Erica Recipe Reviews (Pg. 1) - Allrecipes.com (10683723)

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Whole Wheat and Quinoa Pancakes

Reviewed: Feb. 29, 2012
I just made the pancakes -- not the berry/yogurt topping. I had cut back a little on the cinnamon (2 tsp instead of 1 tbsp) because while I love cinnamon, first thing in the morning it can overwhelm my husband a little. I had added a second egg because we had some pretty small ones (farmer's market eggs don't always equate 1:1 with store-bought) and I was assuming this was supposed to use a large egg, since the size wasn't specified. The cakes were very filling & had a nice flavor & texture. Will definitely make them again.
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 29, 2012
I made the recipe following everything as-written, except that we had no chicken--so I threw in a pound of ground beef. It turned out great -- flavorful enough to be interesting, but not so spicy that we couldn't eat it. We will definitely make this again!
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Frying Pan Cookies

Reviewed: Jun. 11, 2011
We wound up nicknaming these Crisp Rice Treats for Grown-Ups because of the wonderful rum flavor (used Captain Morgan) along with the texture we remember from childhood crisp rice treats. Delicious and a pretty big hit with our cookie share who liked the unusual treat. (didn't use the coconut)
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Brandied Candied Sweet Potatoes

Reviewed: Jun. 11, 2011
I like brandy, I like brown sugar, and I'll eat sweet potatoes if I have to. This recipe actually made me look FORWARD to eating sweet potatoes (and the leftovers) because it smelled so good while it was cooking. Made it mainly for my husband & father (who both like sweet potatoes) for the holidays & I think I ate more of it than they did! This recipe can be a little sweet to some people, but with a turkey dinner it's fabulous.
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Stinging Nettle Soup

Reviewed: Jun. 11, 2011
We made a half batch of this, close to how it's written. Had 1/2 lb of nettles, but since we wound up with more than 2 cups of chicken broth (the can we had was around 20-22 oz), I used the full 1/4 cup of rice and the whole medium onion to thicken it a bit. This is a nice, simple recipe which has an unexpected depth of flavor. It made our first experience with actually EATING stinging nettles (rather than simply getting stung by them) a very good one. We'll definitely make this again!
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Cream Cheese Frosting II

Reviewed: Nov. 13, 2010
Oh, wow! I like tangy cream cheese frosting (rather than the really sweet stuff) and this is pretty much perfect in my book. I only had a small amount of cream cheese and only needed enough frosting for 12 cupcakes anyway, so I just scaled down to 2 oz cream cheese, 1 tbsp butter, and 1/4 cup of powdered sugar. FABULOUS! I can hardly wait to make some more.
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Butternut Squash Ravioli with Sage-Brown Butter Sauce

Reviewed: Oct. 14, 2009
I had read everyone else's review saying to add less spice than what was called for and added a personal note to my copy of the recipe to do just that. But I accidentally mixed the filling up as written and OH MY! It tasted so sweet--like a really nutmeg-y pumpkin pie....which isn't what I was looking for at all. I want a squash ravioli where the main focus would be on the flavor of the squash itself. Maybe putting in 1/4 of the spices called for would be a little bit more what I'm looking for. Also, the wanton wrappers, while easy to buy, also fell apart in the boiling water about 10% of the time which I found slightly frustrating. This is telling me it's time to learn how to make my own pasta.
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Curried Butternut Squash and Pear Soup

Reviewed: Oct. 14, 2009
The curry and ginger give this a very Asian flare which we really enjoyed and it's reasonably healthy for you, to boot. While I enjoyed the play of flavors and I'd quite readily serve it when hosting dinner, it's not one I'm going to make every few weeks during soup season unlike some others I've found.
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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Reviewed: Oct. 13, 2009
I followed this recipe somewhat--I added half an onion to the mushroom/garlic mixture while it was sauteing, used a mixture of hot & mild Italian sausage, and I had some oven-roasted red peppers which I cut up and added to the pan when I put the heavy cream & sausage in to make the sauce. It turned out absolutely fabulous and I will definitely make it again. Though it's a little high in fat, it's a very delicious recipe.
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Cheese Enchiladas

Reviewed: Sep. 29, 2007
I did as other reviewers suggested and used Taco Seasoning (recipe: http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx ). The sauce tasted nearly identical to the enchilada sauce at my favorite local family-owned Mexican joint. Since I hate olives, I substituted a can of mild diced chili peppers instead. I also skipped the mushrooms because I have something (mentally) against having mushrooms in cheese enchiladas. I'll definitely be making this again!
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