Angela Recipe Reviews (Pg. 1) - Allrecipes.com (16723365)

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Angela

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Turkey and Quinoa Meatloaf

Reviewed: Aug. 10, 2014
We're always looking for inventive healthy recipes and this one is a keeper. This was a hit with the whole family. The only changes that I made were to add an extra egg and use chicken broth in place of the water. This was accompanied by fresh green beans and hatch chile cornbread. Yum!
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Spicy Chipotle Turkey Burgers

Reviewed: Aug. 10, 2014
Delicious! I made these burgers for the family and they were a huge hit. Like others, I added an egg and used an extra pepper. I also made these on my indoor electric grill (at approximately 325 degrees) until they reached a temperature of 160. They turned out fabulous. These were topped with whole wheat hamburger buns, a little chipotle mayo, pepperjack cheese, lettuce, tomato and avocado and were accompanied by baked sweet potato fries.
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Toasted Coconut Ice Cream

Reviewed: Aug. 20, 2012
This was my first batch of ice cream with my new Cuisinart ICE-21. I actually made two batches following several of the suggestions made by other reviewers. On the first batch, I put the cream of coconut, milk and flaked coconut in the blender to chop the coconut into smaller pieces. On the second batch, I toasted the coconut in the oven before blending the ingredients. I combined the cream with the blended mixtures and let them both steep in the fridge most of the day. I added mini chocolate chips to the toasted coconut batch. I was amazed that these two batches had completely different flavors. The un-toasted batch was more of a pure sweet flavor and the toasted added an extra layer of flavor that was a bit more on the savory side. The toasted batch was by far the favorite. We drizzled a little chocolate syrup over the ice cream and sprinkled some toasted coconut on top that we had reserved. For others that are using this 1.5 quart machine, I only used 3 to 3 1/2 cups of the mixture and my machine was full. This was better than any store bought ice cream that I've had!
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Coconut Ice Cream

Reviewed: Aug. 20, 2012
This was my first batch of ice cream with my new Cuisinart ICE-21. I actually made two batches following several of the suggestions made by other reviewers. On the first batch, I put the cream of coconut, milk and flaked coconut in the blender to chop the coconut into smaller pieces. On the second batch, I toasted the coconut in the oven before blending the ingredients. I combined the cream with the blended mixtures and let them both steep in the fridge most of the day. I added mini chocolate chips to the toasted coconut batch. I was amazed that these two batches had completely different flavors. The un-toasted batch was more of a pure sweet flavor and the toasted added an extra layer of flavor that was a bit more on the savory side. The toasted batch was by far the favorite. We drizzled a little chocolate syrup over the ice cream and sprinkled some toasted coconut on top that we had reserved. For others that are using this 1.5 quart machine, I only used 3 to 3 1/2 cups of the mixture and my machine was full. This was better than any store bought ice cream that I've had!
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Photo by Angela

Cha Cha's White Chicken Chili (Updated)

Reviewed: Jan. 4, 2012
My first attempt at this recipe was good but not great. I shredded the meat on a rotisserie chicken from my local grocery store instead of cooking my own. I use this for my chicken tortilla soup as well because it has a fantastic texture and melts in your mouth not to mention, it's a huge time saver. I heeded the warnings about the spice and used half the can of jalapeƱos and 1/4 tsp of cayenne. Next time I'll definitely kick the spice back up because the flavor fell a little flat and the chili was extremely mild. I drained all of the ingredients so that it wouldn't turn out muddy looking. I also took the advice of others and pureed 1/2 of a can of the beans to thicken the chili. I'm still on the fence about whether or not I like the texture with the pureed beans. One last addition was a can of super sweet white corn which I enjoyed. I couldn't taste the cheese melted in the soup and it didn't seem to affect the texture so instead I would suggest just adding a bit on top for more flavor and less fat.
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Cha Cha's White Chicken Chili

Reviewed: Jan. 4, 2012
My first attempt at this recipe was good but not great. I shredded the meat on a rotisserie chicken from my local grocery store instead of cooking my own. I use this for my chicken tortilla soup as well because it has a fantastic texture and melts in your mouth not to mention, it's a huge time saver. I heeded the warnings about the spice and used half the can of jalapeƱos and 1/4 tsp of cayenne. Next time I'll definitely kick the spice back up because the flavor fell a little flat and the chili was extremely mild. I drained all of the ingredients so that it wouldn't turn out muddy looking. I also took the advice of others and pureed 1/2 of a can of the beans to thicken the chili. I'm still on the fence about whether or not I like the texture with the pureed beans. One last addition was a can of super sweet white corn which I enjoyed. I couldn't taste the cheese melted in the soup and it didn't seem to affect the texture so instead I would suggest just adding a bit on top for more flavor and less fat.
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