Beatrix Recipe Reviews (Pg. 1) - (10161506)

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Reviewed: Dec. 1, 2007
A great recipe - I made this for my daughter who tends to prefer all white carbs. I increased the tomato paste and omitted the diced tomatoes only to appeal to my children's palate. I also increased the amount of herbs by about double. Everyone loved the soup.
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2 users found this review helpful

Plum Clafouti

Reviewed: May 19, 2008
I have made this recipe for years, though I seldom use plums (only because I don't have a plum tree yet). Plain apple or combo's such as apple and berries (raspberries, saskatoons or blackberries all work well. If using berries, place them in the dish first or at least press them down below the surface of the liquid or they tend to burn. Tonight I've tried apple and rhubarb. I increased the sugar just a tad because of the rhubarb. We eat this warm as dessert or have it cold as breakfast. I would rate it 4.5 stars only because it lacks some wow factor that you get with more elaborate desserts but it is a real workhorse of a family dessert that is pretty healthy (can also substitute half to all whole wheat flour) and delicious.
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9 users found this review helpful

Blue Cornmeal Pancakes

Reviewed: Jun. 15, 2008
A great father's day breakfast this am. I would give it 4.5 stars if I could. I substituted half yogurt for the milk and it took care of the runny complaint some reviewers raised. I also substituted dried currants for the nuts as we didn't have any pine nuts. Might try macademia nuts next time only as my husband still remembers macademia nut pancakes from Hanalei Hawaii, 3 years prior. I also used half whole wheat flour (as always) without noticing a difference.
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2 users found this review helpful

Berry Oatmeal Muffins

Reviewed: Sep. 1, 2008
Used whole wheat flour and oat bran for the wheat germ. I also cut down the oil by half and used 1/4 cup pumpkin puree. Added some raspberries to the blueberries. Moist delicious muffins.
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2 users found this review helpful

Apple Muffins

Reviewed: Sep. 1, 2008
great muffins - not too sweet. I used mostly whole wheat flour with some oat bran to make up the 2 cups. I didn't have apple juice so substituted apple sauce plus 1 extra egg. I put a struessal topping on some of them ( oats brown sugar and a little butter) - which was good too.
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1 user found this review helpful

Roasted Beet, Peach and Goat Cheese Salad

Reviewed: Sep. 7, 2008
I omitted the greens as I knew there were green salads being bought to the party that would be eaten along side the salad. I toasted pine nuts instead of using pistachios and used olive oil, balsamic and a little sweet rice wine vinegar for the dressing. The peach, roasted beet, goat cheese combo is sublime. Next time I might try caramelized walnuts with maple syrup as suggested in the "beet salad with goat cheese" recipe submitted on this site.
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11 users found this review helpful

Mexican Bean and Squash Soup

Reviewed: Oct. 17, 2008
great recipe - substitutions made - some from necessity - others by choice - zucchini, cilantro and black beans instead of acorn, parsley and white beans. I omitted the cheese and added cubed avocado at the end. I'll try it later with the cheese as I expect it adds something. yummy soup and uses some of my zucchini from the garden
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5 users found this review helpful

Mango Chutney

Reviewed: Jan. 20, 2013
I found like many reviewers that the taste was good but the sauce a little too runny. I simmered it a while uncovered to thicken it. I then added a jar of previously made apple butter and now love the taste and consistency. There is no way this recipe takes only 10 minutes of prep time. It took me about 15 minutes to just prepare the 8 mangos I used and I scaled the recipe back to 1/2 the original.
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Habanero Pepper Jelly

Reviewed: Sep. 28, 2013
Wonderful idea to use carrot. The finished product looks and tastes great. I used my food processor with chopping blade to chop 11 hot peppers, seeds and all, then placed on a fine shredding blade to shred 1 carrot and 1 red pepper. I put that in a pot with 1 cup of white vinegar and 1.25 cups crab apple juice (instead of the pectin) and the sugar. After boiling for approximately 10 minutes it was thickened enough and then I processed it for 5 minutes. I check for thickening by dipping a fork in and when it starts to stick between about half of the tines and look a little bit syrupy I call it done. I like using the apple pectin from crab apples that I harvest because it avoids using liquid pectin and I think it tastes better. This modification left some vinegar but not enough to leave a vinegar taste as Steve noticed.
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3 users found this review helpful

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