Guiri Girl Recipe Reviews (Pg. 1) - Allrecipes.com (13135113)

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Golden Sweet Cornbread

Reviewed: Sep. 14, 2013
Hooray for this recipe! I live in Europe, so if we want cornbread, I have to make it from scratch. I had tried several recipes, but they weren't quite "it" (perhaps because the Romanian cornmeal we use is a bit different from American cornmeal). But this recipe did the trick and my kids love it. Thanks!
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Sopa de Lentejas (Andalucian Lentil Soup)

Reviewed: Jan. 14, 2013
To make this a bit more traditional, salt-cured ham hock pieces are used for more flavor (hueso de jamón serrano), but I imagine these are hard to find in the US. Also, instead of bacon, in Spain we use panceta. In addition, Spanish paprika is missing. Spaniards typically make a "sofrito": in a small pan, sauté chopped onion in 2T olive oil, then add chopped tomoatoes and allow to reduce, then add about 1/2T Spanish paprika. Add this mixture to the pot. ¡Buen provecho!
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Crema de Calabazines

Reviewed: Jan. 14, 2013
Correction: "Crema de Calabacín" or "Calabacines" This is an authentic Spanish recipe, although instead of onion I usually use a leek. To give the soup more flavor, I sauté the onion or leek in about 2T of olive oil until golden-brown, then add in the remaining ingredients. My mother-in-law adds the cheese, as you do, but my kids don't like cheese and I leave it out. Some milk may also be added instead. ¡Gracias por subir una auténtica receta española!
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Mom's Ginger Snaps

Reviewed: Jan. 8, 2013
I made the recipe as is, and we all though it was quite yummy! The second time I reduced the oil to 2/3C to cut down on the fat, and noticed no difference in the result. I haven't played with doubling the amount of spices because here in Spain they are hard to come by!
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Plain Cake Doughnuts

Reviewed: Apr. 6, 2012
I had SUCH a disappointment with these. Very wet batter, added more flour. At 190º, they started to disintigrate before they started to cook, so I upped the heat, but all these babies did was suck up the oil. The outsides were crunchy, and the insides were honestly oil-drenched. Gave this 2 stars instead of 1 because Idon't like spoiling peoples' ratings. Sorry!
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Sugar-Coated Muffins

Reviewed: Jan. 3, 2009
We used to make these in jr. high cooking class, under the name "French Breakfast Puffs". Make these in small-sized muffin tins, and DIP the tops into melted butter (easier than brushing), then into sugar-cinnamon mixture. YUM!
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