leahryan Recipe Reviews (Pg. 1) - Allrecipes.com (15812289)

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Janet's Rich Banana Bread

Reviewed: Mar. 5, 2012
BEST. BANANA. BREAD. EVER!!! The only changes I made were to add an extra banana for more banana-y flavour, and sub chocolate chips for the walnuts. I also mashed the bananas.
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Strawberry Pie

Reviewed: Mar. 5, 2012
I absolutely loved this recipe! The only change I made was to the crust, I used a ready-made graham cracker crust. Sooooo good! The only negative review was that the texture was a little too much like a jello consistancy. Once I figure out how to change that, this will become a regular at my family functions!
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Jen's Chorizo Pasta

Reviewed: Mar. 5, 2012
This was the first time I had used (or even tasted) chorizo. It was a great recipe to try it out! I loved it! I did change the recipe a little to my personal preference...3/4 cup of butter instead of a full cup, 2 cloves of garlic, 1 cup of milk, 1/8 tsp crushed red peppers. I also used one chopped portobello mushroom instead of button mushrooms, which gave this dish great flavor! My boyfriend and I are in love with this recipe, and will be making it again! It will now be a staple for us. As amazing as I thought this was, the leftovers left something to be desired. While my co-worker enjoyed it and said it was "restaurant-quality" :) I felt that the sauce had separated and was very very greasy tasting. I enjoyed it much more when it was fresh. I will scale back the recipe next time, as this made enough to feed a small army!
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Whipping Cream Pound Cake

Reviewed: Feb. 17, 2012
This was my first attempt at making a pound cake. I found that it was relatively easy to make, but took almost twice as long to bake. I used a silicone bundt pan, so I'm not sure if that is why. This was also my first attempt at making anything in a silicone bundt pan, so I'm not sure if that made the difference in cooking time, or if I needed to adjust the temperature. I ended up putting the temp up to 375 for the last 15 minutes. Overall, the sugary crust on the outside is fabulous, and the inside is so nice and moist! I will say though, it is a tad too sweet, so maybe eliminating 1/2 to a full cup of sugar will make a difference. I also took others' advice and used all purpose flour, removing 1 tbsp per cup. I did not have any almond extract, so I used an extra tsp of vanilla, which gave the cake great flavor! I kept the presentation quite simple with just a dusting of icing sugar. Overall, I am very impressed with this recipe! I brought half of it to work, and it has since disappeared!
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