Daix Recipe Reviews (Pg. 1) - Allrecipes.com (19591647)

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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Dec. 21, 2013
I've made this several times, so much better than store-bought. I customized it by adding canned artichokes (14 oz. in water) chopping about half up and the rest put into the blender with everything else. After the hummus was creamed I stirred in the chopping artichokes.
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Stuffed Cabbage Rolls

Reviewed: Apr. 8, 2013
First time making this, turned out well. Parboiled cabbage leaves for 5 minutes, cooled down with cold water in a colander. Made some slight changes to recipe. I used whole grain converted rice chopped green pepper with the meat. For the sauce one 5.5 oz can of V8 whisked together with an 8 oz tomato sauce and added chunky black bean/corn salsa with a glug-glug of Worcestershire sauce. Decided to bake it in a 9x13x2 glass covered with foil for one hour at 375, then uncovered for 20 minutes. Came out great -- since I'm single, I'll be eating it for the next few days. Very good.
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Lemon Curd (& Raspberry) Bars

Reviewed: Dec. 24, 2011
This is my first review. These lemon curd bars are awesome, but I would probably add twice the curd than the recipe called for next time. (Another reviewer said she'd use baking powder vice baking soda -- I'm curious about the difference between the two?) Anyway, the almond & coconut topping added crunch & made for great texture. Hope the crew I made these for agrees as we sail 1500 miles non-stop from Hampton, Va., to the British Virgins.
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French Onion Green Bean Casserole

Reviewed: Dec. 24, 2011
I've made this successfully twice already during the holiday season & am about to make it for the third time. Truly awesome, and while I can't say the soup/canned FF onion recipe is all that bad (certainly cheaper sans Gruyere), but this rich recipe is an entirely different spin on the classic GB casserole.
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Absolutely Best Brownies

Reviewed: Dec. 24, 2011
First time I ever made brownies from scratch. I doubled the recipe, opted for the walnuts and used a 9x13x2 Calphalon non-stick pan. In lieu of greasing and flouring the pan, I used waxed paper which appeared to have done the trick, no stick whatsoever, but I still wonder why I had to do that if the pan is of the non-stick variety? The only other variation was I used self-rising flour, Dutch-processed Ghiradelli cocoa and after baking sprinkled a hefty portion of Ghiradelli semi-sweet chocolate chips on top, stuck the pan back in the oven for a minute, removed and spread the melted chips over the brownies. All equalled great brownies!
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Lemon Curd Bars

Reviewed: Oct. 30, 2011
This is my first review. These lemon curd bars are awesome, but I would probably add twice the curd than the recipe called for next time. (Another reviewer said she'd use baking powder vice baking soda -- I'm curious about the difference between the two?) Anyway, the almond & coconut topping added crunch & made for great texture. Hope the crew I made these for agrees as we sail 1500 miles non-stop from Hampton, Va., to the British Virgins.
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