B Spradley Recipe Reviews (Pg. 1) - Allrecipes.com (18945549)

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Roasted Brussels Sprouts

Reviewed: Sep. 10, 2010
wow, these were so good! my husband and i loved them. i usually just pan fry brussel spouts (after cutting in half and blanching for a min in the microwave) to get them a little cruchy, but wow, roasted in the oven is now going to be the way i do it. Especially now that summer is coming to an end and i can stand to have my oven on! i did turn up the temp a little to speed it up. also the little leaves that fell off and got brown and crispy were like little chips... i'd like to try making a whole batch of just the chips sometime, they were so good!
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Photo by B Spradley

Pumpkin Maple Pie Supreme

Reviewed: Dec. 19, 2009
this was a great pie. i needed to keep the filling dairy free so i used Coconut milk instead of the half and half. It was great, there wasn't a strong coconut flavor, it still seemed like a classic pumpkin pie. my guests loved it. Personally, i always think pumpkin pie needs more crust (the best part of a pie!) so i cut out some leaves with extra pie crust and decorated the top of the pie. Very pretty!
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4 users found this review helpful
Photo by B Spradley

Flambeed Vanilla-Poached Pears with Apricot Sauce

Reviewed: Dec. 18, 2009
wow, this was excellent! my guests really enjoyed it. I've made it twice now. first time i served it with vanilla icecream and shortbread/buscuits because i thought the dessert needed something. But the second time we just ate it with ice cream. I will definetly be making this again. Even though i don't like pears too much this was very good.
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15 users found this review helpful

Greek Chicken

Reviewed: Sep. 1, 2009
Was very good. put it under the broil because our BBQ was out of gas... everyone enjoyed! served with Pitas and Hummus, israelli cous cous and a greek salad. Yum Yum!
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2 users found this review helpful

Peach-a-Berry Pie

Reviewed: Jul. 6, 2009
Very good. i used blueberries because that was all i had. I left out the butter and it was still great. Spread a little cream over the top crust and sprinkled sugar over it (before baking). Yum! will definetly make again.
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2 users found this review helpful
Photo by B Spradley

Carrot Cake III

Reviewed: Apr. 6, 2009
I have made this twice now, but I have adapted it to be Gluten Free and dairy free. It was incredibly good. if you are a GF eater like my husband, this will make your jaw drop! In place of the 2 cups of flour, Here is my GF mix i use: 1/3 cup almond flour (cheap at trader joes or you can grind your own) 2/3 cup brown rice flour, 1/3 cup white rice flour, 1/2 cup tapioca flour, 1/6 cup of sweet sorghum flour or sweet white rice flour. (this is a staple GF mix that i have used to replace the wheat flour in other recipes, i keep a big tupperware of it already mixed in the fridge so all i have to do is take out two cups of my "GF mix". Beyond the flour, the other adjustements i did were to follow what other reviewers have suggested, cutting the oil to 3/4 cup and using 1/2 cup apple sauce. I used 1 cup brown sugar and 1 cup white. added a pinch of nutmeg, about 1/2 cup of crushed pineapple (drained of liquid- i think next time i'll add more it was hard to tell it was there.) and then a mix of chopped pecans and walnuts. I'm telling you, this was the best cake we've had in a long time. I served it to 8 adult for my husband on his birthday, he is the only Gluten free one, but everyone loved it. No one could tell it was GF which says a lot right there! oh, also for the frosting to keep with the dairy free theme, i used "tofutti" a cream cheese made from tofu. I made a much smaller portion that the frosting recipe with this cake, and just drizzled it over the cake.
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17 users found this review helpful
Photo by B Spradley

Flourless Peanut Butter Cookies

Reviewed: Mar. 15, 2009
I used 1/2 cashew butter and 1/2 almond butter (due to peanut allergy) and added 1 tsp baking powder based off of a similar recipe! i made them mainly for my gluten free husband, but i loved them too, especially with a few chocolate chips on top. Note i've made several times now, don't expect this to be like your usual cookie dough... it is pretty sticky (i posted a picture of the dough) i also roll them in a little white sugar before pressing them with the classic #. This makes for a nice crispy outside. Let them cool for a few minutes after you take them out of the oven and they will crisp up! bake at 350 for exactly 11 minutes (or so) and then let them sit for 5 -10 minutes. I made my cookies small and got 30! wonderful!
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6 users found this review helpful
Photo by B Spradley

Chocolate Crinkles II

Reviewed: Jan. 30, 2009
wonderful! wow, everyone loved these, instead of using all white flour as the recipe calls for, i used 1 cup white flour, 1/2 cup whole wheat, 1/2 cup almond flour (cheap at trader joes!) the cookies were amazing no one could tell they were slightly "healthier" in fact, i think it added to the flavor. They were delicious, i will definitely be making them again, all my co-workers loved them. (make sure you wet your hands when your roll the balls!)
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3 users found this review helpful

Prosciutto Wrapped Asparagus

Reviewed: Nov. 8, 2008
I've made this several times now, but i adjust to what i have in the fridge which is turkey bacon and cream cheese. This simpler version is still very yummy!
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Easy Granola Bars

Reviewed: Nov. 8, 2008
They were good... but a little too sweet for our taste. I think next time i will try just "condensed milk" instead of "sweetend"
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Chicken and Broccoli Alfredo

Reviewed: Nov. 8, 2008
I love how easy this was. I also enjoyed the tip about cooking the broccoli in the boiling noodles. less dishes!
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2 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Nov. 8, 2008
Wow, this was so good i licked the plate clean... literally! I wasn't expecting to enjoy it so much!
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2 users found this review helpful

Whole Grain Waffles

Reviewed: Sep. 28, 2008
Taste was excellant. Any advice on why mine came out a little soft? I cooked them in a Belgium style waffle iron... could that be it? When i toasted the frozen leftovers, they were perfect!
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Yellow Squash Casserole

Reviewed: Aug. 1, 2008
I added one zucchini which was good, i also used corn flakes instead of crackers as i usually do when a recipe calls for crackers or bread crumbs; my husband can't have wheat. I sprinkled a little garlic powder over this, we really enjoyed it. Between me and my husband we almost ate the whole dish!
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7 users found this review helpful

Displaying results 1-20 (of 78) reviews
 
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