Amelia Recipe Reviews (Pg. 1) - Allrecipes.com (10176624)

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Amelia

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Moist Chocolate Muffins

Reviewed: Mar. 28, 2013
Made it today for the first time and it was AMAZING! The only reason I gave it 4 stars - I made some changes to make this recipe a little bit healthier. I substituted 1 cup of regular flour with 1/2 cup of whole wheat and 1/2 of oatmeal flour; instead of 1/2 cup oil I added about 1/4 cup sour cream+30 ml cognac+2 tbsp oil. Next time I might use applesauce instead of 1/2 oil, just didn't have any on hand this time. Some people added espresso to enrich the flavor, I added cognac ;) Also I will cut sugar to 2/3 of a cup, 1 cup made my muffins too sweet.
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Photo by Amelia

Beef Enchiladas with Spicy Red Sauce

Reviewed: Nov. 6, 2012
I really liked this recipe, much more than the one I was using before. And the fact that's from scratch make me like it even more. I don't live in the US, so "use a can of ... or a package of ..." very often don't work for me, just because I can't buy it here. Not sure I would anyway, thinking how things taste better when they are made from scratch, and also I can control what I add to it. Though I had to make few small changes to fit my taste. First of all, I am not a huge fan of a very spicy food, so I cut the chili powder on half and it was still very spicy for me (though my husband loved it :) Next time will add even less. Second, I used a large can (28oz) of tomatoes with juice mashed with blender until smooth) and cut tomato paste in half, omitted basil and cut chicken broth to 1.5 cups (because I already had more liquid in tomatoes). Third, I didn't understand why you need to keep cooking the meat sauce for 30 more minutes after adding cheese.. I cooked it for 20 min or so, added cheese, covered with lid and turned off the heat. Followed the recipe in other steps, will make it again!
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Pumpkin Pancakes

Reviewed: Nov. 5, 2012
I like trying new pancake recipes and this one is very very good! Will definitely make it again and again through the season. I followed the directions and it turned out great, no need to add more milk or more spices. I baked pumpkin and pureed it with blender few days in advance - easy and all natural :) I am sure you can use buttermilk instead of milk+vinegar, usually this is what I use for pancakes, but using milk+vinegar is more convenient, since we always have it at home :)
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Photo by Amelia

Basil Parmesan Spread

Reviewed: Dec. 5, 2011
This is SO good! I had this recipe saved in my box for few years and finally I made it for the Thanksgiving this year. Everyone at the party couldn't stop eating it. It's so easy to make and it looks so beautiful! I made few small changes - I used about 2 cups of spinach and about a half cup of basil, I was afraid that 1 cup of basil will give a very strong taste. Will definitively make it again!
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Lemon Pie Bars

Reviewed: Nov. 3, 2011
It was my first time to make Lemon Bars and it turned out very well! After reading some reviews I've decided to increase my filling to 1 1\2 portions and it was the right decision, the ratio of crust\filling was 1:1. I had to bake it longer though. I started with 20 min and have been adding 5 min at a time, checking for readiness each time and in summary it took 15 minutes longer. I also had to reduce the T to 320F and cover the top with foil after 20 min of baking since it started to get brown on the top but was still liquid inside. Next time I will bake it at 340F and put it on a lower rack. I used 2 lemons - zest and juice, it tasted just right - very lemony! Will definitely make it again!
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Lemon Pie Bars

Reviewed: Nov. 3, 2011
It was my first time to make Lemon Bars and it turned out very well! After reading some reviews I've decided to increase my filling to 1 1\2 portions and it was the right decision, the ratio of crust\filling was 1:1. I had to bake it longer though. I started with 20 min and have been adding 5 min at a time, checking for readiness each time and in summary it took 15 minutes longer. I also had to reduce the T to 320F and cover the top with foil after 20 min of baking since it started to get brown on the top but was still liquid inside. Next time I will bake it at 340F and put it on a lower rack. I used 2 lemons - zest and juice, it tasted just right - very lemony! Will definitely make it again!
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Chicken Souiza Cornbread Bake (my version)

Reviewed: Sep. 27, 2011
This is so tasty! Thank you for the recipe! I did quite few changes though. Since I didn't have corn bread mix, I made one from scratch, using a recipe for sour cream corn bread from this site. I sauté fresh mushrooms with a little bit of butter; didn't use cream-style corn. I had only 2/3 cup of sour cream and it was enough. Turned out YUMMY! Oh, following some other reviews I baked the corn bread for 15 min before I loaded it with chicken/mushroom mix. I think all together it took me about 2 hours, because I also had to cook my chicken. But it was definitely worth to make it! :)
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Chicken Suiza Cornbread Bake

Reviewed: Apr. 18, 2011
This is so tasty! Thank you for the recipe! I did quite few changes though. Since I didn't have corn bread mix, I made one from scratch, using a recipe for sour cream corn bread from this site. I sauté fresh mushrooms with a little bit of butter; didn't use cream-style corn. I had only 2/3 cup of sour cream and it was enough. Turned out YUMMY! Oh, following some other reviews I baked the corn bread for 15 min before I loaded it with chicken/mushroom mix. I think all together it took me about 2 hours, because I also had to cook my chicken. But it was definitely worth to make it! :)
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