Rosaitalia Recipe Reviews (Pg. 1) - Allrecipes.com (14109809)

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Rosaitalia

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Spinach and Leek White Bean Soup

Reviewed: Dec. 19, 2014
Nice "pure" soup. I used swisscard instead of spinach. I also took about a cup of the rinsed and drained beans and about a cup of the leek/broth from the pot and pureed in a mini choper and then added it to the pot for a creamy texture. I left out the "pasta" product of orzo (since I did not have couscous) until the next day to cook when we were ready to serve.
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Roasted Garlic

Reviewed: Aug. 3, 2014
The aroma is wonderful! I used muffun or cupcake pans and wrap each in foil.
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Bread Pudding II

Reviewed: Aug. 3, 2014
Versitile recipe. Sometimes I fond a sweet bread on the "day old" shelf. This is a cost saver. I have used Coffee-Mate Italian Sweet Cream creamer to add another layer of flavor. this creamer also lessens egginess.
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Panna Cotta

Reviewed: Aug. 3, 2014
Easy to follow recipe and an elegant dessert.
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Cranberry Walnut Oatmeal Cookies

Reviewed: Aug. 3, 2014
Mt hudband's favorite!
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White Bean Salad

Reviewed: Aug. 3, 2014
A refreshing healthy salad. Allows for seasoning preferences.
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Saltine Toffee Cookies

Reviewed: Aug. 3, 2014
Easy to make...a crowd pleaser. Excellent for holiday basket treats. However, cool thoroughly. I put in fridge for a full 24 hours. Also, eat right out of fridge. At room temperature, the chocolate softens and can be an issue for those with filings or dentures.
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Parmesan Crusted Dinner Rolls

Reviewed: Aug. 3, 2014
I followed recipe as directed. These rolls are so good and yet easy to make. I omit cheese for those who are allergic or lactose intolerant; just dip in only the butter. There are none left at any dinner!
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Sweet Potato and Black Bean Chili

Reviewed: Aug. 3, 2014
Excellent taste. A good main dish and also side dish!
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Chef John's Banana Bread

Reviewed: Aug. 3, 2014
I've made this twice: once with chocolate chips and once with pecans. Both came out beautifully.
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Roasted Garlic

Reviewed: Jun. 24, 2013
This is a great recipe, but I rated it a three-star because I think it can be more flavorful and easier to make. Use larger heads of garlic and take off the tops to expose the cloves as another reviewer said. Cut some sheets of aluminum foil with generous overlap. Place them in muffin pans and place the garlic in the foil. Pour olive oil on top; be generous. Then sprinkle some kosher salt (or regular salt if you don't have kosher in the pantry). Also sprinkle some pepper on the garlic. Now pull in the sides of the foil and wrap the garlic. Place in the oven at 375 for about 35 minutes. Pull out of the oven and unwrap each bulb. I then use a very pointy knife and put it in each clove. If it goes through easily, it's done. Use the foil to lift out of the muffin pan to set aside and put the bulbs that are NOT done back in the oven, rewrapped, a few more minutes. Let cool about 10 minutes and have fun squeezing the bulbs out of skins. Great not only for spreading on bread, but also for putting in dishes at the end of cooking for the garlic touch.
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Ninety Minute Cinnamon Rolls

Reviewed: Apr. 20, 2013
I have done this revipe about about five times....perfect. My son-in-law thinks they are much better than those of a well-known brand.
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Apple Pie by Grandma Ople

Reviewed: Nov. 9, 2012
Love it. I use a cream cheese pastry dough recipe. By using six apples and an 8" pie pan, the pie shell dough is ample enough to use the scraps for the lattice work, so no need for two crusts. This is the first pie I ever made. It is wonderful.
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Photo by Rosaitalia

Healthier Apple Pie by Grandma Ople

Reviewed: Oct. 31, 2012
This is the first time I ever made a pie. I look for recipes with a few ingredients and simple directions; this fit the criteria, so I gave it a try. It was great tasting. My husband, a pie lover, said it was great. I was able to use only one pie crust as my recipe for crusts was ample enough to use the scraps and reform them to apply the lattice strips.
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