SLCPaladin Recipe Reviews (Pg. 1) - Allrecipes.com (188141160)

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Basil Burgers

Reviewed: Apr. 6, 2014
I had tons of extra dried basil that I needed to use, so I looked specifically for a basil recipe and found this one. This was a delicious recipe. I made it exactly as the recipe called and used the full amount of basil. I found the amount of basil to be perfect and wouldn't reduce it a bit. The basil, garlic, and Worcestershire sauce combine to make a great flavor. I'm not a burger expert, but this tasted like a gourmet burger to me!
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Seattle Dutch Babies

Reviewed: Mar. 23, 2014
I've made dutch babies using this recipe 3 or 4 times now. The first time they puffed up well. The 2nd time, not so much. I think the pan you use makes a big difference. When I used a glass pan they tended not to puff up as much. I don't have a cast iron pan, so I used an Emile Henry baking dish this last time and they puffed up fantastically. I also followed recommendations to heat the oven higher (I went to 425). I lowered the temp back to 325 after about 15 minutes and cooked for 10 more minutes. The visual results are stunning with the big puffy crust. We usually eat these with a combination of powdered sugar plus lemon juice or brown sugar plus a little butter. Or, we top with berries and whip cream.
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Baked Cream of Coconut

Reviewed: Mar. 20, 2014
This is a wonderful dessert. I actually made it twice and I must say that the ingredients you go with make all the difference. The first time I made this recipe it was not too good, but I think that is because I went with a coconut butter instead of the grated coconut in syrup (I couldn't find that anywhere). The result: the dessert was too rich and tasted too oily. The second time I really searched for ingredients that more closely matched what the recipe actually calls for. In the end, I found some really good cream of coconut and unsweetened shredded coconut at Whole Foods. Like others, I omitted the rum. The end result of my 2nd attempt was a delicious, sublime flan-like dessert. What I liked was that the dessert wasn't too sweet and the coconut in the dessert body was shredded and not flaked. That gave it very nice consistency. I topped it off with strawberries and whipped cream.
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Mango-Pineapple Smoothie

Reviewed: Feb. 24, 2014
I made this recipe twice and overall it's pretty good, but I don't know if I will go out of my way to make it again. I took off one star because cream of coconut is so hard to find at the grocery store (hint: I found it near the alcoholic drink mixes at Walmart). The first time I made the recipe all I had was vanilla Greek yogurt. I don't recommend using Greek yogurt because the strong protein milk flavor of Greek yogurt tends to overpower the other fruity ingredients. The 2nd time around I found it has a good texture with mild tropical fruitiness and is very, very sweet. It was a bit too sweet for my taste. I'm used to green smoothies for breakfast but this tasted more like a desert than something I would eat while running out the door. Next time I'll try diluting the pineapple juice and adding some strawberries to give it more fruit and less sugar.
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Frog Eye Salad

Reviewed: Feb. 18, 2014
This is one of my favorite comfort foods! The recipe is perfect and reminds me of what we had at family gatherings. I followed the recipe exactly but for the whipped topping I used TruWhip (no partially hydrogenated oils) instead of CoolWhip. The other thing I should point out is that you need to make sure to use 3 quarts of water when cooking the pasta and not the amount of water that is listed on the back of the pasta package because the other liquids (e.g. pineapple juice) in the recipe make up for the reduced water content. This wasn't obvious to me at first. Otherwise, the recipe turned out perfect and I ate it every night for a week!
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Coconut Cream Pie IX

Reviewed: Feb. 18, 2014
I thought this turned our really well. I got a tip off a cooking blog on the internet and used the microwave to toast the sweetened coconut at 30 second intervals mixing it around with a fork in between. That turned out really well. I topped the pie with real whipped cream (from a can) and the toasted coconut. The filling has a great taste, but I would like to try the recipe next time with unsweetened coconut.
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Marshmallow Cake

Reviewed: Feb. 18, 2014
I really enjoyed this recipe. It had a great flavor and a nice thick consistency. I was never able to get my mixture to peak, probably because I didn't have cold metal bowl. I threw the mixture in my blendtec blender and I still couldn't get it to peak either. But the pie still turned out well regardless. I will note that the first slice was delectable, but after a couple of days it wasn't quite as good, so eat at one meal!
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Graham Cracker Crust I

Reviewed: Feb. 18, 2014
I made this recipe twice. It makes a fantastic crust, however it was a tad bit too sweet for me. Next time I will cut down the sugar a bit to perhaps just 1/4 of a cup. The cinnamon is a nice touch. It seems to me that the key to a good graham cracker crust is using a good spoon and forming the well across the pie plate so that it isn't too thick or thin in any particular area.
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