mrsryan Recipe Reviews (Pg. 1) - (11735619)

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Colette's Smoked Sausage Fritatta

Reviewed: Nov. 30, 2011
Have made this several times with varying meats/vegetables and we LOVE it. It's a great breakfast for us gluten free folk, also makes a wonderfully hearty dinner when you're in a pinch and don't want to dirty up a bunch of dishes. I do it ALL in our cast iron pan...from stove to table top. My kids love it, as long as there is plenty of cheese. Tonight's version is leftover Thanksgiving turkey, broccoli, sharp cheddar, and quinoa cooked in stock. Nutritious and versatile...and filling...AND comforting and warm...just a great recipe! Will become a staple.
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2 users found this review helpful

Homemade Focaccia Bread

Reviewed: Sep. 27, 2011
This bread is so good. Moist, soft, flavorful. I used butter instead of oil and also added garlic, black pepper, and crushed rosemary to the dough. I baked on a pizza stone, which I had oiled and tossed some course sea salt onto. It baked for right around 18 minutes and is absolutely delicious. Topped it with cheese after it came out and served with homemade tomato soup. PERFECT and will definitely make again!!!
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5 users found this review helpful

Chocolate Coconut Bars

Reviewed: Aug. 7, 2011
People go crazy over these bars. They are always impressed and can't believe how simple they are. I always up the chocolate amount, because I want more of a CANDY. Also have made gluten free by using almond crumbs instead of graham crackers. Excellent recipe.
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2 users found this review helpful

Strawberry Cheesecake

Reviewed: Jul. 15, 2011
I made these in a 9x13 pan instead and cut them into bars. WHAT A HIT! I'm now making this by request for the third time. I've started adding melted semisweet chocolate chips on top of the crust, under the cream cheese filling. Adds a wonderful, luxurious, extra-indulgent dimension to this awesome dessert. Just melt about 8 oz chocolate with a TBS or so of veg oil or butter and spread on top of crust before pouring in filling. However, as the recipe is written it is perfect. I have sense started cutting out some steps to save time. I just puree berries in my blender with a bit of sugar for the sauce, no need for the cornstarch or to do all that cooking and what not. Plus I've been leaving the sugar out of the crust as it's really not needed. But some may prefer it. Still, an AMAZING and fail-safe recipe that will get rave reviews from everyone who tries it!! Thanks for sharing this with the world!
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3 users found this review helpful

Puff Pastry

Reviewed: Jan. 13, 2011
Have used this recipe several times for pies, cookies, and turnovers. Perfect every time. I sometimes replace the sour cream with yogurt and it still works wonderfully. One of those crusts that gets people remarking "the crust is the best part!". Have also subbed some cold coconut oil in a pinch when I didn't have enough butter on hand...still perfect. I think I used this one originally because I REFUSE to use shortening in anything and liked that this recipe called for real butter. Great recipe that you'll rely on for years to come!
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9 users found this review helpful

Flax and Sunflower Seed Bread

Reviewed: Jun. 10, 2010
I'm not sure where I went wrong but this dough was way too wet for me so I added about a 1/2c of more flour...but considering that this doesn't seem to be a problem for most others, I'm sure it's me. I added flax meal instead of seeds as the body can't really use flax in seed form. Anyway, the aroma, flavor, and texture of this bread are AWESOME. Definitely a keeper. I used my bread machine's dough cycle, punched down, let rise for 35 minutes and then baked in the oven. I made one average size loaf and 8 small rolls with the dough, baked on 350 for 30 minutes...perfect!
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3 users found this review helpful

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