arienhwyfar Recipe Reviews (Pg. 1) - (16717447)

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Roasted Brussels Sprouts

Reviewed: Apr. 4, 2013
The only thing this recipe is missing is LEMON JUICE. Trust me. It makes it even more delicious. Garlic is a great addition as well. I love the use of kosher salt in this recipe. As for the time in the oven: it just depends on the kind you are using. When using the large sprouts fresh off the stalk, 30 to 45 minutes is perfect. I used frozen sprouts this time, the kind that comes in little cardboard boxes in the frozen section. It took a bit longer than 45 minutes, even though the sprouts were small. It is definitely worth it to cook it long enough to brown a bit, as it develops a caramel-like flavor. It's worth making more than you will eat because it's especially delicious when cold! It's a delicious side dish and the leftovers are a great healthy snack.
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Green Tea Layer Cake

Reviewed: Mar. 17, 2013
Delicious! I will definitely make this again. I used two cups of all-purpose flour as I didn't have any cake flour on hand. I made more frosting than was called for; I used about 8 oz cream cheese instead of 3 oz, and I used a bit more of the other ingredients to balance it. However, I did not put any butter in the frosting. It came out great without the butter. For the cake, I used about 1/3 cup olive oil and 2/3 cup apple sauce. I used pure matcha powder that I had ordered from MySpice Sage. If you like green tea desserts, it's worth buying some matcha powder. It will last a long time because a little goes a long way. Green tea from teabags does NOT taste the same. It came out nice and light and the frosting is delicious. Next time, I might add raisins or nuts.
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Reviewed: Dec. 31, 2012
I used this as a base recipe. I used 2.5 lbs frozen tilapia (skinless + boneless, vacuum packed into individual wrappers). I let it thaw just enough that I could handle it. I used kitchen shears to cut them into cubes. It took about 14 oz lime juice and several oz of lemon juice to completely immerse all of the fish. I filled a separate bowl with 2 cucumbers, two red bell peppers, a bunch of fresh cilantro (chopped), a bunch of chopped celery, two avocados and one serrano pepper (was I supposed to chop this and mix it in? I just let it soak...) Added salt and pepper. It made two huge bowls but I managed to fit it in the fridge. Delicious!
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Reviewed: May 19, 2012
Love love LOVE this! I add a lot more garlic, chopped, and about 1.5 tablespoons of cumin. I've also made it using fresh jalapenos and it comes out great. If you make it thick instead of soup-like, it goes great with a big dollop of yogurt on top!
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Bacon 'n' Egg Bundles

Reviewed: Apr. 29, 2012
YUM! I customized this to my liking. I used Smart Bacon (which is vegetarian). I didn't bother cooking it in a pan before lining the muffin pan. For each muffin cup, I cut one piece of bacon in half and and used them to cover the bottom. Then, I took a strip and cut it in half lengthwise to go around; two of them fit around each cup to overlap a bit. I cooked it for about 20 minutes before adding slices of garlic on top as well as white cheddar. I left it in for an additional 5 minutes after that. Delicious! And, it's very tidy and has an attractive presentation. Thanks, Edith. :-)
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