Nicole F. Recipe Reviews (Pg. 1) - Allrecipes.com (11811212)

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Nicole F.

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Cranberry Orange Loaf

Reviewed: Dec. 15, 2012
I made this vegan by just substituting flaxseed for the egg (1 Tbsp ground flaxseed + 3 Tbsp. water, whipped together until thick and viscous) and using Earth Balance buttery spread for the margarine. When I juiced my large orange, I only got 1/2 cup juice out of it so I just added 1/4 cup water. And I added 1 tsp. vanilla extract because the other recipe I had read called for it and I love vanilla. At 1 hour, a toothpick inserted in the center still came out with a bit of batter on it, so I baked it for 5 more minutes and it was perfect. It turned out delicious!!
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Portobello Sandwiches

Reviewed: May 21, 2012
Didn't have capers (don't like capers much anyway) and added avocado to the burgers and they were delicious! Use vegan mayo for a totally animal product-free burger!
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Elegant Fig Appetizers with Goat Cheese and Almonds

Reviewed: Oct. 15, 2010
This was so easy and so delicious. This would be perfect for a wine tasting...or as an appetizer to a nice meal with friends! I used fresh, local figs, goat cheese, and honey from the market - the goat cheese was an "ash" kind and it still tasted delicious together with the figs. Yum!
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Cream Cheese Frosting II

Reviewed: Jul. 13, 2010
Made this recipe to go with the Carrot Cake recipe on this site by AUTUMN/FALL and it was sooo good. I made it just as written and thought it was perfect, still full of cream cheesy flavor even with the full amount of sugar in it. This made enough frosting for me to frost 24 cupcakes and have a whole bunch left over. Think I'm going to make a carrot cake tonight and use the rest of the frosting on that!
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Carrot Cake

Reviewed: Jul. 13, 2010
I'd never made carrot cake before and this was super easy and delicious! I was a little freaked out when I saw how oily the batter looked, but I guess that's just how carrot cake batter looks because it turned out perfectly. I didn't want to mess with the recipe my first time around, so I did it exactly as written, but made cupcakes instead of a whole cake. The recipe made 2 dozen cupcakes which I baked at 350 for 30 minutes. I served them up to my book club that evening and they devoured them all, while giving me lots of compliments on them. (I used the Cream Cheese Frosting II recipe on this site by Janni which was delicious, but made so much frosting that I had enough left over to make another cake or set of cupcakes! Gonna do that tonight! Yum yum yum!) UPDATE: To use up the rest of the frosting, I made a cake tonight in a bundt (tube) pan. I changed it up this time though, just for fun. I did 3/4 c. oil and 3/4 c. applesauce; added 1 tsp. nutmeg and a tiny bit of ginger; and cut down on the walnuts a little bit while adding about 1 cup of raisins. It had to bake the full 1 hour 20 minutes like the recipe says. It turned out just as yummy as the first time I made it! Seems like you can't mess this one up!
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Spinach and Strawberry Salad

Reviewed: Jul. 13, 2010
Yum! I added some balsamic vinegar while reducing the amount of white wine vinegar (because balsamic and strawberries are delicious together!) and also threw in some candied pecans. Kept the dressing in the fridge for a little while, then added it to the salad & strawberries right before serving. Be sure not to put too much dressing on the salad because then it'll get soggy quickly. (Even soggy it's still delicious though!)
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Baked French Toast

Reviewed: Apr. 25, 2010
Yesterday I made the french bread recipe on this website (by Jenn Hall) and out of the three baguettes it had made, I had one left over this morning. On a whim, I decided I'd like to make french toast out of it for breakfast. As this was a last minute decision, I only soaked the bread in the egg/milk mixture for about 10 or 15 minutes (while the oven was preheating) and it still turned out SO GOOD. I used 6 eggs, 2 c. milk, and 1/2 c. of heavy cream (because that's all that was left in my fridge), plus the vanilla and cinnamon. I baked it for 20 minutes covered with foil and then I uncovered it and flipped each piece over. I drizzled a bit of maple syrup and sprinkled a bit of brown sugar over it all, and placed a thin slice of butter over each piece. After cooking it for the remaining 20 minutes, I served it with maple syrup and some defrosted strawberries. It was HEAVENLY.
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Downeast Maine Pumpkin Bread

Reviewed: Feb. 3, 2010
I didn't have four eggs in my fridge so I cut this recipe in half and it worked out just fine! My batter filled one 9 x 5" loaf pan (mine was glass) and I baked it for one hour. Moist and perfect! Also: I also used fresh pumpkin puree (courtesy of my garden; it had been in my freezer since this past fall) and I think it gave the bread a fresher taste than using canned. Thanks for this excellent recipe, Laurie!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 24, 2010
I love this recipe and so does everyone I've shared my cookies with! Last night I substituted raisins for the chocolate chips, and while they baked I thought, 'Shoot. I probably should've added some cinnamon.' But even without some cinnamon, the raisin version was just as fantastic as the chocolate chip version! And somehow, they're even better the next day! Yum!
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Caramel KELLOGG'S® RICE KRISPIES TREATS®

Reviewed: Nov. 1, 2009
I used individually wrapped caramels instead of sundae topping - big mistake. They make the treats really hard! I added a little bit of sea salt on the top and got rave reviews at the party I brought them to!
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