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Chocolate Peanut Butter Pudding Cookies

Reviewed: Dec. 18, 2014
I was short on time so I made these into bars. Used oil instead of butter, replaced 1/4 c. flour with cocoa for a richer chocolaty taste, and then used a mixture of vanilla pudding and chocolate pudding, as well as peanut butter chips and chocolate chips. I baked it for around 12 minutes. It was delish!!!!
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Four-Cheese Pasta Florentine

Reviewed: Dec. 2, 2014
This is an easy, creamy casserole. I used a soft white cheese rather than a brick of cream cheese. The one thing it sorely needed was flavor. I added 2 tsp. salt, 2 tsp. granulated garlic, 1 tsp. garlic, and 1 tsp. Italian seasoning. That helped give it some zing.
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Jamaican Me Crazy Chili

Reviewed: Dec. 1, 2014
A filling, flavorful chili. I used ground chicken rather than beef to make it more healthy, and used a mixture of red and yellow pepper to make it more colorful. And I found that the cooking time was way too long — after ten minutes of simmering it started burning and sticking to the bottom of the pot. Once you do all the browning and sauteing doesn't need more than 15 cooking time tops. I served it over rice which was interesting; next time I may try mashed potatoes.
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Drew's World Famous Triple Rush Hot Chocolate

Reviewed: Nov. 26, 2014
WOW!!!!! I was leery of the combo of flavors, but it was incredible. I used half cup of milk—otherwise it would be way too strong—and also heated up all the milk so I wouldn't have a lukewarm drink.
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Vegan Split Pea Soup I

Reviewed: Nov. 26, 2014
This was thick and delicious - a perfect soup for cold winter nights. Even though I cooked it for four hours, the peas were still a little hard; next time I'd cook them for five hours. I'd also leave out the potatoes - they were bland and didn't add anything to the soup. I did, though, add a sweet potato I had lying around, and it was a great addition.
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Easy Homemade Chocolate Sauce

Reviewed: Nov. 14, 2014
I found the consistency of this unpleasantly gelatinous, and it wasn't quite sweet enough either. I'll be going back to Sue's Hot Fudge Sauce, also on this site.
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Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: Oct. 18, 2014
I was bored of my regular cucumber salad so I tried this. It seems like the quantities are way off here. I used twice the amount of cucumbers but between the vinegar and chili sauce the salad was so sharp. It was edible the first time I served it, but after marinating for another day we just couldn't stomach it. I'm not trying this again.
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Slow Cooker Pot Roast

Reviewed: Oct. 18, 2014
This was good. I didn't have gravy mix so I used a mix of onion soup mix and a liquid gravy base. Like others, I added about a 1/2 cup red wine to the crock pot and that gave it a touch of sweetness which helped balance the spice.
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Oven Pancakes

Reviewed: Aug. 13, 2014
The only thing this shares with a pancake is the ingredients. It's an entirely different texture—kind of like a baked custard, very eggy and dense, sweet but not overly so. The family liked it but didn't love it; I loved the ease of preparations.
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Chocolate Crinkles II

Reviewed: Aug. 9, 2014
So here's the deal. The dough was utterly impossible to work with - soooo sticky, we had to add more and more and more flour just to be able to form cookies. But once we baked them, the cookies were delicious. Would I make them again? No way. But they do taste good.
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Cinnamon Sugar Biscotti

Reviewed: Aug. 9, 2014
Can't say I liked them - although dipped into coffee it was ok. The yield is off: the recipe made 20 cookies rather than 40.
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Watermelon Lemonade

Reviewed: Aug. 8, 2014
We had a mediocre watermelon that no one was eating. We made this drink with it, and also threw in two overripe mangoes. The final result was refreshing and tasty - if we had used a good watermelon, it would have been ever better.
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Pesto Cream Sauce

Reviewed: Jun. 28, 2014
YUM!!!! We keep kosher so the shrimp was out. And since people complained that the tomatoes made things too watery, I swapped them with broccoli. I cooked the pasta, then used 1 T. olive oil (no more is needed) to saute the onion, then added the mushrooms, garlic, and broccoli. In another pot, I used 1/4 cup butter (not half a cup) and flour to make a roux, added the milk and spices, let it thicken, then added in pesto and cheese. Once I had a creamy sauce (it took a little more than 4 minutes), I stirred in the veggies and poured the sauce over the pasta. It tasted like a high-end restaurant dish!
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Sweet And Sour Chicken Meatballs

Reviewed: Jun. 28, 2014
What a great way to pack in the veggies! No one realized there was zucchini in the chickenballs. The mixture was already very liquidy so I left out the milk. I also used crushed garlic rather than garlic powder for greater flavor. The sauce was delicious but overly soupy. Next time I'd drain the pineapple. To make this healthier yet, I prepared brown rice and ladled the meatballs over the rice.
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Portobello Penne Pasta Casserole

Reviewed: Jun. 11, 2014
Easy and delicious. Why use margarine when you can use butter? But cut it down to 1/4 cup; no more is needed. I doubled the garlic for extra flavor. An excellent one-dish dinner.
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Slow Cooker Boneless Turkey Breast

Reviewed: Jun. 8, 2014
This created a soft and flavorful meat. To make it a full meal, I placed chunks of potatoes all around the turkey breast. Then, halfway through the cooking, I tossed in a full bag of frozen baby carrots. Everything had an excellent flavor.
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Sour Cream Cornbread

Reviewed: Jun. 8, 2014
This was moist and delicious. To make it a little healthier, I used yoghurt instead of sour cream, cut the sugar to 1 cup, and the butter (I used oil) to 2/3 cups. My family enjoyed it even when it was lightened.
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Old Fashioned Coconut Cream Pie

Reviewed: Jun. 7, 2014
Yum! This pie was fabulous. I made it in a cookie crumb crust. Like others, I used a can of cocoanut milk as part of the 3 cups of liquid, and used soy milk for the remainder. I also used 3 egg yolks instead of two eggs, and replaced half the flour with cornstarch. My family loved it!
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Easy Pesto

Reviewed: May 29, 2014
I was looking for a dairy-free pesto and found this. I also liked the fact that it called for almonds rather than pine nuts. The flavor was very good. Thanks!
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Carrot Pineapple Cupcakes

Reviewed: Apr. 26, 2014
This was excellent. I subbed applesauce for half the oil to make it a little healthier. I made some of it as cupcakes and baked some in a 9x13; the cupcakes were much better.
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Displaying results 61-80 (of 744) reviews
 
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