XSarenkaX Recipe Reviews (Pg. 1) - Allrecipes.com (1910420)

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Baked Kale Chips

Reviewed: Mar. 10, 2013
I just made these today! The texture is so delicate, and the flavor is a bit like brussels sprouts. My husband and I enjoyed them with lunch. I just used a seasoned cookie sheet without the parchment paper (since I don't have any). I had no problem with sticking or crisping. I turned them around halfway through and they were done in 10 minutes, as papery thin little leaves of deliciousness. I sprayed olive oil on, sprinkled seasoned salt, and added a few dashes of garlic powder for flavor.
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3 users found this review helpful

Mom's Pumpkin Pie

Reviewed: Jan. 4, 2012
I like this recipe. This was my first attempt at baking pie! Since we had received several pie pumpkins from our local farm CSA, I wanted to try a pumpkin pie using fresh pumpkin puree. I've since made my third pumpkin pie, learning a few tips and making a couple slight modifications. 1. I use four whole eggs (why waste an egg white?). 2. I replaced the spices with 1.5 teaspoons of pumpkin pie spice I got on the cheap (I don't like cloves anyway). 3. It helps to cook off some of the pumpkin puree water first, to keep the mixture from being too diluted and taking too long to bake. 4. Put an extra cookie sheet under the pie's rack in the oven and carefully pour the mixture into the pie crust in the oven, as it will be very full. The first time, I managed to carry it to the oven full without spilling, but it can be challenging. 5. Use your leftover heavy cream to make whipped cream (add powdered sugar and beat until fluffy). 6. Pie will be jiggly when finished, but the skin will show you it's not liquid. Be careful removing it from the oven, cool it at room temp, and be sure to plan on refrigerating it overnight (cover with plastic wrap) for best results. Add your homemade whipped cream and enjoy breakfast!
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Easy Eggplant Parmesan

Reviewed: Jan. 31, 2006
I liked this recipe, but I had one eggplant, so I scaled back the recipe to 2 servings. I guess it wasn't "medium" though, because I ended up needing another egg and more bread crumbs (I used cracker crumbs) and 2 full cups of sauce to fill the pan. I had more than 4 servings when it was done. It was a good basic recipe.
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5 users found this review helpful

Peach Bread

Reviewed: Dec. 21, 2005
I used delicious home-grown peaches, which were full of flavor, but was disappointed at the lack of peachy flavor in this bread.
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1 user found this review helpful

Caramel Frosting VI

Reviewed: Nov. 15, 2003
I used this recipe (minus the nuts) to drizzle onto some "Banana Banana Bread" for dessert tonight and it was a big hit. Rather than allowing this recipe to thicken for frosting the banana bread, I stirred the ingredients in while still hot and liquidy. I also added some Banana liqueur in addition to vanilla, in same quantity as vanilla, to help the flavor go with the bread. Topped with whipped cream, it was a delicious dessert.
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3 users found this review helpful

Decorator Frosting

Reviewed: Feb. 19, 2003
Worked great with the Soft Christmas Cookies recipe I used for Valentine's Day heart cookies. I sprinkled pink sugar on top of the pink frosting (it's not going to be red) for extra fun and sweetness.
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Soft Christmas Cookies

Reviewed: Feb. 19, 2003
I used butter instead of margarine, and I left it in the fridge for a couple days, so it got too hard. In an attempt to save the hard dough, I defrosted it in the microwave a little bit, then found it wasn't sticking anymore. So I added an extra egg, and some flour and sugar until it felt like it was supposed to. Then I fridged it for a couple hours and came back to it. Amazingly, they turned out pretty good. They didn't come out soft, but I think I just rolled the cookies too thin for that. You need to make sure you pick a thickness and stick with it, or some will burn or brown faster than others. Most of mine turned out ok. I frosted with Decorator Frosting by P. Oakes.
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Banana Banana Bread

Reviewed: Dec. 3, 2002
This was my first banana bread and it turned out wonderfully flavorful and moist. I chose this recipe partly because of the readily available and basic ingredients. I used a round 9-inch cake pan (because I thought I didn't have a loaf pan) but it might as well have been cake, as delicious as it was. Recently, by mistake, I tried another banana bread recipe I found online and it was very disappointing. This is the best banana bread recipe I've ever tasted. My boyfriend even bragged about it. One thing, though: I have a glass Pyrex loaf pan and when I use it, I need to go at least 90 minutes to fully bake the gooey middle, especially if I add a little more banana mash to the mix. It turns out dense and heavy and fully of banana flavor!
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10 users found this review helpful

 
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