Lindsey Capobianco Recipe Reviews (Pg. 1) - (19234445)

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Lindsey Capobianco




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Pumpkin Shortbread Bars

Reviewed: Oct. 13, 2013
These bars were easy and simple to make. My kids loved them! Personally, I think I used too much pumpkin (my can was 796mL) so perhaps next time I will double the shortbread base or use half a can of pumpkin. I took the advice of another reviewer and omitted the vanilla from the shortbread and added salt. As well as decreased the amount of flour in the topping. I will add nutmeg, ginger and cinnamon to the pumpkin next time as well for added flavour but otherwise, I will make these again.
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Rice Stuffing with Apples, Herbs, and Bacon

Reviewed: Oct. 13, 2013
I made this dish for Thanksgiving and it was a hit! The flavours blended together wonderfully. I omitted the cherries and increased the apricots, and used pancetta instead of bacon but it worked well. I also used fresh herbs - thyme, oregano, sage and parsley - the aroma was incredible! Also loved that this was gluten and dairy free! I will definitely make this dish again!
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Cranberry Orange Loaf

Reviewed: Dec. 21, 2012
Yummy doesn't begin to describe this recipe! The loaf is moist, fragrant and tastes divine! I made these as gifts for my kids' teachers for Christmas so rather than baking it as a loaf, I used muffin tins. I adjusted the cooking time and they turned out perfectly!
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