Passions.unlimited Recipe Reviews (Pg. 1) - Allrecipes.com (11930615)

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Biscotti

Reviewed: Jan. 17, 2011
Came out perfect! Will add nuts and maybe even chocolate chips or something next time around... I made small changes: Used Almond, vanilla and cinnamon flavoring instead of Anise Didn't divide the dough....prepared and baked the entire dough for 20 mins (didn't cool it), sliced and baked for 10 mins on each side. TIP: I wore polyethylene disposable gloves to handle the sticky dough...super easy!!!
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Baked Whole Cauliflower

Reviewed: Aug. 5, 2010
Superb! I cut the cauliflower into pieces, cooked it (until a little soft) in salt water, coated with olive oil and then with seasoned bread crumbs. I baked it for over 30 mins so it came out crispy. Yummy!!
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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 5, 2010
Absolutely perfect and authentic. Like other reviewers have suggested, I baked the eggplant (coated with egg and bread crumbs) at 350 for 20 mins each side...u wouldn't want to order these ever again at a restaurant. Very easy to make and extremely delicious!!!
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5 users found this review helpful

Pizza Dough I

Reviewed: Jul. 29, 2010
This was perfect!! I made few changes (added herbs, let the the dough sit for an hour b4 baking) just cos I had time that night, but based on other reviews doesn't look like it's necessary. FYI - This produced a slightly thicker crust though I spread it thin...will modify next time to make it thin crust, which i personally prefer.
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Oatmeal Banana Nut Bread

Reviewed: May 19, 2010
Very tasty...not too sweet like many other recipes...the texture is more like bread than cake, if you are looking for something very moist, this is not the recipe for you...
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1 user found this review helpful

Amish White Bread

Reviewed: May 16, 2010
Came out awesome...like many others had suggested, I reduced the sugar by half and it was perfect... I used self rising flour. Most critical is letting the yeast do its work...some other reviews have the instructions, follow it, it's worth it!
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