migsy Recipe Reviews (Pg. 1) - Allrecipes.com (18673136)

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Black Bean Vegetable Soup

Reviewed: Jan. 1, 2014
One of the best soups I've made in a while. Cooked as written, except reduced veggie broth to 3 cups as some recommended, but turned out I had to add more broth the next day when I reheated it. So, may just start out with all 4 cups the next time. I also melted some shredded cheddar cheese on top when serving, which was good, but not really that necessary, since the soup was delicious on its own.
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Pumpkin Fluff Dip

Reviewed: Nov. 10, 2013
Easy to make, makes loads, and everyone loves it. What more could you want? I followed the suggestion in the video-version of this recipe and used this as a filling between two spice cookies and froze it. Makes a delicious ice cream sandwich!
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Creamy Carrot Soup

Reviewed: Mar. 3, 2013
Delicious and easy recipe! Substituted lowfat coconut milk for the heavy cream and doubled the recipe, as others had suggested. Could've actually tripled the recipe and still not have quite enough. Plan to make it again later in the week, since I bought a big bag of carrots.
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Seven Layer Taco Dip

Reviewed: Feb. 6, 2013
By the time you pick up all the ingredients, it's a little pricey, but nice for something special. It definitely went over big at the party I took it to, but not so much with my family, who aren't much into refried beans.
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Creamy Carrot Soup

Reviewed: Feb. 26, 2012
Delicious and easy to make! I agree with some of the other reviewers, 2 cups of heavy whipping cream was a bit too much, so next time I think I'll try half that and half regular milk. I'm also going to try the nutmeg that some suggested, as I'm not much into the texture of rosemary.
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Pecan Rice

Reviewed: Jan. 9, 2011
I have to admit, I didn't think this would turn out to be anything great, especially since I'm not a big brown rice person. I only made it, because I had fresh pecans that I really wanted to do something with. I was pleasantly surprised how good the ingredients complimented each other. As some others suggested, I added an extra 1/2 cup of water and vegetable bullion cube to the rice.
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Butternut Squash Soup

Reviewed: Jan. 8, 2011
Soup came out delicious. I would've rated it 5 stars, but even though I only used 6 ounces of cream cheese, it was a little too much. Could be I didn't use 6 cups of butternut squash. Would help if recipe told you how many butternut squashes it takes to make 6 cups. Anyway, it was pretty easy. The toughest part was cutting up the butternut squash. I may go with the precut stuff next time instead.
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Zippy Zucchini

Reviewed: Sep. 19, 2010
This was delicious and a great way to use up the zucchini in my garden. After reading other reviews, I changed up the recipe as follows: I added 1 jalapeño pepper and sauteed it along with the onion before adding them to the rest of the ingredients. Since I'm a vegetarian, I wanted to include more protein, so I chopped up 1 tofurky italian sausage link into small pieces and added it, plus I put in a couple drops of Chipotle pepper sauce to give it some zip. I didn't have any cheese in the house, but I can imagine that would've made it just perfect.
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Blueberry Zucchini Bread

Reviewed: Aug. 7, 2010
Delicious! I followed a couple recommendations and replaced 1/2 the oil with apple sauce, and it was still moist. It's a little sweet, so probably could reduce the sugar a bit. This made 3 of the 4.5" x 8.625" foil loaf pans for me. Make sure you only fill 2/3 full, because they do rise. Took 70 minutes in my toaster oven. I didn't see this mentioned earlier, but you shred the zucchini with the skin on. I used a cheese grater, and it worked perfectly. Two 6-inch zucchinis make the 2 cups. You can freeze after shredding to have some on hand all the time.
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