chelseawatkins Profile - Allrecipes.com (19028481)

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chelseawatkins


chelseawatkins
 
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Member Since: Jun. 2011
Cooking Level: Not Rated
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  • Pad Thai
  • Pad Thai  
    By: TRANSMONICON
  • Kitchen Approved
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Recipe Reviews 4 reviews
Orange Chicken Stir-Fry
I really really really enjoyed this recipe! Although I did have to make some adjustments as well based on what I already had on hand. I used 1/2 cup of fresh squeezed OJ and omitted the orange zest because of previous reviewers who said it was a bit too 'orange-y', and it turned out wonderful even without it. Left out the ginger since I didn't have any, and instead of the vegetable oil I just did 1 tbsp of sesame oil and 1 tbsp of olive oil. I used less oil because I had less meat than the recipe called for. Also used shrimp instead of chicken. It turned out a little tough though, so if you use it I would recommend adding the vegetables first then cooking the shrimp last to avoid over-cooking it. And for the veggies I did sliced carrots, broccoli, sweet peppers, and regular peas. I also used about 3/4 of the cornstarch mixture to make the sauce nice and thick so I could add everything over a nice bed of quinoa.... turned out SO delicious!!

0 users found this review helpful
Reviewed On: Jan. 29, 2013
Iced Pumpkin Cookies
These are my favorite cookies ever!! So moist and delicious. I wasn't much of a pumpkin fan before these, but now I totally am! I converted many people at work too... 3 dozen were gone in less than 5 minutes! I usually just add the entire can of pumpkin instead of 1 cup, and use about 3 generous teaspoons of pumpkin pie spice instead of all the individual spices. Other than that, I pretty much follow the recipe as is. And to make them more 'visually appealing' I put the batter into a piping bag and pipe them onto the baking sheet since they don't really change shape much during the baking process... and I also put the frosting into a ziplock bag, cut off the tip then spiral the icing onto the cookies once they've cooled down. Makes them very pretty!!

0 users found this review helpful
Reviewed On: Jan. 23, 2013
World's Best Lasagna
I used this recipe last week for my FIRST EVER lasagna experiment. I brought it to work for a team potluck and it was literally devoured in minutes! Multiple people told me this was literally the BEST lasagna they've ever eaten. Not too bad for someone who's never made this dish ever in her life!! I followed what many others suggested - left out the additional salt completely (I can't imagine what it would have tasted like with it! blegh!) and also doubled the ricotta/egg mixture. I think there must have been a typo or something on that... because when I clicked the 'Add recipe to grocery list' option on the Allrecipes phone app, the list told me to buy *TWO* 16oz containers of ricotta (which I did) but what I got back home and started cooking, I noticed the actual recipe only said one. But thankfully for other peoples reviews, I noticed many said the one 16oz container wasn't enough... So I'm VERY glad I decided to use both & 2 eggs! It was totally perfect. I didn't cook the noodles beforehand - just left them in the pan with steaming hot water while I cooked the sauce. Also didn't use fennel seeds because I didn't have any on hand, so I used cumin seeds instead. Doubled the amount of garlic (because I love it!). Only simmered the sauce for about an hour, because I knew I was just going to assemble the lasagna that night and cook it in the morning, so it had all night for all the flavors to sink in while in the fridge. :) 150% DELICIOUS!!! You're crazy if you don't try this!

5 users found this review helpful
Reviewed On: Nov. 19, 2012
 
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