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Member Since: Jan. 2010
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Recipe Reviews 3 reviews
Chestnut Appetizers
Didn't try it, because I was looking for actual chestnut recipe, and this seems to be WATER chestnuts. I rated 4 because that is currently the average rating and I didn't want to impact scoring. Can recipe title be corrected? If I find myself with spare water chestnuts, i will come back to it though. I'm just adding this 'review' so no one else goes through reading all reviews before figuring out it's ONLY with water chestnuts. No one seems to have tried with real chestnuts.

4 users found this review helpful
Reviewed On: Jan. 12, 2013
Oatmeal Cookies Light
Strangely wonderful flat oatmeal cookies! Modify: I did a half recipe, used real butter softened but not melted and cut into small pieces, add little more flour- I added 1/8 cup for a half recipe, added quarter cup choco chips, quarter cup chopped walnuts. WHAT WORKED FOR ME; cook a bit longer, like 8 mins, then turn off oven and let them continue cooking 4-5. Take them out, and give them a couple of minutes still on the pan. Use a firm spatula, give a nudge at edges, it will be slightly soft, but as long as they don't fall apart, you're good. Don't put them on a rack, put them on a cold plate. Don't stack 'em. After they cool a bit, put on rack. Now, I can't say for sure all this is necessary, but it makes awesome cookies this way. They are airy, almost lacy, delicious oatmeal. Oh, and I added a few shakes of cinnamon to batter. Kind of a pain in the as$ but it went so quickly that it's worth it. I've made twice, love them!

0 users found this review helpful
Reviewed On: Feb. 13, 2012
Breaded Brussels Sprouts
Fantastic! I used Italian seasoning breadcrumbs, and therefore skipped the salt. I think the original recipe would be better, but Italian breadcrumbs were all I had on hand, and plenty good. I will make these at least once a week. Am planning to try on broccoli as well. I've no doubt this is a great way to make any vegetable more appealing.

0 users found this review helpful
Reviewed On: Jan. 10, 2010

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