Kanri Profile - Allrecipes.com (12976328)

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Member Since: Mar. 2011
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Recipe Reviews 9 reviews
Grilled Bacon Jalapeno Wraps
This is such an awesome snack food! I used fat free cream cheese and baked them in the oven on a metal grill set over a baking pan. I preheated the oven at 375 and cooked them for 25 minutes, turning the broil setting on high the last five minutes. The bacon came out crispy on the edges and just perfect! With the fat free cream cheese (I couldn't taste the difference!) each little jalapeno wrap came out to about 41 calories a piece, which isn't too bad! Next time, I'm considering jazzing them up a little, maybe crumbling some feta in with the cream cheese and sprinkling the tiniest smidge of garlic powder on top or seasoning the bacon with some rub. I will definitely be making these again in the future!

1 user found this review helpful
Reviewed On: Jul. 11, 2012
White Chocolate, Chocolate Cookies
An interesting cookie to say the least. First of all I followed the lead of several in the comments and did 1 tsp baking soda and 1 tsp baking powder, which I definitely recommend to get that traditional cookie shape. I also threw in a small dash of vanilla extract (about 1/8 tsp) for extra flavor - and I plan to add more vanilla in the future. These cookies are so rich and fluffy that their texture more resembles a brownie than a cookie. And even though this recipe is super chocolately and rich, don't be surprised that it's not as sugary sweet as the more traditional chocolate chip cookie tends to be. If you're looking for more of that sugary sweetness than the thick brownie richness, I would recommend throwing in a few more ounces of white chocolate chips and about 1 tsp of vanilla extract. Overall a good cookie and a nice break from the traditional chocolate chip route. Next time I'm in a baking mood I will definitely look to this recipe!

1 user found this review helpful
Reviewed On: Jan. 23, 2012
Banana Sour Cream Bread
That's some pretty tasty bread there! I followed the original recipe exactly except I made one 9x13 loaf that I baked at 325 degrees for 1 hour 20 mins. It came out perfect! I've never tried to cream such an uneven sugar to butter ratio before, and "cream" doesn't really describe the end product of this stage. What I did is softened the butter (sticks) in my had until they were super malleable, cut it into 1/8 cup chunks, and smeared it into the sugar with the back of a wide spoon before stirring. The end texture should resemble instant potato flakes (at least it did for me and turned out fine!). Next time I make this recipe, I'm going to experiment a bit - the taste is a little plain for three cups of white sugar! I'll probably do half white and half brown sugar next time and throw in some nutmeg and cloves for some extra zing. I would probably let the bananas ripen just a little more as well. Overall a very tasty recipe! The sour cream really gives it some moisture! And pretty simple to boot! I will definitely be making this recipe again!

2 users found this review helpful
Reviewed On: Jan. 23, 2012

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