bhappe Recipe Reviews (Pg. 1) - Allrecipes.com (1951475)

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Banana Pumpkin Bread

Reviewed: Oct. 26, 2011
verdict is still out since it's in the oven. I thought 1 cup of sweetener was excessive w/ all that ripe banana, so I did 1/4 cup honey (and 1/2 cup is expensive!) and 1/4 cup raw sugar. Used 1 C oats, 1 1/4 C spelt flour instead of white flour. Used half the oil and coconut oil instead of toxic vegetable oil, and threw in a couple spoonfuls of homemade pear/applesauce as well. Used cinnamon, allspice, cloves, ginger, and nutmeg. I went for the two-short-loaves method- they looked pretty wimpy batter wise, but didn't want to risk 1 1/2 hours and a burnt top/gooey center! So I'm watching them closely, going to start checking at 35 minutes. (oh, and 325) Can't wait for breakfast!
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Pizza Crust for Bread Machine

Reviewed: Oct. 14, 2011
finally, a pizza dough we love! I use half whole wheat bread flour.
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Bagels I

Reviewed: Sep. 16, 2011
oh my goodness! I almost burnt my mouth eating one straight out of the oven just now and it was completely worth it. These are AWESOME! I used 1/2 C spelt flour, 1 C whole wheat bread flour, and 3 C bread flour. Hand rolled 18 bagels rather than doing the hole-in-the-ball technique. Used 1 t salt in the boiling water instead of two. Did need more flour while rolling the bagels, even though it formed a perfect ball while kneading in the bread machine. Not a problem, though! Gotta go and eat more!
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Burger or Hot Dog Buns

Reviewed: May 1, 2010
trying this one for the freezer
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Apr. 22, 2010
omited bell pepper and jicima. Used shallot instead of red onion because I had it. Used whole wheat flour with the spices. Used flour tortillas. Added shredded lettuce, olives, avocado.
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3 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Mar. 1, 2010
after a little trial and error, half the onion and garlic (I used shallot 'cause I had it) and no added salt.
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 16, 2009
4 stars only because it's more work than the mix- but it is seriously yummy! Thanks, Bethany!
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Black Bean and Salsa Soup

Reviewed: Nov. 23, 2009
this was really good! Fortunately I read the reviews first and altered the recipe accordingly. My biggest change was using dried beans, as we are a dried bean kind of family! Wound up with around 6 cups beans, which would be about three cans rather than two.
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Slow Cook Thai Chicken

Reviewed: Nov. 6, 2009
I did not care for this recipe. So disappointed.
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Pork Chops to Live For

Reviewed: May 17, 2009
I think, as written, this recipe would have stank. So for my own memory purposes, here's how I made pork chops in the slow cooker: brown chops as stated and place in CP. Pour about a cup of wine into pan to release the fond, and pour into CP. Sprinkle with one package Ms. Grass' onion soup mix, add one can cream of chicken, one can cream of celery, and one can (blended to disguise the mushrooms) cream of mushroom. Cook on low for about 5 hours and serve over rice. REALLY yummy! The whole family raved and raved.
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Lentil Rice and Veggie Bake

Reviewed: May 2, 2009
sub'd brown rice for the white and regular lentils for the red, and cooked them together in chicken broth instead of water. I used spaghetti sauce and canned tomatoes in place of the tomato sauce (still used the fresh tomatoes as well) really, really good. Much better than we were expecting, actually.
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Naan

Reviewed: Mar. 31, 2009
I also put the garlic in with the butter instead of directly in the dough, and cooked in a skillet rather than on the grill.
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Creamy Avocado-Ranch Dip

Reviewed: Feb. 3, 2009
used about half the ranch mix and one extra 'cado. Used it as a veggi dip- everyone seemed to like it
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2 users found this review helpful
Photo by bhappe

Hearty Lentil Soup

Reviewed: Jan. 29, 2009
very, very good! We're not vegetarian, so I used chicken stock instead of vegetable broth. I chopped up all the veggies and then saute'd them in batches (all at once would crowd the pan) so they'd brown nicely before dumping them in the pot with lentils & liquids. I also added the green onions at the very end so they wouldn't loose all their flavor, and didn't use cilantro because we don't care for it much. Also added extra liquid- a splash more wine, at least a cup extra of broth... very, very good soup. Topped it off with fresh cracked pepper and shredded parmesan cheese.
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Spanish Rice Bake

Reviewed: Jan. 21, 2009
as far as cheap and fast recipes go, this one's a keeper! I use brown rice (cook a bit longer) chicken broth instead of water, salsa instead of chili sauce, and some extra spice for kick. Very good. I also use very lean ground beef so there's no fat to drain, that way I can brown the beef in a dutch oven, add the onions and peppers, add the rice, continue the recipe as stated, throw the whole pot into the oven - no need to dirty three pans if you have a dutch oven!
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Pasta Primavera with Italian Turkey Sausage

Reviewed: Jan. 21, 2009
Oh, this was super good! I'm not a big turkey sausage fan so it was nice to find a recipe with lots of veggies to acomedate the greasy sausage and still leave you feeling full and satisfied.
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Balsamic-Glazed Salmon Fillets

Reviewed: Jan. 21, 2009
made this recipe as is minus oregano (don't care for it) and we enjoyed it as an alternative to the usual. I don't think the vinegar was overpowering as some reviewers complain, but I had some stronger tasting salmon filets this time than they usually are. Tasty, but I might not make again. Nothing "wow"ing.
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Delicious Black Bean Burritos

Reviewed: Jan. 21, 2009
yum, these were better than I even thought they'd be! I used dice green chilis (in the can) instead of jalapenos because I had them, and threw in some shredded cooked chicken. (one half-breast.) I made three STUFFED 10" burritos- oh my gosh, this has to serve more than 2 even without the chicken!
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African Peanut Soup

Reviewed: Jan. 21, 2009
yum! Threw in some shredded cooked turkey meat and chopped peanuts on top (used creamy PB 'cause that's what we have) also used chicken broth in place of vegetable broth. I also didn't put rice in it because we'd already had our allotment of the grain group for the day, and it was still plenty filling!
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Swiss-Barley Mushroom Soup

Reviewed: Jan. 20, 2009
It's too bad all recipes makes you rate the recipe in order to review it now, because I didn't really follow the directions- but I must say; the idea of this soup inspired me! First of all, hubby and I are on a diet and although the sound of an entire stick of butter sounds good, I just couldn't do it. So I used two Tbsp butter and 2 Tbsp "smart balance" margarine. (that's 4 T total, instead of 8!) Then after sauteing the veggies I didn't remove them, I just sprinkled 1 T flour in and stirred for about a minute until the flour was absorbed into the fat and a little golden in color. Then, I didn't notice that it was supposed to be quick cooking barley until after I started making it, so I added another two cups liquid for the barely to absorb as it cooked. I replaced the water with 1/2 C white wine, 1 1/2 C beef broth, and 2 C chicken broth. Let the barley cook with the lid on for about 40 minutes and it was perfectly tender. I then added three cups NONFAT milk plus gruyere cheese, (and the parsley and worchestershire) because I had it in the fridge already and it's pretty similar to swiss. Although, I'm sure it's to die for with swiss. the turn out: delightful! Honestly, this is my first time cooking barley. And I actually liked it. Who knew? Thanks for the inspiration!
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