Lemia Laval Recipe Reviews (Pg. 1) - Allrecipes.com (13750487)

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Lemia Laval



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Chilean-Style Sopaipillas

Reviewed: Oct. 25, 2014
Very good with pumpkin!
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Seven Layer Taco Dip

Reviewed: Oct. 25, 2014
Wonderful! I made it vegan by using vegetarian refried beans (adding a little olive oil for smoothness); Tofutti versions of sour cream and cream cheese; I added a layer of guacamole, and topped it with shredded soy cheese. I don't think any non-vegan would know the difference in this mix. Delicious. Served with blue corn tortilla chips!
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Flounder Mediterranean

Reviewed: Apr. 25, 2011
This was quite tasty - will definitely make again. We are on a special diet, so I omitted the olives and since my tomatoes are not ripe yet, I used a can of organic diced tomatoes in place of the romas (probably also saving time, as well). I used fresh herbs from my garden for the Italian spices. Great recipe! Tangy and yummy!
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Sweet and Spicy Swiss Chard

Reviewed: Apr. 21, 2011
This was absolutely wonderful! I used Organic Blue Agave Nectar instead of the Maple syrup (which I was out of) and added chick peas along with the onions and stalks, then served it over brown rice. The taste of fresh ginger with the chard was a nice surprise. What a treat!
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Spicy Peach Chutney

Reviewed: Aug. 14, 2008
It actually took me 4 hours to cook this down to the desired "proper" chutney consistency. The taste is great, but I am not sure that others are sure how thick chutney is supposed to be.
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