Nanby Recipe Reviews (Pg. 1) - Allrecipes.com (10626032)

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Spinach Watermelon-Mint Salad

Reviewed: Jul. 9, 2014
I too used another type of greens instead of spinach and I opted for more watermelon and less mint. We found it to be both a luscious and visually appetizing salad. The Worcestershire sauce adds an additional flavor layer to the dressing that was quite appealing. I also sprinkled some sesame seeds and poppy seeds on top for eye appeal. Didn't use as much onion just some through-out. Didn't add the pecans and actually not sure if they're needed.
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Summer Anytime Crisp Corn Salad

Reviewed: Jul. 4, 2014
I like this because you can pick and choose veggies or stir-up the dressing according to your preferences. I used freshly cooked corn-on-cob and cut it off.
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Bill's Seasoned Ketchup

Reviewed: Jul. 4, 2014
Wanted something different on the burgers of our "4th of July" celebration and this delivered. So easy to make it like you want it. A great way to top off those charbroiled burgers plus more.
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Fava Bean Salad

Reviewed: Jun. 29, 2014
Paired this with " Asian Orange Chicken" on this site. Lovely way to prepare fava beans. I used freshly cooked favas for this recipe.
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Asian Orange Chicken

Reviewed: Jun. 29, 2014
I added a few extra veggies to shine along with rice and paired with fresh "Fava Bean Salad" on this site. Restaurant quality dish. Oh and I didn't marinate the chicken at all, I just made the sauce and cooked the chicken.
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Easy Homemade Pastrami

Reviewed: Apr. 22, 2014
We followed the recipe to the letter. This is a very admirable attempt to create one of my favorite deli meats. And that's just what "Chef John" said, that it was a substitute not exactly. I find that to be true. The spice blend is good yet a tad overly peppery. With that said, the meat (inside) lacked some flavor that Pastrami usually has. I'm sure that would have to do with brining. So my conclusion would be... I will probably brine a brisket for a few days and then use this spice blend minus a bit of the pepper (not much though.) I might try smoking the meat as well. I know hard work was put into this. Thank-You
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Cheese Souffle from Egg Farmers of Ontario

Reviewed: Apr. 20, 2014
With a pinch of dry mustard, garlic powder, and cayenne added the dish was improved. Also, I made it twice and the first time it didn't brown. The next time I preheated to 400 and when putting in I lowered the temp to 375. That did the trick for my oven to get a lovely golden color on them.
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Fondant for Chocolate Cherries

Reviewed: Apr. 20, 2014
The corn syrup really works nicely in the recipe and makes a great fondant. I thinned this some with more corn syrup and favorite flavorings to make a filling for chocolate eggs. Also, I colored some to use for the centers. I'll be using for my chocolate covered cherries. Thanks
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Orange Cornish Hen for Two

Reviewed: Jan. 12, 2014
A flavorful treat; the glaze gives a beautiful orange color to the final dish and an impressive presentation for a special dinner. I cooked at a lower temp as suggested by others.
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Boiled Lobster

Reviewed: Dec. 16, 2013
I'm sure flavor was imparted into the Lobster with all the ingredients in the boil, but I really didn't notice anything special. I made a lemon butter sauce too for dipping which made a difference more than anything. Cook-time is according to the size of your lobsters as the recipe states.
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Pumpkin Parfait by Jo

Reviewed: Nov. 18, 2013
I made this a little differently by not adding ice-cream in the pumpkin mixture because I wanted the deeper color. Nice dessert.
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Orange-Almond Poppy Seed Bread

Reviewed: Sep. 12, 2013
I used two loaf pans as suggested by reviewers. Sorry didn't have any almond extract, but used another favorite of mine. I suggest some orange zest if you like and fresh squeezed O.J. or good quality juice otherwise. I made about half the glaze for pouring and made up a little heavier powdered sugar glaze for a drizzling pattern. Good tasting bread.
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Artichokes

Reviewed: Sep. 1, 2013
Pretty good, but a whole lot of work for the tidbits. Whew! Probably won't make again.
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Chocolate Orange Fondue

Reviewed: Sep. 1, 2013
I used milk chocolate (that's what I had on hand.) Quite thin, but very tasty. Will make thicker next time.
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Raspberry Streusel Tart

Reviewed: Sep. 1, 2013
Quite tasty and made for a pretty tart.
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Chocolate Wafers

Reviewed: Sep. 1, 2013
A little less sweet than I wanted, but made for a good ice cream sandwich.
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Cherry Berry Peach Pie

Reviewed: Sep. 1, 2013
Just loved the flavor combo of the different fruits. Was an excellent pie. Probably one of the best pies I've made. A keeper.
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Cheesy Onion Focaccia

Reviewed: Mar. 4, 2009
Wanted to make my own focaccia and this was the right recipe. The onions and garlic cooked in the seasoning makes a big difference. Also I like to brush my bread with good olive oil for flavor. Try the recipe for pizza crust as well, just let rise a few minutes then roll out thinner.
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No Bake Peanut Butter Pie

Reviewed: Mar. 4, 2009
Now this is good. I made the crust homemade and kept alittle crumb mixture to sprinkle on top. Also one peanut butter cup chopped for top adds a big show and flavor booster.
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Crisp Lemon Sugar Cookies

Reviewed: Oct. 26, 2007
Talk about good. This recipe will never be lost if I can help it. I used real butter not margarine. Thanks
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