Amara Recipe Reviews (Pg. 1) - Allrecipes.com (18714640)

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Megan's Granola

Reviewed: Jul. 18, 2011
I make a double batch of this every couple of months and eat it on yogurt for breakfast every morning. I also gift it to people because I think it's so much better than anything you can get at the store! One batch makes about 17 cups of granola. I make just a couple changes: I use 3 cups of any kinds of nuts I can find (almonds, cashews, walnuts, pecans, etc.), I replace half of the oil with applesauce, and I leave out the dried fruit.
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8 users found this review helpful

Winter Squash Rolls

Reviewed: Jul. 18, 2011
So delicious! I've made them twice now with butternut squash. I freeze the extra dough in roll-sized portions and bake them one at a time when I'm on my own for dinner.
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6 users found this review helpful

Lemon Sorbet

Reviewed: Sep. 11, 2011
My boyfriend (who is not really a dessert guy) loves this sorbet! It is very refreshing and tart. Here are a few tips that I found online for making sure the sorbet comes out a nice consistency: if you are using an ice cream maker, lower the temperature of the freezer to its lowest setting to get the metal canister as cold as possible; once you've made the mix, store it in the freezer in a metal, glass, or plastic container covered with tinfoil for about an hour (or until frost forms on the sides of the container); add the semi-frozen mix to the canister and stir for about 10 minutes. The sorbet should be stored in a separate container if you're not going to eat it right away.
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5 users found this review helpful

Stuffed Green Peppers I

Reviewed: Jul. 25, 2011
I made a few changes: turkey (85/15) instead of beef, cut the peppers lengthwise, used only 3 (large) peppers, used a whole onion and 5 cloves of minced garlic, didn't drain turkey/onion mixture, used diced tomatoes with oregano and basil, added basil, rosemary, and sage that I had on hand from the garden, and baked uncovered. The final product was very good. I was full from one half pepper. I will definitely make this again.
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2 users found this review helpful

Baked Shells in Sauce

Reviewed: Jul. 18, 2011
This tasted like tomato sauce, pasta, and cheese usually taste (yummy, but not in a particularly surprising way). I do like that it incorporates tofu. As other reviewers pointed out, the better the sauce, the better the dish. I modified somewhat based on what I had on hand. Made with 1 cup pasta, 1/2 of an 8oz. container of sliced baby bella mushrooms (did not dice), 4 small cloves garlic (minced), 1 cup tomato sauce, heaping 1/2 cup tofu, heaping 1/2 cup mozzarella, 1/2 cup Parmesan, and some finely chopped basil, sage, and rosemary from my garden. Sauteed mushrooms with garlic (as suggested by many). Baked in a pammed 8x8 pan. Made 2 (very thin) layers each of the pasta mixture and the cheese mixture. Overall, good, easy option for a weeknight dinner.
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2 users found this review helpful

Vanilla Ice Cream VI

Reviewed: Jul. 28, 2008
yummy, sweet, a little icy.
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2 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 24, 2011
This is now a staple of Thanksgiving dinner. I love how much cranberry flavor there is!
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1 user found this review helpful

Orange Charlotte

Reviewed: Jul. 25, 2011
Really yummy! The only thing that might have made it better is if the whipped topping and gelatin were more combined. That may have been my fault. Next time I will combine the two parts when the gelatin mixture is still pretty fluid (parts of it had started to solidify when I combined the whipped cream and gelatin mixture this first time around).
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1 user found this review helpful

Pie Crust IV

Reviewed: Jul. 11, 2008
I've been looking around for a while for a quick, easy pie crust and this is it! I don't know what makes it different than the others I've tried, but it always comes out and I love that it doesn't need to be refrigerated or anything.
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1 user found this review helpful

Herbed Lentils and Rice

Reviewed: Aug. 28, 2011
This was alright, but not great. It may just be that I don't like lentils all that much. I may try making it again, but if so I would make some adjustments to make it more flavorful.
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Greek Pasta with Tomatoes and White Beans

Reviewed: Jul. 11, 2008
This recipe was yummy, but I thought it made more than four servings. The best thing about it was how easy it was. The feta on top is delicious.
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