Angie Meklenschek Recipe Reviews (Pg. 1) - Allrecipes.com (15776040)

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Angie Meklenschek

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Heavenly White Cake

Reviewed: Nov. 16, 2012
Absolutely fantastic! I did modify it slightly as I didn't have cake flour, so used 2-1/2 cups all purpose flour plus 1/3 cup cornstarch. I also bakes it in a 9"x13" pan. It took 35 minutes to bake. I have searched for a light-weight white cake for forever and I have found a keeper with this one!
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Banana Banana Bread

Reviewed: Nov. 13, 2012
Loved it! I did add in chocolate chips, used 3 large bananas, and varied it by replacing the eggs (as I was out) with 2 tsp baking powder + 3 tbs water + 3 tbs coconut oil. Just wish I had made 2 of them because it disappeared very quickly. :-)
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Quinoa Tabbouleh

Reviewed: Aug. 19, 2012
Absolutely fabulous. I followed a few reviewers suggestions for flavouring. I added olives and capers, and tbs of fresh cilantro. Rave reviews form all.
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Classic Pad Thai

Reviewed: Jul. 30, 2012
It was tasty, though a little sweeter than anticipated. May decreased the sugar or just replace the ketchup with a tomato paste next time.
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Raspberry Spinach Salad

Reviewed: May 20, 2012
This was a hit at our BBQ this weekend. The vinaigrette was just right on sweetness, while tossing in fresh raspberries adding that hit of colour that made everyone go for seconds. Awesome!
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Belgian Waffles

Reviewed: May 6, 2012
This is an awesome recipe... be prepared though, it makes a lot more than 8 servings. LOL Granted, it all depends on how big a serving you give out. I got 18 5"x5" waffles out of this. The first time I made them, I didn't modify. The second time, I replaced the all purpose flour with gluten-free flour; exchanged the vanilla for 1 tsp maple flavouring, 1 tsp vanilla; and white sugar for 1/3 cup brown sugar + 4 tbs maple syrup. Just wonderful!
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South Carolina She-Crab Soup

Reviewed: Apr. 27, 2012
This turned out soooo excellent! Though I ended up using "fake" crab as I just could not get my hands on any she-crab, it turned out really good. Nearly as good as the one served to me in South Carolina a couple of years ago.
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Red Skinned Potato Salad

Reviewed: Apr. 27, 2012
This was just awesome. Everyone loved it. The second time I made it, we were out of bacon, so used breakfast sausages cut into 1/2" bites. Oh my goodness! What a hit!
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Vicki's Hush Puppies

Reviewed: Apr. 27, 2012
Excellent!
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Coconut Cupcakes

Reviewed: Apr. 25, 2012
They turned out really good with just a hint of coconut flavouring and nice light texture .
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Rich and Creamy Beef Stroganoff

Reviewed: Mar. 27, 2012
This was wonderful. I made a couple changes just because I was out of things: skipped the mushrooms due to a picky eater and replaced with cut green beans that I only added at the end; replaced the red wine with white because I was out of red, and used the water from cooking the green beans and an extra dash of Worcestershire instead of the beef broth. Everyone loved it!
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Buche de Noel

Reviewed: Dec. 21, 2011
This is very yummy. I followed a reviewer's suggestion to whip the dickens out of the yolks, as well as the whites, to get as much air into them as possible, and you could tell that it worked as it looked like it was going to overflow the pan as it baked! But all remained within. It did reduce to a fairly normal height as it came out of the oven. It was easy to roll. I opted to roll it along the long side instead of the short (so as to have as long a log as possible) but this only gave it a 4-5" diameter, so more or a branch. LOL But still, it was the full 15" long of my pan. I was running low on heavy cream, so modified that and simply folded it into a whipped chocolate buttercream. Very yummy!
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Boilermaker Tailgate Chili

Reviewed: Dec. 10, 2011
Absolutely excellent. But NOTE this makes a LOT! I had to split it between my two biggest dutch ovens. Even more than the 12 hearty big-man portions I figured the yield meant. LOL
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Crispy and Creamy Doughnuts

Reviewed: Nov. 21, 2011
These were OUTSTANDING! I've tried 4-5 different doughnut recipes and these came out the best! TIP: make sure to let the first rising go to double in size and then, once cute into shapes, let them rise again to doubled. I made these with my Home Ec class and they were fabulous. We cut them into rounds instead of doughnuts with holes, then glazed/dunked into powdered sugar, and filled with strawberry jelly. The girls in the class have decided to open a doughnut shop after making these!
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Erin's Canadian Fried Dough

Reviewed: Nov. 21, 2011
Really wonderful! I made these with my Home Ec class and they were a HIT! As our deep fryer is a smaller 'home' one, this batch made more than 10. The key is knowing how thick to make them so that they are true to those found on the Rideau Canal. Awesome!
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Banana Crumb Muffins

Reviewed: Nov. 18, 2011
These are just fabulous! Because I wanted to make more than the 10 that the recipe said it made, so that I could freeze a bunch for the next week. So, I doubled the ingredients and figured I'd make it stretch to the 24 that my standard-sized pans held, even if they were small.. Welllllll.....! No need! Not only did the doubled recipe make 24, it made 24 HUGE muffins! The muffin caps more than stretched over the top of the pan, the crumb crust did melt off the top because they were so big, but it did glaze the tops, so all is well. I will definitely make these again!
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Chicken A La Impress Me

Reviewed: Nov. 14, 2011
This turned out very well. I taught this to my Home Ec class and everyone raved! Here are my mini-modifications: - Cut each chicken breast in half horizontally/length-wise so as to have two thin fillets, and continued with recipe. This made two pieces per person; - I did chicken out (haha) and go with Swiss cheese as per peoples' comments and because Swiss was on sale (I had a strict budget), it blended very well. I will go with Gruyere when I make it at home; - used Proscuitto (yumm!) for the ham and may try the shrimp next time; - layered it on puffed pastry Vol-o-Vents, and topped with a Bearnaise Sauce... Over-all, an excellent and easy recipe for even the beginner. And the teens I teach loved it! So a positive 5-stars.
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Basic Bechamel Sauce

Reviewed: Nov. 14, 2011
Excellent and easy. I used this to teach my Home Ec class, reworking the quantities for 16 servings and it turned out fabulously - they even ran through a game of Rock-Paper-Scissors to see who would get to "lick the pot" LOL. A perfect beginner's sauce.
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Butternut and Acorn Squash Soup

Reviewed: Nov. 4, 2011
We all LOVED this soup. I did omit the brown sugar as I found that the squashes were quite sweet enough, and I added 1 tsp smoked seasoned salt towards the end. I will definitely be making this again!
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