VCL22 Profile - Allrecipes.com (18199522)

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VCL22


VCL22
 
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Member Since: Aug. 2005
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Recipe Reviews 16 reviews
Orange Oatmeal Muffins
I just made these. Changes I made: I added 1/2 cup craisins and a 1/2 cup coconut. I love the combo of orange/cranberry/coconut. I also used 1/2 tsp. pure almond extract and 1/2 tsp. pure orange extract in place of the vanilla. They required a much longer cook time. I had to cook them for a half hour and at 20 minutes, I turned my oven to 375. Although, I think my oven may run under temp. They did not rise much, but spread out over the pan. I may double the baking powder. They are sweet with the sweetened coconut, so I could have probably decreased the white sugar a bit, but I like sweet. They have an excellent flavor and texture, just wished they had better 'tops'.

0 users found this review helpful
Reviewed On: Jan. 30, 2013
Feta Cheese and Bacon Stuffed Breasts
This was really good. Few changes based on reviews: Used 1/3 cup olive oil (approx. 5 TBSPS), 1/2 TBSP oregano, 1/2 TBSP Pampered Chef Greek Rub (probably would be good with all oregano), 2 shakes of pepper, 2 shakes of salt, and the juice of a whole lemon (almost 1/4 cup, or 4 TBSPS). I pounded 3 chicken breasts thin, crumbled 4 strips of bacon with about 3/4 cup crumbled feta cheese and one roma tomato, diced. Added the olive oil/lemon combo to the Ziploc bag that I flattened chicken in and let it sit in fridge while I prepared the rest of dinner, feta mixture. Heated a grill pan lightly brushed with oil while I filled the chicken breasts and rolled up. Placed seam side down in a hot grill pan to 'sear' the seams shut. Browned both sides slightly and then placed in baking dish. Baked for about 30 minutes at 350. Served with couscous and broccoli. It was very good. Will definitely make again.

5 users found this review helpful
Reviewed On: Jan. 16, 2012
Homemade Vegetable Soup
This was a great base recipe, but I made some alterations: Left out the beans and the cabbage, did 32 oz vegetable stock instead of 28. Added an entire bunch of asparagus, sliced on the diagonal (minus the very bottoms and leaving the very tops in tact), 4 cloves of finely chopped garlic and cooked some cheese tortellini separately and then added in the last 10 minutes before serving. I also added fresh ground pepper and ground sea salt. Topped with fresh Parmesan and texas toast croutons. Very good recipe. It made about 16 cups of soup...will definitely be freezing some! Thanks for sharing.

6 users found this review helpful
Reviewed On: Nov. 3, 2010
 
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