purplesushi Recipe Reviews (Pg. 1) - Allrecipes.com (19657854)

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Shaved Brussels Sprouts with Bacon and Almonds

Reviewed: Jan. 29, 2014
Left out the almonds (didn't have any on hand) and used balsamic vinegar instead of red wine vinegar. Absolutely DELICIOUS!
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Pickled Hot Peppers

Reviewed: Aug. 5, 2013
Easy to make, and peppers taste terrific! We had an abundance of hot fresno and anaheim chiles this year - this recipe was perfect! We sliced them in thin rings instead of big chunks, and did not process them - no need if they are kept in the fridge, as the vinegar will inhibit spoilage. We did add some sea salt to the recipe - about 1 teaspoon. Can't wait to put them on a homemade deli sandwich - they taste very similar to store-bought pepperoncinis! Yum!!
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Mar. 23, 2013
Such a hit!! We did not have any green apples on hand, so omitted them and it was still fabulous. Good alternative for boiled-to-death green cabbage the next time you make corned beef! YUM!
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Awesome Summer Watermelon Salad

Reviewed: May 23, 2013
Just made this tonight with dinner, and OMG. I literally had to stop myself from eating another bite! We added some finely chopped fresh basil across the top as garnish, and it made it sing! Definitely recommend...again and again!
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Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Aug. 28, 2011
The "miniature orange bell peppers" my husband thought he was growing turned out to be habeneros (oops!). Not wanting to waste them, I came across this recipe and thought "what the heck!". Now I like a nice "bite" to my hot-sauce, but we're not fire-eaters so I made this sauce using only 5 peppers. I used about a tablespoon of the mustard - I just didn't see the need to add 1/2 c. when there is already so much vinegar in the recipe, and prepared mustard tends to overpower flavors. We also did not have coriander on hand, so that was also omitted. I used 1/2 honey & 1/2 molasses so it wouldn't be so dark, as others have mentioned. The sauce is WONDERFUL - just sweet enough and just spicy enough with just enough heat for the wimps in this house, although I am sure it will heat up a little more once it sits. The next time I make this sauce, I will use 1 tsp. of ground dry mustard instead of prepared, and I am considering adding red pepper flakes to add another layer of flavor. THANKS!!
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Creamy Rice Pudding

Reviewed: Aug. 17, 2012
FABULOUS!!! I agree you don't need to use 2 pans - actually the already-heated rice pan is probably better to use than a cold pan, but either way, this recipe was super easy and super yummy!!!!
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Easy Yet Romantic Filet Mignon

Reviewed: Nov. 14, 2012
Well for a 14 year old boy "chef in the making", you have extremely good taste! ;o) This is yummy! Will definitely make it again - thank you!
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Apr. 14, 2013
LOVE IT and have made this dish many many times! I use red wine instead of white, since that's what I always have on hand, and it's fantastic! I added some fresh grated ginger root once also - yummm. Great recipe!
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Pasta Fazul

Reviewed: Jan. 14, 2012
Good recipe, but it bothers me that the name is not spelled correctly - it is spelled Pasta Fagioli.
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