MizMagg Recipe Reviews (Pg. 1) - Allrecipes.com (18514437)

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MizMagg

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Hasty Chocolate Pudding

Reviewed: Sep. 19, 2012
The first time I made this, I added cinnamon and it almost ruined the batch. I either added too much or the flavors didn't mesh. The second time, I ommitted all flavoring including the vanilla (I had run out of it), added the butter as recommended and used half cream, half skim milk. It was the best pudding I've ever had. Also, the only bowl I had was pottery and I found that cooking the pudding 2 minutes instead of 1 between stirs was perfect. This pudding is easy, quick, and so delicious!
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Orange, Mango, and Ginger Sorbet

Reviewed: Jun. 24, 2013
I made this for a brunch dessert yesterday and it was fabulous. I might have gone a little heavy on the fresh ginger but we all loved it. Served it with fresh strawberries and mango slices on the side and mint sprigs on top. Grogeous and delicious! Thank you.
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Zucchini Chocolate Rum Cake

Reviewed: May 27, 2013
I have made this cake twice now altering the amount of rum slightly. I would definitley go with 1/2 cup from now on (and there will definitely be a "now on!") I also changed the ratio of water to rum in the glaze (3 to 1) as others recommended. Other than those slight alterations, this cake is outstanding. Both times I served it for guests and both times it got rave reviews. I can't say much more that what's already been said here except, try it. This is a clear winner.
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Jersey Fresh Tomato Soup

Reviewed: Mar. 5, 2013
This was delicious! I ommitted carrots (don't like, didn't have) but followed thr recipe closely except for that. Maybe aseasoned it up a bit more but the basic recipe is a 5-star for sure!
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Cream of Broccoli Soup I

Reviewed: Nov. 26, 2012
I used vegetable boullion cubes instead of chicken for a vegetarian version and it was absolutely delicious! Thanks!
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Spicy Pumpkin Soup

Reviewed: Nov. 5, 2012
I used fresh pumpkin for this and except for an immersion blender/finger/emergency room mishap, it went well. I served it for a brunch with friends with mirliton bread, salad and mushroom crepes and they LOVED it. I added a touch more seasoning to suit New Orleans' palates and used 1/2 fat-free half & half and 1/2 heavy cream. It was delicious. Thanks to you!
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21 users found this review helpful

Mini Cheesecakes

Reviewed: Sep. 19, 2012
I added a hint of almond extract and topped each one with a dab of Nutella. Folks at the funraiser went nuts for them!
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Pasta With Shrimp, Oysters, and Crabmeat

Reviewed: Sep. 19, 2012
This was delicous! My guests are still talking about it. The only changes I made were to use whole wheat fettucine and add sliced cherry tomatoes. I also added more shrimp and crabmeat and grated parmesan at the end. It made enough to feed 10 people!
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3 users found this review helpful

Amazing Crab Shells

Reviewed: Dec. 18, 2011
These were delicious. I added a bit more lemon juice, a dash of cayenne, replaced mayonaise with sour cream as recommended in another review, and put the crab mixture in ready-made baked filo cups. Served them at a fundraiser and they were a huge hit!
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4 users found this review helpful

The Best Thai Coconut Soup

Reviewed: May 18, 2014
This soup was amazing. My guests walked in and immediately started talking about how good it smelled! A light soup with bold flavors and a beautiful presentation. And I didn't even have the lemongrass! I paired it with veggie spring rolls (provided an assortment of julienned veggies, basil, peanuts, sauces and let everyone "roll their own.") I'm making it again this weekend for more guests and look forward to another excellent meal!
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Autumn Apple Salad II

Reviewed: Jan. 16, 2010
The apples used in this salad make all the differece. I was in the U.S. so I could get Braeburn and Honeycrisp (my absolute faves!) and the salad was amazing. Used banana/strawberry yoghurt rather than vanilla because it was what was in my daughter's fridge and omitted the cherries. When I tried it here in Uganda, the only apples I could get were Pinklady and it just isn't the same. Added more lemon juice and honey to perk it up. Good but not nearly like the first effort. I rated it 5 stars because the basic recipe is easy and so delicious.
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11 users found this review helpful

Vegetarian Tortilla Stew

Reviewed: Dec. 21, 2009
This was delicious. Got even better the next day. I had tortilla chips I threw in at the last second and the stew was amazing.
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9 users found this review helpful

Chocolate Chip Pumpkin Cookies

Reviewed: Nov. 17, 2009
I'm eating these as I type and they're so good! The only changes I made were to use fresh pumpkin instead of canned (whipped it well with the butter/sugar mixture to get out lumps), and cardomom instead of nutmeg. I LOVE the interesting depth it added to the pumpkin. I'll "test" one more before putting them away...
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Kale and Quinoa Salad

Reviewed: Jul. 27, 2014
Looking for something to make with fresh kale, I saw this recipe and said "I have most of that stuff." However once I got started, I realized I had no pecans, no currents, and no feta cheese. I hate it when that happens! But necessity is the mother of invention and sometimes magic happens. I prepared the quinoa, dressing and kale as directed then used avocado, fresh strawberries and grated Swiss cheese as the replacements. It was amazing!
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Photo by MizMagg

Chocolate Chip Shortbread Cookie Logs

Reviewed: Jun. 28, 2014
I had to make a few changes based on what I had in the house. So I'm giving the recipe a five because I think if I could have followed it strictly, it definitely would've been a five-star cookie. With just one cup of chocolate chips handy, I decided to substitute a quarter cup of the flour for a quarter cup of baking cocoa and save the chips for melting and dipping the cookies after they were baked. I also didn't have walnuts so I chopped up a cup of almonds very fine. In spite of these alterations, the cookies are light, buttery and delicious!
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Grandmother's Pound Cake II

Reviewed: Oct. 6, 2010
So good and so "real." I felt like I was eating the same pound cake that pioneer women made. Well uh, not the same exact cake, but you know what I mean. Don't add anything. Enjoy it just the way it is.
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Mom's Ginger Snaps

Reviewed: Dec. 19, 2011
I'm making them now and I gotta say, they are not perfect. I read a reviewer who used honey when she didn't have molasses so I did that as well upon discovering I was out of molasses. Maybe that's why they're flat a pennies with no crackling? Anyway, they taste good enough so I'm not faulting the recipe.
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Mulligatawny Soup I

Reviewed: Mar. 9, 2009
I was eager to try a 5-star soup! And it was very good but, like a movie you're heard too much about, it couldn't live up to the expectations. I made 2 pots for a dinner party, one with chicken and one veggie. Because tofu in Africa is hard to find, I ended up serving it plain, but the vegheads said it was wonderful anyway. I doubled the curry as recommended and also added Masala for a touch of sweeter spice. It helped. Very good but not "the most amazing soup ever!"
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Healthier Mom's Zucchini Bread

Reviewed: Nov. 14, 2012
This is good but I used one reviewer's advice and substituted plain yoghurt for the vegetable oil. I'm not sure if this is what's responsible for the spongey texture but I think it might be. I also added a touch of lemon zest and a dash of nutmeg. The flavor is wonderful - it's just the texture that's not quite right.
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Photo by MizMagg

Vegetarian Pumpkin Spinach Chili

Reviewed: Jan. 26, 2014
This is good stuff. A unique flavor combination and nutritional powerhouse of a recipe. I had my doubts, I admit, but it came together beautifully. I omitted okra because ew, and I used about 5 cups of vegetable broth instead of the veggie juice. The consistency is perfect. Thanks for a great recipe!
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