Annie Ross Recipe Reviews (Pg. 1) - (11563315)

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Annie Ross




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Spelt Bread II

Reviewed: Sep. 7, 2013
In going wheat-free, I was looking for a spelt bread recipe that would make good toast in the morning. I found it right here! Even my husband, who is a picky eater and often rejects things after a taste, loves it. I do make a couple of substitutions to suit our needs. I use honey instead of sugar, melted organic coconut oil for the canola, powdered goat milk in water for the rice milk, and I found organic white spelt at our local co-op. Same proportions of each. This is a dense loaf that I would personally not use for a sandwich but love to eat first thing in the morning, toasted with butter or jam. Thanks for a great recipe.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 26, 2011
I wanted to make stuffed mushrooms for a party but never did like the recipe I typically made - you know, the classic one with breadcrumbs and bacon and lots of labor. So I found this one and wondered if almost 2000 rave reviews could be wrong. They were NOT! My guests were over the moon for them. I heard comments like: "I NEVER eat mushrooms, but these are amazing." The next time I saw one guest, his first question was, "How did you make those mushrooms? They were fantastic." "Usually, stuffed mushrooms are just a lot of bread. What is in here??" (I heard that one twice.) The only change I made from the original recipe was to add a couple of slices of day-old bread to the food processor while I was preparing the mushroom stems and garlic. I did not bother with any other topping, as some reviewers did. Personally, I think they are great as they are. I prepared them the night before and put them on a baking sheet lined with parchment, which made clean-up a breeze. The next day, I put them on the bottom rack of the oven at 350 and just let them cook until the tops browned. Thanks for a show-stopper recipe!
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