Juli Recipe Reviews (Pg. 1) - Allrecipes.com (18620527)

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Fruity Granola Bars

Reviewed: Feb. 11, 2012
Jackpot. Exactly what i was looking for...something to grab in the morning and take to school that will be nutritious and tasty. I also substituted 1/4 c. molasses for 1/4c. honey and added other nuts (flax seed, sunflower seeds) and different dried fruits (dates and prunes were on hand). Next time I will only use 1/2 c. brown sugar to make a little less sweet. Had no problem getting them to stick together.
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Mexican Bean Pie

Reviewed: Jan. 30, 2008
This was really good and easy. I only had 3 whole wheat tortillas, so I substituted corn tortillas for the top 2 layers (3 of the small ones make one layer). I forgot the refried beans at the store, but the other two cans were plenty. I also added half a can of tomato paste, just b/c I had it, and that was good for flavor and consistency. The cheese sort of hardens on top instead of melting...but it was still good!
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Tuna Noodle Casserole I

Reviewed: Jan. 30, 2008
I thought it was dry. I liked it better before I cooked it in the oven and wonder if it could just be served as a hot pasta...I don't think there were any raw ingredients? Some cooking sherry would add a nice flavor to this also. I will probably add some celery next time too.
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Whole Grain Healthy Banana Bread

Reviewed: Jul. 3, 2007
I made a lot of changes based on what I had available, and these turned out excellent--super moist & full of flavor. Here's what I did: --substituted 1/2c. maple syrup for splenda/sugar --substituted 1/2 c. peach keifer for sour cream & milk --substituted 1/2c. hemp seeds for flaxseed (for someone who doesn't like this the crunchy hemp I would rec. walnut pieces). --substitute 2/3 c. old fashioned oats for for 2/3 of the whole wheat flour --added 1tsp. cinnamon and 1tsp. vanilla --used 1 whole egg instead of eggwhites --baked in toaster over (to avoid heating my already hot house during a souther CA summer!) in muffin tins, 30 mins each tin (might take less time in regular oven) --yield: 16 muffins
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Pumpkin Cranberry Bread

Reviewed: Jul. 1, 2007
These might be the most perfect muffins I've ever made--consistency and taste wise--but I made several adjustments. I halfed the recipe. I used half whole wheat flour to supplement the reg. white flour. I used sweet potato puree instead of pumpkin, and substituted half brown sugar and Agave (natural liquid sweetener comparable to honey). And I used coconut oil instead of vegetable oil. I used a little less oil and a little more of the puree. And I made muffins instead of bread--baked for exactly 25 mins, they were perfect. Made 9 muffins.
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