marco in italia Profile - (11873368)

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marco in italia

marco in italia
Home Town: Ancona, Marche, Italy
Living In: Ancona, Marche, Italy
Member Since: Oct. 2009
Cooking Level: Expert
Cooking Interests: Baking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
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Recipe Reviews 3 reviews
i LOVE this recipe! i just made a new batch...can't wait for tomorrow am to try it! the beauty of this recipe is that you can alter it based on what you have on hand or your personal tastes. i was getting pretty frustrated trying to find a breakfast cereal without additives, salt, sugar, etc. so i came to allrecipes hoping to find something healthy/natural...and i'm SO GLAD i found this recipe! it is everything i wanted and then some! i've been making it for about the last 6-8 months & i actually find myself getting excited every am when it's time to have breakfast! 1/2 C. of this w/ a little skim milk & a serving of fresh fruit (usually a banana) is a perfect way to start my day! i always have a ziploc of this cereal in the cupboard ready for each new day. my alterations: i left out the sugar to keep it healthy & b/c the raisins/fresh fruit are enough. i add 1/2 C. flaxseed, substitute 1 C. whole almonds for the walnuts, up the raisins to 1.5 C., and up the sunflower seeds to 1/2 C. This time i added 1/4 C. sesame seeds...we'll see! Thanks so much for this recipe!!!

18 users found this review helpful
Reviewed On: Jun. 17, 2010
Pumpkin Soup
this soup is delicious! i followed the advice of others and upped the roasting time to ~1 hour but the carrots were still crunchy so i had to finish them off in the microwave. because i roasted so long i didn't have to use the immersion mixer, just a couple of vigorous stirs w/ a wooden spoon & the soup became "rustically-creamy"...i wanted a few chunks remaining. like another reviewer said, i used plain low-fat yogurt in place of the heavy cream to cut down on fat grams & calories. i also cut back on the nutmeg & slightly on the pepper. i finished it off w/ bacon (italian speck) cut in strips for a topping...delicious! all-in-all...a WONDERFUL find! thanks! i made it monday night for my roommate & his friend & i'm making it again for a church dinner this sunday!

5 users found this review helpful
Reviewed On: Oct. 30, 2009
Easy Apple Coffee Cake
i just took this cake out of the oven and it is delicious! i followed the recipe pretty much "as written" with only a few changes because of the country in which i live: since one can't get sour cream here, i substituted low-fat, plain yogurt that i had drained a little beforehand...probably doing that cut out A LOT of fat grams too! also, since i didn't have a bundt pan, i baked it in a 9x13. since italians like their cakes a little on the "dry side", i baked it for about 1.5 hours at 350 and it didn't burn. (my oven is tiny and LAME!) like another reviewer suggested, i finely chopped the apples and i did use all 6 (of various sizes) with no problems. other than those few changes i thought it was a GREAT recipe! ***the one thing i would recommend is to have all your ingredients ready BEFORE you start mixing the batter. i waited too long (chopping the apples) and had a lot of difficulty spreading the batter in the pan. the pudding makes it very thick.***

1 user found this review helpful
Reviewed On: Oct. 19, 2009
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Cooking Level: Expert
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