Zebe912 Recipe Reviews (Pg. 1) - Allrecipes.com (18649450)

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Gluten Free Beignets

Reviewed: Mar. 5, 2011
Sorry about the ingredient & directions being all clumped together. I can't figure out how to format them as actual lists. Of all the gluten free recipes I've tried, this was the most successful on a first try. They rose like beignets are supposed to, and the texture & taste have no hint of being gluten free. These reheat really well.
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Cranberry Orange Relish with Orange Flavored Liqueur

Reviewed: Nov. 26, 2010
Make a Vinaigrette too! This was a fantastic relish although we upped the orange a little. But even better was the day after thanksgiving, when I used this to dress a salad. I mixed in a bit of white wine vinegar & olive oil, which made this fabulously tangy. Since I have to be gluten free, there aren't many pre-fab salad dressings I can have. This might become a regular in our house!
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4 users found this review helpful

Stuffed Shells IV

Reviewed: Nov. 24, 2009
These were great & worked well with gluten free shells. I used kale in place of the spinach since that's what I had and did half turkey/half beef. I added italian seasonings to the mix and used ricotta cheese, again since it is what I had. Super yummy!!
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Banana Cake VI

Reviewed: Mar. 27, 2009
I like the final product. I tested a lot of recipes and this was definitely the best texture. But I DON'T like the way this recipe is written out. That lost a star. 1st, quantities don't need to be repeated in the instructions unless they are different than what's in the ingredient list. I kept second guessing whether I was doing it right or missing something. Second, it doesn't state whether the cake gets turned out of the pan before or after it goes in the freezer. To me, that's a pretty important instruction, especially when I'm making this for someone else and I'm under a deadline and don't want to screw it up. I won't be using the frosting. I think that could be removed from the recipe or more obviously separated from the actual cake recipe.
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5 users found this review helpful

Buttercream Icing

Reviewed: Apr. 13, 2008
This has been my go to frosting recipe for years. We've noticed recently, that since the "no trans fat" trend, Crisco changed their formula and this frosting doesn't come out the way it used to. I'm going to try the all butter version today to see if that helps with the consistency and spreading problems we've been having. Otherwise, I'm going to have to find a new recipe after 20 years of using this one.
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2 users found this review helpful

David's Yellow Cake

Reviewed: Feb. 7, 2008
I'm going to make this today. I already have to mark the recipe down a little because it doesn't specify whether the author used salted or unsalted butter or what kind of milk is suggested. Whole vs. skim tends to make a difference in a cake and I'm serious about my cakes! More to come post baking.
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Cinnamon Rolls III

Reviewed: Nov. 9, 2007
These are really yummy and I've made at least 5 batches this week for a church sale, & friends. My only changes are that I wanted more cinnamon so I've upped that quantity a little. I also needed a lot more than 45 minutes for the rolls to rise. Even in front of the oven where it is warm, they take a long time to rise. I did one batch overnight, having it in the fridge first and those took a good 2 hours to do any rising once I pulled them out. I also needed more baking time, so it was closer to 20-30 minutes in the oven. The cream cheese frosting is good, but a little too strong for me, so I would only put 2 or 3 oz. of cream cheese in, and/or add more powdered sugar & milk.
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6 users found this review helpful

Creamed Chipped Beef On Toast

Reviewed: Jan. 29, 2007
My mom has made this for years, but we add frozen corn or peas for some extra nutrition/flavor and use the cheap frozen shaved ham instead of beef. I don't know that I've ever even had it with beef. I like it because it goes together so fast.
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Buckeyes I

Reviewed: Dec. 28, 2006
I made these ahead for fondue, so no chocolate on top for now. Since this recipe doesn't melt the butter first, it works a lot better to cream the butter and p-nut butter together first and then add the sugar gradually. You need a dry dough, but if you just dump & stir as the recipe says it will be way too dry and the butter won't distribute correctly.
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33 users found this review helpful

 
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