JUANPOUSSIN Recipe Reviews (Pg. 1) - Allrecipes.com (18108871)

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Grilled Asparagus Salad

Reviewed: Sep. 14, 2007
I've made this several times both with grilled and sauted asparagus. Every time I have found it immensely enjoyable. It makes a very good, refreshing, citrusy salad that is perfect for summer.
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Peppy's Pita Bread

Reviewed: Sep. 14, 2007
I've tried making this recipe a couple of times, but it just seems to be lacking something that is in the pita bread you get at good Middle Eastern restaurants and stores. It is a good imitation, but it is definitely not the original.
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Truck-Stop Buttermilk Pancakes

Reviewed: Sep. 14, 2007
This recipe makes some of the best pancakes around. I would recommend scaling it down to the amount needed immediately, though, as when I tried to save the batter it went moldy after a day.
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Honey Wheat Bread I

Reviewed: Sep. 14, 2007
There is no competition: this is the best wheat bread I have found. This is also one of the few recipes I have ever found that is absolutely perfect exactly as written; every change I have tried has only detracted from this delightful bread. Just read, follow, and enjoy.
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2 users found this review helpful

Delicious Rosemary Bread

Reviewed: Sep. 14, 2007
I use about double the rosemary that this recipe calls for, but that's just a matter of personal preference. This bread is savory and delicious for sandwiches, snacking, or to serve with dinner and is absolutely unbelievable made into bread bowls with Chicken Portugese from "Cooking at the Academy: California Cooking Academy" (out of print, but available cheaply through online used book sellers, I would highly recommend it).
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Double Tomato Bruschetta

Reviewed: Sep. 14, 2007
This did make a delicious bruschetta, but next time I will try using 4 Roma tomatoes as there seemed to be more topping than the bread could really handle. The balsamic vinegar, especially, gives this recipe a nice kick without sacrificing the well-balanced flavor.
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Bread Machine Pizza Dough

Reviewed: Sep. 14, 2007
I made this dough using Blue Moon. It made a very nice thick crust with a good texture and flavor. Surprisingly, the pizza was even better cold as the beer flavor in the crust was more pronounced. I had to scale back the cooking time by about 6-8 minutes, but that seems more like oven variation than a bad recipe.
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Cinnamon Rolls II

Reviewed: May 27, 2007
Absolutely spectacular. I generally use 1 to 1 1/2 cups chopped pecans instead of the walnuts and raisins. These are best when eaten fresh, and will not be nearly as good when eaten hours later. Also, in order to make an entire pan full of the "center one," cut a strip of dough after it is rolled out and line the outer edge of the pan with it. Place the rolls as you usually would, and discard the sacrificial dough after baking.
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Risotto with Chicken and Asparagus

Reviewed: Mar. 16, 2007
This recipe turned out very well with some minor alterations: 1) I used slightly more liquid than specified in the recipe, I believe about another half-cup of water to get the rice tender. 2) I did not add the asparagus until about 7 minutes before I pulled the risotto off of the heat. The asparagus had time to cook adequately without going limp, adding a nice counterpoint to the soft texture of the risotto. 3) This is not a recipe for 2 servings. This recipe had no problem feeding 3 people for dinner and two more for lunch the next day.
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