BLUEWATERHUE Profile - Allrecipes.com (1255553)

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BLUEWATERHUE


BLUEWATERHUE
 
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Member Since: Sep. 2002
Cooking Level: Not Rated
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Recipe Reviews 15 reviews
Penne with Sausage and Broccoli Rabe
It's been a long time since I've done a review and this recipe is great and has good potential. As is, I would give the recipe 4 stars according to my tastes, but it can be easily changed to get 5. I modified my version also; I used one small packet of crushed peppers because that was all I had on hand and it turned out to be a perfect amount of heat. I also used tofurky italian tomato & basil faux sausage as I'm vegetarian. This was good, but I would probably use a different flavor next time, and this has no bearing on my rating, just personal tastes. One change that I think helped a lot was to add about half a cup of some of my own homemade marinara sauce, just to keep everything moist and add a little bit of flavor. Finally, I used a 14 oz. box of whole wheat penne and probably could have been just fine using about 2/3 of a box. Before this I had never had broccoli rabe/rapini and I'm glad it came in my CSA box, it and this recipe are very good, will definitely make again!

0 users found this review helpful
Reviewed On: Nov. 30, 2013
Fluffy Pancakes
I love this recipe. My pancakes (using baking mixes or even pancake mixes) always used to come out dense and stiff. These are so much better and not much more complicated than using a premade mix. And again I say, sooo much better. I will keep this recipe and toss out all others.

1 user found this review helpful
Reviewed On: Feb. 22, 2012
The Best Banana Bread
This is a great and simple recipe. I did modify it somewhat, as others suggested: added 1 tsp of Vanilla extract, some cinnamon, nutmeg, and allspice, substituted half the flour with oatmeal, and stirred in some slivered almonds. I also used a cupcake tin and baked them at 325 in my convection oven for 30 minutes. They came out great and I will definitely be using this recipe again.

0 users found this review helpful
Reviewed On: Oct. 6, 2009
 
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