disgard.lo Recipe Reviews (Pg. 1) - Allrecipes.com (19228390)

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Apple Crisp II

Reviewed: Oct. 27, 2013
This crisp was, at first bite, pretty good. My apples remained firm and the crisp was initially tasty. But after a couple of bites, my company and I all thought that it lacked flavor. The dish was overwhelmingly sweet and didn't seem to have a lot of spice. If I were to make this again, I'd add more cinnamon and nutmeg, maybe a hint of clove and allspice. I'd also use light or dark brown sugar in place of the white sugar called for tossing the apples. I did double the crisp as most reviewers suggested, and I definitely would not do that again. We all felt that it turned into a crisp with apples, rather than the other way around. The proportions as written would have been good for us. It otherwise felt like we were eating butter and sugar and flour and butter. This wasn't terrible; my guests ate it and were pleased to have a dessert made with freshly picked apples. But I'd have to make a lot of adjustments if I were to make it again.
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Bacon-Balsamic Deviled Eggs

Reviewed: Apr. 9, 2012
I -- and the rest of the Easter dinner guests -- liked this take on deviled eggs. I used a hardwood-smoked bacon (what I had on hand) and was afraid the smoke flavor would be overpowering, but the balsamic vinegar cut that taste. I realized only *after* I had filled all of my egg whites that I had left out the celery salt, so perhaps that will improve the taste even more next time. These were still very egg-y, but they were better than any deviled eggs I'd had before. If called upon to make deviled eggs, I'll go with this recipe. Thanks for sharing.
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Cinnamon-Raisin Granola

Reviewed: Mar. 4, 2012
The granola has been cooling for the last 20 minutes, and the small bites I've had taste wonderful. I'm giving this recipe four stars because, though the basics are there, it seemed like the proportions and cooking time were both off. On the recommendation of other reviewers, I doubled the quantity of brown sugar and honey to 1/2 cup each; I added 1/3 cup of oil. I'm glad I did both of those things, because as I was coating the oats/coconut mixture, I was afraid I didn't have enough, even after doubling those ingredients. I also added slightly more vanilla and cinnamon, and also added a pinch of salt to taste. Although I did include unsweetened coconut (flakes; I didn't have it in shredded form), I think it caused some of the oats to brown more quickly than others, and eventually to burn a bit. I would leave that out next time or add it in the last five minutes to get a toasted taste without the risk of burning it. Would recommend with incorporation of these changes.
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