msbork Recipe Reviews (Pg. 1) - (12620428)

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Alfredo Light

Reviewed: Jun. 4, 2014
This wasn't bad, but it really didn't taste like alfredo sauce. It was actually kind of sweet, and it definitely could have used more spice. I wish I would have read more reviews and realized the high ratings weren't for the posted recipe but for the reviewers' modified versions.
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Raspberry Lemon Muffins

Reviewed: Apr. 20, 2014
The raspberries were too much, even though we love raspberries themselves. We also couldn't taste the lemon, even though we used all the zest and juice from a lemon (which is about twice as much as the recipe called for). On the plus side, they were very moist and had a good texture. I might try this again but with blueberries or a smaller amount of triple berry mix.
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Cheese Garlic Biscuits II

Reviewed: Mar. 23, 2014
I did sub whole wheat white flour for 1/3 of the all purpose, but no other alterations. My husband said these are the best biscuits I've ever made! Half the recipe yielded 8 biscuits, and he ate 6. :-P
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Morning Glory Muffins I

Reviewed: Feb. 23, 2014
I liked this, and my husband said it's "Good for healthified"--that's high praise from him! They are a little dense since there's not a lot of fat, and they also take more mixing than most muffin recipes. I only had baby carrots, and I really wish I'd followed another suggestion to use a food processor. Doing it by hand took way too long! When I make this in the future, I'll either do that or use full size carrots. BTW, the carrots aren't really detected in the finished product, even though they have the texture of shaved coconut in the raw batter. I scaled this to 12 muffins. The website calculated most ingredients as needed, but I made a couple more adjustments for that quantity: 1 whole egg plus 1 egg white, 1 whole apple, 1 cup carrots. Update: I made them again but subbed 1/4 cup unsweetened applesauce for the egg whites. This resulted in a moister, more tender muffin. I'll definitely do this in the future! Full size carrots worked better than baby, but it still took so long to shred by hand that I'll probably stick with a food processor from now on.
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Quick Pumpkin Oatmeal

Reviewed: Oct. 27, 2013
I tried this after cooking but before adding the optional ingredients--way too much salt, and not enough pumpkin. The saltiness was OK after I added brown sugar, but there still wasn't much pumpkin flavor. If I make this again, I'll omit the salt and increase the pumpkin.
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Balsamic Glazed Carrots

Reviewed: Sep. 5, 2013
This recipe get 5 stars for taste and simplicity, but I give 4 stars to my review because, as others have stated, the cooking instructions aren't sufficient. I steamed the carrots for 5 minutes, sauteed 5 minutes, added the sugar and vinegar, then sauteed another 5 minutes. This got the carrots tender but still firm (just the way I like them!) and the glaze clung nicely. My husband would have liked them a little softer, though. He couldn't believe it when I told him I cooked them 5 minutes longer than the recipe called for!
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Exquisite Pizza Sauce

Reviewed: Feb. 13, 2011
When prepared as written, this gets 4 stars. It tastes great, but it's a little grainy. Modifying the technique creates a much smoother sauce that deserves 5 stars. First, saute garlic in about 1 T olive oil. Add water, then parmesan cheese, then everything else except tomato paste. Simmer about 5 minutes. Add tomato paste, then simmer another 5 minutes. This helps the cheese and spices dissolve. I recommend reducing water by 1/3-1/2 if using a lot of veggies. That reduces the yield, of course, but prevents a watery pizza. I like to use this for pizza pot pies. I can make 3 individual pies after my modifications. Enjoy!
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