morgiana Recipe Reviews (Pg. 1) - (10567455)

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Refried Bean Salad

Reviewed: Jul. 22, 2014
I loved the idea of this but used half ranch and spicy ranch dressing instead of miracle whip since I'm not a miracle whip fan. Made flour tortilla bowls and fried them and stuffed this recipe in with extra cheese.was great.
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Irish Soda Bread

Reviewed: Nov. 15, 2012
I have baked this twice now, once in a round pan and it was just ok. The last two times though I have baked it in a cast iron pan and I used butter flavor crisco to prepare my pan. It baked up very nicely both times in the cast iron and had a better smell and flavor than in the aluminum cake pan. I also found that although I could use two percent low fat milk, it was less sticky when I tried to knead it if I used evaporatedmilk ( do not use condensed milk). It basically baked better in a cast iron no matter what milk I used.I rate it five stars
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Russian Eggplant

Reviewed: Aug. 16, 2012
this recipe was great. The first time I boild my eggplant and sauteed onions in olive oil, next time I steamed onions and eggplant , i used a can of italian stewed tomatoes both times, and at each stage of steaming put garlic across teh top. i was generous wth the paprika on top of the whole thing too. it was far from bland. i also used cottage cheese in with the sour cream as i was low on the sour cream the and didnt wish to run to teh store. i am rating it a four because it does not say to steam or boil the veggies and i feel it should.
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Donna's Pound Cake

Reviewed: Apr. 6, 2009
this has got to be the best cake recipe I have tried anywhere. It was super moist and came out beautiful and cut like a dream. I couldnt believe how great tasting it was. Usually I find pound cakes a bit dry or have to much butter taste--this didnt. I made the following substitutions: I used orange extract (we were out of lemon) in the following measures: 1 tablespoon and another 1 teaspoon of orange flavor extract, and one tsp.of almond extract and 1tsp of butter extract. I used a french vanilla cake mix-we had it on hand. I used half regular sour cream and half fat free-because both were leftover and I didn't have anything else on hand. I made sure I did not use a pudding mix cake mix or a butter recipe cake mix -sometimes these can come out oily and don't rise when you use substitutions (at least that has been my luck anyway).
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Irish Barmbrack

Reviewed: Mar. 19, 2009
I made this March 17th 2009, and unfortunately it came out really hard, even inside behind the crust, and we couldnt eat that day but we put in a whole apple sliced up and placed it and the cake cut in slices into a air tight container for the night. By the next day it was edible and the whole family enjoyed it. The appearance of the cake looked ok, but I think it overcooked. I cooked it right according to the directions, and baked it for an hour, at the temp it asked for, but I think that perhaps for our oven, that at that temp it was too much. Since they want another one today (the other is all gone), I will make another and bake for 45 minutes, not the whole hour, and check it and that may work for us. It was a good cake, the only thing is we couldnt eat it day one because it was hard and dry. The apple really changed all that. I have to wonder if the original recipe was for the celsius temp and that maybe when it was converted to farenheit (if it was) that that has something to do with it or if it was just our oven is a bit different. Allowing for these differences, I gave it four stars, not the highest rating.
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