CookingTeacher Recipe Reviews (Pg. 1) - (10349628)

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Glorious Sponge Cake

Reviewed: Feb. 16, 2013
Oh yum! It even turns out using whole wheat pastry flour, reduced sugar, and lemon juice.
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Spaghetti Squash Saute

Reviewed: Feb. 4, 2013
I think I added a little onion powder and I did add halved grape tomatoes when serving it (didn't cook them, but put them on the hot dish so they were warm) it was wonderful!
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1 user found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Dec. 26, 2012
1 oz unpopped = 1 quart popped - that is about 1 cup unpopped for this recipe. Love this, make it every year!
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Slow Cooker Stuffing

Reviewed: Dec. 18, 2012
This had the taste and texture of being cooked inside the bird! (moist and gooey, in a good way) I started with 2 boxes of Mrs. Cubbison's Herb Seasoned stuffing (16 cups). I omitted the poultry seasoning and salt. Added 4 cups of broth, then when the turkey had drippings, I added 1/2 cup of said drippings. This made it a little too moist, but an additional 1/4 box of stuffing remedied that. I followed the rest of the recipe as is, including the cooking on high then low. This seemed to work fine - it cooked for a total of about 5 hours.
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Poppy Seed Doughnuts

Reviewed: Mar. 10, 2012
Tastes good, but it is more of a runny cake batter than bread dough. Not realizing this I had to bake it in a cake pan as I don't have doughnut pans - still turned out but didn't satisfy the doughnut craving.
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General Tso's Chicken

Reviewed: Nov. 6, 2011
Yum, I didn't have all the right ingredients, but my substitutes worked well. I used canola oil for frying. 1 Tbs red wine and extra rice vinegar for the rice wine, brown sugar for the white, for the banana ketchup (banana processed like tomato ketchup) 1tsp banana (put through garlic press) and 1 tsp tomato ketchup, 1 Tbs red pepper flakes instead of dried chillies, 2 tsp orange juice concentrate for the zest. Does not turn out restaurant quality, but is still very yummy. A hint, try to fry the chicken while mixing up the other ingredients, otherwise it takes way longer than the stated "Ready In" time.
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14 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 19, 2011
Let them get (near) black - it carmalizes the skin so it is chewy and flavorful (not burned tasting), it is so good. I cook it more or less to the temp and time of the recipe, letting some get real dark, and other stay a lighter brown. The dark ones are always the best.
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Pumpkin Bread

Reviewed: Oct. 23, 2010
Use ginger instead of nutmeg for a stronger spice flavor. This turned out very moist. Of course I made lots of changes - 1 cup sugar, 1/2 cup brown sugar (still very sweet), 1/4 c butter, 1/4 c oil, 1/2 c applesauce, 1 soft banana, whole wheat flour, and the ginger. Yum.
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No Bakes

Reviewed: Jul. 10, 2010
Excellent, but I was eating these non stop and felt I needed a lower in calories version. I have not added up the calories in this version, but I use a lot less butter, sugar, and peanut butter - so I assume it is lighter :-) Less Sweet, Fewer Calories, BUT nearly as good version 1/2+ cup sugar 1/2 cup milk 1/8 cup butter Bring to a boil and let boil for 1 1/2 minutes Remove from heat Stir in: 3 Tblsp cocoa >1/4 cup peanut butter 2 1/2 cup oats 1/2 tsp vanilla drop on a cookie sheet and let cool
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50 users found this review helpful

Lazy Lasagna II

Reviewed: Feb. 6, 2010
A tasty and easy way to use up the cheap and terrible tasting frozen ravioli I had left over from a previous meal.
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2 users found this review helpful

Whipped Cream Biscuits

Reviewed: Jun. 12, 2007
Much faster and easier to make than cutting in the shortening of traditional biscuits. The biscuits turned out very light and fluffy. I did add a tablespoon or 2 of un-whipped cream to get the right consistency of the dough. I made a second batch with whole wheat flour. I let it rest for 10 minutes before shaping into bisuits and they turned out just as light and fluffy as the white flour. I am going to make these a lot.
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21 users found this review helpful

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