Anna Sophia Recipe Reviews (Pg. 1) - Allrecipes.com (10200430)

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Irresistible Irish Soda Bread

Reviewed: Jan. 17, 2011
This was moist, dense and sweet on the inside, crusty and hearty on the outside. It also held together well. Half whole-wheat flour and half all-purpose, with a teaspoon of cinnamon and a cup of raisins mixed in the batter made for an excellent flavor. I also lessened the salt to a scant half-teaspoon and topped with crumbled brown sugar and cinnamon before putting it in the oven for 70 minutes.
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Deep Dish Brownies

Reviewed: Sep. 6, 2008
If you like deep chocolatey brownies, this brownie recipe does NOT need a lot of vanilla! I've been making it with the suggestions listed (2 eggs, omit baking powder, increase cocoa) and only 1 tsp vanilla because of the expense... but yesterday I ran out of vanilla and made them without. They were, if possible, even more delicious than they were before.
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Quick and Easy Alfredo Sauce

Reviewed: Apr. 12, 2008
I've made this twice now and the second time I discovered what it needed. The first time I tried adding some basil and oregano - that was delicious and beautifully creamy, but it still tasted a little weak. The second time I added that, some extra parmesan, two more teaspoons garlic powder and a teaspoon of cornstarch - and it did the trick. Fabulous.
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Lemon Garlic Tilapia

Reviewed: Apr. 12, 2008
Easy and so delicious!! I used the recipe's flavors but made it simpler: Brush melted butter over the fillets. Sprinkle generously with garlic powder and lemon pepper to taste, then bake at 400 degrees for 15 minutes. Serve atop jasmine rice and pan-fried asparagus (from Allrecipes) and - here's the good part - dash a few lines of SOY SAUCE over each plate before serving. It looked like it came from a restaurant and tasted like it, too.
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Best Brownies

Reviewed: Feb. 28, 2008
These were NOT idiot-proof brownies in my case! This being my first time making brownies from scratch, I thoughtlessly put in a rather HEAPING 1/4 teaspoon of baking powder resulting in basically cakey brownies. I'll put in a scant 1/4 teaspoon when and if I make these again. The flavor was good (I used a little more cocoa powder than specified), but next time - since I prefer a richer, denser chocolate flavor - I'll try dark cacao powder instead of the regular. Maybe one less egg would help. Also, although I used an 8x8 pan, my brownies turned out pretty shallow. I might consider multiplying the ingredients by 1 and 1/2 next time.
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Cream of Chicken with Wild Rice Soup

Reviewed: Feb. 27, 2008
I'll be eating this soup for many days, with pleasure. It's definitely a meal. But I made several changes and I'll probably make more in the future. First? Less chicken, more rice. I used four boneless chicken breast halves and one box of Near East long grain and wild rice (I'm still ambivalent about the flavor packet). Next time I will use three pieces of chicken and double the rice. There was literally so much chicken that I could hardly detect the rice at all. Second? To the initial broth I added a few dried bay leaves, one teaspoon garlic powder, some salt and pepper, four cubes of chicken bouillon, and one teaspoon onion powder. The broth was MUCH improved. Anyway, a few other changes: I didn't have wine. But instead of leaving it out altogether, I used 1/8 cup vinegar, diluted with 1/8 cup water, and mixed in one teaspoon of sugar. I tasted it beforehand and it was pretty delicious by itself, like a cider vinegar. And finally, I did use porcini mushrooms (next time with additional regular mushrooms for texture), along with a few dashes of sage and thyme. I planted a sprig of rosemary in the soup for the final fifteen minutes and the result was just delicious.
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Catherine's Spicy Chicken Soup

Reviewed: Feb. 22, 2008
This was excellent! I followed directions and simmered the chicken for an hour, rather than dice it up and mix in the ingredients right away, and it turned out exceptionally well. After an hour, I took the chicken out and it practically shredded itself under my knife it was so tender. The aroma was incredible. I left out the whole tomatoes (who wants exploding tomato juice in their face?) and used a tub of grocery store extra-hot salsa, which eliminated any need for more chili powder or cayenne. Only problem? The recipe sorely lacks green pepper. That will be a must next time. Also, Monterey Jack cheese goes beautifully on top.
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