Cemomma Recipe Reviews (Pg. 1) - Allrecipes.com (16906612)

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Zucchini Bread VII

Reviewed: Aug. 7, 2014
Loved this! Super moist. It was fantastic, and, I didn't change a thing about the recipe, except for not using nuts, because I don't like them in breads. I did use one glass loaf pan and one metal one, because that's all I have. Just note that, if you are using a metal loaf pan, it takes about 10 minutes less than a glass one.
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Sausage Pasta

Reviewed: Jan. 29, 2013
This was great! I gave it four stars, only because it was better with a couple minor changes. As recommended by others, I used a bag of fresh baby spinach - I put it in a colander, and strained the cooked noodles over it, so it steamed slightly when the noodles were being strained, then added everything together. I also added a bit of red cooking wine (maybe 1/4 cup or so - I didn't measure), as well as some cayenne pepper and extra garlic to give it more flavor and kick. It was tasting a little bit bland until I made those changes. Overall, great recipe - it's a definite keeper that we will be making again.
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Asian Beef with Snow Peas

Reviewed: Apr. 20, 2012
Love this - I doubled the sauce, as recommended by many others, and it was perfect. Cooking the beef strips slowly and evenly, until just pink in the pan is the key to melt-in-your mouth beef - you may even need to cook half at a time, to ensure the beef isn't sitting on top of other pieces, which would cause some strips to cook more than others. This is key. Those who try to quickly brown the beef, will find tougher beef.
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Plain Egg Less Cake

Reviewed: Apr. 20, 2012
This was a very good eggless recipes, but, better with a few changes. This is the only eggless recipe I have found where the cake still sticks together, and doesn't crumble anywhere, or, where it is a sticky-dense like texture. As suggested by others, I used cake flour, rather than regular flour. I used 1 Tablespoon of vanilla (rather than 2 teaspoons). I also added 2 Tablespoons of sugar and 2 Tablespoons of vinegar. These changes give better flavor and texture. Also, because I was making this for a childrens birthday party (and one child was allergic to eggs), I made cupcakes, so, I added in one small bottle of the Betty Crocker "Stars" decorating decors (they are like the sprinkles you put on top of frosting). This gave the cupcakes a "funfetti" cakemix-like fun look. Also, because I made these as cupcakes, I cut the baking time down to 18 minutes. I'm actually thinking of trying this next time with pinneaple juice, rather than orange juice.
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Homemade Chewy Granola Bars

Reviewed: Sep. 15, 2011
Chewy, moist, awesome! I can't figure out why some had crunchy granola that fell apart, other than maybe they messed with the recipe too much? It may be tempting to eliminate some of the brown sugar, but, brown sugar does indeed add a lot of moisture. That being said, I may a few changes, in order to use all natural ingredients, that still lead to wonderful, moist granola bars. I used Agave Nectar in place of the corn syrup, added 1 T of ground flax seed, used Ghee butter (natural butter found in the baking aisle at a store like Whole Foods that is a bit healthier than regular butter), and substituted almond butter for the peanut butter (more vitamins in almond butter). I skipped the sunflower kernels, sesame seeds and chocolate chips (recipe is plenty sweet without) and added dried cherries, chopped dried apricots and salted almonds - it was absolutely wonderful! Everyone who tried this loved it and many asked for my recipe.
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Pesto Sauce

Reviewed: Aug. 7, 2011
Perfect, except, too salty. It tastes absolutely wonderful, and is great to go right into the freezer, however, the change I will most definitely make next time is to cut the salt in half
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