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Marrakesh Vegetable Curry

Reviewed: Jan. 29, 2012
Super good! I did add coconut milk to try to duplicate a recipe I had at a restaurant -- but it was great before I added it :)
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1 user found this review helpful

Frosted Banana Bars

Reviewed: Sep. 26, 2011
Delicious! I also had to use a 9X13 pan as I don't have a 10x15, but with 35min of cook time (started checking at 25 minutes) they turned out great!
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3 users found this review helpful

Chicken Paprikash

Reviewed: Sep. 19, 2011
delicious! it's amazing as it is, but except for special occassions, I'll make via a variation that's a tad healthier -- boneless/skinless chicken thighs and fat free sour cream served over egg noodles. yum!
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Buttermilk Pie

Reviewed: Feb. 7, 2011
Turned out perfect! I used fresh squeezed lemon juice -- not sure if that made a difference but it is sooo good!
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1 user found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Feb. 3, 2011
The chicken cooked up nicely but the sauce is just plain bland for me. Maybe I was distracted by the "Stroganoff" name which made me expect a tangier sauce similar to beef stroganoff. Not bad, but I won't make it again.
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Mushroom Lentil Barley Stew

Reviewed: Jan. 11, 2011
I'm trying to do more veggie dishes this year (limit our environmental impact of all the meat production) and have to say that this is nice and hearty so you don't miss the meat! Even my carnivore husband declared that it was really good. Helps that we both love mushrooms :)
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8 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 11, 2011
Really good! Made this on New Year's Day as Black Eyed Peas bring you luck in the New Year per the southern tradition. My husband who never eats them with me actually really liked this! I didn't buy bacon for just the few slices this recipe called for and didn't miss them. I wouldn't call this recipe spicy (added a lot of hot sauce to my bowl!) so don't shy away if you don't like spicy foold. It's just plain yummy :)
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5 users found this review helpful

Fresh Rhubarb Bread Pudding

Reviewed: Feb. 9, 2008
This recipe is fabulous! In case anyone wants to make it "healthy" here's what I did: I used 8 slices of light whole wheat sandwich bread, substituted 3/4 of the sugar with Splenda. I used a bag of frozen rhubarb which was 3 cups, so I used more sugar/splenda than the original recipe. The original is great, but a guilt-free dessert is just awesome, so I had to tweak it a bit.
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3 users found this review helpful

Gingerbread Biscotti

Reviewed: Dec. 8, 2006
Delicious! I baked these for Christmas gifts and they were hard to give away. The texture helped them travel perfectly. I found the cooking times to be accurate for a crisp, traditional biscotti.
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2 users found this review helpful

 
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