Maryann S. Recipe Reviews (Pg. 1) - Allrecipes.com (10732750)

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Maryann S.

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French Bread

Reviewed: Jan. 1, 2007
There is nothing 'traditionally French' about this bread. Traditional French bread has a very crisp outside with a very airy, light inside- there's barily anything to it. While this bread browned beautifully and LOOKED like a French loaf, the inside was way too dense for any good bread, tasted a little too much of yeast and leaves a very unpleasant aftertaste in your mouth. It was more like a low-quality bagel in loaf form. Less than 15 hours after it was made, it was practically inedible. The dense center was barily chewy when it came out of the oven and was even less chewy now. The only reason I give it 2 stars instead of 1 is that slices of it toasted and with cream cheese, like a bagel, are pretty good. Overall, though, it was not good at all.
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Fall Harvest Baked Apples

Reviewed: Oct. 23, 2006
Delicious and great reheated for two or three days. I added about two tablespoons of honey to the mixture just for that typical honey-apple taste. Throwing the ingredients together at single-serving proportions and zapping the apple in the microwave for a couple of minutes makes a great midnight snack!
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8 users found this review helpful

Cinnamon Rolls III

Reviewed: Dec. 29, 2006
I give the recipe straight four stars. They're just a tiny bit too dry and it calls for too little cinnamon filling. I suggest adding a touch more milk to the dough and at least doubling the call-for amount of brown sugar and cinnamon- they taste almost exactly like Cinnabuns! The frosting is the best I've ever had.
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Homemade Vanilla

Reviewed: May 15, 2007
As others added, you definitely need to increase the amount of beans per bottle. Between 6 and 10 is good. You get the best results if you expose as much of the interior of the bean as possible. Give the beans a couple of whirls in a small food processor after you split them open for optimum results and allow the mixture to sit for at least 4 months, shaking about once a week, for best results. You will never get vanilla as good as you get from the store out of it (you would have to shake the bottle every waking moment to do so), but it makes a great addition to stir fry or as a topping for desserts.
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Fresh Tomato Salsa

Reviewed: May 15, 2007
As everyone else said, remember to seed your tomatos! A food processor will save you a lot of time here, too. I omitted the chiles (my mom is not a fan of spicy food), halved the cilantro and added basil, parsley, and some garlic. Delicious.
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Chocolate Caramel Cheesecake

Reviewed: Oct. 17, 2006
It's well worth the slightly lengthy (and possibly messy) prep time. I used chocolate graham crackers for the crust and dark chocolate for the cake itself, and it was a huge hit at the party I made it for. The pecan-caramel layer is hard to cut through if you don't have a good serving knife, though.
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1 user found this review helpful

 
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