mwbabe Recipe Reviews (Pg. 1) - (18153696)

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Pumpkin Gingerbread

Reviewed: Nov. 19, 2011
This is probably the easiest recipe ever! Amazing flavour and very moist. I didn't change a thing! After cooling I made a cream cheese icing to top the loaf with. Great recipe; Thanks!
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2 users found this review helpful

Sugar Coated Pecans

Reviewed: Oct. 13, 2008
This is definitely a 10 star recipe for both taste and ease. As per other reviewers I used 2 egg whites, 1tbsp vanilla with 1 tsp water and added extra cinnamon to taste. I put wet ingredients in a large ziplock, added pecans, mushed it up until all pecans were coated and then dumped the dry ingredients in the same bag and tossed it around dishes!! These tasted good out of the oven, but once cooled and the coating had hardened the flavors were amazing. Put these out for Thanksgiving company and were gobbled up. Will buy some decorative jars this Christmas, make a double batch and give these away for little Christmas gifts to friends!! Thanks for the great recipe
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5 users found this review helpful

Sauce Rosee

Reviewed: Aug. 27, 2008
First of all thanks for a fantastic recipe! My husband loves seafood and creamy sauces, so to begin I sautee some fresh shrimp and scallops in a pan just lightly seasoned with salt and pepper. Once those are just done (do not overcook) I remove them from the pan (to be reheated in the sauce). For the sauce, I cut the olive oil in half as per other reviews. When I add the spices in the oil to heat; I have found that the longer you heat them the more flavor your sauce will take on. I heat them for about 5 - 7 minutes (stirring often) before I add anything else. I also add the wine before the tomatoe sauce to give the alcohol a chance to boil out. I also cut the sugar out. I guess this depends on your taste, but I find the sugar makes the sauce too sweet for us. We like spicy/savoury food. Once the cream has been added and starts to heat up I put my shrimps and scallops in the sauce and reheat(only a few minutes). I toss this with Fettucini and I get RAVE reviews all the time!!
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74 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Mar. 24, 2008
This is wonderful tasting dish. I did try the original way before tweaking a bit. I used PAM to spray the dish instead of butter. I used cinnamon raisin bread, cut the butter down to 1/4 cup (way too greasy otherwise), added a generous amount of nutmeg to mixture along with about 1/2 cup of raisins that I soaked overnight in dark rum. Everyone that I served it to was impressed and there wasn't a crumb left to bring home with me.
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2 users found this review helpful

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