tplato Recipe Reviews (Pg. 1) - Allrecipes.com (19216585)

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Easy Coconut Macaroons

Reviewed: Jul. 20, 2013
Very easy, and pretty tasty. Like others, I substituted the cornstarch for a half cup flour. They turned out perfectly. Have no idea why others had problems. I used finely shredded coconut. The egg should just provide enough moisture to pull the dough together; not so liquid that they run all over the cookie sheet. Upon cooking they spread a bit, just like any cookie. I did use parchment paper though just to be safe.
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Root Vegetable Gratin

Reviewed: Jan. 22, 2012
This was just okay. It smells amazing, but I found the taste almost sweet, which just isn't for me. To be fair, I did use completely different vegetables (just what I had on hand) - turnip, parsnip, carrots and onion. Also, I only used half and half instead of heavy cream. Probably won't make this one again.
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Slow Cooker Chicken and Dumplings

Reviewed: Dec. 9, 2011
This recipe was really very good for how simple it was. Here are the revisions I made: I used 1 can of regular cream of chicken and 1 can of reduced fat cream of chicken to lower the fat content a bit. I also added 1 can of chicken broth, and used only 1 container of biscuit dough (which was more than enough). I chopped up some carrots and also added some frozen corn. I also added 1/4 tsp each of garlic powder, pepper, rosemary, thyme and parsley. I used whole frozen chicken breasts, as suggested by others, and easily shredded them at the end of cooking. I served it to my parents who were visiting for lunch and we all really enjoyed it.
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Chocolate Zucchini Bread I

Reviewed: Sep. 21, 2011
As others have said, an EXCELLENT recipe. Very dense and moist and delicious. Here are the changes I made: cut down sugar to 1 1/2 cups (very glad I did this as I think it might be too sweet with the full 2 cups); replaced 1/2 the oil with applesauce; added additional zucchini; used mini chocolate chips (added to the dry ingredients to prevent sinking to the bottom); added walnuts; used cocoa and butter instead of the unsweetened chocolate (3 tbsp cocoa and 1 tbsp butter per square of chocolate). Will make this one over and over. I froze enough zucchini from my garden to make this throughout winter.
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No-Noodle Zucchini Lasagna

Reviewed: Sep. 21, 2011
This is a pretty good recipe. I find salting and draining the zucchini first works well to get rid of lots of the water - I also sometimes put rice in the bottom of the pan, which is good, but adds carbs. I use a mix of ground beef and sausage. I tried using canned spinach and didn't like that at all, so will skip next time or use frozen. Next time I will use cottage cheese instead of ricotta as well - I really didn't like the taste of the ricotta. I only used about half the mozzarella cheese and just put it on top to cut down on fat/calories (no parmesan).
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