Liza Recipe Reviews (Pg. 1) - Allrecipes.com (18636282)

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Baked Spaghetti

Reviewed: Feb. 1, 2012
I made this vegetarian friendly - and a bit healthier - using tofu crumbles instead of beef. The second time I made it, I used an extra 1/2 jar of sauce and preferred this proportion. It's one of those dishes that just might taste better reheated one the second day. Hearty and delicious for a crowd.
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Blonde Brownies I

Reviewed: Feb. 1, 2012
really excellent - my husband's coworkers devoured them. I used pecans instead of walnuts and mixed my chips in. I would recommend a light spray of the pan, as my sides wanted to stick. Next time I will double and bake in a 9x13.
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Brazilian White Rice

Reviewed: Dec. 28, 2007
This is the new standard for a rice side at our house. Delicious with black beans. Thanks!
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Delicious Ham and Potato Soup

Reviewed: Dec. 28, 2007
Made some changes and tripled recipe for Christmas Day gathering. Rave reviews! For meatless option, I left out the ham. Subbed "no-chicken" broth for all of the water and bouillon and added garlic to the step 1 process. Also I needed a bit more flour to thicken. Set up a soup customization station w/shredded cheddar, fresh bacon crumbles, green onion, and oyster crackers. Amazing flavor. a new family favorite - thanks!
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Ham Rolls

Reviewed: Oct. 11, 2006
I used sliced ham from the deli, Hawaiian rolls, and regular onion instead of dried. These were very popular at a recent party, with several people asking for the recipe. I brushed on the topping and had no issues with it staying on. This is a keeper!
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Paul's Pumpkin Bars

Reviewed: Oct. 11, 2006
Wonderfully moist. I would also consider this a cake, but cut into small squares it's great for a potluck. I substituted pumpkin pie spice for cinnamon and used 4 oz (1/2 a block) of cream cheese for frosting.
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Sage Pork Chops

Reviewed: Nov. 4, 2005
These chops got rave reviews from my boyfirend (can't speak for them myself, as I'm a vegetarian). I used butterflied chops, so I did reduce the cook time and I also added cornstarch w/cold water to thicken. The sauce became more of a gravy which was very well-received. Thanks!
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Asparagus with Parmesan Crust

Reviewed: Nov. 1, 2005
We love this recipe! The combination of flavors is delicious and it just couldn't be any simpler to make. The first time I made it I overdid the olive oil b/c it didn't seem like enough - but I was wrong. It's perfect as written and this recipe is now a staple at our house.
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Bacon Quiche Tarts

Reviewed: Oct. 18, 2005
I made these for a casual brunch and they were devoured. I took others' suggestions and used only 1/2 of a flaky biscuit for each tart - it was the perfect amount. Just watch to make sure the bottoms don't get too brown. I also subbed regular onion for the green onion and added 3/4 box of frozen spinach (thawed and drained). Skipped the bacon in a few for the non-meat eaters. A definite keeper - thanks.
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Spicy Mexican Salad

Reviewed: Oct. 14, 2005
This was a big hit at a mexican themed dinner with friends. I crushed some hint of lime tortilla chips (used only 1/2 the amount called for), skipped the black beans and added one can of drained mexi-corn. The Catalina gives a great flavor - thanks!
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Pumpkin Fluff Dip

Reviewed: Oct. 13, 2005
This was a big hit at work, and it's so easy to make! I made a few modifications: only used about half of the cool-whip, a bit more pumpkin pie spice and added a splash of pure vanilla, then sprinkled cinnamon and nutmeg on top. Great with the cinnamon graham sticks. Thanks for the recipe!
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