AnaLiz Profile - Allrecipes.com (13900039)

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AnaLiz


AnaLiz
 
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Member Since: May 2009
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Recipe Reviews 4 reviews
Baked French Toast With Maple Syrup and Granola
This could almost be five stars except I had to add extra maple syrup once served. I think baking this recipe with drizzled brown sugar/butter/corn syrup as in other recipes would make it perfect. I reduced sugar to 1/3 cup of each as suggested by other reviewers, added an egg and a cup of milk to the 2 cups of half and half. I would not remove the OJ from the recipe as it is not there for flavor, but rather as a thickening/souring agent to the half and half and eggs that will improve the consistency of the baked product. You do not taste any 'orange' in the finished product in case you were concerned. the granola adds an awesome crunch and texture and next time i may add crushed corn flakes to the granola for more crunch. I baked covered at 325 for 40 and uncovered at 350 for 20 and it came out delicious and not soggy in the least. Next time I will replace the butter/maple drizzle and expect a perfect dish.

0 users found this review helpful
Reviewed On: Jan. 27, 2014
Soft Chocolate Chip Cookies II
Excellent recipe. I made these time, following the recipe exactly the first time. With that recipe, you'll get soft, chewy but flat cookies. If you keep the same amount of shortening but reduce the butter to 5 tbsp, you'll get plump, voluminous, chewy cookies. I've been looking for a recipe to replace a beloved recipe that I've lost over time. Someone said these are identical to the Entenmanns cookies- they LOOK identical but taste phenomenal. Try the reduced butter version. These are fantastic.

4 users found this review helpful
Reviewed On: Dec. 22, 2009
Spinach Enchiladas
These turned out a fantastic dish and I was amazed by how quick and easy the preparation was. I made a few alterations, which I think contributed to the excellent result. Rather than using frozen spinach, I chopped a bag of fresh spinach and sautéed it with 1/2 tbsp butter and a splash of water then drained when cooked, wilted and ready. I substituted Mexican blend cheese for Monterrey Jack. After I mixed in the cheeses and creams according to directions I added my own seasonings- sprinkles of Adobo, garlic powder and paprika and I also added a small can of green chiles. I poured some enchilada sauce into the baking dish before adding the enchiladas and I sprinkled the top layer with additional chopped green onion.

0 users found this review helpful
Reviewed On: Oct. 15, 2009
 
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