weekend cook Recipe Reviews (Pg. 1) - Allrecipes.com (187164317)

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Tuna Noodle Casserole from Scratch

Reviewed: Aug. 22, 2013
I have made this three times, and only alter the recipe if I am missing an ingredient. True comfort food. For those that say it is blah, bring out the Sriracha sauce; just kidding. Try adding just a tad more salt, even at the table..... salt seems to be the go to flavor enhancer for many professional cooks. I have to watch my salt intake, and I know this has less salt than recipes that rely on canned soup. Served with a salad and whole grain rolls, it is great on a cold winter night.
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Bread Pudding II

Reviewed: Aug. 22, 2013
In an effort to make it a little healthier, I use skim milk and cut the white sugar back to a half cup. I love this for dessert and for breakfast. Good cold but better slightly warmed.
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Tangy Rhubarb Salsa

Reviewed: Jun. 5, 2013
A great way to use rhubarb without having to add cups of sugar. A tasty salsa; only change I made was to use regular bottled lime juice. My rough chop of the bell peppers was too rough; I had to pulse the food processor too many times and the salsa was not as 'chunky' as in the picture. Makes a lot of salsa; will half the recipe next time. Easy to add more heat; just add more jalapeno or leave the seeds in. It was a hit at my wife's work; many requests for the recipe.
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Whole-Wheat Dark Chocolate Zucchini Brownies

Reviewed: Aug. 22, 2013
I used whole wheat pastry flour, which may be the same as the white whole wheat flour that is called for in the recipe, and they turned out great. The 30 minute baking time was too short for me; it took a little over 40 minutes. They did 'fall' a little in the center of the pan as they cooled but were both moist and light, an unusual combination for a brownie, in my experience. My wife has a favorite zucchini cake recipe that she has used for years, and she declared that these brownies tasted better. I placed walnuts on top before baking them, and they truly were very tasty.
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