daveharris Recipe Reviews (Pg. 1) - Allrecipes.com (10870503)

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daveharris

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Clone of a Cinnabon

Reviewed: Oct. 8, 2006
Made these tonight, and thought I'd messed up badly (didn't have enough surface to roll the dough very thin), but out of the oven they were delicious! I think next time I'm going to try a slightly different cinnamon filling (something less dry), but these are great as is, if you couldn't tell from all the other five stars. :)
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Pizza Crust for the Bread Machine II

Reviewed: Oct. 16, 2006
This is by far the best pizza crust I've done in my bread machine. It came out perfect. I made the recipe as listed, only added a teaspoon vital wheat gluten and some spices (oregano, crushed red pepper). After the dough cycle, I let the dough ball rest (covered) for a few minutes, then punch out into a little circle. I stop, let it bounce back a little bit and rest (covered) for a few minutes, and punch it out bigger. Do several of those cycles and you can easily get 14-16" out of it. The object is to give it some TLC and gradually get the crust to take shape, not forcing it. I don't toss my crusts, but I'm sure you can do that too. When the dough is formed, I brush a mixture of olive oil and italian seasoning on it, and poke the crust all over with a toothpick (to prevent massive bubbles, unless you like those). The oil and holes prevent the crust from rising super high. I then put it in the oven's bottom rack until the bottom is just crispy, remove it, and lightly sprinkle fresh parmesan and romano cheese on it, put it back in the oven until the cheese cooks a bit. Remove and put your sauce, cheese, and toppings on it. Best pizza ever. Even if your sauce is terrible, people will comment on how good the crust is. And much cheaper than delivery! UPDATE: I have made pizza using this crust more than 50 times now, and you really can't even mess it up with substitutions and additional ingredients. I typically add spices to the dough itself, and also put some spices onto the cru
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Banana Banana Bread

Reviewed: Oct. 20, 2006
This had a wonderful taste, but it was too subtle! I wound up using light brown sugar, and think that was the wrong way to go. I may try it again with dark brown sugar to see if that brings out the flavors better. I did add cinnamon and nutmeg, as well as walnuts. Actually, the subtle taste made it perfect for a quick breakfast, as it wasn't too sweet. It was awesome toasted with a thin layer of peanut butter! I'd make it again just to have more of that.
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Pasta/Pizza Sauce

Reviewed: Oct. 20, 2006
To me, this was just average. It tasted like it had a little too much garlic and sugar. I also used generic red cooking wine, which probably didn't help. Don't get me wrong, this sauce went pretty good on a homemade pizza, but I wouldn't use it over pasta.
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