smhayley Recipe Reviews (Pg. 1) - (15165977)

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Roasted Asparagus with Parmesan

Reviewed: Jan. 2, 2013
This is a really simple and easy dish to make. If you have a small convection oven like I do, you can just make it in there instead. I basically just folded aluminum foil into a small version of a casserole dish because I didn't feel like washing anything, oiled the foil with olive oil and washed the asparagus before seasoning it. Takes about 10-12 minutes depending on how crunchy you want it. WARNING: make sure that the top head of the spear is well oiled or else it will turn out feeling like a bristle and scratchy.
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11 users found this review helpful

Mushroom and Ricotta Bruschetta

Reviewed: Jan. 26, 2013
It was a bit too much egg for my taste. Had to add a lot more seasoning to the mushrooms just to take the edge off of the ricotta mixture. You might want to toast the bread a little before adding the ricotta mixture because the bread tends to get a little soggy. Interesting mix of flavors though.
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6 users found this review helpful

Peppermint Bark

Reviewed: Jan. 2, 2013
I had leftover candy canes from Christmas, so I used about 6 candy canes that I crushed up into a powder because my father can't chew through candy canes much anymore(though they are a bit harder to crush so make sure you have a clean counter top in case the bag gets holes). Be careful about breaking the bark because the chocolate is super cold, and you might accidentally get your fingers caught in the force and hurt yourself. Simple other than that. Also, make sure if you are using oil in this to let the layers set otherwise the white will start to melt the bottom layer and you won't get a nice white top. Keep the chocolates refrigerated when not being eaten.
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3 users found this review helpful

Picnic Chicken Salad Sandwiches

Reviewed: Jun. 16, 2012
It's good for a base which you can add more to. I only used 3/4 can of the soup, added another spoonful of mayonnaise, added some pickle relish with some sweet pickle juice, and added some of my favorite seasonings/herbs(pinch of ground red pepper, garlic powder, salt, and thyme). I personally think it's fine without the tomatoes and I can put the mixture on any bread that I toasted.
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Spinach Dip

Reviewed: Jul. 10, 2013
The onion is super strong, so I would suggest half an onion, cooking the onion, or using green onion instead. The flavor is best if sitting in the fridge for a few hours, but still good for the time in the directions. It's my go-to quick spinach dip. If you want a little more flavor, add some cheese to the hot spinach before adding the rest of the ingredients.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Jan. 2, 2013
Turned out more cakey than I expected. I omitted the cloves since I forgot to buy those, but the pumpkin flavor was still nice. Added a bit more cinnamon because I love cinnamon, and if you feel like it you can sprinkle some on top of the icing if you love it as much as I do. I had a lot of frosted icing left over though, so I might decrease the measurements, but at least I had something to snack on while the icing hardened! Best eaten when warm though since the texture is odd when cold and not very appetizing.
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Photo by smhayley

Frozen Chocolate "Soufflés"

Reviewed: Jul. 2, 2013
It's a good dessert if you are having a craving for something fluffy and chocolate without having to turn the oven on (and super easy to make). Instead of using the cups, I had some leftover cupcake liners that I needed to use. The recipe provided makes about 16 cupcake "Soufflés." I also ran out of cherries partway through and used strawberries to decorate. The oreo crust is a bit too dry though and doesn't hold together well so it's a bit messy, so I will most likely add some butter to it to make a more cohesive crust. The key to the "batter" is to make sure you don't overwork the cool whip with the pudding mixture or else it will just lie flat instead of fluffy like normal soufflés.
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