Angelbach Recipe Reviews (Pg. 1) - Allrecipes.com (18268822)

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Lemon-Garlic Rainbow Chard

Reviewed: May 4, 2014
One version that was super eye appealing was sweating small diced onion and then adding green chard with some garlic, pepper, lemon and feta cheese. I didn't use ANY salt. A great way to use up mass quantities of Chard in you garden. Will try balsamic vinegar next time in place of lemon.
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Southwestern Turkey Soup

Reviewed: May 3, 2014
Hubby said that it was very tasty. He is a very picky eater, so this is a big complement. I used Chicken Base, Celery, Corn, and Pinto Beans. I eye-balled it to make a huge batch in the crock pot. Let simmer for several hours (until the onion was tender).
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Molasses Sugar Cookies

Reviewed: Nov. 21, 2013
No lose cookie recipe! Have been making it for a few years now and it's awesome. An excellent make ahead dough. I roll it into logs and then freeze it. Then all I have to do is thaw and cut into rounds, sprinkle with medium sugar crystals and bake!
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Spinach Brownies

Reviewed: Sep. 9, 2013
Awsome. Did it as written. I would definitely reduce the butter. I'll try half next time. Will also do sautéed mushrooms, more onions, more spinach, fresh garlic, no salt, add feta or con queso cheese. Also experimenting with wheat free flour. Might try panko crumbs.
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Philadelphia Style Butter Cake

Reviewed: Jan. 22, 2013
I thought it was yummy.
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Eggplant Parmesan With Easy Homemade Sauce

Reviewed: Aug. 13, 2012
What an Inspiration! Just loved making my own sauce! Here is my tweak: baked the rounds for 25-30 minutes, turning them over every 5 minutes towards the end. Wanted them crisp on the outside and very soft on the inside. On the last 5 minutes I topped with a blend of Italian shredded cheese. The sauce: I doubled the green spices and omitted the salt. I simmered until it was thick (my total preference is thick sauce) added 1/4 cup cream cheese to temper the acidity (could have used more). I put a dollop of the sauce onto each round, and pesto! Yum! Yum! I did it this way mainly for easier portion control. Once again, thanks for the inspiration! PS, By this time next year I will have a garden up and running and look forward to using fresh herbs and tomatoes.
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Zucchini Patties

Reviewed: Jul. 16, 2012
9 years later and still a great basic recipie! I did it according to directions, except I made 6 inch patties which yielded 6 patties total, did not salt (cheese has enough) and added pepper. I have a gas stove and used a very large skillet. My setting started st 7 and half way through the patties I turned it down to 6. I put the new patties on the cool side of the pan and waited until both sides were firmed up, then transferred to the hot side to brown. I am a vegetarian and have been since birth and it's rare that I get to eat patties that taste so good and don't cost so much. Home made is where it is at, and the recipe was way easy.
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Easiest Eggplant

Reviewed: Jul. 14, 2012
I got what I wanted! Simple, quick, easy and a recipe that I could do a whole bunch more with the future!
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Lemon Coconut Squares

Reviewed: Jun. 16, 2012
Did it the way the recipe read and it was great. Will do lime next time.
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Blueberry Banana Bread

Reviewed: Jun. 30, 2011
I added walnuts. Very good. Will try the apple sauce next.
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To Die For Blueberry Muffins

Reviewed: Jun. 21, 2011
Wonderful, Wonderful!!! Fresh Fresh is definatley the answer. I put oats in the topping to great it up a bit and give it more texture. I will also sprinkle some of the topping mixture at the bottom and the middle of the muffin while pouring it in to the tin.
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Slow Cooker Lentil Rice Soup

Reviewed: Jun. 16, 2011
Really quick to make, Really easy. You can't beat Easy Vegan that even my Meat-Eaten Family REALLY liked. Did add about 4 or 5 more cups of water and it only needed to be cooked on low for 4-5 hours. Stuck to the recipie except used short grain brown rice. Would have trippled the veggies, though. Next time I will add different veggies such as Bell Pepper, Califlower, leeks, and anything else I can find. Will Totally do this again.
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Almond Cookies III

Reviewed: Jun. 3, 2011
Yummy! I had a problem with the batter being crumbly, too. I just added more butter (1/2 to 3/4 cups). I added sliced almonds and probably left the mixer on too long as they turned out to more like finely chopped than bits, but I suppose that was a taste issue. I also just put them into golf-ball size and then made them flat with a cup. 16 minutes in the oven seemed to be the magic number for me. Will definately make this over and over again.
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Lemon Mustard Chicken

Reviewed: Jun. 2, 2011
Good, Good Good! I even screwed up and left it in too long, the thigh got to over 200! It STILL came out won-der-ful! I used a 11x13 pyrex.
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Succulent Grilled Peaches with Honey Chevre

Reviewed: May 30, 2011
This was AWSOME!!! Didn't have any mint leaves, but because I knew it was supposed to have it, I really missed not having them. It would have totaly completed it. The goat cheese that I used was soft enough to not need to add milk. Yummy Yummy Yummy!
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Lemon Snowballs Cookie

Reviewed: Jan. 7, 2011
WOW! WOW! WOW! My kids and I have been making this one for a couple of years now, and I just made them for a cookie party at my church, and we had so many eye-popping complements! We have always loved them, and now everyone else does, too!
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6 users found this review helpful

Macaroni and Cheese V

Reviewed: May 18, 2009
This is a wonderful recipe! Easy to do. Did not have any mustard powder, and used fresh, shreaded parmigiano reggiano. My 16 year old daughter was able to do this one by herself. YUMMY!
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