lisa Recipe Reviews (Pg. 1) - Allrecipes.com (19536635)

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Sour Milk Spice Cake

Reviewed: Oct. 28, 2014
Great way to use spoiled milk (but with a few tweaks)! I substituted 2 eggs (beaten) for the oil and doubled the spices plus added a teaspoon each of ginger and allspice. You could add mace, cardamom and nutmeg too. Reduced sugar to 3/4 cup. I added a full cup of walnuts and about 3/4 cups raisins. The result was an excellent coffee cake that both my husband and I love. It's not too heavy but still fairly dense, neither dry nor super moist.
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Mushroom Risotto

Reviewed: Oct. 12, 2014
Absolutely delicious though I made the following changes based on other comments: 1 medium onion instead of 3 small, substituted and extra 1/4 cup milk for the heavy cream, 2 cups of veggie broth instead of 5, 3-4 cups mushrooms instead of just 1 1/2 cups, and 1/3 cup parsley instead of a measly teaspoon.
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Quinoa Vegetable Salad

Reviewed: Oct. 7, 2014
I read other reviews that said there wasn't enough water so I went a little overboard and used 4 cups of water which made the quinoa a little too mushy. I'd try 3 1/2 cups next time. Like other reviewers, I used only 1 instead of 2 teaspoons of salt. I doubled up on all the veggies as it was a lot of quinoa relative to veggies as stated. I also thought the finished product was missing something so I crumbled feta over the top which made it excellent. I cut fresh corn from the cob and I thought that this plus the carrots and cucumbers (unpeeled) added a nice crunch. Many more additions could be made to this like sunflower seeds, nuts, diced chilies, avocado and any fresh herbs you have on hand.
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Refrigerator Dill Pickles

Reviewed: Oct. 2, 2014
Great recipe! I experimented with both baby cucumbers and regular sized ones and would highly recommend the smaller ones as they stay crunchy. The middle of larger ones (where the seeds are) get a bit mushy.
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Romesco Sauce

Reviewed: Sep. 16, 2014
This sauce is just okay. After cutting the vinegar in half, I still found the vinegar taste too obvious. Perhaps I just don't expect a tomato based sauce to taste vinegary. Used it as a spread on toasted baguette and as a spaghetti sauce but both just tasted a little strange. Not really bad but it just didn't work for me.
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Parsley Walnut Pesto Quinoa Salad

Reviewed: Sep. 16, 2014
After blending the parsley-walnut pesto I thought it was terribly bitter. I worried that I'd have to add honey to make this salad palatable but after mixing it all together it was absolutely delicious. I think I had more like 3 cups of broccoli but the pesto was still enough to coat all the ingredients. The only other mods I made were I used much more olive oil, maybe 1/4 cup, so that the dressing was easier to mix around and I used feta instead of blue cheese because I prefer it. The cucumbers add some crunch and the tomatoes a little sweetness so don't omit them. So tasty!
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Hearty Vegetable Lasagna

Reviewed: Jan. 13, 2014
Excellent. Added way more veggies than called for.
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Fava Beans in Tahini Sauce

Reviewed: Sep. 2, 2012
Great recipe but made a few changes. I substituted garbanzos and a lime because it's what I had available. I blended about half the bean mixture to give it a creamier texture like the picture. I thought it tasted a little bland so added a tsp of paprika and 2 tbs of chili powder. It was great loaded into a flour tortilla to serve as a wrap. Next time I think I would serve this with tomato and cucumber slices along with some feta crumbles for a complete meal. Also might add a pinch of cayenne for a kick.
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