mplsbaker Recipe Reviews (Pg. 1) - (10978342)

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Easy Cashew Sea Salt Toffee

Reviewed: Dec. 21, 2014
While I bake a lot, this was my first time making toffee - the "easy" part caught my attention! I made as directed other than increasing the cashews to a full cup (3/4 cup on the bottom). I used my 4 cup glass measuring bowl for the toffee mixture. After about 4-5 minutes, I noticed that the mixture looked like it was going to boil over but just when it got to the top of the bowl, it went back down. Made me wonder if that was the reason for buttering the top of the container. Never did boil over even though it looked close several times. It took about 10 - 12 minutes to cook in my microwave. Timing is a bit uncertain because at about 6 minutes, my microwave blew a fuse and it took a minute or so to trip it back and start the heating process again. Did not affect the end product, which turned out so tasty! I like the addition of the nuts in the toffee base and the flavor is wonderful. Can't wait to share!
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3 users found this review helpful

Best Ever Kabob Marinade

Reviewed: Jul. 4, 2012
Good flavor with mild spice. Followed the recipe exactly. I used it on cubed pork loin, green and red peppers, onions, mushrooms, and pineapple. The marinade was good on all. Marinated meat for about 4 hours and vegies for about one hour.
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White Chocolate Fruit Tart

Reviewed: Jan. 22, 2011
Very good. The white chocolate/cream cheese filling is wonderful. I made the crust and filling as written, but skipped the glaze. It would help keep the fruit in place, but I like the look of unadorned fruit better. I cooked the crust 28 minutes and it was a bit hard. Next time, I'll cook it for a shorter time period.
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5 users found this review helpful

Stuffed Pepper Soup II

Reviewed: Nov. 1, 2010
My husband and I both liked this soup. I added a ~16oz can of petite diced tomatoes in addition to the crushed tomatoes as we like chunky tomatoes. I also added a little more rice and left out the cinnamon. Freezes well - we just had leftovers last night and enjoyed it a second time!
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Red Pepper Soup

Reviewed: Oct. 25, 2010
My husband and I both liked this soup. I agree with other reviewers that the soup needed more flavor beyond the original recipe, so I added 1/4 tsp cayenne. This definitely added some spice, so next time I might start with 1/8 tsp and then add more to taste. I also added 1/4 tsp dried basil and used an extra clove of garlic. I mixed 1/4 cup water and 1/8 cup flour and whisked into soup to thicken it a bit. Like others, I roasted/boiled the red peppers as suggested, used an immersion blender and did not strain. Soup is good served with a dense bread or grilled cheese sandwiches.
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