BrCaSurvivor Recipe Reviews (Pg. 1) - (11049303)

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Zippy Summer Shrimp

Reviewed: Jun. 7, 2011
Very quick, easy and flavorful. I used Spanish calliente paprika along with the pepper flakes and it was perfect spiciness for my husband and I but I know if I prepare it for others, I will have to tone it down. My basil grows next to my parsley so I threw an equal amount of it into the dish that I think added to the flavor. I also peeled my ship and boiled the heads and shells to get some stock. I added a little of the stock to the dish to stretch the sauce and served it over quinoa.
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Cranberry Upside-Down Coffee Cake

Reviewed: Jan. 2, 2010
Beautiful & delicious!! This is the first time I have felt compelled to write a review. I made the cake for Christmas morning with leftover cranberries from T'giving and it was a hit. Taking the advice of other reviewers I jazzed up the batter a bit by adding 1+ tsp almond extract (a MUST in my opinion, but then again I think all cakes require this), an additional tsp+ of cinnamon and a little ginger powder (sorry, I didn't measure). For the flour I used King Arthur bleached wheat for about half of what it called for. (I would have used it for all the flour except I ran out.) The rest of the flour was regular all-purpose. I lined my spring form pan with parchment paper, sprayed with butter flavored cooking spray, cut in an circle so that it went up about 2.5 " from the sides of the pan and I didn't need foil around the base. I melted the sugar and butter in a bowl in the microwave and then mixed in the cranberries prior to dumping in pan so that the cranberries were coated uniformly and evenly distributed. I added all my leftover cranberries, between 1 1/2 - 1 3/4 cups. I , too, would recommend the additional berries so that it completely covers the base of the pan. Then I sprinkled on the nuts and added the batter. After removing from over I released the pan sides before flipping onto a plate and removing the parchment. It was all very easy.
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