sillydisko Recipe Reviews (Pg. 1) - Allrecipes.com (19608387)

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Simple Turkey Chili

Reviewed: Nov. 16, 2011
What a classic, homemade dish! I doubled the recipe to serve a larger group which made the turkey/onions difficult to cook; they were cooked in batches. The exact measurements of spices still made the chili taste a little bland so I added crushed red peppers, garlic salt and a little more of each spice to taste. I suggest getting sliced sourdough at the market and toast it right before serving ($5 for a loaf). Or if you really want to get fancy, Boudin bakery has their famous sourdough bread loaves you can scoop out and serve your chili in for about $20 for 6 loaves. The cost of this meal was about $20 (non-fancy night) and it served 5 people (each with seconds) and about 4 servings of leftovers for lunch.
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Apple Pie by Grandma Ople

Reviewed: Nov. 15, 2011
This pie was very delicious! I added 1tsp of vanilla and 1tsp of cinnamon to this recipe and added 1/2 cup of water to the mixture instead of 1/4 to keep it from getting too 'honey-like'. I poured the sugar mixture over the lattice rather than mixing it in with the apples. The outcome was a fabulous crispy top crust and the texture inside was 'just right' (not crunchy/not mushy). It was a great balance between tart and sweet, and soft and crunchy. I also used about 6 organic granny smith apples instead of 8, so it may have baked differently. I also rotated the pie while baking.
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Vegan Lasagna I

Reviewed: Aug. 17, 2011
This recipe is amazing for people with allergies! I followed the whole recipe (sauce making is time consuming). I recalculated the recipe to serve 4 (but in reality it serves a lot more, if you portion it about 2"X3", there will be about 12 portions). I bought all ingredients @Henry's and everything was about $20 (and it was all organic). I used 2 packages of the silken firm tofu. I also used fresh baby spinach, sliced mushrooms and sliced zucchini to add to the recipe. As well as cayenne and crushed red pepper in the sauce to add a little kick to it. After reading the reviews, I was afraid my lasagna would be either too runny or too dry. I will have to say, I did run out of tofu mixture and the sauce. By the last layer, I had maybe a ladle left to cover the 9X13 space. I suggest saving enough sauce and tofu mixture for the top layer because the sauce will eventually drip down to the bottom of the pan and the tofu mixture will seal that top layer. I attempted to find 'dairy-free' veggie cheese for the top layer. If you are a vegan or have dairy allergies, there is casein/whey (milk protein) in those. So it's not really dairy-free. Don't be fooled! Read the labels on your cheese! This lasagna was served to: one with egg, dairy, nut and shellfish allergies, one with lactose intolerance and a typical eat-anything male (which by the way, had no idea it was vegan) :p Great with red wine! (cabernet) Cheers!
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