DezrtRain Recipe Reviews (Pg. 1) - Allrecipes.com (188264313)

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Mom's Zucchini Bread

Reviewed: Sep. 14, 2013
This is a fantastic and easy recipe. it is super moist, freezes well and is a terrific sweet treat. I've made it several times as is, or sometimes I do 1/2 oil 1/2 applesauce and reduce the sugar to make it seem a little healthier. I always have a little bit that sticks to the bottom of the pan (but the longer it cools IN the pan, the less sticks). This time I am really experimenting to finish off some garden leftovers. Summer squash instead of zucchini and added some finely chopped red bell pepper and spinach and green onions for a harvest type bread, and I sub'd 1/2 cup of oats (from the flour) and sprinkled oats on top. It's still in the oven but it LOOKS fantastic. Tips: DON'T drain the zucchini - you want it moist! Grease the pan well If you're using an oversized zucchini, chop it in half or thirds to make it more manageable when grating. I like to remove the large seeds (to plant for next year, and because they don't always grate well)
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Blackberry Pie III

Reviewed: Jul. 31, 2013
I make this multiple times every summer using blackberries from my yard. The lemon is a great addition, and it's such an easy recipe.
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Yellow Squash Casserole

Reviewed: Jul. 29, 2013
The egg definitely ruined this dish. It was like a mushy quiche on the bottom. The top part (that was not part of the egg milk mixture) was great, a little bland but had a lot of potential and looked more like the picture. If I were to make this again I would omit the egg and milk and just stir in a small bit of sour cream instead. and more seasoning.
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Roasted Beets 'n' Sweets

Reviewed: Jul. 8, 2013
I was a little nervous about making beets for the first time. This was easy and delicious (although it did take a long time). I peeled the sweet potatoes as well as the beets. I might experiment with the seasonings, although my husband thought it was perfect as is.
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Roasted Swiss Chard with Feta

Reviewed: Jul. 7, 2013
This was a really neat way to eat chard. The crispy texture was pleasing and the salty cheese complimented it well. I used a fistful of chard and it covered my medium baking sheet (I used one with sides). Made probably 4 servings. I was cooking just for myself and ate half of it. The leftovers did not microwave well.
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Lemon-Garlic Rainbow Chard

Reviewed: Jul. 7, 2013
I never know much a "bunch" is, so I used 4 leaves. Once the greens shrunk down it was enough for 2-3 side servings by my count. I probably overcooked it, but I read 15 minutes cooking time and went with that. I thought the lemon was a little too much, but I may have just used too much lemon with not enough chard.
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