Angela Cinaglia Recipe Reviews (Pg. 1) - (1223207)

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Angela Cinaglia




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Colonial Brown Bread

Reviewed: Aug. 12, 2014
I have to agree that this recipe calls for too much baking soda. You can taste it, and that shouldn't be. I'm going to try halving it next time. The good news is there *will* be a next time! I like the recipe enough to try it again. The substitutions I made are I used spelt flour instead of whole wheat, unsweetened vanilla almond milk instead of buttermilk, and Sucanat sugar instead of brown sugar. All of these substitutions worked! The bread rose nicely, and it was moist and yummy... except for that baking soda after taste.
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Reviewed: Aug. 20, 2011
Needs WAAAAAAYYY more sugar than called for (like 5 times more!!) and needs less lime. Mojitos are my fave summer drink, but this was not good.
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2 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Feb. 16, 2011
De-stinkin'-licious!!!! Wouldn't change a thing, perfect as is. My husband (who is NOT a big fish fan) actually said, "I think this is the best fish I've ever had in my life!" LOL GREAT recipe!!
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1 user found this review helpful

Creamiest Rice Pudding

Reviewed: Apr. 7, 2006
I absolutely LOVE this recipe! I have made it at least 6 times now and have learned a couple tricks along the way... After trying several different things, some on my own, some according to some other reviewers, I have learned that the original ingredient suggestions are best, except I add one additional egg for extra richness/thickness. I prefer this recipe with whole milk, although I think any milk will work. The key to this recipe is in the length of time you cook it. You have to be patient! I found it works best if you bring the mixture to a boil first before starting your "1 hour" cooking time. Once you add the egg mixture, cook this until it gets to the thickness you want it... it does NOT get thicker while standing or overnight. However you take it off the stove is how thick it will be - period. So if it seems too runny to you, KEEP COOKING! Also, making the egg mixture before you begin so that it comes to room temp is also key, and then stirring constantly for about 2 minutes once you add it. Also, I think this pudding is just as good warm as it is cold. It's very versatile that way and would be great served either way. Overall this is a very easy and very affordable recipe that just turns out DELICIOUS every time! I must make it once a week now! Enjoy!
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723 users found this review helpful

Mad Hatter Salad

Reviewed: Jan. 30, 2006
This was a very tasty recipe... but I would delete the soy sauce. I substituted teriyaki and I think it was too overpowering. I think soy sauce would've been too. Otherwise, I think it was good. I also added craisins and they gave it a nice touch.
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6 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Jan. 12, 2006
Easy, but bland. Garlic powder would probably give more flavor than fresh garlic. Definitely needs salt and pepper.
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3 users found this review helpful

Sausage and Vodka Tomato Cream Sauce with Pasta

Reviewed: Jan. 12, 2006
Delicious! I just made this and it turned out perfect the first time. Very easy and so tasty. Red pepper seeds go a long way, so I only used 1/2 tsp and it still had a kick. I also used canned diced tomatoes instead of crushed because it's what I had on hand and it still turned out perfect... a little more texture. I will definitely make this again.
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3 users found this review helpful

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