SARATRICE Recipe Reviews (Pg. 1) - (1988011)

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Jersey Fresh Tomato Soup

Reviewed: Jan. 22, 2012
Loved it. I did use 5 cans of diced tomatoes and fat free milk since that's what I had on hand, and 2 tbsp frozen basil from last fall's harvest. At the end I transferred it to the blender in small (2-3 cup) batches and got a nice smooth puree out of it.
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Buttermilk Chocolate Cake with Fudge Icing

Reviewed: Jul. 27, 2011
I have seriously had box mixes that were better than this. Hardly any chocolate flavor without the frosting; the cake simply does not stand up on its own. Bland, boring, and a not to my liking.
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3 users found this review helpful

Sarah's Applesauce

Reviewed: Nov. 9, 2010
Had a glut of apples to use up, and this was the perfect recipe for it. Came out not too sweet, not too bland. On my first batch I put it in the food processor to mash it, and a few pulses made it perfect; the second batch I tried a stick blender and it was much too puréed. Admittedly, a manual potato masher probably would have done as good a job as the food processor, with less cleanup.
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4 users found this review helpful

Baked French Toast

Reviewed: Apr. 8, 2003
This recipe definitely needed some tweaking. I used 6 eggs, 1 c. milk, and cut out the topping entirely. The trick is that you have to use the whole 1 lb. of bread - any less and it's much too custard-like. Slice the bread and put it on a cookie sheet for 15 min. in a 300 deg. F. oven - this will dry out the bread (if you're not using stale bread). Now dump it all in the pan (don't worry about getting it to fit in the bottom of the pan) and pour the liquids over it (beat the eggs very well!). At that point, you can squish all the bread into the bottom of the pan and make sure all of the bread is soaked equally. Bake for about 50 min. and serve with syrup. Yum.
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Hash Brown Casserole

Reviewed: Apr. 2, 2003
I made this for friends and family and also for an 85-person brunch. Everyone loved it! For a little extra spice try putting in 1/8 tsp of cayenne pepper. Also if you want to use fresh eggs, use 8 large eggs, or however many eggs it takes to make 1 1/2 cups (12 ounces).
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19 users found this review helpful

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