binaknits Recipe Reviews (Pg. 1) - (10608326)

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Rhubarb Bounce

Reviewed: Jun. 1, 2014
I was out of all-purpose flour, so I used the stone ground white wheat flour that I had on hand, added a bit more baking powder and milk, and instead of 4c of rhubarb, I did 2c frozen sour cherries and 2c rhubarb. Then, like others recommended, I put it all in the 9x13 baking dish. It took the 50 minutes, but probably because of the water in the frozen cherries. I am very much making this again! I can't wait to try it with Shiro plums!
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Apple Bacon Baked Chicken

Reviewed: Sep. 24, 2013
This recipe is really, really good. I did make one big change, and that's using a cinnamon pear balsamic vinegar instead of mustard. That made it amazing--my kids and I ate it right up. I also used boneless, skinless thighs with the one chicken breast I had defrosted, and they cooked down to falling apart. Being out of applesauce, I just put some fresh apples in my Ninja and blended them up with the vinegar, and I think it was more than the half cup of applesauce, but it ended up being amazing. One other change I recommend: skip the bacon. You really don't need it, and it just doesn't add enough flavor to justify the cost.
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Walnut Raisin Apple Cookies

Reviewed: Sep. 12, 2010
These are great! I did change a couple of things: apple cider for the apple juice, cinnamon and baking spice for the spices, almond extract for the lemon, whole wheat flour instead, and rolled oats instead of the other kind. I accidentally left out the salt, and they're still good! I can't stop eating them, and these are now officially in my fall apple line-up.
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2 users found this review helpful

Lamb Shank Braised in White Wine with Rosemary

Reviewed: Feb. 8, 2009
I have tried this with shanks and lamb steaks as well, and it came out wonderfully every time. It's also very good with sherry instead of white wine. Even the kids liked it! Very flavorful, easy, and totally worth the effort. Don't be afraid of the rosemary--it takes this much, and it's amazing.
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3 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Aug. 9, 2008
Excellent! We loved this. I did reserve some of the marinade and basted it halfway through, and that helped with the flavor.
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21 users found this review helpful

Easy Butter Chicken

Reviewed: Feb. 26, 2008
This ended up being one of the easiest and best chicken recipes I've used recently Instead of one tablespoon of lemon juice, I ended up using the juice of a whole lemon. I had forgotten to preheat the oven and wanted to really sear the breasts first, so I needed the extra lemon juice to ensure nothing burned. I also used bouquet garni instead of straight tarragon. The flavor ended up being quite good from the mix of herbs. My husband and kids were quite happy with it, and I couldn't believe how easy it was. I'm definitely going to experiment with this one! Thank you!
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Country Fried Steak and Milk Gravy

Reviewed: Nov. 9, 2007
This turned out really well! I used bison cubed steaks instead, and I bumped up the spices like other reviewers had said. I used Penzey's Bay Seasoning, Shallot Salt, and Garlic Magic in the flour. After the steaks were done, I poured all of the flour in the oil, added Herbes de Provence (I always add that to gravy) and more salt and pepper. Even using Silk Creamer, it all turned out super yummy!
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Pumpkin Stew

Reviewed: Oct. 26, 2007
I did potatoes instead of celery, bison stew meat instead of beef, and Penzey's Bay Seasoning instead of the other seasoning, and it came out fabulous! I did add two more cups of water to thin it out a bit, the way my family would like it, but it sure is flavorful and thick and very yummy. I will definitely make this again! I'm thinking of adding some greens towards the end next time.
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15 users found this review helpful

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