Emery Recipe Reviews (Pg. 1) - Allrecipes.com (13010057)

Grandma's Eggless, Butterless, Milkless Cake

Reviewed: Oct. 10, 2011

Ridiculously moist, very easy to put together in a pinch, and great for people with allergies. For people who are used to the depth of flavor present when eggs and milk and butter are used, you won't find them here, so expect an altogether different flavor of cake. I made 24 cupcakes and a teddy bear silicone cake (would fit a 9x9 pan) in very little time. Cupcakes took 15 minutes for me. Bear took 25. Toothpick it if you're not sure. Thank you for this!

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Creamy Rice Pudding

Reviewed: Sep. 4, 2010

It is fantastic with the ratios as written, but the technique needed some tweaking. If you can, use short-grain rice; the texture will be even creamier, and you could probably omit the egg entirely if you wanted to. First, add the salt to the rice as it's cooking the first time. Second, add the vanilla (or scrape out a vanilla bean) and spice if you're using it, such as a cinnamon stick or even just plain ground cinnamon, to the rice with the milk; the rice will soak up the flavor. Third, temper the beaten egg and milk with little bits of hot rice mixture until it's about half and half, THEN add it to the pudding. Fourth, add the sugar with the egg, not before. Also, if you're adding raisins, try soaking them in hot water before adding them; otherwise they will soak up any remaining liquid. The butter really isn't necessary, but if you're going for rich it doesn't hurt it a bit! Thanks for offering this recipe up, Erica.

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Peaches 'N Cream Banana Breakfast Smoothie

Reviewed: Jul. 21, 2010

It was pretty good, given the gritty texture you'd expect from adding oatmeal. There are changes I'd make to it to make it better: use frozen peaches (put them in first), plain rolled oats, skip the sucralose and use a little honey instead, plain yogurt, and only enough milk to almost cover the fruit. Also, I'd add some ground flax seed for omegas. Thanks for the idea!

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The Most Awesome Smoothie You'll Ever Make

Reviewed: Jul. 17, 2010

I also changed a number of things, and am posting so others can see different but similar ideas. Kept the fruit as is; switched 1c OJ (OJ + PB = bad combo for my taste) to 1/2 c Green Goodness juice for the green stuff I didn't have, and soy milk to cow's milk; didn't have tofu; didn't have aloe vera juice; subbed 2T ground flax for the flax oil. My husband is terrified of it, but my 15mo loves it and I enjoy it, too.

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Green Slime Smoothie

Reviewed: Jul. 17, 2010

You can actually taste the spinach in this one in comparison to other recipes I've tried, but it's more of a fresh than a gross taste. Also, it really needs some liquid, and the spinach doesn't have to be frozen. You could add water, milk, "Green" juice, apple juice, etc. Also, the honey was a bit much. Thanks for sharing!

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Blueberry, Banana, and Peanut Butter Smoothie

Reviewed: Jul. 16, 2010

It is, indeed, surprisingly tasty, albeit odd. I made it as is, with maybe a little more peanut butter. You get great nutrition from it for sure. When I first drank it I was hit with peanut butter, then the banana snuck in the sides, and finished off with the mild flavor of blueberry in the back. They don't really clash, though I don't think this will be our go-to recipe. Thanks for sharing!

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Groovy Green Smoothie

Reviewed: Jul. 15, 2010

This is surprisingly good, and very good for you. I've tried it as is, and altered it some; it has room for experimenting. I will say it can have a tart/acidic feel in your mouth because of combination of grapes and spinach. Also, I would blend it for a long time to make sure there are no chunks of grape or apple skin. Maybe try it at a holiday, like St. Patrick's day, Easter, or Halloween, and they'll be hooked from there!

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Smokey's Cat Food (Cold Salmon Spread)

Reviewed: May 6, 2010

Yum yum yum! Because I'm pregnant I try to stay away from tuna, and have been trying to find ways to use canned salmon. This is a winner in my book. Next I might try to find a way to make it a salad for a sandwich. Thanks for sharing this!

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Rice and Raisin Breakfast Pudding

Reviewed: Apr. 19, 2010

It's an awesome idea, but needed some real technical tweaking. Use short-grain if you have it; it's more starchy, and more starch = more creamy. Next, you have two options: 1) put everything together, adding at least 50% more of each liquid, and cook until it's done, at least an hour. 2) Use at least twice the amount of water, and add a pinch of salt. Only cook it for 30 minutes, drain the extra water off, put it back in the pot, cover, and let sit 10 minutes. Remove to a covered bowl. Put everything else in the pot, doubling the milk, heating gently. You might try adding a cinnamon stick in place of the ground cinnamon, and either 1 tsp of vanilla extract or a vanilla bean split open. Add the rice back in, bring only to a simmer, stirring, for about a half hour or until the milk is cooked down and the texture is rich and creamy. Otherwise, not bad.

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Chicken Tortellini Soup

Reviewed: Mar. 19, 2010

Great soup. Easy to make, and good and good for you. To make it even better if you're not using leftover chicken, saute cubed raw chicken in a little olive oil and salt and pepper. Throw in some chopped onion, carrots, and celery until they're a little soft. Sprinkle a little thyme, maybe add a bay leaf. Add a little crushed garlic for a minute. Then pour a little dry white wine over it (maybe 1/2 c), turn it up high for a minute, then add the stock. Bring it to a boil, add the tortellini, cook till they're done, and finish with the parmesan. Yum yum.

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Baked Penne and Smoked Sausage

Reviewed: Mar. 18, 2010

It was good enough to eat the one serving the first night, but I can't bring myself to eat the leftovers, which is unheard of. I don't know what it is about it. It's creamy, salty, chewy, crunchy; has meat, carbs, veggies; you can use healthy substitutions...I just wasn't a huge fan. Thanks, though!

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Baked Spaghetti

Reviewed: Mar. 15, 2010

It's great for what it is. Also happens to be a fantastic use for leftover pasta and sauce so the hubby and kids don't get bored. Throw some pepperoni on top, too. Yum yum.

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Lamb and Winter Vegetable Stew

Reviewed: Feb. 6, 2010

Outfreakinstanding. New favorite lamb stew. Oh my. Just a few tips... Shouldn't need additional oil for the lamb. Remove the lamb and use that oil to saute the carrot or parsnip (make sure it 's peeled), onion, and celery, then add the garlic. Remove any excess oil at this time. Add the spices and lamb meat back in, turn the heat up to high, add the wine for a minute or so (I'd recommend adding half again as much - 1/2 c extra), then add the stock. There's really no need to wait to add the other vegetables, but you can if you want.

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Hamburger Steak with Onions and Gravy

Reviewed: Feb. 6, 2010

Kind of like tomato-less meatloaf in patty form. Pretty darn good! Might be a little heavy on the onions depending on your taste. Thanks for sharing! The hubby liked it.

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Quinoa and Black Beans

Reviewed: Jan. 15, 2010

The proportions and flavors are mostly good, and I changed the directions only slightly. Two cans of black beans seemed too much to me, so I stopped at one. Make sure you rinse your quinoa if it needs it! Otherwise this might come out very bitter. Also, hold back your garlic until your onions are at least halfway done or it will burn, and throw in the quinoa shortly after. Toasting it lends amazing flavor. Then, add the spices and saute for a moment more, mixing thoroughly, before adding the broth of your choice. Otherwise a great recipe. Thank you!

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Peanut Butter Cup Cookies

Reviewed: Dec. 25, 2009

Don't even bother making a single batch. So good. Additional tips (I haven't read every review, so this may have already been written): let cookies cool to warm in pan, then freeze about 10 minutes or till set, then place muffin tin cups in a shallow sinkful of hot water for 8-10 seconds. Twist gently, and they should come out beautifully.

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Autumn Apple-Squash Crisp

Reviewed: Nov. 24, 2009

I really wanted to like this, but it didn't turn out as awesome as I expected. Made exactly as is, except in half. In part, the bottom wasn't as sweet as I might have liked, and the topping was pretty dry. If I knew how to tweak it I would! Thanks for offering it.

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Creamy Kielbasa and Potato Soup

Reviewed: Nov. 9, 2009

I'm sure it's not bad as is, but I did make a few changes. Sauteed the sausage, removed. Sauteed onion, celerey (2), carrot (2), and some crushed garlic, removed. Put in stock; added 4 peeled, cubed potatoes. REmoved after they'd boiled till fork-tender; pureed with some stock; returned to the pot. Added meat & veggies, 4 more potatoes, up to 1/2 lb of lentils. Brought to a boil, reduced to simmer, added 2 cups of milk - DON'T let it boil again. Let it slowly return to a simmer for at least 30 mins or till lentils are done. Didn't add soup. Amazing.

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Lebanese Chicken and Potatoes

Reviewed: Sep. 2, 2009

This dish was great. Every bite tasted meltingly of lemon. Using bone-in, skin-on thighs worked great for me - very juicy, and skin was fantastically crispy. Will definitely make again, with a few revisions: lessen the amount of oil by at least half, replace half the lemon juice with dry white wine, add 1 T crushed dried rosemary, and split the dish into 2 9x13 pans. Also, be aware that olive oil has a relatively low smoke point, so when you open your oven during the 2nd half of cooking, a small amount of smoke may come out. Went great with some sauteed spinash, would also be great with sauteed broccoli tossed in juices. Thanks for sharing!

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