Russell W. Recipe Reviews (Pg. 1) - (13860969)

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Russell W.




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Cranberry Mango Bread

Reviewed: Feb. 25, 2009
Thanks for this recipe! I've made it twice now. The first time I left out the orange zest and it tasted very wheaty at first followed by the cranberry taste (I couldn't taste the mango). I should note that this time I used older wheat flour. The second time I used fresh flour with a bit of orange zest (about half of what it called for). I also added about 1/3 c millet and I sprinkled a bit of turbinado sugar on top before baking. This time it was a lot sweeter. You could taste the orange first, then the cranberry. The millet added a wonderful crunch. Everyone like or loved this recipe. Also, FYI the amount of mango called for is about 1 whole mango.
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Pumpkin, Sweet Potato, Leek and Coconut Milk Soup

Reviewed: Nov. 15, 2008
This was a decent recipe. It needed a little help, but after adding some red pepper flakes and some curry powder it was much better.
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2 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Nov. 8, 2008
Thanks for the great recipe! I used butter instead of margerine and instead of blending I used a potato masher. After mashing I added some chopped carrots (I really recommend this) and the soup was a little thinner than I hoped (probably because I used skim milk) so I added a couple tablespoons of cornstarch, which I mixed with cold water before adding). The roux really makes it for this one. I will definately make it again!
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Morning Glory Muffins I

Reviewed: Oct. 19, 2008
Great Recipe! I had a few alterations. I only used 1 c. of shredded carrots. I was shredding baby carrots and it took way too long. I think it was the right amount though. Second, I used cinnamon apple sauce instead of apple butter. I also added 1/4 c. of millet and left out the apples. I put walnuts and rolled oats instead of wheat germ on the tops. The muffins were wonderful. The oats and walnuts on the top really took it up a notch. The millet gave the muffins a wonderful crunch. I will make this again. Next time I will include the apple and I might add just a little bit of brown sugar.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Sep. 28, 2008
These turned out very well! I made one slight change. I cooked the mushroom caps by themselves on a tray upside down until most of the water came out. I also put a little olive oil and salt+cracked pepper on the caps. Once the water came out I put the filling in and cooked them until the cream cheese mixture was golden brown. I made them for a dinner party and they were devoured. PS - Any leftover filling tastes great on a cracker!
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Asparagus with Parmesan Crust

Reviewed: Sep. 21, 2008
This was very tasty. I did add some minced garlic as well. I also did not put the cheese on until it had already baked for five minutes. A tip if you want the asparagus to cook evenly: bend each piece until it snaps and throw away the bottom. Each one will break in a different part, but the result is that all it will cook evenly. It tastes great with and without the balsamic vinegar on it.
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