trouble007 Recipe Reviews (Pg. 1) - (13083606)

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Banana Sour Cream Bread

Reviewed: Nov. 18, 2008
I followed some of the tips offered by other users and came out with the best banana nut bread I have EVER had. First of all, I only had 4 mushy bananas so I halved the recipe but used 2 eggs. I also added a dash of nutmeg and ground cloves. Another tip I am so grateful for is the stand alone mixer vs. hand mixing. I agree it is way too difficult to cream the sugar and butter so I did all of that bit in the stand alone mixer and then mixed in the flour by hand. The texture was perfect. Also for 2 loaves, 325 for 1 hour 10 mins was dead on the perfect time. Thanks so much for the BEST banana bread you will ever sink your teeth into!!!
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5 users found this review helpful

Sloppy Joes II

Reviewed: Dec. 24, 2008
My hubby and I love this recipe. Surprisingly, the bell pepper seems to be a key feature in the finished result. I skipped it the first time (I didn't have any) but after cooking it again with the bell pepper, I realized what a difference it made. I also sub'd bbq sauce for part of the ketchup. Fantastic, simple, homey recipe.
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1 user found this review helpful

Amazing Spicy Grilled Shrimp

Reviewed: Apr. 26, 2009
This recipe makes my mouth water when I think about it; it has become a staple in our house. The only things I have changed are I use 1/3 olive oil and 1/3 sunflower oil and we also add a hefty amount (about 2 tbsp) of fresh cilantro from the garden. And every time I've made it, I've been out of lemon juice and substituted lime juice. My husband and I don't order shrimp out anymore because of this recipe. The ingredients may seem a bit odd at first, but trust me, it works in the end.
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Roasted Yam and Kale Salad

Reviewed: Feb. 19, 2014
What a dose of tasty good-for-you!! The family wasn't so keen on the kale (it was still a little bitter) but I thought it paired very well with the sweet potatoes (what I had). I would have liked a little more guidance about how much kale, yam, and onion were needed. I used 1 very large sweet spud I had on hand and half a large sweet onion and the remnants of my kale. I eyeballed things to try to get proportions equal and the result was still a bit strong for me until I added more sweet potato. I used the red wine vinegar as stated and that really bound the flavors nicely, but I think the icing on this was the goat cheese, as recommended by another reviewer. The goat cheese is necessary in bites that don't have goat cheese pale in comparison to the other bits.
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1 user found this review helpful

Plum Crisp

Reviewed: Oct. 14, 2014
Soooooo the other day I was feeling awful and I asked my husband to go to town and get me some ginger ale and Tums. Sweet guy....he looked at me kind of funny but later he returned with the requested soda and three of the biggest honking plums I've ever seen in my life. Close to grapefruit size. I like plums in moderation but I dislike wasting food; hence, the hunt for a recipe that could use these monsters. I know there are a boat load of different varieties, so for this recipe I would have appreciated some guidance on how many cups of actual plum. I read all the reviews to give me an idea of what I needed to do in terms of altering the sugar to accommodate the taste of my fruit. For my version I threw in one small apple and a pint of frozen blueberries. I also used 2/3 of the butter in the recipe. The end product was extraordinarily rich and I could taste the salt in the topping. I'd make it again, though, with even less butter and maybe half the salt. Oh, and definitely serve with whipped cream.
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Strawberry Bread

Reviewed: Aug. 17, 2011
Dense would be the first thing I think of when I eat this. I read a lot of reviews (good and bad) before I tackled this bread. I doubled the strawberries, sliced half and pureed half after they sat in the sugar. I added a splash of strawberry flavoring and even after that I didn't taste a lot of strawberry. To combat the interior texture problems I used 1/2c oil, 1/4 sour cream and one suuuuuuuuuuuuuper ripe banana for sweetness. You couldn't taste either the sour cream or banana in the bread but it made it moist without being runny. I also baked in dark metal loaf pans with a sheet of foil on top. I think I baked it for 65 minutes (I kept resetting my timer and losing track) but when it passed the toothpick test it came out clean and not overdone. The taste is good, but heavy, and the texture was great: crisp edges without being chewy, and soft center with bits of juicy strawberry here and there. I might cut down the nuts next time because they seem to take center stage in this bread.
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3 users found this review helpful

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