MODTHYRTH Recipe Reviews (Pg. 1) - (1904253)

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Spiced Quinoa

Reviewed: Aug. 10, 2012
This was excellent! I sauteed the onion and garlic and toasted the pine nuts in a skillet, then dumped the whole mess (minus the raisins) in the rice cooker. Push the button, wait for dinner! I stirred the raisins in at the end, as directed. Even though none of us are big raisin fans, they were excellent in this mix.
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1 user found this review helpful

Across the Border Tequila Shrimp

Reviewed: Mar. 4, 2008
This was excellent. I used half butter, half olive oil, and the taste was still magnificently buttery and decadent.
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1 user found this review helpful


Reviewed: Dec. 8, 2006
This is it, baby! The flavor I remember. I've messed up more praline recipes than I care to admit, but this one finally worked for me!
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2 users found this review helpful

Italian Cookies I

Reviewed: Nov. 13, 2006
Just like I remember! I've been yearning for this recipe for years. These cookies are perfect--lightly sweet, soft with just the right ammount of tooth. I made a glaze of powdered sugar, melted butter, milk, a wee pinch of salt, and vanilla. mmm.
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32 users found this review helpful

Cake Balls

Reviewed: Oct. 30, 2006
This is a fabulous way to use up cake scraps left over from leveling or carving a cake. You can make endless varieties. Try using a liquour like amaretto or coffeemate creamer as the binding liquid instead of icing. Add mini marshmallows, chocolate chips, nuts, coconut, you name it. Go crazy!
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7 users found this review helpful

Pina Colada Cake III

Reviewed: Mar. 5, 2006
I'm on weight watchers, so 8 ww points per slice wasn't appealing, no matter how good the recipe sounded. Here's the good news: I cut it down to 164 calories and only 3.5 ww points and it still tasted incredible decadent and delicious! I used rum flavoring + water instead of the rum. I used egg beaters instead of eggs. I used applesauce instead of the oil. I used light coconut milk instead of whole fat coconut milk. I topped with fat free cool whip. It was SO good that my friend asked me to use this recipe when I bake her wedding cake next week.
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40 users found this review helpful

Persimmon Pudding Cake

Reviewed: Nov. 7, 2005
Well, puddings aren't really supposed to rise. That moist dense yumminess is why I love traditional puddings (the "give me some figgy pudding" rather than the jello variety). While this recipe doesn't have a steam bath and isn't made in a pudding mold, it does approximate a traditional pudding nicely. And persimmion pudding is always my favorite!
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15 users found this review helpful

Rhubarb Cobbler

Reviewed: May 28, 2005
Oh man I LOVE rhubarb. And I love cobblers. So I was destined to like this recipe. I did double the dough part of the recipe, but I only needed about 1.5 times the ammount in the original recipe. yummmmm.
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0 users found this review helpful

Grandma Johnson's Scones

Reviewed: Mar. 5, 2005
Delicious! I made an apricot ginger scone variation (mimicing a favorite from a local tea house) and it was delectable. Should I ever open a B&B, these are going on the menu!
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1 user found this review helpful

Fish Tacos

Reviewed: Apr. 5, 2004
Quite good, but I did make some adjustments to make the recipe healthier and easier. I thawed frozen mahi mahi fillets while I made the sauce. Then I chunked the mahi mahi, and cooked it with a bit of olive oil on the stovetop, adding some jerk seasoning and a dash of taco seasoning while cooking. Total time to make this yummy, healthier fish taco meal: about 20 minutes.
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1 user found this review helpful

Dump Cake V

Reviewed: Nov. 19, 2002
I love dump cake--but I use a can of tart pie cherries instead of the cherry pie filling. It gets rid of that artificial pre-made pie-filling taste, and cuts down on the sweetness. It's still *plenty* sweet, don't worry.
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37 users found this review helpful

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