frnprincesse Recipe Reviews (Pg. 1) - Allrecipes.com (12749982)

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Baingan Bharta (Eggplant Curry)

Reviewed: Jul. 2, 2012
I love spicy food, but the jalapeño ruined this dish. It overpowered the other flavors and left our mouths on fire. I would make this again without the jalapeño.
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1 user found this review helpful

Coconut Curry Tofu

Reviewed: Jun. 30, 2012
I also used extra firm tofu and sautéed it first in olive oil before proceeding with the recipe because I prefer my tofu somewhat crispy. The only change I made was using a green pepper instead of yellow, which didn't make a difference. The flavor was very good and I calculated a one cup portion to be about 82 calories, so it's a great low-cal meal. On a personal preference note, I would have liked this to be less watery. Also, the chile paste was very strong, so the ginger and basil flavors didn't come out. I might recommend to either reduce the chile paste or eliminate the ginger/basil.
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Whole Wheat Blueberry Muffins

Reviewed: Jun. 28, 2012
I changed some things b/c of what I had on-hand and after reading other reviews. I would give this muffin a 4 or 4.5, but not a 5. 1 t. each of baking powder and soda greek yogurt (honey flavor) instead of the oil lite cinnamon applesauce instead of the plain egg substitute soy vanilla milk - a little more than a cup frozen blueberries I ended up with 13 muffins filling so 3/4 full and they "overflowed", so make sure to stick with 2/3 full and get about 15 muffins. Also, I baked at 350 degrees and they weren't done, so I had to add 3-5 more minutes and increase the heat to 375. When I baked my second leftover batch, baking at 375 the entire time only took about 15 minutes and they came out the same. With my substitutions, my (13) muffins were about 110 calories each.
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Photo by frnprincesse

Halloween Eye of Newt

Reviewed: Oct. 29, 2011
I'd like to give this a 4.5, but it won't let me. I took other people's suggestions and used blue food coloring to mix with the egg yolks, but then I went back and added green for a darker color. I also used mayo mixed with red food coloring for the bloodshot eyes. Right now, my picture is the one posted above. They were fairly simple to make, though, and I'm sure they'll be a hit at the party I'm attending tonight.
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3 users found this review helpful

Orange Pecan French Toast

Reviewed: Oct. 29, 2011
Super yummy. Just takes some time to prepare. Have to plan ahead.
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Rosemary Ranch Chicken Kabobs

Reviewed: Oct. 29, 2011
Love to make this for the family or friends. Always a hit.
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Delicious Ham and Potato Soup

Reviewed: Oct. 29, 2011
Perfect as it is! Double the recipe to have extras the next day:)
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3 users found this review helpful

Sun-Dried Tomato and Bow Tie Pasta

Reviewed: Sep. 4, 2011
The cayenne pepper was a bit much and I enjoy spicy foods. I would tell anyone else making this to gradually add it in to suit your tastes. Other than that, the flavoring seemed a little bland, which was ironic given that the recipe calls for pesto and sun-dried tomatoes, two really great tasting ingredients. Not sure about this one...
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4 users found this review helpful

Krystal's Perfect Marinade for BBQ or Grilled Chicken

Reviewed: Aug. 12, 2011
Wouldn't change a thing! A refreshing change to the typical marinade. My only change was that I used sesame seeds because I didn't have the sesame oil. I only marinaded for about an hour, but that was ample amount of time for an awesome flavor.
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Lemon Cream Pasta with Chicken

Reviewed: Apr. 16, 2011
This recipe is perfect the way it's written. There's no need to make any modifications. The only thing that "could" be changed without compromising the recipe is leaving out the chicken and just having the pasta. A great recipe, well worth the prep time!
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Mushroom Risotto

Reviewed: Apr. 9, 2011
This takes much longer to prepare than mentioned because there are 5 cups of broth that have to be added to the dish, one cup at a time until absorbed. I wouldn't change the broth amount, though. The only change I made was to chop up my mushrooms a bit more than just slicing them. I think I may have added more onions than necessary, but the word "small" is so ambiguous with onion size these days. The person should give a mention of how many cups of diced onions are needed instead. Although time consuming, this is pretty good.
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Apple Crisp III

Reviewed: Dec. 30, 2010
This apple crisp turned out awesome, but I made some minor changes based on other reviews. The pan I used was 8 x 11.5 because I wanted more apple crisp and I had enough apples. I used McIntosh. I layered the bottom with apples about 2 inches thick, so I'm not sure how many cups I used. I sprinkled cinnamon, without measuring, all over the apples and sprinkled flour also. I also added some vanilla. I stuck to the 1/2 c. water because I made a larger serving than the original recipe, so I figured it was still the equivalent of having less. Instead of 1 c. white sugar, I halved that amount and added 1/2 c. brown sugar. Everything else, I kept the same. This apple crisp was a hit with my husband and in-laws! If I hadn't made any changes to the recipe, I would have rated this a 5 star.
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