Vanessa Armand Recipe Reviews (Pg. 1) - Allrecipes.com (11813000)

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Vanessa Armand

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Roasted Okra

Reviewed: Jun. 11, 2015
Living in Japan, few vegetables that are common in my hometown, Chicago IL, are available for cheap on a regular basis. Okra is an exception. Having not ever cooked it before, I wasn't sure what to expect with this recipe, but I have grown to really understand that sometimes the simplest ingredients are the best. Delicious from my toaster oven! I'll be making this again. In response to the comment that the okra become slimy, I think this might just be the nature of okra. I didn't find it slimy at all, but it wasn't exactly crispy either. It just doesn't do that unless you bread and fry it. This is a healthier option ;-)
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Banana Coconut Cream Pie

Reviewed: Mar. 14, 2015
Made this with a Gluten-free pretzel crust and followed Kelly DFW's comments on cooking heat & time, which helped a lot. Sooo good.
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Pumpkin Cookies I

Reviewed: Oct. 11, 2014
I liked the cakey texture of this cookie. Generally, pumpkin does this to a cookie, so I'm not really sure why people keep complaining about it on pumpkin cookie recipes. In any case, the oats give a nice texture which is different from the many other recipes I've tried. I did add extra spices to my batter since the first batch (with original recipe) came out a little bland. I added cayenne, all spice, ground cloves, ginger, and more cinnamon. I also had to bake them an extra 5 minutes to be sure they were cooked all the way. Came out like a nice breakfasty cookie which could be jazzed up with icing.
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Golden Sweet Cornbread

Reviewed: Sep. 16, 2014
Best cornbread I've made to date. Big hit with guests. I made it with Pamela's gluten free all-purpose flour blend (no one even tasted a difference!), and added smoked gouda and 1 green onion.
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Photo by Vanessa Armand

Kay's Shortbread

Reviewed: Dec. 12, 2012
I changed the recipe slightly, turns out, without really meaning to, and it still turned out great! I only did 1 cup of flour in the dough, but then added probably about another 1/2 cup when rolling out the dough to keep it from sticking. It might have even been 3/4 cup; in any case, it needed more than 1 cup of flour, but I'm glad I didn't do 2 full cups since I was making thin cookies. They turned out crispy, but not lacking flavor. Instead of putting it in a baking dish and cutting it, I rolled it out to 1/4 thickness and used small cookie cutters. It worked beautifully and tasted delicious!
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Mango-Mint Lassi with Indian Sweet Spices

Reviewed: Jul. 19, 2010
I dont really know anything about Lassi, but I was looking for a recipe to use up some mint, and I think I might make a habit of buying mint, just for this delicious recipe. It is delightfully refreshing with just the right amount of spice.
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