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Caramelized Brussels Sprouts with Pistachios

Reviewed: Apr. 12, 2009
As far as I'm concerned, this is THE only way to make brussels sprouts! I didn't quite cook the sprouts long enough the first time I made them, so they didn't carmelize and absorb the flavor as well. The second time I added a little bit of water to the pan after I carmelized the onions and added the brussel sprouts and let it all steam a bit together. (And I had steam cooked the sprouts separately for longer before that.) That time it was perfect because it sucked up the flavor. I love the mixing of the slightly sweet and tangy sauce with the bitterness of the sprouts. Delicious.
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Cornmeal Strawberry Cake

Reviewed: Apr. 12, 2009
Oh, how delightful! I wanted to use up some yogurt and cornbread, so I input those two ingredients into the recipe finder and this is what came up. It's like a dense, sweet cornbread. I used frozen blueberries because I wanted to save my fresh strawberries for another dish. I also try to avoid using white sugar, so instead I put in 2/3c. of brown sugar. I had a slice with some vanilla ice cream while it was still just slightly warm and it was delicious. This recipe is a keeper.
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Quinoa Chard Pilaf

Reviewed: Apr. 11, 2009
I was happy to stumble upon this dish because I happened to have on hand everything but the mushrooms! I was especially happy to use up the Swiss chard I had in the fridge. Very simple recipe, and I bastardized it a bit with some chicken broth and diced cooked chicken breasts. (I'm not a vegeterian, but I love vegetarian/vegan recipes because they're often healthy.) To me the chard takes a bit getting used to, but overall this turned out deliciously and I'm eating a big steaming bowl of it even as I type!
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Morning Glory Muffins I

Reviewed: May 13, 2007
Excellent, excellent recipe. Like many other readers, I, too, made some modifications to suit what I had available and due to personal tastes. I added some shredded coconut and a tiny bit of almond extract with the vanilla. I also replaced the apple butter with rose hip lekvar (it's Polish) and used half of the sugar. Oh, and I used almond oil. The result was fragrant, moist, and hearty muffins that I put in a big baggie and tossed in the freezer so I can pop a couple out every morning for breakfast! Yum!
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2 users found this review helpful

Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Feb. 25, 2007
Oh these pancakes were divine! I was looking to use some excess bananas I had that were going too ripe for regular consumption, so I mashed some in and it made them more dense, but even more substantial. I will be making this again!
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Cranberry Pumpkin Bread

Reviewed: Oct. 28, 2005
A delightfully dense and moist product! I used cinnamon applesauce instead of vegetable oil and it came out beautifully.
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4 users found this review helpful

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