omegaviolet Recipe Reviews (Pg. 1) - Allrecipes.com (19409201)

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Grandma's Corn Bread Dressing

Reviewed: Nov. 24, 2011
I like my dressing a little brick-ier and less crumbly. Next time I'll add more egg and broth for a wetter batter, but this is a wonderful recipe and tastes just like what I ate as a kid in Texas. Thank you!
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Fresh Pumpkin Pie

Reviewed: Nov. 24, 2011
Really tasty, really easy. The truly surprising thing was that this recipe made the EXACT amount of filling I needed for a nine-inch pie. The only problem I had was that some of the eggs weren't fully incorporated and we ended up with some little white bits in the finished product. But it was still delicious. I didn't have much honey so I substituted maple syrup, and I used butternut squash puree instead of pumpkin because I had a ton of that. Great recipe!
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Cream-Braised Brussels Sprouts

Reviewed: Nov. 24, 2011
This was really great. We had two bags of frozen brussels sprouts so we used those (thawed in the fridge) instead of fresh. I also roasted some chestnuts, diced them, and threw those in after I turned the stove off. This was really easy and delicious. Thank you!
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Butternut Squash Soup with a Kick

Reviewed: Nov. 24, 2011
My family and friends LOVED this soup this Thanksgiving. No one could figure out it was made with squash! And they certainly couldn't guess the coconut milk or ginger. But it was a huge hit! I don't own any sort of electric mixer or blender to puree this, but I had hand-pureed a bunch of butternut squash for pies and cakes so I used some of that, and for the onions and ginger, I just minced it. I don't think the onions interfered with the texture too much, though I'm sure it would be fantastic pureed too. I also didn't have any thyme so I skipped that. This was just an amazing soup that I will definitely be making again (we still have some squash puree in the fridge!). Thanks a bunch for this wonderful recipe!
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 24, 2011
This was SO DELICIOUS, and not nearly as scary or difficult as it looks. I used a cheesecloth to roll up my cake and skipped the powdered sugar, but the cake didn't stick at all and it was actually fairly easy. I had a little bit of a mixing bowl mishap so I didn't follow the cake recipe listed here and instead just sort of ad-libbed a pumpkin bread/cake recipe, but I followed the filling recipe just substituting maple syrup for the sugar and it was AMAZING. I would definitely make this again for another special occasion and am considering making this one again next year. Thanks so much for this great recipe! And I highly recommend the cheesecloth method, especially if you're trying to avoid added sugar.
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Wheat Crackers

Reviewed: Nov. 24, 2011
I agree with other reviewers that this could be a good base recipe. I followed the recipe exactly (something I rarely do!) and just thought they were too bland. In the future I may try this again but add some garlic powder or other seasonings to give it some sort of flavor. I'd certainly rather make my own crackers than eat that store-bought garbage all full of additives and preservatives, but I just thought these were far too bland. Still, they turned out nice and crispy and it wasn't too hard. I may make this again, but I won't follow this exact recipe again.
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Maple Cranberry Sauce

Reviewed: Nov. 23, 2011
Easy and delicious! I'll be making this one every Thanksgiving. Thanks!
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Roasted Beets 'n' Sweets

Reviewed: Nov. 11, 2011
This is a great recipe and turned out really well! It was very easy to make--you don't have to "know how" to cook to get great results! I skipped the added sugar, since all these vegetables are plenty sweet on their own, and didn't use the bag method. I just stirred everything around in a bowl and that worked fine--and saved a bag from ending up in a landfill! I also didn't have garlic powder so I skipped that too, but I'm sure it would have been great with that added kick of garlic. Maybe next time I'll throw in a few minced cloves of garlic in with the onions. The only thing I didn't understand was why the beets never got as soft as the sweet potatoes. Do they just never get that soft, or did I not cook them long enough? I cooked them about 20 minutes before adding the sweet potatoes and onions. Anyway, this was absolutely delicious--we ate it with angel hair pasta and sour cream and it was fantastic. Thanks for this wonderful recipe. We will probably be making this at Thanksgiving too!
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Cornbread Muffins I

Reviewed: Nov. 10, 2011
I omitted the sugar, added just a little bit of maple syrup, soaked the cornmeal in milk as some other reviewers recommended, and substituted applesauce and a little sunflower oil for the butter since we're low on butter right now. To thaw the frozen corn, I let the kernels sit in warm water while I mixed up the other ingredients and it ended up looking basically the same as canned corn, only without the BPAs from the can! I also used more cornmeal than the original called for, about half cornmeal, a fourth white flour, a fourth whole wheat flour. Turned out really well. The original recipe plus the reviewers' comments and a little innovation combined quite well! Thanks for this recipe.
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Pan Fried Daikon Cake

Reviewed: Nov. 4, 2011
This recipe was a good way to use up the daikon radishes we got in our CSA box last week. I didn't have garlic so I skipped it, and I used green onions instead of red onions, chili powder instead of paprika, skipped the Sriracha, and added some dried dill. My husband liked it and so did I. I don't know if I would go out of my way to get the daikon radishes to make this again, but it was easy and tasty. We liked them with homemade yogurt on top!
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Creamy Au Gratin Potatoes

Reviewed: Nov. 4, 2011
This recipe was very easy and tasted great. I didn't see the part about covering with aluminum foil, and instead covered the casserole with shredded mozzarella (we only had mozzarella and romano to work with--the sauce featured both) and baked for 30-40 minutes at about 350 or 375 (not 400; I didn't want the cheese on top to burn). We only had a few small potatoes to work with and I used a smallish square dish to cook them in, so for ours it didn't really need such a long cook time. I agree with other reviewers about the onions; I chopped mine fairly small and thought it worked well that way. Great recipe; I will definitely be making this again! Thank you!
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