SassyCook Recipe Reviews (Pg. 1) - Allrecipes.com (12192906)

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Cranberry and Cilantro Quinoa Salad

Reviewed: Oct. 18, 2013
When I'm on the go, I buy a small container of something similar at Starbucks for $5. Make this, save the money and get more flavor! This doesn't have the olive oil, like $tarbucks. I prefer this version because it's extremely easy to take on the go! I used red quinoa, added some green peppers, and a madras red curry (that's what was around.) Great recipe, thanks for posting it, Alison!
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Pomegranate Molasses Barbecue Sauce

Reviewed: Oct. 17, 2013
I used regular molasses and canola oil for this, only because that's what was around. LOVE it! We're an incredibly busy family (who isn't?) and it saves time to prep ahead. I've made this in a larger batch and stored it in the kitchen for a week. We've used it on roasts, burgers, & chicken. The roast went in the slow cooker with this. For the burgers, I had made sliders and left a little out as one of the sauce choices. For the chicken, we had breaded cutlets and I drizzled some over them. It's been a versatile sauce. Good stuff, thanks for posting it!
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Ravioli Soup

Reviewed: Sep. 22, 2013
I had a bag of tiny cheese ravioli and used it in the soup. I went heavy on the veggies (julienned the carrots for a contrast splash of color) and used some leftover beef broth. It's a beautiful, refreshing soup! I may try a variation with miniature meatballs when I have leftover meats.
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Photo by SassyCook

Pizza Dough I

Reviewed: Aug. 10, 2013
A good, quick dough. I used half white flour and half whole wheat and had enough dough for three personal pies when I cooked it up in my 6" cast iron skillets. One was a white pie, the other was double cheese, and the last was with ham & pineapple. I used coconut oil to coat the last and olive oil on the first two. I put the ingredients in my Ninja, using the dough paddle and it took only a minute to process. It may feel a little sticky, and that's okay, because once you flour up the board and roll it out (I used a bottle filled with rice) it's easy to handle. Precook the crust, so it won't be soggy. If you do opt for the cast iron method, the cooked crust goes on a lower setting and the toppings go on! I heated up a larger skillet and put that on top to seal in the heat. It melts well, but won't have a brownish crisp unless you give it to the broiler but this was just a quick snack for friends. Everyone liked it.
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Strawberry Gelato

Reviewed: Jun. 1, 2013
Okay, I used this as a general idea for my first try with my Lello ice cream maker. I think this recipe is great if you're trying to cut out a lot of the fat, and if you're expecting ice cream, look elsewhere, as this is meant to be a gelato- big difference in texture and flavor, folks. I don't use a measure so I'll just give you the run down: I used fat-free half and half as well as a little fat-free yogurt instead of milk, defrosted berries, and the rest is the same, except I did a little less on the sugar and doubled the vanilla because I love it! Sadly the motor on the Lello wasn't working, but being determined to have this, I hand churned it for the 20 minutes and the finished product was pretty remarkable! Smooth and tasty indeed. Now, four hours later, it's been in the freezer and I give it a try: the creaminess is still there and the berry flavor is too! Because it's lower in fat, it is a little on the stiff side. If I had added a stabilizer it might have fared better, but I'd still make it like this nonetheless. The lesser amount of sugar is immediately apparent, and you can definitely tell this isn't store-bought. If you're used to or like that sugary taste, add more sugar, but the creaminess and berries bring a nicer flavor to this. I can't imagine buying a berry ice cream from the store after this. Now if only I can get this machine to work! Enjoy!
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Apricot Chicken Provencal

Reviewed: Jan. 23, 2013
I used more hdp, garlic, and apricots. I loved the smell and I chopped extra apricots for a raw garnish when plating. I didn't have preserves, so I used orange-tangerine juice, but the preserves would have been better.
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Chicken or Turkey Tetrazzini

Reviewed: Feb. 1, 2011
Used a rigatoni pasta, added more garlic and onion and sauteed both in fresh turkey broth. Kept the butter out and it was still a great meal! Will definitely make this again ;)
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