DonnaMyst Recipe Reviews (Pg. 1) - (13205014)

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Praline Cinnamon Tortilla Chips

Reviewed: Apr. 22, 2013
Always looking for low-carb ways of doing things, this recipe looked adaptable. And, since it's just me, I made these one at a time with my toaster oven - easier to keep an eye on and somewhat less cumbersome. I set the toaster oven to broil and let it heat while I prepared the tortilla. I laid a sheet of aluminum foil on the toaster oven tray, and laid one Mission Carb Balance medium flour tortilla, 6 net carbs each (which keep in the 'fridge seemingly forever) on the foil. Melted a tablespoon or so of Spectrum Expeller Pressed Organic Coconut Oil in a measuring cup for a few seconds in the microwave, and brushed that on the tortilla followed by a thorough sprinkling of a mixture of four parts sugar(or Splenda)and one part cinnamon, a light sprinkling of pepper, and a couple dashes of hot pepper flakes. Popped the tray into the toaster oven and stood there playing Words With Friends & watching while the magic happened. When the tortilla got dramatically puffy and everything was bubbly hot and browned, I took the tray out & set it on a heat-proof surface to turn the tortilla over with tongs. Brushed and sprinkled the other side the same way and popped it back into the toaster oven to finish the magic. When the second side looked pretty much as done as the first, I took the tray out and let the whole thing cool a bit. I ate my tortilla whole over a plate before it cooled because I preferred it that way and it was lovely. One at a time leaves room for self-control. :)
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Yellow Cake Made from Scratch

Reviewed: Feb. 15, 2013
Made this yesterday for a Valentine cake for a 97-year old dear man. Trusted the reviews that if I sifted my flour (ALWAYS sift flour, pre-sifted or not), thoroughly creamed the shortening mix before adding the flour mix, and measured and mixed accurately, it would turn out tasty with a nice crumb and not fall in the middle. Fail. It fell in the middle, so that crumb was dense, had a rather large crumb around the non-fallen edges, and tasted okay as long as it was accompanied by the sweet cream cheese frosting I spread on it. Pretty disappointing. The cake alone, was dry and not very sweet. Still looking for trusty, basic cake recipes instead of using mixes.
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Curried Chicken Tea Sandwiches

Reviewed: Feb. 14, 2011
Served this at a Valentine Tea Party yesterday with fear and trepidation pounding in my little heart...not everybody thinks they like curry! Made mine with Miracle Whip Salad Dressing, and and a rotisserie chicken, and served it in individual servings mounded on those little white spoons they give you in Chinese restaurants for eating miso soup. I bought some green leaf lettuce, opened the head up to the smallest, tenderest leaves on the inside and lined each spoon with a lettuce leaf, first. It was a huge hit! Don't be afraid of the curry; it adds life to this chicken salad. Each bite goes in tasting one way and changes to two or three other flavors while it's in your mouth. The curry adds first a spicy kick, and then a sweet finish. Amazing! So glad I made more than we needed for the tea! Is it lunchtime, yet???
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Grilled Zucchini II

Reviewed: Aug. 11, 2009
I sliced my zucchini a little thicker than the 1/4" called for in the recipe, and marinated it for about an hour in Ken's Steakhouse Zesty Italian dressing in a zip lock bag with the air squeezed out. I used the leftover marinade to baste the squash while it grilled. Spying my pot of fresh rosemary nearby on the deck, I snapped off a piece, laid it on the grill for thirty or forty seconds until it was nice and fragrant, and then crumbled the leaves over the grilled zucchini when it was done. A generous sprinkling of DiGiorno shredded Romano cheese, and this was the most delicious way to eat zucchini I've ever known! I might peel the zucchini next time, but I might forget in my haste to get it grilled and ready to eat. YUMM!
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