cinnaminn Recipe Reviews (Pg. 1) - Allrecipes.com (10944286)

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Calypso Black Bean Soup

Reviewed: Mar. 27, 2011
Wow! The sweetness of the mango really comes through and balances the spicy just perfectly. I didn't have hot sauce, so I subbed 1/2 tsp of cayenne powder, which added some nice heat. I also used 3 cloves garlic and 3 cups cooked black beans, instead of 2 cans of beans. I think I'd bump up the amount of ground ginger next time, too, since that flavor was a little buried. I blended in the pot with a stick blender and left it just a little chunky. The consistency was great -- thick enough that it wasn't soupy, but not so thick as to constitute a bean dip (as one reviewer experienced). All in all, a fabulous and creative flavor combination that I'd definitely make again.
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Baked Salmon II

Reviewed: Sep. 12, 2010
I've never been a fan of salmon, but this recipe changes everything. It's so simple, but the marinade adds such a wonderfully refreshing flavor to the salmon. I left out the parsley since I didn't have any on hand, but the salmon was delicious just the same. I baked one small fillet for 35 minutes, and that was the perfect amount of time for a moist, flaky finish. I highly recommend this recipe if you want a light and flavorful salmon dish. Delish!
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Dec. 20, 2008
This pie was fantastic -- flavorful, thick and creamy. It passed the in-law test, and even our 6-year-old nephew devoured an entire slice! I'd never made a pumpkin pie before, let alone one from scratch, and this recipe was very simple to make and easy to follow. I did skip the from-scratch pie crust and use a pre-made one instead, but it didn't take away from the awesomeness of the pie. The only thing I would advise is to avoid whisking the pie mixture too much before pouring it in the pie shell. It will be a little bubbly on the top, and the top won't be 100% smooth after baking. But if you're not concerned with the "pretty" factor, it's not a big deal. The flavor and consistency aren't compromised one bit. Also, refrigerating it overnight helped immensely; it set nicely and the flavors blended wonderfully.
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Sweet Potato Bread I

Reviewed: Mar. 17, 2008
This bread came out just fantastic. A local restaurant used to sell sweet potato bread that I just loved, and this recipe is near identical to it. I modified it slightly by substituting apple juice (in place of water) and apple sauce (in place of vegetable oil). This didn't give it an overly apple flavor at all, but it kept the bread moist for a week and gave it just a subtle undertone of apple. I also added raisins, instead of pecans. It was a hit with everyone who managed to grab a slice.
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