ADINA72 Recipe Reviews (Pg. 1) - (1932515)

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Chocolate Chip Pumpkin Bread

Reviewed: Nov. 26, 2002
This is fantastic. Now I know why the recipe makes three loaves. I only made one the first time and it was gone in less than 1/2 hour. It is so moist and rich. We really enjoyed it and I will be making them as Christmas gifts this year.
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Marinated Grilled Shrimp

Reviewed: Sep. 14, 2010
This shrimp recipe is perfect as written. I wouldn't change a thing. I do add a little more cayenne from time to time to change it up a bit. But otherwise, I think this is as good as any restaurant shrimp.
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3 users found this review helpful

Jen's Fresh and Spicy Salsa

Reviewed: Aug. 10, 2011
This is an excellent Spicy Salsa and it did indeed taste like a favorite restaurant salsa of ours. I'd been struggling for years to make salsa, and it just wasn't quite right. I must not have had the proportions right. But now my salsa worries are over. Fantastic!
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Ciabatta Bread

Reviewed: Jul. 21, 2012
Just made this bread and the recipe turned out perfect, as written! I made no changes and do not plan to make any in the future, and will definitely be making it in the future. Fortunately, I have worked with wet dough before, so I wasn't intimidated by it, but was glad that other reviewers mentioned it so that I wasn't startled by it. The best way to work with wet dough is to lightly sprinkle with flour before cutting and handling. I use a small metal wire strainer so you get a light even dusting over the dough. Then I cut it in half and gently formed it into two loaves. I got about the same size as the recipe called for. The most important thing to remember is when you are measuring the water, I always measure by weight so that it's exact. And when I measure flour, I place it in the measuring cup and use a knife to level it off so that the flour does not get packed down. If you do those two things, your breads will come out better, in my opinion. We had the best BLT sandwiches with this bread and I look forward to leftover turkey sandwiches with the other loaf! Superb!
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Best Blueberry Buckle

Reviewed: Jul. 21, 2013
This is a fantastic recipe and one of the few that I don't have to tweak. It is perfect as is. Yes, the dough is very thick and you think you are doing something wrong, but have trust in the recipe, it will turn out perfectly. Hubby requests this recipe every year that blueberries are in season and he is not a "Sweets" kind of guy. Also, I do not have a spring form pan, so I make it in an 8"x8" square pan or a round cake pan and it turns out great. If you want to display the cake first before cutting, then a spring form pan is the way to go.
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