anne0606 Recipe Reviews (Pg. 1) - Allrecipes.com (187835078)

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Candied Sweet Potatoes

Reviewed: Oct. 25, 2012
The BEST candied sweet potatoes I have ever eaten anywhere! The recipe is straightforward and comes out very attractive too. My suggested spices are: 1/2 tsp cinnamon, 1/4 tsp ground ginger, and 1/8 tsp nutmeg.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Dec. 10, 2012
This was fabulous! I used a 4 lb top sirloin. I also left out the onion powder simply because I didn't have any. I tied the roast with a string, but otherwise did it exactly as written. This is the best roast I have ever cooked that wasn't a prime rib. The pan drippings also made a nice au jus. Yum yum.
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Cranberry Apple Bread

Reviewed: Dec. 19, 2012
I really like this recipe, and have made it several times now. It works well with all sorts of apples, including mushy ones. It is terrific for using up apples that my family won’t eat as hand fruit. Some reviewers have complained that the dough is too dry. I find that much of the moisture in the recipe comes from the juice of the apples. The overall moisture level of the dough will depend on how juicy the apples are, how small the apple chunks are and how long you stir them in the sugar and oil. The more you stir, the more moisture is drawn out. The recipe still comes out fine, even if the dough is very stiff. If you are looking for a fine-grained bread like a banana nut bread or zucchini bread, cut the apples to 1/8 to ¼ inch cubes, and coarsely chop the cranberries. I pulsed them briefly in a food processor. (I only recommend chopping the cranberries if they are fresh and firm.) The dough will be moist and pourable if you go this route. If you want something with big, moist chunks, leave the cranberries whole and cut the apples to ¼ to ½ inch cubes. In this case, the dough will be stiff and you will have to spoon it into the pan. I usually double the recipe, so that I can use an entire bag of cranberries.
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Goat Cheese and Arugula over Penne

Reviewed: Jan. 9, 2013
Made it exactly as written. My husband thought it was only OK, but my 12 year daughter really liked it. This is an especially good use of slightly wilted arugula that is no longer well suited to a green salad.
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Grandma Jeanette's Amazing German Red Cabbage

Reviewed: Dec. 30, 2012
I made this according to the directions, but used green cabbage instead of red. I really liked it! My family liked it too, but not as much as I did. I served it with a german themed meal.
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Easy and Elegant Pork Tenderloin

Reviewed: Jan. 9, 2013
Overall, I followed the recipe pretty closely. I did take the advice of other reviewers and marinated the pork in an herb mixture for 1 hour first. The flavor was good, but I will add even more garlic and herbs next time. I originally thought this recipe was only "OK", and gave it three stars. When I remarked on it to my husband, he said that he really liked it and wanted me to make it again. I changed my review to four stars to take his opinion into account. He liked it because the meat stayed moist and tender. It didn't bother him at all that the breading fell off like dry sand. I had expected a breading that would be crispy on the outside, but moist enough to cling to the meat like oven-fried chicken. This recipe does not deliver a coating that sticks, but it does protect the meat from drying out in the oven. The olive-oil soaked breadcrumbs form an effective moisture barrier such that the crumbs brown instead of the meat. Letting the meat rest after leaving the oven does stabilize the crumbs enough to make it to the table for a nice presentation.
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Restaurant-Style Zuppa Toscana

Reviewed: Jan. 9, 2013
I prepared this using hot italian sausage instead of smoked sausage. I really like it, and it is the best use of kale I have found to date. After making it a few times now, I think I will increase the potato a bit and cube them instead of slice them next time. My potatoes were 3-4" yukon golds, so they may be smaller than the ones used by the author. In my opinion, the cream is optional. This is a good soup with or without the cream.
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Roasted Beets 'n' Sweets

Reviewed: Jan. 9, 2013
This was a really pleasant dish. The beets stain everything pink if you stir it, but the flavors blend nicely.
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Banana Bread II

Reviewed: Nov. 20, 2013
This recipe is identical to the one handed down in my family. Just like the submitter, I have been making this recipe since I was a child. My Mom always liked to serve it with cream cheese spread on it, but I prefer it without or even warmed up with a little butter on it. Most people like this recipe, but I notice that among those that don't, a common theme of "too dry" and "flavorless" come up. My guess is that you are not using ripe enough bananas. This recipe should be made with over-ripe bananas that have fully black skins. Over-ripe bananas are very flavorful, sweet, and wet. This is my "go to" recipe when I have a few bananas that have gotten too ripe to eat as hand fruit. I freeze peeled over-ripe bananas in a zipper bag until I have accumulated 3 and then I make this recipe. If I don't have enough mash to make up a cup, I scale the recipe down. I never substitute less ripe bananas, because the sugar and moisture content won't be right.
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Rajma (Kidney Bean Curry)

Reviewed: Dec. 19, 2012
I don't have a pressure cooker, but I doubt that is why I didn't like the results. It was improved by adding quite a lot of oil/butter, but it really seemed to lack something that I could not identify. Adding butter made it good enough to pack in my lunch for a few days along with basmati rice. However, I won't make this recipe again. I will continue my search for a good recipe for Rajma.
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Sweetened Spaghetti Squash

Reviewed: Dec. 19, 2012
It was too sweet and bland at the same time. The squash is bland, the sugar is sweet, and the flavors don't blend or complement at all. I was suprised, since a similar treatment works so well for nearly every other winter squash I have ever tried. Oh well.
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