gabrielglimpse Recipe Reviews (Pg. 1) - Allrecipes.com (10650577)

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Kale and Feta Salad

Reviewed: Sep. 28, 2013
Makes raw kale enjoyable. Yup, the kale massaging made the greens a bit more tender and flavorful. I added a quarter cup of thinly sliced purple cabbage and the same of grated carrots. The rest I kept the same.
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Hearty Whole Grain Muffins

Reviewed: Sep. 2, 2013
Really tasty ... Made gluten free with bob’s red mill cup for cup all purpose flour. I tried them in paper cups and just in the tins and I found that the muffins baked without the paper liners rose more. Nice.
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Apple Crisp II

Reviewed: Sep. 2, 2013
This was an awesome recipe ... Made gluten free with bob's red mill flour ... Italian plums instead of the apples, no water and half the granulated sugar. Yum!
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Horseradish Deviled Eggs

Reviewed: Jan. 1, 2010
The horseradish gives these eggs just a bit of zip. I like to take the yolk mixture and pipe it into the whites using cake decorator tips. Topping them with a sprinkle of paprika, capers, olives and a sprig of parsley dress these tasty eggs party-like. Enjoy
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2 users found this review helpful
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Baked Kale Chips

Reviewed: Dec. 13, 2009
This recipe was a delightful surprise. If it hadn't been for a friend of mine who brought some organic store-bought variety to a party we hosted, I'd not have tried this recipe. These baked up as quick as the recipe indicated and mine stayed crisp for a week...till they were gone. The tip about not baking too many at one time worked nicely. I brought these to a recent party and they accompanied a kale quiche (instead of a spinach quiche) and the chips were indeed a hit. Try them and enjoy.
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3 users found this review helpful
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Chewy Caramel

Reviewed: Dec. 13, 2009
I've made these caramels many times now. I don't have a candy thermometer so each time they come out with a little difference in hardness. Nonetheless, they are a favorite every time. P.S. A secret learned from a friend of mine is a sprinkle of sea salt topping each morsel. Try it.
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3 users found this review helpful
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Oil Pie Crust

Reviewed: Nov. 27, 2008
Loved this recipe. It was quicker and easier to work with than traditional pie crust. I handled the crust very little and rolled it out onto a lightly floured pastry cloth. I used the one recipe to make two single crust pies. One pecan and one pumpkin. I saved a small bit of pastry, rolled it out and cut it into leaves. With the back of the knife, I made leaf veins for sweet little detail. Placing the pastry leaves on the top of the pie for the last 20 minutes of baking, browned them nicely. NOTE: I used glass pie pans, baked my pies at 425 degrees Farenheit for the the first 10 minutes of baking and turned the heat down to 350 for the remainder of the time. I placed foil over the fluted crust so it wouldn't get too brown. The pies were a real treat.
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Krumkake I

Reviewed: Jan. 6, 2008
I've made many a krumkake and this one is a favorite. I added 1/4 teaspoon fresh ground nutmeg ... tasty! My mom's recipe, which contains butter, although delicious, are more fragile and a bit more difficult to transport for holiday gatherings. Try this version. You won't be disappointed.
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17 users found this review helpful
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Spicy Collard Greens

Reviewed: Jan. 6, 2008
So easy. I found that the moisture from rinsing the greens was ample to cook the greens. After cooking the bacon (and removing half of the grease) I placed the greens into the skillet with the other ingredients and simmered until tender. I served these on new years day with "slow cooker spicy black-eyed peas" submited by MJ46NY. A delicious combination.
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39 users found this review helpful
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Blushing Cranberry Pears

Reviewed: Nov. 18, 2007
Easy to make and most delicious. I was concerned that the hard pears may not cook up well, but I was pleasantly surprised. I served these pears on a pedastal platter and the presentation was quite delightful. Thanks for the cranberry pear combo.
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