amanca Recipe Reviews (Pg. 1) - Allrecipes.com (18653879)

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Oatmeal Raisin Cookies I

Reviewed: Jan. 30, 2015
Yum! I had no issues with this recipe. I took the suggestion of others and cut my white sugar to 1/2 cup and added a pinch of nutmeg. I did not have stand alone raisins so I used a package of mixed dried fruit (raisins, cranberries, cherries and blueberries). They were already moist so I did not need to plump them. I used my stand mixer for everything but the dried fruit and oatmeal which I incorporated by hand in three parts working till just blended. The mixture was quite sticky. I used two teaspoons to drop blobs onto parchment paper lined sheets. 8-9 minutes in oven at 350, just till edges are brown and then cool on sheet for a couple minutes before transferring to a cooling rack. I think the butter-based batters are often quite mushy when you first take them out, then they firm up. Agree with comments about watching them closely so they don't overcook. Will def make these again!
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Broccoli and Provolone Quiche

Reviewed: Apr. 21, 2011
The broccoli filling yielded two quiches. Used a bit of fresh red pepper instead of pepper flakes. Used only 1/2 onion. Only one garlic clove. Added some cheese to bottom of crust as well as top. Used cheddar/gruyere. Used the following proportion for each quiche: 4 eggs, 1 yolk, 1/2 pint cream. Cooked for 50 minutes. Used my own pie crust.
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Irish Brown Soda Bread

Reviewed: Mar. 17, 2011
I really enjoyed this! It was even better the second day. I also halved the recipe so I got 2 loaves instead of four. Per another reader's suggestion, I added golden raisins, about a tablespoon brown sugar and a tsp baking powder. I used more buttermilk than called for because it seemed dry. 30 minutes was plenty of cooking time. I could see this working with other grains, too, such as millet in place of the oats. Yummy for St. Pat's.
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Oatmeal Pancakes I

Reviewed: Apr. 26, 2010
I make this basic recipe using steel cut oats. I first soak 1 cup oats overnight in 1 cup or more buttermilk in a blender. (I prepare the whole thing in the blender). In the morning, I add 1 egg. 1/2 to 1 cup regular milk, 1/2 to 1 cup whole wheat flour. The sugar (only about a tablespoon) the baking powder, soda, also 1/2 tsp salt and 1 tsp. vanilla extract along with the butter (about 2-3 tablespoons). The batter is thick, but thin to desired consistency with milk. Yum. The oats and buttermilk make them so sweet, they hardly need syrup!
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Best Cream Of Broccoli Soup

Reviewed: Apr. 26, 2010
Really good. I followed the suggestion of a reader and used a potato masher instead of the blender. Used vegetable stock. Will definitely make this again.
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Bread Pudding II

Reviewed: Apr. 26, 2010
Wow. Really good. I am not a big bread pudding fan, but this is great. I used stale bread that I had made a few days earlier and took another reader's suggestion and used some expiring heavy whipping cream. I used the four eggs and cut down the sugar slightly (to 2/3 cup--half white sugar, half brown). I also stirred in a few shakes of sea salt. Added the raisins. Will definitely make this again when I have bread to use up!
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Blueberry Lemon Bread

Reviewed: Jul. 26, 2009
This is a great base recipe. I tweaked it a bit to my tastes: increased the flour to 1 3/4 cup, used white whole wheat flour, decreased the sugar to 3/4 cup and substituted buttermilk for the milk as well as added 1/2 tsp of baking soda to react with the buttermilk (this is enhanced if you let the batter sit for about 10 minutes). This makes a nice, thick yet fluffy batter into which you can gently fold the blueberries. I nearly doubled the blueberries with no sinking problems. I added the glaze on top .
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Broccoli with Garlic Butter and Cashews

Reviewed: Jul. 26, 2009
Great flavors. Like other recommendations, I reduced the butter and toasted the cashews. I would also recommend adding a tablespoon of flour or cornstarch to the butter then cooking with the the other sauce items to thicken the sauce a bit. I will probably reduce the cashew amount a bit next time to maybe 1/4 cup. This recipe seems like it would work equally well with the addition of carrots and/or celery.
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Pumpkin Roll-Out Cookies

Reviewed: Nov. 2, 2005
I made this recipe with some hestitation because the reviews were quite mixed. But my husband requested a shaped pumpkin cookie so I was happy to find this. I must say that I did NOT experience any of the problems that some did. The dough was easy to work with and although the cookie itself is not cloyingly sweet, it does get the frosting which sweetens it up considerably. I'll just mention that I used 1/2 c butter and 1/4 c shortening as I was short on the butter. Also, as with any roll-out cookie I make. I chill for a minimum two hours then take the dough out and let it come to room temperature for a minimum of 1/2 hour before rolling. No pie-crust taste here. Just yummy cookies. Thanks for the recipe.
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