cabakergirl Recipe Reviews (Pg. 3) - Allrecipes.com (10107598)

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Dawn's Candied Walnuts

Reviewed: May 9, 2008
I had a bunch of walnuts in my freezer but needed candied walnuts for a recipe and I stumbled on this recipe. Wow! These are great. And they're actually really easy to make. I was worried about whether or not I'd be able to get to "soft ball" stage without a candy thermometer, but the water test actually worked great (my first time using that!). I used half the cinnamon and added 1/8 tsp cayenne pepper because I'm using these in a salad and I was afraid the cinnamon might be overpowering. They came out great, but I would do the full 2 tsp of cinnamon if I were making these just to eat. HINT: Make sure you roast your walnuts long enough. I took mine out a little too early and my walnuts don't have that nice crunch I was going for, but it doesn't affect the taste. This is a keeper - way cheaper than buying candied walnuts!! Thanks for posting this!
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4 users found this review helpful

Chai Tea Mix

Reviewed: Sep. 23, 2007
OH...MY...GOSH! I'm sipping it right now and this is AMAZING! Better than anything I've bought in a grocery store. And the only reason it's not better than Starbucks is becase I made this one with water. Will try mixing with milk tomorrow morning for that extra creaminess. Yum! (my food processor worked great - don't bother with the coffee grinder) Changes: I'm trying to cut calories so I used all non-fat creamers (probably also why mine isn't quite as creamy). I also used Splenda instead of sugar. Can't tell the difference! I cut back to 2 cups of Splenda so I could use some honey without it being too sweet. It's perfect! Also added the white pepper and nutmeg. LOVE IT! I will make this as gifts for Christmas it's SO great. UPDATE: I made this with milk this morning for a Chai Tea Latte - it's great! Nextime I will cut the sugar even further to 1.5 cups - a little sweet when made with milk.
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3 users found this review helpful

Pancetta Wrapped Shrimp with Chipotle Vinaigrette and Cilantro Oil

Reviewed: Jul. 7, 2007
I was looking for the main attraction for a 4 course Mother's Day brunch and stumbled on this recipe. WOW!!! These were a hit. I made them again the very next weekend they were so great! The only change I made (on accident) was instead of making the cilantro oil and then the chipotle vinaigrette seperatly, I made it all together (so it was Chipotle Cilantro Vinaigrette). It tasted great and I didn't see a reason to keep them seperate if you're going to pour both on the shrimp. Just be sure to grill the shrimp long enough. I was concerned I would over do it and pulled the first batch off the grill a little early. Make sure the pancetta (Italian bacon) is nice and done and the shrimp will be perfect.
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15 users found this review helpful

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