xocherryox01 Recipe Reviews (Pg. 1) - Allrecipes.com (13685901)

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xocherryox01

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Roasted Vegetables

Reviewed: Oct. 30, 2012
I substituted cauliflower and zucchini for the potatoes and I used aged balsamic vinegar. I loved this recipe. Healthy, flavorful and easy!
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Mama's Asian Chicken and Rice

Reviewed: Oct. 30, 2012
A very unique flavor and so very tasty.
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French Apple Tart (Tarte de Pommes a la Normande)

Reviewed: Oct. 30, 2012
I was tired of the usual apple pies and tarts and so I made this recipe instead. I had to cook it 15 minutes longer than what the recipe called for (maybe my oven is not as strong). I also added in 1-2 tablespoon of almond extract to bring out the almond flavor and left out the brandy since I didn't have it on hand. It tasted amazing, a very unique flavor that you can't find at a bakery. The tenderness of the apples, combined with the crispness of the pastry crust and the sweetness of the almond filling was to die for.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 30, 2012
Super flavorful and moist. Tasted much more moist and tender after letting it sit overnight. Don't worry about the top being too crusty when you take it out the oven, it will become softer by the next day. I made it for friends and family and everyone loved it. I always make fresh pumpkin puree from scratch. I use a japanese squash called kabocha that is very similar to a pumpkin and it has a very sweet, fiberous flesh. You can usually find it in asian supermarkets or even your local farmer's market during the fall season. I cut it into quarters, bake at 400 degrees in a water bath until the flesh becomes tender and you can stick a knife into it (about an hour or so). Then I scoop out the flesh and puree it with a hand mixer. It's more work but so very worth it!
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Orzo with Parmesan and Basil

Reviewed: Oct. 30, 2012
I tried orzo for the first time using this recipe and I'm in love with it. I added spinach, mushrooms and sundried tomatoes because I like adding vegetables to any dish. The fresh basil is very crucial to the flavor of the dish, do not omit it if you help it! I would definitely make this on a regular basis from now on.
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Banana Cake VI

Reviewed: Oct. 30, 2012
This is possibly one of my most favorite recipes from this site, and I bake a lot! This is the moistest cake I have ever made. I added some extra bananas (you can never have too many) and used less sugar to balance it out and I made sure to use super-ripe bananas (at the point of almost rotting) which adds to the moistness and sweetness of the cake. I skipped the frosting as it was sweet enough and tasted amazing on its own. I cannot stress how delicious this banana cake is!
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Black Bean and Corn Salad II

Reviewed: Oct. 30, 2012
Made this for a barbecue and it was the first dish that was gone. I also love that it's healthy and full of fresh, simple ingredients.
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Double Layer Pumpkin Cheesecake

Reviewed: Oct. 30, 2012
My mother loves pumpkin flavored desserts and this is, by far, her favorite. She always asks me to make it whenever I can. I always use fresh pumpkin puree made from scratch. I use a japanese squash called kabocha that is very similar to a pumpkin and it has a very sweet, fiberous flesh. You can usually find it in asian supermarkets during the fall season. I cut it into quarters, bake at 400 degrees in a water bath until the flesh becomes tender and you can stick a knife into it (about an hour or so). Then I scoop out the flesh and puree it with a hand mixer. It's more work but so very worth it!
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1 user found this review helpful

 
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