mjnooner Profile - Allrecipes.com (11229737)

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Recipe Reviews 2 reviews
Stephanie's Freezer Spaghetti Sauce
I've now made 3 batches of this recipe and have enjoyed it on pasta 3 times so far. Even my fiance, who was skeptical that a homemade pasta sauce could trump a store-bought canned version (yuck!) said that this was the best pasta sauce he'd had! I did make a few adjustments: 1) I blanched the tomatoes before chopping them up. I have read a few articles/reviews that keeping the skins on the tomatoes can create a more acidic pasta sauce - and I have a sensitive stomach, so I wanted to avoid making the sauce acidic; 2) I added the tomato paste to the slow cooker (rather than adding it when you are ready to use it, as per the recipe) - and I found that I needed 1 1/4 cans of tomato paste to prevent the sauce from being too runny (my first batch - following the recipe exactly - was too runny for my taste); 3) I halved the recipe since I didn't have enough ripe tomatoes at the time. I kept the sauce meatless to freeze, but when I prepare it for dinner I add browned ground beef (since we prefer our sauce with meat). So although I made adjustments, I still give the recipe 5 stars on taste alone! The amount of herbs and seasoning is just right, and it was a great way for me to use my garden produce & herbs, which makes it even more of a winner in my books! This recipe is a keeper FOR SURE!! :)

2 users found this review helpful
Reviewed On: Sep. 30, 2012
Carrot Cake Muffins with Cinnamon Glaze
These are really yummy muffins! I made some mini-muffins and a few regular sized (48 and 4 respectively). The one thing I would suggest to others who want to make these: if you are looking for a strong carrot flavor (more like a carrot cake), add more carrot than what is recommended. I used about 4 carrots from my garden (medium sized) and I found the carrot flavor was still a bit muted, especially paired with the strong cinnamon flavor of the glaze; so I would suggest using about 5 med-sized carrots. Also, I used applesauce instead of oil and found the muffins to be really nice and moist! Definitely a keeper recipe!

10 users found this review helpful
Reviewed On: Nov. 10, 2011

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