ChayaT Recipe Reviews (Pg. 1) - Allrecipes.com (13841954)

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Cinnamon Streusel Orange Muffins

Reviewed: Jul. 14, 2015
Fantastic recipe. I was out of oranges the second time I made this, so I used grated lemon zest. Slightly more tart but still an instant winner with husband, kids, and guests. I found the cinnamon mixture makes more than expected, so I ended up putting double as much in the last four muffins. Delicious.
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White Chocolate Raspberry Cheesecake

Reviewed: May 25, 2015
Taste was great but I used raspberry jam heated in the microwave and it caused the top to crack wherever there was raspberry jam. Luckily I did a pattern so it looked kind of intentional.
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Forgotten Party Cookies

Reviewed: Jan. 13, 2015
I baked this with mini chips and almond extract. I also tried preheating the oven to 400, putting the meringues in and lowering the temp to 200 for an hour as other reviews suggested. They were done a lot sooner, and no problems with stickiness or gooey-ness that others mentioned.
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Butternut Squash Soup

Reviewed: Sep. 30, 2014
My husband rushed in from work after being attacked by a tenant's dog, sitting for an hour in traffic and getting sideswiped by someone who took off before my husband could get his license plate number. The noise level in the house was unbelievable, as I had my neighbor's 4 kids over when she had an emergency. My panicked husband still had to head out for another 2 appointments, and needed to find new pants as the dog had shredded the ones he was wearing. Then I gave him this soup. He stopped moving when he tasted it. He sat down. He actually smiled. He had three bowls. I fed it to the kids and for fifteen minutes there were no sounds but spoons clanking and lots of slurping. This is going in my cookbook as 5-Minute Magic Opium Soup. It's that good. Oh, also, I used frozen cubed squash and only about 4 oz cream cheese, powder consomme instead of bouillon, and used an immersion blender. Tasted like magic and took about 5 minutes to prepare.
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Hot or Cold Vegetable Frittata

Reviewed: Nov. 26, 2013
The first time I made this recipe, I ended up with big chunks of cream cheese which tasted weird biting into. I ended up throwing half of it out. The second time, I beat the cream cheese until soft, then added the eggs and half-and-half so that it was more like a runny batter. I found that trick made for a more uniform taste, and there are never any leftovers anymore. I generally use green pepper, mushrooms, onion and zucchini, but this recipe allows for a lot of flexibility. I've subbed with red pepper, broccoli, tomatoes and spinach, all with great results. I do make sure to dice whatever I'm using finely, using a little mini-processor. Oh, and if I'm short on time, I skip the sauté. Still tastes great.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 26, 2013
Cookies came out soft and chewy, but held their shape beautifully while baking. Delicious! (I added extra vanilla because I love the taste.) I make huge batches, stick them in the freezer, and my kids each take a few every day for snack in school. They disappear as fast as snowflakes in July.
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Best Ever Split Pea

Reviewed: Oct. 24, 2013
I always make soups from scratch and this one was fantastic. For those who like a little more excitement, definitely add more spices, like curry powder. But even the regular taste was a hit with my we-only-eat-grilled-cheese kids!
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Best Egg Rolls

Reviewed: Sep. 11, 2013
I loved the basic recipe, and have fooled around with it a lot. Based on what is available in the house, I have used ground beef instead of pork, a bag of coleslaw in place of cabbage/carrots, and the frozen ginger and garlic cubes. I once threw in some sliced mushrooms and scallions and it tasted great. I also added a Tbs of BBQ Hoisin sauce to the sautéed meat and now I do it every time. The recipe was such a hit that I found my picky, weight-watching brother-in-law with his head in the fridge, looking for a THIRD helping. You can freeze and reheat them in the oven - and they taste just as good. I would recommend not reheating on a high temperature. The outside can burn before the inside is defrosted. 20-25 min on 250 should be fine.
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Mom's Island Treasures

Reviewed: Nov. 8, 2008
I made a double batch for a three-family lunch. I figured it would keep the kids busy during dessert. Well, the adults polished them off, and I found my friend's husband in my pantry, searching for more! They were that good.
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Baked Salmon II

Reviewed: Oct. 9, 2008
I served this to guests the first time I ever made it--they eat sugar-free only and they loved it. It was easy, delicious and even my fussy husband asked for seconds.
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