Aidan Recipe Reviews (Pg. 1) - Allrecipes.com (13340180)

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Oat Bran Muffins

Reviewed: Feb. 19, 2009
These are great! I used 1.5 of baking soda and powder because of the suggestions, I didn't see any problem. I also added a little extra applesauce just in case. My favorite with bran muffins and what I would suggest adding is berries. I buy frozen mixed berries from Trader Joe's. It tastes like Jesus incarnate. I just ate a muffin that had been in my fridge for 2 weeks and was still nice and moist.
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Pumpkin Dip

Reviewed: Dec. 17, 2008
This was good! I don't like buying for recipes unless I'm going to use all of the ingredients in that batch or will likely use it later, so I didn't buy pumpkin pie spice or orange juice concentrate. I just used cinnamon, nutmeg, and allspice for the pumpkin pie spice. I don't know what everyone is talking about...if your cream cheese is lumpy you probably didn't beat it well enough before you added the rest of the ingredients. Did anyone else find it to be a consistency completely unlike the picture? I was expecting something firmer, mine was liquid, people thought it was soup before I showed them what to do with it. This recipe tastes good, is easy to make, and is inexpensive. If this looks like something you would like, try it.
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Pennsylvania Dutch Pickled Beets and Eggs

Reviewed: Dec. 17, 2008
These eggs are delicious! I made these alongside traditional pickled eggs (made with white vinegar, onion, pickling spice) to compare. It was difficult for me to decide, I lean a little more towards traditional. However, everyone I made these for went crazy for the Pennsylvania version. Especially because I quartered them and made a floral-inspired display which was beautiful because of the colored layers of the pickled egg mixed with the fading pinks and reds in the onion triangles. The only problem I have with the recipe is that it's a little awkward, the juice you need is about 1 and 1/4 cans, and I only used one can's worth of beets..that's just me, I felt like 2 full cans of beets would just end up as leftovers. The first time I made these I didn't have a jar and just used a bowl. I'm not guaranteeing for everyone's dishware, but for me it was just enough to cover the eggs although it was pretty wide. These are delicious, easy to make, inexpensive, and visually tasty. I definitely recommend putting in the effort to make these. Thank you for sharing this recipe, I already gave it to my sister.
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Emily's Pickled Eggs

Reviewed: Dec. 17, 2008
This recipe rules. I made these alongside the Pennsylvania version (the one with beets) to see which kind I liked better. I had a tough time deciding and leaned a little towards these, but most people like the Pennsylvania version better. This was at a party of guests who hadn't had pickled eggs before (same verdict when I made them both for my family). These are delicious, easy, and cheap. My roomate likes to slice them up to add to sandwiches. A couple times I've run out of pickling spice and had to make do with just bay leaves, pepper, and cloves. It came out fine. I also haven't noticed a difference between leaving them over night and eating them or leaving them for 3 days and eating them. The heat is enough to soak the marinade through the egg white. Also, for those who don't have pickling jars and are using a bowl you should at least double the marinade in order to completely cover the eggs and onions.
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Liz's Pickled Shrimp

Reviewed: Dec. 17, 2008
I don't know about these, I kind of agree with the comment about thousand island dressing. It kind of just tastes like store bought dressing poured over shrimp. The sauce is really overwhelming, especially the ketchup. Kind of tastes like something you would find in one of those free Kraft recipe magazines. It's not bad, but not worth the effort.
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