franny234 Recipe Reviews (Pg. 1) - (13020708)

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Steamed Fish with Ginger

Reviewed: Jul. 8, 2014
I make this with swai, which is very cheap in the frozen section. I don't add any salt, as the shoyu (soy sauce) has plenty. Serve with brussel sprouts and brown rice to feel good about yourself and your day :) Always impressive for something that takes very little time & effort!
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French Bread

Reviewed: Feb. 28, 2011
This bread has been a huge hit at my house. So glad it's for 2 loaves, because by the time I'm ready to put it on the table with dinner, a whole loaf has disappeared! And whoever came up with the tip to add ice to the oven: brilliant. It makes a great crunchy crust, with soft moist bread on the inside. I don't use the sesame seeds (just don't have them) and I generally sub a half cup to a cup of whole wheat to enhance the flavor and make it a little heartier. Really great recipe.
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Whole Wheat Honey Bread

Reviewed: Apr. 10, 2010
YESS! I played around with this a couple of times and used some of the other reviewers suggestions, and finally came up with a perfect loaf of sandwich bread. or serve a nice, warm, buttered slice w/ soup. Delicious!! SO here's what I did (based on other reviews): 1. Used butter instead of shortening (and put it in w/ the wet ingredients). 2. Subbed 1/8 cup warm milk for 1/8 cup of water, because i didn't have milk powder. 3. Used 1 cup of unbleached bread flour and 2 cups whole wheat. 4. Added 2 TBSP of wheat gluten and mixed dry ingredients (except yeast and salt) before putting in the machine. 5. Cooked on the white bread (basic) setting & light color, as someone recommended. It turned out PERFECT. Perfect height, shape, texture, and great flavor. Hearty but still soft. I am going to try upping the whole wheat flour 1/8 cup at a time, as I'd like to do 100% WW but it never seems to make a very good loaf for sandwiches. Thanks everyone for the tips!
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Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce

Reviewed: Apr. 6, 2010
My husband and I really enjoyed this dish. I had organic, free range, boneless skinless breast and really wanted a dish to take advantage of this premium chicken! I just followed another reviewer and cut a hole in the side of the breast and stuffed it. I used gorgonzola and feta because i didn't have goat cheese, and i think next time i might even completely substitute gorgonzola for the goat cheese. Make sure to keep basting if you use skinless, because the chicken did get slightly dry - i might cover in foil for most of the cooking time next time. Altogether satisfying and yummy, plus I think that after you cook it a couple of times it will be really easy without even needing to reference the recipe much. This is definitely going into the rotation.
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3 users found this review helpful

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