Julie Recipe Reviews (Pg. 1) - Allrecipes.com (12647690)

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Butternut Squash Bisque

Reviewed: Feb. 21, 2011
I just made this soup tonight. I had a 1lb 4 oz box of cubed ready to eat butternut squash and needed something to do with it. I used olive oil instead of canola oil, it's healthier and creates a better flavor. I roasted the veggies before adding the stock. I didn't have vegetable stock so I used chicken stock instead. The only thing I would say to advise future cooks using this recipe is use a low sodium stock. If not, then taste it before you add any salt. They make those stocks with plenty of sodium so you probably won't need to add any. I also suggest not adding the cream to the whole pot but to the individual serving bowls. Your soup will keep longer in your fridge if you do this. In fine dining restaurants they pour the cream into the bowls and create designs, who would have thought that soup could be fancy.
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Best Cranberry Chicken

Reviewed: Feb. 20, 2011
I just made this tonight and paired it with mashed potatoes. I used 1.5lbs of boneless skinless chicken thighs and kept the sauce measurements the same. The step of scooping the onions into the sauce, what about the chicken broth already in the dish with the chicken? I combined it to the cranberry mixture because the instructions didn't specify not to. This might be the reason why my sauce was a little on the soupy side. I must add that the overall flavor is a little too sweet. I will definitely be making this again but will be using less sugar. The flavor is tangy, sweet and sour, it reminds me of BBQ sauce, in a good way.
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Janet's Rich Banana Bread

Reviewed: Feb. 21, 2011
I just made this recipe and my whole house still smells of sweet banana goodness. I doubled the recipe and my only change was using 1 c white sugar and 1 c brown sugar. I couldn't find 9x5 loaf pans so I got the disposable 8x4 aluminum pans. By doubling the recipe it yielded 3 8x4 pans filled all the way to about 1 inch from the top. I baked all 3 of them at the same time in the oven. This might have been a mistake because by the end of the hour they looked done on the outside but still very raw in the middle! Have no fear, I lowered the temp to 300 and baked them for about 30 more minutes. The tops got pretty dark brown but not burnt. I didn't have aluminum foil in the house, if I did I would have covered the tops to prevent further darkening. If you are making multiple loaves at the same time I would suggest extending the time and lowering the temperature for a more even bake. This recipe produces such a wonderfully delicious moist banana bread. I will definitely be keeping this recipe and will use it again and again.
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Apple Strudel Muffins

Reviewed: Feb. 20, 2011
The first time I made these they came out dry and there was barely any apple flavor throughout the muffins. I altered a few things and just made them again and they came out fabulous! The key to this recipe going from okay to fab is you must: DOUBLE THE APPLES, SHRED THEM, AND ADD SPICE TO THE BATTER. I used 4 Granny Smith apples that were shredded instead of 1 1/2 c chopped apples. This correction fixed the moisture problem AND gave the muffins the delicious apple flavor I was looking for. I must also include that I added 1 tsp Cinnamon and 1/4 tsp Nutmeg to the batter. I also used 1/2 c white sugar and 1/2 c brown sugar. Good luck!
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Best Chocolate Chip Cookies

Reviewed: Feb. 17, 2011
The texture of this cookie is perfect. It really is chewy on the inside and crispy on the outside. However, I must say that they are a little too sweet. I will definitely be making these again and will be cutting down on the sugar and maybe even the chocolate chips.
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Oregon Salmon Patties

Reviewed: Feb. 20, 2011
These turned out great. The flavor was delicious. I used double the cracker crumbs because my mixture turned out too wet, probably from using the reserve liquid. I used dijon mustard, dry parsley, and olive oil because I didn't have mustard powder, fresh parsley, or shortening.
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