Danielle B. Recipe Reviews (Pg. 1) - Allrecipes.com (14188103)

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Danielle B.

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Banana Loaf Cake I

Reviewed: Mar. 25, 2013
This was pretty good, I followed someone else's advice and covered the loaf with foil for the last 15 minutes and it turns out extremely moist! I also added 1 tsp of cinnamon and a 1/2 tsp nutmeg. I tried it with Bob's Red Mill Gluten-Free all purpose baking flour as well and it was so moist and flavourful.
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Baked Ziti I

Reviewed: Dec. 2, 2012
Pretty great recipe! I replaced the noodles with corn pasta to make it gluten-free and it was delicious.
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Butternut Squash Soup II

Reviewed: Mar. 7, 2013
I also found it bland so I added some heavy cream, garam masala, 2 bay leaves left to simmer, a dash of curry powder and a pinch of cayenne. I put about 75% of the soup into a food processor to leave some chunks.
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Photo by Danielle B.

Butternut Squash Soup II

Reviewed: Mar. 7, 2013
I also found it bland so I added some heavy cream, garam masala, 2 bay leaves left to simmer, a dash of curry powder and a pinch of cayenne. I put about 75% of the soup into a food processor to leave some chunks.
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Gluten-Free Peanut Butter Bars

Reviewed: Dec. 2, 2012
I used some of the suggestions as well as added my own variations. Instead of 2 cups of confectioners' sugar I used 1 cup confectioners' sugar and 1 cup granulated sugar. When I bite into a Reece's I love the texture - it's almost granulated so that's why I added regular sugar. Also, For the crust I added 1 and 1/4 cup of peanut butter instead of just 1 cup. I then stole 1/4 cup of the melted butter from the crust mixture to set aside for the chocolate mixture. (I used 3/4 cup of melted butter for the crust and 1/4 cup melted butter for the chocolate) In the chocolate mixture, I added the 1/4 cup of butter which I took from the 1 cup of melted butter for the crust. I also used a whole package of milk chocolate chips (which was exactly 1 1/2 cups) and added 1/4 cup of semi-sweet chips. Again, for the chocolate mixture I used an additional 2 spoonfuls of peanut butter. I followed the suggestion to set the crust aside in the fridge for 30 minutes to harden before pouring the chocolate on top. The pan was set outside (it's cold and snowing here) for 20 minutes and another 30 minutes in the refrigerator at a Christmas party. We found that a silicone knife is the PERFECT tool to cut these with! We didn't try a regular knife but I'm sure that works just fine as well. All in all, I love this recipe so much... but I can't eat more than a few tiny pieces at a time or I would have had to roll myself home from the Christmas party. I still have lots left! Delicious.
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Peanut Butter Bars I

Reviewed: Dec. 1, 2012
I used some of the suggestions as well as added my own variations. Instead of 2 cups of confectioners' sugar I used 1 cup confectioners' sugar and 1 cup granulated sugar. When I bite into a Reece's I love the texture - it's almost granulated so that's why I added regular sugar. Also, For the crust I added 1 and 1/4 cup of peanut butter instead of just 1 cup. I then stole 1/4 cup of the melted butter from the crust mixture to set aside for the chocolate mixture. (I used 3/4 cup of melted butter for the crust and 1/4 cup melted butter for the chocolate) In the chocolate mixture, I added the 1/4 cup of butter which I took from the 1 cup of melted butter for the crust. I also used a whole package of milk chocolate chips (which was exactly 1 1/2 cups) and added 1/4 cup of semi-sweet chips. Again, for the chocolate mixture I used an additional 2 spoonfuls of peanut butter. I followed the suggestion to set the crust aside in the fridge for 30 minutes to harden before pouring the chocolate on top. The pan was set outside (it's cold and snowing here) for 20 minutes and another 30 minutes in the refrigerator at a Christmas party. We found that a silicone knife is the PERFECT tool to cut these with! We didn't try a regular knife but I'm sure that works just fine as well. All in all, I love this recipe so much... but I can't eat more than a few tiny pieces at a time or I would have had to roll myself home from the Christmas party. I still have lots left! Delicious.
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Southern Burgers

Reviewed: Oct. 23, 2012
I doubled the recipe and used dijon instead of regular mustard and substituted a slice of bread for about a cup and a half of breadcrumbs.
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Alfredo Sauce

Reviewed: Oct. 23, 2012
I really liked this recipe. I decided to grate fresh parmesan as well as add a few spoonfuls of light cream cheese - nothing flavoured just plain. It turned out great! I had to double the batch to make enough for 4 plus leftovers. I also chose to use spaghettini instead of fettucine or any other pasta.
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Baked Honey Mustard Chicken

Reviewed: Oct. 23, 2012
I used a mixture of French's regular mustard and dijon - a little heavier on the dijon. It's hard to judge the mixture by taste before it's baked but I found it too be a little bit too tangy so I added honey.
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Becel® Sweet Spiced Squash

Reviewed: Oct. 23, 2012
Great flavour and not too sweet
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