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Emily's Famous Banana Oat Muffins

Reviewed: Jun. 11, 2014
I've been using this recipe for quite a while, but without actually having measuring cups and spoons in the house, I felt unqualified to give it a rating since I wasn't sure that my ratios were correct. Anyway, I made it last night, and it turned out really good. However--oops!--I forgot to put in the egg. At first I was worried, but then I just laughed it off a little because I'm allergic to egg anyway. (I'll make a new batch today with egg to give to the people who I was going to give them to and keep this one for me. It's rare that I'm able to enjoy my own baked goods as substitutes are usually more complicated than desired.)
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Tuna Noodle Casserole from Scratch

Reviewed: May 5, 2014
As is, the recipe was only okay. I would only rate it three stars; however, after making one small change, it really had the flavor I was looking for. THANK YOU to MVANWINKLE for giving me a wonderful base to start with! The small change I made was putting something like plain yogurt or keifer in place of the milk; that was all. It gave it the zing I was looking for. I now make this for everyone who wants to try "American food."
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Cinnamon-Raisin Yogurt Biscuits

Reviewed: Apr. 15, 2014
I thought they were okay, but all of my neighbors raved about them. I don't have measuring utensils; so I eyeballed the ingredients and ended up with something pretty runny (at least for something that was supposed to be cut). Since I don't have a biscuit cutter or even a round cookie cutter, I didn't worry too much about the consistency and just plopped it in mounds on a cookie tray. I regularly bake bread, and everyone who has tried these thinks I should switch to biscuits. (Not going to happen, but they are now the title-holding champion of "most delicious 'bread' to exit my oven.") I only gave it 4 stars because I wasn't that impressed personally.
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Savoury Beet Muffins

Reviewed: Sep. 8, 2013
I turned it into bread, and I didn't have all those specific flours. However, it was okay. I might make it again if someone else really liked it, but I didn't think it was that good. It has sugar of a sweet bread, but the cheese is salty; so I wasn't sure if it was supposed to be a sweet bread or a salty one. Also, mine was a little dry. It could be because I have no measuring devices in the house; another egg probably would have fixed that problem. It beats not having fresh baked bread, though.
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Banana Plum Bread

Reviewed: Jul. 20, 2013
I followed it as closely as possible. (I don't have measuring devices and have to eyeball everything. I also used "all" of my plums which I figure probably came out closer to 2 cups.) I found it to be a bit tart and needed extra time to bake, but that was probably because of the extra plum. I added some extra sugar to the second half of the batter. (I only have a toaster oven.) I'll probably try this again later on. Tart isn't necessarily bad, just not what I was going for.
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Mushroom Cheddar Batter Bread

Reviewed: Feb. 1, 2013
It was delicious. I was, however, skeptical about the amount of egg in it, and I was right to be skeptical. It was decisively like an omelette in the form of bread. I'd suggest cutting down to two eggs if you want something more like bread, but it was definitely delicious! (Doubt it made a difference, but I used fresh garlic in place of garlic salt and omitted the mushrooms. I also added a little more flour as I don't have a measuring device--but have been eyeballing a long time--and the pour line says "the batter will be stiff"...and mine wasn't as stiff as I felt "stiff" should be.)
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Epic Baked Chicken and Veggies

Reviewed: Dec. 18, 2012
The boyfriend has requested the same dish again today. It has lived up to its name. I definitely suggest a little salt, but it is optional.
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Crazy Crust Pizza Dough

Reviewed: Dec. 8, 2012
I did what many reviewers did and only used 1 egg. My boyfriend observed that the result was more like a lasagna noodle than a pizza crust. After he made that observation, I had to agree. Part of this may have something to do with the fact that I made it in a toaster oven (I don't have a regular oven), but I can't say that for sure. It was a fine recipe, though, and I'll probably make it again. Like another reviewer said, the "dough" was really runny, but it firmed up just fine when cooking. I only had one small rectangular tray (for the toaster oven); so I tried pouring half the batter in at a time to make two pizzas. I miscalculated, and the first has a paper-thin crust while the other had a crust about 1/4" (1/2 cm) thick. So, please note that you will not be getting a very thick crust regardless of what size pizza you are making. (Also, please note that I have no measuring instruments in my house for cup, tablespoon, teaspoon; so I was eyeballing all the ingredients.) Regardless of the potential disappointments, my boyfriend and I were both happy with the outcome for a homemade pizza, and I will likely make this again for us if his diet permits.
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Avocado Tapenade with Mediterranean Chicken Breast

Reviewed: Aug. 13, 2010
I made this for my mother's birthday because it was something that sounded nice and was on everyone's diet! It took me a little longer to make. I think it is because I was using some ingredients I wasn't used to. I also used only one lemon and still found the lemon taste overpowering. Still, worthwhile to make again.
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