skshantz Recipe Reviews (Pg. 1) - (11538096)

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Sausage, Peppers, Onions, and Potato Bake

Reviewed: Oct. 25, 2012
A bit bland for my liking. It wasn't bad, just not memorable. Could use some extra spicing to improve flavour, but probably would not make again.
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Quick and Easy Pizza Crust

Reviewed: Sep. 24, 2012
So easy; I use this for pizza or halve it to make one panzarotti. Only problem is that it puffs up a bit more than I would like for a crust, but you can't beat the time it takes to make.
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Perfect Pumpkin Pie

Reviewed: Sep. 24, 2012
Always a hit! I've thoroughly impressed my mother-in-law with this recipe. I recommend covering the pie crust with a tin foil circle after the first 15 minutes (when the temperature is lowered) to keep your crust from getting too dark.
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2 users found this review helpful


Reviewed: Feb. 21, 2011
I didn't have a pastry bag, so I simply rolled them out by hand and dropped the churros into the oil. Delicious!
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3 users found this review helpful

Watermelon Lemonade

Reviewed: Jul. 15, 2010
Such a great idea! I don't have a blender, so I gave the watermelon a rough chop, then put it in a large bowl and used a potato masher to get the juice out. I then strained it through a sieve, using the back of a spoon to make sure I got all the juice out. My only problem with the recipe is that the lemon juice got completely masked by the watermelon flavour; there was just no tang! I added another lemon's worth of juice to the mix, which seemed to help.
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6 users found this review helpful

Cinnamon Raisin Swirl Bread

Reviewed: Jul. 11, 2010
Several people complained that the loaves didn't rise too much, which I experienced as well the first time I made this recipe. The second time, I tweaked it to 1.5x the original recipe (ie: 6 cups of flour instead of 4). This resulted in nearly perfectly-sized loaves. I also found the butter-sugar-cinnamon filling to be very runny, so I decreased the amount of butter used to turn it more into a rub than a liquid.
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1 user found this review helpful

Fabulous French Loaves

Reviewed: May 2, 2010
Used this recipe to make bread for the very first time, and it turned out fabulously! The instructions walked me right through it and I didn't have a single problem, although I kept expecting something to go horribly wrong. Found that it rose incredibly well (doubled in 40 minutes) when left on the counter beside a pot simmering on the nearby stove. Served it with a homemade spaghetti sauce, and was a total hit with the guys!
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