Angie09 Recipe Reviews (Pg. 1) - Allrecipes.com (13883055)

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Egg and Cheese Puffs

Reviewed: Sep. 10, 2011
This recipe is excellent! I followed some of the other recommendations, and omitted the butter and cut the shredded cheese back to about 2 cups. I didn't have chilis, and I wanted more vegetables in mine, so I added a box of thawed chopped kale, and a bag of frozen corn, in addition to the bacon. I also used 12 eggs instead of 10. With those changes, my recipe made 31 puffs, which I'm happy about because they're delicious!!!! I put a dozen in the fridge and froze the rest, and both my husband and I will get many, many quick, portable, relatively healthy breakfasts out of this recipe!
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Nana Dot's Irish Soda Bread

Reviewed: Dec. 21, 2010
Absolutely delicious! I used 1 1/2 c whole wheat flour and 1 c all-purpose. I added an extra T of sugar. I omitted the caraway seeds, and used all raisins since I didn't have currants. My husband doesn't like raisins, so I reserved them until I was kneading the dough, then added them to only one loaf, kneading them in right before I formed the loaf for baking. I had to bake for an extra 15 minutes at 375 F, for a total of 45 minutes baking time. I took the loaves out of the oven when the tops were golden brown and a knife inserted into the middle came out clean. I'll definitely make this again -- possibly tomorrow! :)
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17 users found this review helpful

Make-Ahead Slow Cooker Beef Stew

Reviewed: Nov. 7, 2010
Excellent recipe! It's one of the best beef stews I've ever made, and it was easy and didn't take a lot of time to prepare. I substituted regular paprika for smoked, used 4 potatoes, 3 celery stalks, and 1/4 c rice wine with 1 T brandy instead of marsala wine. I don't think any of these alterations made a huge difference, and I will definitely make this recipe again!
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7 users found this review helpful

Scottish Shortbread IV

Reviewed: Dec. 27, 2009
I thought this recipe was just okay. I followed the recipe and got a very light cookie with a sort of powdery texture that melts in your mouth, and I like shortbread that's denser with a bite to it. I feel like you wouldn't even really need to chew these, just press them against the roof of your mouth with your tongue and they'll dissolve. Maybe that's exactly what most people like in shortbread, but it wasn't what I was looking for.
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Monkey Bread I

Reviewed: Nov. 27, 2009
Delicious! Halved the recipe, using 2 11.5 oz Pillsbury buttermilk biscuit tubes. Sprayed small rectangular loaf pan with Pam, sprinkled with about 1 Tbsp butterscotch pudding mix. Tossed rolled up biscuit quarters in sugar and cinnamon mix (doubled the cinnamon), and after adding half the biscuits I made the butter and brown sugar mix, and sprinkled raisins and about 1/4 of the butter mix onto the half of the biscuits already in the pan. Then added the rest of the biscuits, remaning butter mix, and more raisins. Baked for 30 minutes at 325 - 350 F on a baking sheet covered with foil, since it did outgrow the pan. Sweet, moist, flavorful, attractive, and fun to eat!
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