SINDERELA4 Recipe Reviews (Pg. 1) - (1512940)

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Jewish Apple Cake II

Reviewed: Nov. 6, 2007
I followed some of the suggestions of others and it may not have been in my best interest. I used natural applesauce instead of oil. I think it made the batter too dense. Not enough air in the final cake product since there was no fat in the batter. I kept the sugar the same but did add the extra brown sugar to the apple mix and that did add a nice touch. I tried cooking it longer on a lower temp and it took forever. I think the final product was much too hard (the cake part). I also made a second cake but with splenda since I cannot eat any sugar that is not natural. What a mistake. Talk about hard - the next day I went to eat it with a cup of coffee and soaked it in a 1/4 cup of pumpkin pie coffee. It was so dense, it hardly absorbed the coffee. This too was made with the natural applesauce and not the oil. I think I would try this recipe again but with the oil. Most said it had a good taste.
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Slow Cooker London Broil

Reviewed: Apr. 9, 2009
I would never make this again. It was extremely salty and I did not like the taste. I enjoy all three soups and thought it would be great. The recipe was so easy I thought all would be good. Not so. I can't even give a suggetion as to how this would be better. Sure low sodium soups would lower the salty taste but that does not change the taste. I even put it over rice in the hopes of absorbing the sauce but it didn't help. I wanted to love it but it just didn't work for me.
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Baked Spaghetti Squash with Beef and Veggies

Reviewed: Oct. 15, 2012
This is a good recipe but it did need some tweaking. It needed more salt (this from a person who only salts fresh veggies). I think instead of cheddar, a good Parmesan in the recipe and topped with Asiago. I love cheddar, but for me with the Italian flavors, the cheddar was lost, in spite of the fact that I used Extra Sharp. My spaghetti squash was very large so I should have put in more onions and peppers. The seasoning was very on with the Basil and Oregano but I did add a little granulated garlic along with the fresh. I would make this again but with the changes.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 28, 2013
Way too many nuts. Cut it to half a cup and increase the banking powder to 1 tsp.
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