PHOENIXSINCLAIR Recipe Reviews (Pg. 1) - Allrecipes.com (18867257)

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Vegetarian Chickpea Sandwich Filling

Reviewed: Dec. 14, 2010
I love this recipe with a little bit of spicy brown mustard and sweet relish added. I've found that you can make a wonderful sandwich melt by adding cheese of your choice, spreading butter or earth balance on the outside of the bread and grilling on medium low heat (to heat through without burning the bread) until done to toasty perfection. Yum!
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1 user found this review helpful

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Sep. 27, 2010
If there were more stars, I'd add them. This is amazing. Didn't have sweet potatoes, so used butternut squash instead. Also used olive oil instead of butter. Culinary heaven. Thank you, thank you, thank you.
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2 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: Sep. 21, 2010
This was perfect. The flavor of the ginger/garlic sauce enhanced that of the vegetables. I wouldn't change a thing. Thanks for a delightful recipe.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Aug. 18, 2010
This was soooo good. I used whole wheat pastry flour instead of the all purpose in both the muffins and the crumbs, reduced the sugar in the muffins to 1/2 cup and substituted canola oil for the butter in the muffins as others suggested. I also added fresh blueberries. My 11 year old grandson gave them 5+. Thank you for a delicious recipe!
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1 user found this review helpful

California Grilled Veggie Sandwich

Reviewed: Jul. 19, 2010
Unbelievable! My husband doesn't like onions or peppers, so I omitted those and put only grilled zucchini and summer squash on his along with thinly sliced fresh mozzarella (didn't have feta). Served both on sprouted wheat bread (lightly toasted). Had them two days in a row and would have gone for a third had we been home. Thank you so much for this recipe!
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4 users found this review helpful

Alex's Raw Chocolate Pudding

Reviewed: Jan. 21, 2010
Thank you Alex, for sharing this wonderful recipe. Followed directions exactly except to substitute honey for agave. I find honey a bit sweeter and will try 1 1/2 Tbls. next time instead of 2 Tbls. My husband watched me make this and was reluctant to try it. Once he did, he agreed that it is absolutely delicious!
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1 user found this review helpful

Bumbleberry Pie II

Reviewed: May 17, 2009
Oh my goodness! This pie surpassed my expectations and was declared by my husband to be "the best pie I've ever had"! He offered me $300 not to take the second pie to a potluck today! I made my own crust and prepared the filling exactly as directed, (except I forgot the lemon juice). I followed one reviewers suggestion to wait until it cooled before serving, and it was not the least bit runny. As a matter of fact, it was perfect! Thank you for my new favorite pie recipe!
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4 users found this review helpful

Cambodian Chicken Soup

Reviewed: Oct. 20, 2008
Wish I could give this recipe more than five stars. It is unbelievably good! The combination of chicken, pineapple and rice (I used brown rice) seemed to be lacking in vegetables, so after I made the soup, I took out some of the broth, put it in a small pan and simmered parsnips and celeric (cut into small cubes)in the covered pan until tender. I then added all into the soup and...voila! My husband pronounced it one of the best soups he's ever had. I think snow peas and bamboo shoots would be equally good, but I didn't have those on hand. Thanks for the wonderful recipe!
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15 users found this review helpful

Peach-a-Berry Pie

Reviewed: Aug. 16, 2008
I made this pie as directed, (except that I forgot to add the butter to the fruit) with the exception of substituting blueberries for raspberries and both my husband and I thought it was my best pie ever (and I have been known to make some wonderful pies). The first time I made it I used peaches which were not ripe enough to ooze juice and the pie slices came out intact and perfect. I made it again five days later with peaches left over from the first pie and I should have followed the instruction for allowing the juice to run out because the second pie was quite runny. In the future I'll try to use not-quite-ripe peaches. I also brushed the bottom of my pie shell (a basic pate brisee) with egg white to prevent it from getting soggy, and brushed the top of the pie with the eggwhite as well (just to make it pretty). Thank you so much for a wonderful recipe.
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3 users found this review helpful

Portabella & Penne Casserole

Reviewed: May 31, 2008
Yu-ummm! This is a simple recipe with a lovely meld of gentle flavors. I try to make the recipes as stated the first time, but I had fresh, rather than frozen spinach, which was fine, and used low-salt soy sauce. I also baked ten minutes longer to let the cheese melt on top of the dish. Will definitely go into my favorites dish. Next time I'll add a bit more portabella and saute in olive oil, because I prefer it to vegetable. Thanks so much for the delicious recipe.
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1 user found this review helpful

Honey Baked Chicken II

Reviewed: Nov. 4, 2006
Simple, fast and fabulous! The only change I made was to use 1/4 c butter instead of 1/2 c, which I found to be a bit too much. I make this recipe at least once or twice a month!
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1 user found this review helpful

Pumpkin Chili

Reviewed: Nov. 4, 2006
My potluck guests loved this chili. I used 1 1/2 lbs hamburg instead of 2 lbs, added 2 15 oz cans of black beans and an additional can of kidney beans (drained), an entire 15 oz can of pumpkin puree, omitted the sugar and added 2 tsp cumin and 2 tsp cayenne. This was fabulous chili! Thanks so much for the recipe, Teresa.
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169 users found this review helpful

Scrumptious Seafood Linguine

Reviewed: Jul. 29, 2006
Very tasty. I added sauteed mushrooms and scallops per some reviewers recommendations, (thank you very much). I think I'd prefer a thinner sauce, which is easily accomplished by adding milk or using half and half to start with. But, all in all, a yummy recipe.
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Grilled Asian Chicken

Reviewed: Jul. 29, 2006
This was lovely. I marinated for one hour before grilling and made extra marinade which I set aside to use for basting while cooking. I didn't have any ginger root, so used a teaspoon of minced ginger from a jar. We loved this.
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2 users found this review helpful

Amazing Brown Rice Salad

Reviewed: Jul. 29, 2006
Made this last night. I didn't have any balsamic vinaigrette salad dressing, so I mixed balsamic vinegar, olive oil, minced garlic and sugar until it tasted right. I also omitted the red onion as my husband abhors onions, chopped the dried cranberries, as they were really chubby, and cut the sugar in half since I had added sugar to the dressing. This was absolutely delicious! There were only three of us at dinner and it's all gone.
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2 users found this review helpful

Fish Roll-Ups

Reviewed: Jun. 26, 2006
I asked my husband and guests to rate this recipe and it was unanimously a 5. Some of my fillets were smaller than six ounces, but did not overcook despite the fact that I added 7 minutes to the cooking time because some of the larger fillets needed more time. Fish was moist and wonderfully flavorful. I added a touch of cooking sherry to the crabmeat when I sauteed it, otherwise recipe was followed exactly. Very good recipe.
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17 users found this review helpful

Spinach Quiche

Reviewed: Jun. 26, 2006
What a great quiche! Made it for brunch along with Clark's quiche (for the meat lovers) and it was a big hit. Used sliced fresh mushrooms which I sauted for the final two minutes in with the onions and garlic and everyone raved about how good it was. Thanks Bailey!
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Clark's Quiche

Reviewed: Jun. 26, 2006
made this recipe exactly as written and it was delicious. I couldn't fit all of the ingredients in, however, so divided ingredients into three pie plates and used another 4 eggs and 3/4 cup of half and half for the third custard. Served it for brunch with friends and was told it was the best quiche ever. Thanks for the great recipe!
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2 users found this review helpful

Whole-Wheat Chocolate Chip Cookies

Reviewed: Jun. 8, 2006
My friends never miss an invitation to dinner at my house because they assume I'll have these cookies. I use all whole wheat flour, butter instead of margarine, extra walnuts and fewer chocoate chips. One time I only had one egg, so used 1/4 cup of canola oil. You just can't ruin them. Amazing recipe!
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24 users found this review helpful

Banana Wheat Bread

Reviewed: Jul. 31, 2004
O My God! This bread is fabulous! I took the advice of many of you and substituted 1/2 cup of applesauce for the oil. I also used 3 bananas, which came to approx. 2 cups mashed. I then added a couple of tablespoons of nonfat sour cream (I know...it sounds like an oxymoron) and 1 cup of fresh blueberries and arrived at banana bread heaven. Thanks so much!
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1 user found this review helpful

 
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