stozely Recipe Reviews (Pg. 1) - Allrecipes.com (12358220)

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Quick Cassoulet

Reviewed: Apr. 9, 2014
Awesome shortcut. Even without draining the tomatoes mine needed more liquid, so I added chicken stock until the mixture was just covered (~1.5 cups). Subbing a leek for the onion felt authentic. Sour cream would be a nice touch, or red pepper flakes if your sausage isn't spicy enough.
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Creamy Blueberry Pie

Reviewed: Jul. 1, 2012
Yummy! Loved how the sour cream sank to the bottom and created a kind of custard. I left it out overnight and by the next day the streusel wasn't crunchy anymore; next time I would make both the pie and streusel beforehand and bake it the same day I intend to serve it. And probably add cinnamon and nutmeg to the streusel, too--I chickened out because I wasn't sure how it would go with the blueberries, but I think it would have been fine. The one adjustment I did make was add about a teaspoon of vanilla, just because, which did no harm.
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Spanish Flan

Reviewed: Jun. 16, 2011
Tricky to make, but an excellent recipe!
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The Most Incredible Garlic Bread

Reviewed: Jan. 29, 2011
Requires some effort, but utterly decadent.
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Chocolate Zucchini Cookies

Reviewed: Jan. 29, 2011
Pretty good as cake-like cookies go! My zuchini was very moist (an unpeeled), but this wasn't a problem. It was easy to sneak half a cup of whole wheat flour in, too.
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3 users found this review helpful

Pumpkin Cookies VI

Reviewed: Jan. 20, 2011
A pretty decent recipe, but nothing to write home about. A little too dense for me, without being rich or moist and chewy. I like the simplicity of the recipe and am always looking for ways to use the cooked pumpkin I make in the fall, but this one lacks glamour.
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Sweet and Savory Kale

Reviewed: Jan. 20, 2011
A little too sweet for me, and too juicy, but that might have been because of hsie I made it: I didn't have the exact ingredients called for a few times, and just made do. If there were going to be a next time, I might cut the sugar entirely. I was skeptical of the value of using golden over dark raisins, but I must admit, they were a nice touch. A lot of different consistancies going on.
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 20, 2011
Making this recipe is a commitment (note that the yield is three small loaves, or two big loaves if you're like me and have no tiny adorable loaf pans), but I gotta tell you--I adore this bread. I've been making banana bread my whole life, and while zuchini bread is awfully good (particularly when chocolate chips are involved), nothing compares to the glorious creation that is a loaf of Downeast Maine Pumpkin Bread. The only thing I change is using cooked pumpkin instead of canned, which may change the texture a little, and add a teaspoon or two of vanilla, because I'm a vanilla freak. Oh, and sometimes I add 1 cup brown sugar to 2 cups white sugar. AMAZING.
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5 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 20, 2011
I love this stuff! It's sooo simple and quick, a great replacement for potato chips, with endless potential variations (vinegar, minced garlic our garlic powder, different kind of salt....). It can take a little practice to get the perfect ratio of oil to oven temperature to time in the oven, but it's worth it: this fall I was able to make kale a staple because suddenly I knew what to do with it! Tip: the kale chips are easily stored in an airtight container in a cool dry place. You can try to get them extra crisp by popping them back in the oven, but they burn even faster the second time around! Do not refrigerate or they will get soggy.
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The Best Rolled Sugar Cookies

Reviewed: Jan. 20, 2011
My favorite recipe for rolled sugar cookies, and I've been making them since childhood. Enough said.
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Eggnog II

Reviewed: Jan. 20, 2011
Delicious! A nice, straight-forward recipe. 5 stars if it suggested an optional complimentary form of alcohol (this eggnog is good, but I prefer mine with a little kick.) Be CAREFUL when cooking the eggs, I overdid it, then used cold water instead of an ice bath, so they were cooking just as fast as I could strain them out of the pan. The result wasn't half bad, though; a sort of thin flan. I'd try it again!
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Pumpkin Butter

Reviewed: Jan. 20, 2011
Great stuff, with a flexible recipe! I made a few modifications, starting with cooked pumpkin instead of canned. I didn't feel like buying apple juice, so I used the juice from a can of pineapple rings in 100% juice. I used 1 cup of brown sugar and accidentally added 1 tsp of cloves instead of 1\2--I don't recommend following my example there--and both flavors turned or pretty strong, so I added the rest of the cooked pumpkin I had on hand. I'm looking forward to enjoying this on toast, crepes, mixing with yogurt, and maybe even as a muffin filling!
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