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"Very tasty! Not as good as the 800-calorie kind, but I almost never allow myself to enjoy those. This lower-calorie version is nice and what makes it great is that I can enjoy them more often. I confess I did use a lot more cinnamon, I think at least 1 teaspoon (kept adding to the 1/3 cup sugar until the color looked right)."
"Tastiest Spaghetti Squash recipe I've found. And such good nutrition, too. I look forward to trying this with different fresh herb combos in the future."
"This tastes just like what my mother used to make for holiday dinners! The flavor is wonderful. So yummy, the recipe barely yielded 4 servings. I did have one problem -- how much corn to put in? I freeze my own corn, so I have no idea how much 10 ounces is, since weight and volume are not the same thing (ounces vs. fluid ounces, 8 ounces of fl..."
"I was looking to see if I should enter my chili recipe, when I found this. The only differences between my version and this is I use 1 pound of dried pinto beans instead of canned beans and double the onion. I'm a wimp when it comes to spicy-hot foods, so this suits me just fine -- just slightly warm but with a good chili flavor. Leftovers..."
"Based on other reviews, I used 8 oz. of cheese the first time. The second time, I tried 10 oz. and that was better. Both times, it seemed dry, so I added 1 cup of fat free half-and-half. I had to guess at the spinach, since I grow my own, so I used an amount that yielded about 3 cups of wilted spinach. I didn't have any casserole dishes l..."
"YUM!!! This gets my vote for best zucchini recipe. I almost goofed on the stuffing mix, but as a reread the recipe, I "got it" that I was to just measure out dry stuffing mix and sprinkle it on top of the veggies, kinda like a crumb topping only better. I did use 2 cups of peeled and diced fresh home-grown tomatoes instead of canned a..."
"From some reviews, it seems many don't know that cooking chard or beet greens, the key is to separate stem from leaf, and chop both into 1-inch pieces (learned from Rachel Ray). The stems need to be cooked 2-3 times longer than the leaves. In this recipe, I sauted the stems with the onion and garlic until tender, then added the leaves for 1..."
"The ONLY Dutch Apple Pie recipe I will ever make from now on. Omit the pie crust and it becomes the best ever Apple Crisp. This amazingly wonderful pie also freezes well, uncooked, so when I make it, I usually make two -- one to pop in the oven and one wrapped in a double layer of plastic wrap to enjoy another day when I'm short on time."
"Very tasty, savory way to enjoy both the red and the green! I had a couple of rather large, older beets from the garden. To compensate for tougher leaves, I cut off the stems, cut them in 1-inch lengths, and boiled them for a few minutes before adding in the chopped greens. I didn't have any fresh ginger, so I substituted 1/8 tsp. powdered..."
"I've been making this pie crust for 40 years, using my 1967 Betty Crocker cookbook. The poor cookbook is falling apart, so I was going to save this special recipe here, but SheepDoc beat me to it. I had an in-law who was a pastry chef and even he said this was the lightest, flakiest pie crust he'd ever tasted. CAUTION: Follow the dir..."