EvaB Recipe Reviews (Pg. 1) - Allrecipes.com (13418398)

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EvaB

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Divine Macaroons

Reviewed: Jul. 16, 2014
I generally find that shortcut recipes while quicker are just not the same, this is held true, I make mine the old fashioned way, and if I use sweetened cocoanut which is all I can usually find I don't even add the sugar and no one has ever missed it. I am not going to make this again, the condensed milk cost far more than 4 eggs.
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Homesteader Cornbread

Reviewed: Oct. 4, 2013
Haven't tried this particular recipe, but since its almost word for word of my mother's recipe, think its just fine. The only difference is, my mother used hot milk, or hot water to soak the cornmeal in. And my mother used cornbread as a quick dinner bread all the time, she learned from her mother who learned from hers, so its as authentic as you can get! This idea that cornbread is only authentic if its got corn or hot peppers or whatever the fashion is, is a relatively new ides, corn bread is a quick bread, when you haven't got time to make a more time or space consuming bread, cook it in the skillet, and its even a one dish to mix, and cook!
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Potato Chips

Reviewed: Aug. 21, 2012
Should be able to do these in the oven too, then you can flavour them with different flavourings. I would slice the chips, and place in water for a few minutes, making sure each side of the chip was wetted to wash off the starch. The cook at the cafeteria did this with the fries, she sliced all the fries the night before, and kept them overnight in buckets of water, she would also pre fry them, and then at lunchtime would actually fry them golden brown. This was a time saving device to keep the fries hot at lunch time in the school, less than 45 minutes to feed well over 300 kids. Bake the chips at 350F watching the first batch to learn the timing, they should come out crispy and delicious. Mist both sides with Pam or oil from a mister, and add any flavour wanted, chili, lime, dill (use the pickle juice in another mister) vinegar or whatever.
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Eggplant Chips

Reviewed: Aug. 21, 2012
After reading the recipe its obvious that people have forgotten the basic of eggplant! Slice and lay the slices out on a rack or paper towel or towel, lightly salt the slices to draw the MOISTURE out (this is what makes it soggy) rinse off after an hour or two, and then pat dry, finish the recipe and the chips will be a whole lot crisper. Learned that when I made Moussaka the first time, and it works with tomatoes for tomato pie. This will make crisper zucchini chips as well.
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Easy Cheesy Kale Chips

Reviewed: Aug. 21, 2012
Rather than the yeast I would use popcorn flavourings, to get the cheese flavour. Although the yeast is fine, I am not a fan of it! Personally, I like garlic, and chili or a mixed seasoning, and half a cup sounds like a lot. I toss mine in a bit of olive oil, and salt lightly with sea salt, but will add garlic, or seasoning of sorts. Think about salad seasoning, like Mrs Dash or others. I get a seasoning that is for Greek dishes which would be great on the kale. I also use parchemnt on the sheet when baking, as I can mist with my oil mister, and sprinkle the seasoning on easily. Cleanup is a breeze.
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Cheesy Kale Chips

Reviewed: Aug. 21, 2012
I used popcorn flavourings, rather than the yeast, to get the cheese flavour. Although the yeast is fine, I am not a fan of it! I tossed mine in a bit of olive oil, and salted lightly with sea salt, but will add garlic, or seasoning of sorts next time. I'm thinking about salad seasoning, like Mrs Dash or others. I get a seasoning that is for Greek dishes which would be great on the kale. I also used parchemnt on the sheet when baking, as I can mist with my oil mister, and sprinkle the seasoning on easily. Cleanup is a breeze.
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Naan

Reviewed: Mar. 8, 2010
I tried naan the first time last week, at a local restaurant and asked the owner (I know her from around town) if she had a tandoor which she didn't, she said she deep fried the breads, and found they were actually more moist and puffier than trying to bake them in the oven or on the stove top, and less dry than traditional tandoor baked breads. As she is a native from India. So there you have it, right from the cooks mouth!
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Parsnip Patties

Reviewed: Oct. 7, 2009
I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry these instead of deep frying. The value is using an under-appreciated vegetable, that most people turn up their noses at. The nutritional information wasn't that bad for the recipe, and was only 1.5 grams higher in fat than the Moroccan Vegetable Soup( with parsnips) and .6 grams higher in total carbs than the same soup. For me its the carbs that make or brake a recipe, being diabetic.
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