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Banana Banana Bread

Reviewed: May 3, 2009
I love to cook and bake and dont know when to stop. I was recently diagnosed with Type 2 diabetes with complications. I still love cooking and trying new recipes. I have baked me up some loaves but just recently read the notes and reviews about modifying the recipe and did so. To make the recipe a little more healthier I used wheat flour instead of white, and I used Splenda blended brown sugar to cut back some of the calories. I also added 1 teaspoon of ground cinnamin, 1 teaspoon of vanilla and 1/4 cup of raisins and 1 cup of chopped walnuts. THIS loaf was the BOMB.. Just love this is one for my keeping and also for sharing! Thanks for sharing !!
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Miso Soup

Reviewed: Sep. 6, 2008
I'm trying to work tofu in my diet. I pulled up this recipe and made a couple of modifications, like I used store bought fried tofu and cut it into 1/4' cubes. Since my tastebuds are still getting used to the texture of tofu I decreased the portion to 6 ounces. I also sliced up 1/2 cup of oyster mushrooms, 1/2 cup asian sweet peas, and 1 cup of baby bok choy. This recipe is definitely a keeper. I just need to cut back on the Daishi due to the salt content and find the right kind without MSG..But this recipe is a 5+++
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Kickin' Collard Greens

Reviewed: Feb. 18, 2007
I have been voted as the chair person for the vegetable dish for Black History month at work, and needed a recipe. I am a true collard fan, and have always tried the five star recipes and have never been disappointed. WHOA! Best greens I have had and can't believe I cooked them. Only made a couple of changes which include I cut out the olive oil and used the bacon grease. I also used plenty of bacon (about a pound, as I love the flavor) and although skeptical, I added about 1 TBS. of brown sugar. These greens are wonderful--I can hardly wait to cook them for my workgroup! THANKS for SHARING.
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Pretzel Salad

Reviewed: Jun. 2, 2006
a couple of years ago I attended a baby shower for a friend and the young lady's godmother had prepared this jello with a couple of modifications--she used raspberry jello and frozen raspberries to replace the "strawberries" and a very unique twist; instead of crushing the pretzels she left them whole I love to cook and eat, so of course I asked her for this recipe and she would not share. My daughter and came home and found this recipe and modified it--IT IS delicious--each time I make it I always get complements and requests for the recipe--and of course I give it to everyone---so you may want to experiment and see the uniqueness that the whole pretzels have on the salad..
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