Brynn Recipe Reviews (Pg. 1) - Allrecipes.com (11595913)

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Brynn

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Apple Crumb Pie

Reviewed: May 28, 2010
i love crumb pies. i added a little extra crumb (not nearly double - just a little extra). i didn't have walnuts or raisins, but i did steal some dried cranberries from my roommate and added those, along with 1/4 teaspoon cloves. i also went heavy on the cinammon and nutmeg, and used only 1/2 cup white sugar. i precooked the apples for about 10 minutes on the stove, drained the liquid, reduced that further on the stove, and added back to the filling. the apples were still a tad crisp; next time i might precook them longer. the smell of my kitchen while preparing this pie was spectacular!
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Couscous with a Kick!

Reviewed: May 28, 2010
i loved my first attempt at couscous. i halved the water and couscous to make for a very green couscous salad, and omitted the feta. served alongside broiled fish marinated in the extra lemon juice and garlic, and a classic gazpacho - perfect summery meal!
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Gazpacho Andaluz

Reviewed: May 28, 2010
i don't know how many modifications i'm allowed to state before it officially becomes a different recipe entirely! :) a small backstory: i had the best gazpacho of my life at the (then) sheraton in key largo. (never been to spain however i've eaten in a number of spanish restaurants) i've been trying to replicate it ever since. -used 8 tomatoes, skins removed but seeds intact -NO water -1/2 cuke is all i had -2 cloves of garlic -handful of cilantro -no green peppers on hand, used 1/2 of a yellow and 1/2 of a orange -no french bread on hand, used the "heels" of an old rye loaf instead; just the two small pieces -reduced to 1 tsp olive oil -about 1/4 cup regular white vinegar -about 1/2 tsp salt -added a jalepeno pepper ...and then blended the whole lot with a cuisinart hand blender (love that thing!). other than that, i followed the recipe. :) definitely some gazpacho i can stand behind! i think reducing (or eliminating) both the water and amount of bread allowed the tomato flavors to come out. definitely try it!
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Strawberry/Rhubarb Crumb Pie

Reviewed: May 15, 2010
this was my first pie, and it came out perrrrfect! i made the filling before i made the crust and i noticed as it was sitting out, the filling became more and more liquid-y as fluids were drawn out of strawberries and rhubarb. while my pie crust was chilling in the fridge, i strained the liquid from the filling and reduced it on the stove. let it cool, then added it back. (even though i was highly tempted to reserve it for spooning over ice cream!)
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