, as others have said. Mind you, I didn't take any extra effort to make it thin or anything. I put it in tupperware and stored in the fridge for a couple days, and ater the crust was softer and had a nice consistency for a savory pie. I think the moisture of the filling, sealed in by the container really helped. Not really sure how to alter that when I bake though :S
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Sweet Potato Gnocchi

Reviewed: May 6, 2007
Based on the reviews, I added a lot more salt, some minced onion and some lemon herb spice, no nutmeg. After gradually mixing in all the flour, it was still too sticky to work with so I kept adding more flour. I think I ended up with about 3 cups in total! It still was hard to work with, even after I squeezed it out of a bag. Half I boiled as per recipe, the other half I felt guilty about throwing out so I added some oil and baking powder and tried baking like biscotti. Shaped into a log, baked for 35 min @ 300. Cooled for 10, cut into 3/4 inch slices and baked again @ 275 for 10 more minutes. It ended up being sort of like a soft bread stick.
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Downeast Maine Pumpkin Bread

Reviewed: Dec. 17, 2006
The first time I made this, I substituted mashed banana for most of the oil and forgot to add the water, but had added about a tablespoon of orange juice - turned out great. The next time I made it I added all the water and it had a weird, chewy texture. Have made this a few times with spaghetti squash and butternut squash instead of the pumpkin, I always cut it it half and pour into 2 minipans, all in all a pretty good recipe
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Cindy's Pumpkin Pie

Reviewed: Oct. 8, 2006
Even with no measuring cups and a tin of 'pumpkin pie spice', this recipe came out great. Also used soy icecream instead of regular, as I am allergic to dairy. Very easy and quick.
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Amazing Simple Thai Tofu

Reviewed: Aug. 20, 2006
Absolutely delectable. Used almond butter instead of peanut butter, also added minced garlic and a little cornstarch with extra soysauce at the end so there was more of the yummy sauce to pour over rice.
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Tofu Turkey II

Reviewed: Apr. 20, 2006
Didn't have a lot of the ingredients, so messed around with this recipe a bit. Interestingly, using regular tofu rather than extra firm didn't cause any 'brain-like' cracking and was incredibly moist. Had to change the paper towels every half hour though. My glaze ended up being grapefruit juice, soysauce and ketchup, which smelled weird, but made it exactly the color of real turkey skin. Heed all the warnings about burning fast on broil!!
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