chennette Recipe Reviews (Pg. 1) - Allrecipes.com (18607070)

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Mouth-Watering Stuffed Mushrooms

Reviewed: Jul. 23, 2009
Great recipe - some modifications. It's a lot of creaminess when using large mushrooms, thought it would be great served over pasta (there's enough filling to serve as sauce!). Added some sourcream to cut the cream cheese flavour a bit, and sauteed some onion and peppers to add a little body.
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Oat-Bran Bread

Reviewed: Dec. 15, 2007
This bread was delicious - soft inside, and a nice thin crust. I used honey instead of molasses (didn't have any) and I would probably use more whole wheat or wheat germ next time. I think I used a bit more flour than the recipe called for, but perhaps it's the humidity in the tropics and rainy season in Guyana.
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2 users found this review helpful
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Irish Brown Soda Bread

Reviewed: Aug. 18, 2007
This came out really well. I halved the recipe and made some changes - no wholewheat flour, so I used plain flour and added a little wheat germ for interest (about 1/2 cup). Everything else is the same. I was a bit worried when the dough seemed so wet, but it just came out of the oven and it rose, it's cooked, it's golden brown and delicious. It's moist but not overly dense, and has an almost chewt texture with a crispy crust. Great with cheese. Can't wait to see what it tastes like later. I gave it 4 stars because I want to try it with the wholewheat flour first.
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Dark Chocolate Cake I

Reviewed: May 15, 2007
This cake was really good. Light and fluffy, not too sweet. Not overly moist, but not dry either. I used baking powder, as I didn't have baking soda.
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Peanut Butter Cookies VI

Reviewed: Jul. 11, 2006
This is really a very nice, soft cookie. I usually make and like harder peanut butter cookies, but this was a good change. We did add about a 1/2 cup more flour though. And we put some nutella between 2 layers of the cookie dough, so it took a little longer to bake, but a lovely combination.
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Cinnamon Rolls I

Reviewed: May 27, 2006
I really liked these. They were soft and fluffy and baked perfectly. I did substitute buttermilk for some of the water, which gave it a nicer taste I think.
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Classic Whole Wheat Bread

Reviewed: Feb. 6, 2006
Very good recipe. I used brown sugar instead (can't imagine whole wheat bread without it) and didn't bother with the egg wash. It came out nice and soft inside, brown crust and held up well for sandwiches. Only made 1 loaf though. But I will save this recipe and use again.
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