scholarjae Profile - (19157940)

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Member Since: Aug. 2011
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Recipe Reviews 6 reviews
Nanna's Banana Bread
Delicious! I've made it twice, and it turned out great both times although my oven required me to bake it for 70 minutes. The first time I made it exactly as the recipes says to (although I omitted the nuts) so that I could fairly judge the recipe. The second time, I made a few changes -- I beat the bananas/liquids in the mixer until smooth rather than in the blender; added an extra banana for more flavour; and added 2/3cup chocolate chips. Perfect!

0 users found this review helpful
Reviewed On: Dec. 12, 2012
Nikki's Creamy Crock Pot Potato Soup
It has potential but is waaay to salty and hot as is. I LOVE salt, but this was overkill. I would definitely cut the seasoned and celery salts in half next time. Also, I only used 3/4tsp of red pepper flakes as other reviewers suggested cutting back significantly. This was still too hot for our liking, so I would go with 1/2tsp next time. I didn't find the recipe had much flavour overall, but I'm guessing the salt overwhelmed the other flavours. I boiled the potatoes instead of microwaving them. Also, I did Step 3 on the stove instead of in the slowcooker as a few other people suggested -- it thicked well this way.

5 users found this review helpful
Reviewed On: Sep. 7, 2011
Baked Asian-Style Honey Chicken
I've made this a couple of time with a few changes to accomodate what I had on hand, and it was delicious every time. Used garlic scapes that I finely chopped in the Magic Bullet instead of garlic cloves; used 1/4tsp of dried ginger instead of fresh (could probably use a bit more next time); used chicken thighs (skin removed) instead of a whole chicken; used half an onion in the marinade; and omitted the green onions. I use a 9x13 dish as I assume it was a typo in the instructions. I also marinate this overnight as other reviewers have suggested (I can't imagine it would be ready after only an hour of marinating unless you maybe poke holes in the chicken first but then you risk it drying out while baking). I will definitely keep making this recipe!

3 users found this review helpful
Reviewed On: Aug. 23, 2011

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