Angela Nell Recipe Reviews (Pg. 1) - (18635932)

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Angela Nell



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Creamy Ham Macaroni

Reviewed: Jan. 2, 2011
A good, simple creamy ham and macaroni recipe. After reading the comment that the recipe was a bit bland, I added some more veggies to the recipe. Instead, I replaced the mushrooms and pimientos with 1/2 cup sliced baby carrots, 1 deseeded and diced roma tomato (about 1/2 cup) and 1/2 cup peas. I used mozzarella instead of cheddar and added 1/2 tsp pepper. Ended up still being a bit bland, but the flavours balanced nicely. Tip: cook the carrots with the macaroni to help them cook, otherwise, if you add in with the ham, they are not going to cook through. Might try seasoning the soup/milk/cheese sauce with some cloves and allspice next time.
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Slow Cooker Chicken Stroganoff

Reviewed: Dec. 29, 2010
Very good, very easy recipe and went very very well with egg noodles. I replaced the cream of chicken soup with cream of mushroom and used chicken thighs instead of chicken breasts. The only thing I would change next time will be to cut back on the cream cheese. We found that, with an entire block of cream cheese, you could distinctly taste cream cheese. While it didn't overwhelm the other flavours, it didn't nicely balance with the chicken and mushroom flavours. Will definitely make again.
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Focaccia Bread

Reviewed: Sep. 20, 2009
Fantastic, easy recipe for focaccia bread! Loved that it only took an hour from start to finish. Only downside is that the loaf only lasted a day!! Based on previous bread making experience and previous comments, I made sure that the water was warm, between 120 - 130 degrees Farenheit, when I added it to dry ingredients. As I was using Fleichmann's Quick Rise Yeast, I did not need to proof the yeast. As well, I omitted the cheese and instead brushed the top of the bread with olive oil and topped with rosemary and sea salt. Got great reviews from my roommates. Will definitely be making again!
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Oatmeal Peanut Butter Cookies III

Reviewed: Aug. 11, 2009
Excellent peanut butter cookie recipe - best I've tried so far. Read previous comments and doubled the cookie recipe, but not the filling. Glad I did, as my boyfriend thought the cookie sandwitches were good, but preferred the cookies, sans filling. As well, only baked the cookies for 8 minutes. this way, they stayed really soft and chewy after they cooled. Ended up using half of the cookie batter and froze the rest. Just finished making cookies from the frozen dough. The dough froze really well and the cookies turned out great. Again, made half into sandwitches and the other half as 'regular' cookies, as we prefer the 'regular' cookies oven warm, but the cookie sandwitches are much better cold. This will become my standard peanut butter cookie recipe.
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Avocado Egg Salad

Reviewed: Mar. 13, 2009
This was a really good egg salad sandwitch recipe. Unfortunately didn't have any red onion on hand, but the egg salad was still very good without it (though I think it would be better with). My boyfriend was a bit hesitant, as the salad ended up being pastel green, but after eating, preferred the avocado egg salad to regular egg salad. Will definitely make again.
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Baked Yam and Potato Casserole

Reviewed: Feb. 16, 2007
Made this with my roast beef dinner for New Years with friends, as I had some vegetarian guests. Turned out really good. I used chicken flavoured oxo (no worries, made sure it was vegetarian-friendly and no actual meat used)in with the water/flour mix, and the guys raved about it. A definite keeper for when I need a good, easy vegetarian dish!
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Apple, Cranberry, and Pear Crisp

Reviewed: Feb. 16, 2007
I've been making crisps for years, trying to find a good mix of fruit and topping. Many in the past either had too much fruit for the topping, or the topping didn't actually form a crust on top. But this one was absolutely awesome! No-fuss, soo easy, and my boyfriend and I absolutely loved it - hot or cold! I'm allergic to cranberries, and didn't have any cherries on hand, so I used frozen blueberries instead along with Bosch pears and some gala apples I had. As well, I added a teaspoon of cinnamon to the topping mix (crisp isn't crisp without that cinnamon taste!) Wonderful. The blueberries turned all the fruit vaguely purple, but it still tasted amazing! A definite keeper! Thank you so much!
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Reviewed: Jan. 20, 2007
Excellent! Exactly what I was looking for, and taste just like the popovers I grew up with! I didn't have a popover tin, so I used a muffin tin, and found that the amount of batter actually made 12 popovers instead of 6. so i cut the butter down - 1/4 tsp per muffin tin (12) and reduced the baking time slightly - 15 minutes in 425 degree heat and 10 minutes at 325. They turned out wonderful, very light and very very fluffy. Excellent with some melted honey. This recipe is DEFINITELY a keeper!
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