Margo Crane Profile - Allrecipes.com (11997146)

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Margo Crane


Margo Crane
 
Home Town: Iowa, USA
Living In: Arizona, USA
Member Since: Apr. 2010
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy
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Recipe Reviews 4 reviews
Perfect Flat Iron Steak
Your recipe is very aptly named. This was hands-down the most fantabulous steak I have ever eaten!! The marinade was delicious and the meat almost melted in my mouth, it was so tender. Good-bye Tenderloin, this is my new Fave!

3 users found this review helpful
Reviewed On: Nov. 4, 2011
Sausage Pasta
I have an almost identical recipe that I've been using for a few months now. My family loves it! My recipe calls for angel hair pasta, shrimp, in place of sausage, and cherry tomatoes cut in half instead of canned. My personal additions are sliced mushrooms, preferably fresh, and asparagus cut in 1" lengths. Broccoli would also be a good addition. This is a very light dish perfect for hot summer nights.

21 users found this review helpful
Reviewed On: Jul. 19, 2010
Gordon's Berry Breakfast Drink
I make a version of this smoothie everyday for breakfast. It's quick, yummy and keeps me going all morning. My version for one 16 oz. serving is: 6 oz. vanilla fat-free yogurt, 1/2-1 banana, 1/2 c. strawberries, 1/3 c. blueberries, all cut in chunks. Any or all fruit can be frozen (if you don't have any frozen fruit, use a couple of ice cubes) If you need to thin it out, use any juice, milk or soymilk to desired consistency. I need to add flax to my diet, so I also toss in 1 T golden flaxseeds. For a change of pace, substitute any fresh fruit such as peaches, kiwi, cantaloupe, raspberries, etc., and use any yogurt flavor you prefer. Tip: Fruits with a thin skin, such as peaches, apples, nectarines and such don't need to be peeled first, just cut into chunks. Benefits ~ added fiber and all of the nutrients the fruit has to offer.

42 users found this review helpful
Reviewed On: Jun. 18, 2010
 
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