AngelaSpencer Recipe Reviews (Pg. 1) - Allrecipes.com (18639049)

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Carrot and Cranberry Muffins

Reviewed: Dec. 29, 2013
I made quite a few changes because I wanted a relatively healthy base recipe to add me pulp from juicing. So I used some orange, carrot, and ginger pulp instead of a banana. I used the juice as well, so I had to add some flour to compensate for the extra wetness. I boiled and sugared my cranberries. I know I have no right to leave a review with all the changes I made, but this really made a great, easily adaptable recipe.
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Shrimp Pizza

Reviewed: Dec. 16, 2012
I loved this recipe! I did not follow it exactly because I had shrimp and salmon which was already cooked and seaseoned (nor would I ever buy canned shrimp), but the spinach/garlic/parm/mayo combination was AWESOME! I added some mozzarella cheese to that mixture, but only a handful, I cooked the pizza with the shrimp and salmon on top, and sprinkled a little more mozzarella on too, because it was weird to me, having a pizza with no cheese in top. The spinach-cream cheese-parm-garlic-mayo mixture was a lot, enough for my two pizzas (which I bake in cast iron skillets because its more like PizzaHut pan pizza).
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6 users found this review helpful

Black Beans and Rice

Reviewed: Feb. 19, 2012
I really liked this. We needed something vegetarian that no one would fuss about. One kid liked it better in a tortilla, another liked it wrapped in a romaine lettuce leaf.
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1 user found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Nov. 14, 2011
I really liked this. The first time I made it I used green lentils and felt like the color was still appetizing. The next time I used red lentils, and it didn't seem as hearty, even though I used more, so next time I will definitely use green again. I also doubled the ginger, because I like it hot!
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1 user found this review helpful

Spring Rolls

Reviewed: Sep. 8, 2011
I made this because we have a child who needs to go gluten-free, and regular egg rolls and spring rolls have wheat shells. These were fantastic and just the thing we needed after a very awkward transition. Everyone loved them!
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 24, 2010
This was really good. I expected it would be, so I made double. I didn't follow the recipe directly. I felt like sauteeing my veggies in butter, so I did. Then I added mushrooms, which tasted AMAZING. I also used a rotisserie chicken, as suggested.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Feb. 24, 2010
This was pretty good. As a pregnant woman, I confess I had hoped it would be better, but it is really good. I forgot to buy apples at the store, so I didn't use those, and no kiwis either. To help replace the bulk, I did add frozen peaches and pineapple. Also, after reading other reviews, I left out the sugar, and then used "less-sugar" apricot preserves. I might prefer it a teensy bit sweeter, because the raspberries are so sour. Also, aside from the raspberries and blueberries, I pulsed everything else in the food processor, and they came out fine-- not crushed or soupy. I really will try to remember to grab apples when I'm out today to add later-- I look forward to their contribution to this colorful and light snack!
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Healing Cabbage Soup

Reviewed: Feb. 20, 2010
I love this, and so does my family. I add about everything healthy I can think of--this recipe is very forgiving!
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3 users found this review helpful

Whole Egg Mayonnaise

Reviewed: Feb. 16, 2010
I sincerely wish I had halfed this recipe, since it was my first time, it called for a lot of oil, and I didn't need very much. I did the recipe as written, and really didn't like it. So next, I read the other reviews in earnest to salvage it, but I'm not sure I did. After giving it the most boring 15 minutes of my life trying to incorporate it, I still had to add more vinegar, mustard, and finally sugar to be able to stomach it. I gave it 3 stars b/c I'm pregnant and have a love/hate relationship with all food. I might like it when I'm not pregnant anymore.
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2 users found this review helpful

Antipasto Pasta Salad

Reviewed: Feb. 2, 2010
This turned out great! I decided to make it for our friends coming over for game night, but after my husband, kids and I "sampled" this (liberally), I can tell I'm going to have to make more, if all our guests are to have some. I couldn't find asiago at our local grocery, but they did have sharp provolone, which I'd never seen before, but figured it could be passable in a pinch. After tasting it, I can't imagine asiago could taste any better. Also, I added jalapenos-- the kind in the jar so they're already sliced, I just roughly chopped them. Tastes WONDERFUL!
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3 users found this review helpful

Thai Sweet Sticky Rice With Mango (Khao Neeo Mamuang)

Reviewed: Jul. 26, 2009
This was great! I didn't measure my sticky rice (I never do), but it seemed like a lot, so I doubled the recipe, which was a good idea. Also, I used lite coconut syrup, and only 3/4 of the sugar stated in the recipe. The mixture looked thin to me, but thickened as it got absorbed. I haven't finished putting everything together, but judging by the way my husband and kids keep stealing spoonfuls when my back is turned, it's a winner and a keeper.
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1 user found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 26, 2007
I've used this recipe about four times now, and each time, it has come out fantastic. On Christmas, we were having ham, so there was no turkey to make stock with. Instead, I used chicken innerds sold at the grocery store, and this worked great. Also, I didn't have craisins, but I did have some fresh cranberries. These, I boiled with some (a lot) sugar, until they "popped". This worked quite well, also. Great recipe!
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1 user found this review helpful

Easy Paella

Reviewed: Dec. 15, 2007
I've now made this recipe several times, and each time, I've done something different, but its always tasted fantastic. My changes: instead of using shellfish (due to allergy), I fried fish separately, then cut it into strips, and added it to the meat. Also, I didn't use red pepper flakes and I'm glad I didn't, because either the smoked paprika or the chorizo gave the meat mix lots of spice. I also cheated with the lemon zest. Since its not my favorite thing to do, I used McCormick's "California Lemon Peel". Also, a lot of reviewers have complained about the cost of saffron (which is $10-13/gram), but I've found that Mexican Saffron-- aka "safflower" is a highly acceptable substitute. It makes a VERY good saffron rice, it's only $1 for a quarter ounce, and you don't have to feel guilty about adding lots. I've made it with both the Spanish/Moroccan saffron as well as Mexican saffron, and prefer the Mexican because it is quite good, easy to find, and doesn't break the bank.-- Basically, the difference in taste doesn't justify the money and time spent to acquire Spanish saffron. Those were my main changes, everything else has always been little; the recipe is forgiving enough to come out great, almost no matter what.
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115 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Oct. 24, 2007
This recipe is two great things: very simple, and very forgiving. I've tried all sorts of variations, based on other reviewers' comments. What I like best is using the 4 cups of almonds, but doubling everything else. Saigon cinnamon, I think, is the most fragrant and potent (I REALLY like cinnamon). I've tried it with Pampered Chef's Cinnamon Plus Blend, but I still think Saigon Cinnamon tastes better. I also use 1tsp water, and 1tsp vanilla. I also use 1/2cup white sugar and 1/2cup turbinado sugar. Even with several experimental preparations, these nuts have never tasted bad!
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Grandma's Green Bean Casserole

Reviewed: Jul. 8, 2007
This is the third time I've made this recipe, and it's always a hit w/ the entire family. Some changes: I add paprika, about 1/2 tsp, and once, when I didn't have any onions, I used frozen chopped broccoli, and have been told to use it each time. Great recipe!
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2 users found this review helpful

Chocolate Crinkles II

Reviewed: Nov. 28, 2005
I LOVED this recipe! I used 2/3 cup Hershey's Special Dark Cocoa powder and 1/3 plain cocoa because they were looking so black that I got a little scared. Anyway, it was great! Maybe next time, I'll use all Special Dark! Thanks Ingrid!
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Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 24, 2005
I loved this recipe! I didn't have an instant wild rice box mix, but a regular wild rice blend from a health food store, so I had to cook that longer. But I wasn't sure what to use to flavor the roux... the chicken-flavored ramen seasoning worked fabulously! I did everything else as called, and the soup was gone in 2 days. Excellent!
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1 user found this review helpful

 
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