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Broiled Tilapia Parmesan

Reviewed: Sep. 3, 2014
Great flavors. I put everything in a bowl except the butter and coated the fish. I laid a base of rice, butter, and green beans on parchment paper then topped with the fish and closed the paper up in a packet. 425 for 10 mins. Yum-O!!
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Maple Walnut Scones

Reviewed: Sep. 23, 2012
Very solid recipe. Easy to follow and delicious! I made this with candied walnuts and had to substitute maple syrup for the extract. I can't even imagine the flavor with actual extract, yum! Thanks!
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Creamy Pesto Gnocchi with Italian Sausage

Reviewed: Aug. 30, 2012
Very basic and yummy. Easy to prepare and is eaten fast.
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Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: Jul. 23, 2012
Easy to follow recipe. Had no problem with any part of it. The icing was much better than others I've tried to make. Everyone loved this cake. My only change was to put fresh raspberries (two small cartons) in with the ganache. The raspberries cut the richness of the chocolate and add another level of flavor. I'd never done ganache before and used this website to understand it better. http://bigbaketheory.com/2012/02/24/ganache-101/
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1 user found this review helpful

Whole Wheat and Honey Pizza Dough

Reviewed: Feb. 25, 2012
Quick, easy pizza dough that tastes great and crisps up nicely. No reason to ever buy frozen/instant pizza dough again.
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1 user found this review helpful

Kentucky Biscuits

Reviewed: Jan. 15, 2012
The biscuits didn't rise how I would have wanted and were a little dry. I think the dryness might be due to using powdered buttermilk instead of regular buttermilk. I also use wheat flour, so more liquid and rising agents next time. The taste was good. A little bland, but that is the recipe. I would add cheddar and garlic powder/salt if I make these again.
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Whole Wheat Bread II

Reviewed: Apr. 3, 2011
This is the most delicious bread ever. I add applesauce instead of shortening because it is healthier and there is no difference in the overall outcome. It seems I usually have a really wet dough following the recipe (probably because of the applesauce), but I add 2c. of old-fashioned oats and keep adding flour til it gets to the right level of moisture. I add about 2-3 tbsp of gluten and that really helps with kneading the bread and the chewiness. The loaves have frozen well for me and stay fresh better than any other recipe I've tried. Let the bread cool and dry all the way out before bagging it. Thanks for a great recipe!
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4 users found this review helpful

 
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