Kelsey Elizabeth Recipe Reviews (Pg. 1) - (10559652)

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Kelsey Elizabeth



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Amazingly Good Eggnog

Reviewed: Nov. 25, 2009
I thoroughly enjoyed this recipe. Thanks for sharing! To any of you who may make the same mistake I did (I let the egg mixture get a little too hot and I almost had scrambled eggnog) there is a way to still save it! I'm sure it would have been better if I hadn't over cooked but here's what I did, I put the egg and milk mixture through a food processor so that it was smooth instead of clumpy, then I let it cool, and mixed in the cream, vanilla, etc. SO IF YOU MAKE THAT MISTAKE DON'T JUST THROW IT OUT!!!! When it was all said and done and cool, it was delicious. Perhaps the texture was not quite as nice, but it was still good.
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4 users found this review helpful

Groovy Green Smoothie

Reviewed: Dec. 30, 2010
I didn't follow the exact recipe, followed some suggestions and ended up using half a banana, one apple, pealed and chunked, half a pear, 1 cup spinach, 1/4 cup ice cubes, 1/4 cup plain yogurt, 1 tsp flaxseed, and 1/2 tsp agave nectar (or you could use honey). It was surprisingly delicious! Thanks so much for sharing this recipe.
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2 users found this review helpful

Asian Coconut Rice

Reviewed: Jan. 6, 2011
This recipe is good, but I like to add about 1/2 cup of shredded coconut to the dish after partially cooking the rice and I think that really adds to the flavor.
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2 users found this review helpful

Oaty Cereal Bars

Reviewed: Mar. 5, 2011
Very delicious! I made this with Kashi's Heart to Heart cereal it is has a very delicious flavor. I'd also love to try this with multi-grain cheerios. The sugar could probably be reduced to 1/3 cup rather than 1/2 cup to make these a little healthier. I don't recommend you boil the mixture. Only heat it to boiling and then remove, or boil for a few seconds (30 or less). I Boiled the sugar and honey for a minute before removing from heat and adding the peanut butter and they were a tad too hard.
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Tangy Cucumber and Avocado Salad

Reviewed: Jun. 27, 2011
This was delicious. I used a bit more green onions than were called for and did not use the full amount of lemon/lime juice (only 1/4 tsp lemon juice mixed in directly with the avocados to keep them from browning). Instead I served the salad with lemon and lime wedges and allowed my guests to add the juice individually to suite their tastes. I would definitely make this again! I now prefer it to guacamole.
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1 user found this review helpful

Okanagan Peach Soup

Reviewed: Jul. 12, 2011
I am not a picky eater, but I would not recommend this soup. It was interesting to try, but I would not make it again as written. Instead, half the curry, or omit it all together. I tried some with fresh mint and I much preferred the peach-mint combo to the peach-curry flavor. I served this with a dallop of yogurt and turned it into more of a sweet summer soup. With these changes I enjoyed it.
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3 users found this review helpful

Persimmon Pudding

Reviewed: Oct. 17, 2011
I altered this recipe slightly, but I loved it. Very pudding-like, less cake like, but that's how I prefer it. Here are the changes I made to make this recipe a little healthier. I used only 2 cups of sugar instead of 2 1/2, 1 cup white sugar and 1 cup brown sugar. I used 1 1/2 cups white flour and 1/2 cup whole wheat flour rather than 2 cups white flour. I couldn't even taste the whole wheat flour, next time I'll probably try half and half. Final change: light butter instead of regular, but I wish I had tried 2 tablespoons applesauce and 2 tablespoons light butter. Also, I did about 3/4 teaspoon cinnamon and think more spices could still be added. All in all, though, I'm very happy with this recipe. It is certainly delicious.
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8 users found this review helpful

Spicy Sweet Potato Soup

Reviewed: Nov. 27, 2011
I made this recipe as directed minus the sour cream/lime zest garnish; I made it to freeze and pack for lunches so the garnish seemed unnecessary. I tried a small bowl before freezing the rest and was unsurprised to find the ginger flavor a bit too strong. I had suspected 2 tablespoons would be too much. Ginger, but decided (since this was my first time making it) to follow the recipe. Next time I will likely only add 1 tablespoon and taste the soup before making additions (adding teaspoon by teaspoon after that point). All in all, however, I think this is a good recipe and would certainly make it again.
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Easy Morning Glory Muffins

Reviewed: Dec. 21, 2011
I haven't compared this Morning Glory recipe to others on the site, but I definitely enjoy these muffins! I used all whole wheat flour, all brown sugar, and added dried dates and cranberries as well as raisins. I also added another apple and substituted applesauce for the oil to make these even healthier. I did about 3 cups of shredded carrots to make these moister and toasted the coconut before adding it to the batter to enhance the flavor. This recipe easily makes 18 large muffins, more than 12 as stated in the recipe. Enjoy!
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