Angie Profile - (180805409)

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Member Since: Oct. 2013
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Recipe Reviews 3 reviews
Non-fat Honey Mustard Dressing
I have to admit, when I was mixing this together, I was thinking "No Way!" It looked pretty unappetizing. But I was surprised. I love honey-mustard and have tried most of the low fat and fat free varieties at the grocery store. This was superior to any of those. I used mostly yellow mustard, with maybe a tablespoon of spicy mustard--my personal preference. Next time I'll up the proportion brown mustard a little bit. Don't get your expectations up that this is as good as full fat, but it's a darn good substitute.

1 user found this review helpful
Reviewed On: Jan. 19, 2014
Oatmeal Pancakes II
One of my favorite comfort foods. I don't own a food processor, so I grind the oats in the coffee grinder and mix the dry ingredients with a spoon. I subbed the vegetable oil for some nifty butter-flavored olive oil that I got at our local olive oil store. Other than that, I followed the recipe. You'll see that the batter is a little runny, but it turns into fluffy pancakes. Just make the circles smaller on the griddle, or they'll run into one big pancake! I top with chocolate chips and maple syrup.

1 user found this review helpful
Reviewed On: Jan. 9, 2014
Chunky Vegetarian Vegetable Soup (Fast and Easy)
I made this soup this summer because I had an abundance of okra. I was kinda sick of okra at that point so I froze all the soup. I have finally gotten around to thawing it, and it is wonderful! A burst of summer on a cold winter's day. I followed the recipe as written, except substituted sweet potatoes for white potatoes for a little extra nutritional value. I think you could play with the vegetables, using what's fresh/what you happen to have and you would still get a great result.

0 users found this review helpful
Reviewed On: Jan. 5, 2014

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