Fierymist Recipe Reviews (Pg. 1) - (10693017)

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Sunflower Popcorn Bars

Reviewed: Oct. 16, 2009
Holy Cow this recipe was so easy, if you have made those marshmallow & cereal treats, you will love making these Popcorn Bars. Made this without the corn syrup, a little extra honey and added pumpkin seeds from this recipe "Toasted Pumpkin Seeds with Sugar and Spice"
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Quick Mediterranean Pasta

Reviewed: Apr. 23, 2009
I always wonder when I read a bland. review. Simple solution is use excellent, tasty ingredients and if you know what you're doing, your own special twist and you can't go wrong. If that doesn't do it for you, then check your meds because something has dulled your tastebuds.
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3 users found this review helpful

A-Number-1 Banana Cake

Reviewed: Apr. 4, 2009
Did not get raves from my family...too much baking soda :P next time I'll use less. I did add 1 tsp of vanilla extract and 1 tsp cinnamon.
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2 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Apr. 4, 2009
My daughter adds about 1/2 cup Nestle's semi~sweet dark chocolate chips. Absolutely fabulous;D Warm out of the oven, they are to die for :D
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Easy Spinach Casserole

Reviewed: Nov. 21, 2008
I changed this a lot: ) My daughter does not like the texture of cooked spinach. Sauteed chopped onions, mushroom stems until tender, added crumbled pieces of cooked bacon. Added splash of sherry, dash of garlic powder, mixed in with cream cheese whipped with finely chopped fresh spinach to which I added Italian seasoned bread crumbs. Had a lot so I stuffed the mushroom caps and baked in the oven. YUMMY!!
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14 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 19, 2008
WOW!!! My own changes are: Make with two eggs, 1 teaspoon vanilla, more spices such as 1 teaspoon of nutmeg, 1/2 teaspoon each of ginger and clove. Also I used a whole wheat blend and added two scoops of ground golden flax seed. Served with butter and wild flower honey. Goes without saying, use the best ingredients and you can't go wrong.
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4 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Feb. 27, 2008
The Sourdough Mystique After mixing up some dough and letting it rise, you could go ahead and bake it. But that addictive yeasty flavor will be more pronounced if you whip up an initial yeast batter, or starter. Hard-core sourdough fans prefer to cultivate a wild starter by mixing organic flour with water and waiting for the airborne yeast to come feed; the good bacteria created by the aging culture produce the distinctive tang. But the problem with wild starters is that the flour-water-sugar trap left out for the yeast is often taken over by bad bacteria before the yeast is able to set up house. This can often result in a nasty-tasting and dangerous bread brew. Proto-dough to the Rescue I've created a commercial-wild yeast hybrid that achieves the best of both worlds: good flavor without the bad bacteria. The commercial yeast immediately dominates the culture and starts producing acid that isn't friendly to potentially harmful bacteria. Then it is safe to go wild by continuing to feed the batter, or proto-dough, with water and flour. In time, you'll have what is essentially a sourdough starter. My own proto-dough has been going for about eight months, and the breads I make with it are tasting better and better. I've found that by keeping a quart of proto-dough around, I can make sourdough-tasting bread in half the time. Not only does the yeast in the proto-dough serve as a microbial rapid deployment unit, but the goo it lives in is packed with flavor. Which means your bre
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Banana Crumb Muffins

Reviewed: Oct. 30, 2007
Great muffins!! Sifted all the dry ingredients. Mashed 4 ripe bananas and used oil in place of butter and brown sugar in place of white. Added 1tsp cinnamon, 1tsp vanilla and 1/3 cup chopped walnuts to batter. Skipped the topping in order to freeze muffins.
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