chippietooth Recipe Reviews (Pg. 1) - Allrecipes.com (15126464)

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Roasted Sage Broccoli

Reviewed: Dec. 5, 2014
Loved this recipe! We usually roast broccoli with toasted peanut oil, but this may become our new roasted broccoli recipe! Thought my DH might not care for the sage, but he raved about the flavor of this dish. My own minor comments: I used kosher salt (sparingly). I sliced the red onion very thin, which allowed it to crisp up a bit in the roasting, which we loved. I also put the broccoli in a large bowl to coat with the olive oil - think it did a much better job of getting the oil over all parts of the veg. Since I had another dinner item to bake, I roasted this at 375 - just took a little longer to finish, but with no negative effect.
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Rosettes I

Reviewed: Dec. 26, 2011
The flavor of these rosettes is just what I remember growing up... Here are some of my notes, based on my experience making this particular recipe: 1. 375 degrees is WAY too hot!!! The rosettes are burned before you can get them off the iron. We found that 350 is about right. 2. Dip the iron in the batter and hold there for about 4 seconds, then let batter drip off slightly, then put iron into oil. 3. Hold iron under the oil for about 12 seconds; that way, dough will come off the iron easier. 4. Do sift flour; this will keep the batter smooth. However, you will need to add more flour to keep the batter from being too thin. (The recipe as written is much too thin – not enough sticks to the iron, and what does stick fries up too quickly.) 5. Be sure to stir batter every so often to keep it from getting too thick at the bottom.
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Gooey Butter Cake II

Reviewed: Jan. 20, 2013
I thought this was good (but nothing exceptional) - my husband thought it was excellent. I'm glad I read the reviews, because 4 cups of sugar would have been waaaayyy too much! I used 2 cups, and will probably cut it down to 1.5 cups next time. It's very easy and quick to make - and I think you can probably use any flavor cake mix you have on hand - as a matter of fact, I might try it with spice or carrot cake mix next time, just to change it up a bit. I used the almond extract the recipe calls for, and it was a very nice touch. When I make it with a different cake mix, I will probably substitute vanilla instead. I will keep this recipe to have on hand when I need a quick brunch dish or when we have overnight guests.
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