Baking Nana Recipe Reviews (Pg. 1) - Allrecipes.com (13432715)

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Warm Blueberry Cobbler

Reviewed: Jul. 6, 2014
5 stars for ease and the taste is fine but it is way too juicy. I made this with frozen blueberries and was surprised that the recipe didn't call for cornstarch or tapioca with the berries to thicken the juice. (2 tablespoons of cornstarch tossed with the berries would do the trick) Next time I would mix the melted butter in with the flour, sugar, egg mixture rather than pouring it over the top. The butter tended to run to the edges and it was hard to coat the entire top. The recipe states this will serve 12, in reality it would actually serve 5 - 6 tops. With a few minor changes this would be a super easy 5 star recipe. Thanks!
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Shrimp Vermicelli Salad

Reviewed: Jul. 4, 2014
I used the broken Vermicelli (8 ounce package) instead of the long strands, thinking it would easier to eat. This is a fine base but I think it needs more celery, possibly some fine diced onion. Dill is a better choice to go with shrimp I think. There wouldn't be enough dressing for a whole pound of vermicelli. Visually, it needs a little color. Red and orange peppers, maybe?
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Chef John's Chicken Teriyaki

Reviewed: Jul. 4, 2014
This Teriyaki is pretty good but would be even better with a couple of cloves of minced garlic. I would double or triple the ginger too. Broiling worked well, I used Reynold's non stick foil (love that stuff) but I think actually grilling the chicken would have been even better. Chicken thighs are pretty thin and cook really fast. I didn't get the 'finish' I would have liked using the broiler. Grilling over direct heat and glazing the entire time would have been easier and produced a better glazed finish to the chicken without over cooking it.
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Pork with Plum Sauce

Reviewed: Jul. 3, 2014
I cut this recipe down to 2 chops. I used low sodium soy sauce and 3 plums. My plums were really ripe (soft) and the flesh just squeezed out of the skins, I didn't put the skins in the sauce. I didn't have to cook the sauce very long - maybe 10 minutes. There isn't a ton of sauce, just enough to coat the pork chops. I think fresh ginger would be a good addition instead of the ground ginger.
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Thin Spaghetti with Garlic, Red Pepper and Olive Oil

Reviewed: Jul. 2, 2014
A great fast and easy dish. I made the recipe with all the same ingredients but did not saute the parsley, I just stirred the chopped parsley in at the end. Very easy to customize to your taste. Delicious and simple too!
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White Fiber Mini Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese

Reviewed: Jul. 2, 2014
This is so easy! I would add some garlic and some pepper flakes next time. The fresh basil really makes this a perfect summer dish. Personally, I like the tomatoes just tossed with the hot pasta and not actually cooked. Don't forget to salt your pasta water, it really makes a difference in the end result of this recipe.
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Taco Salad Dip

Reviewed: Jun. 22, 2014
This is way too salty for us. The taco seasoning has salt, the canned beans have salt but the onion soup mix really put this over the top in terms of saltiness. There are so many layered dips to choose from - but I wanted to give this a try and a picture. Omitting the onion soup mix and adding the taco seasoning to the sour cream instead of the beans, would help this a lot. Sorry tanaquil, this just was not for us.
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Chef John's Classic Potato Pancakes

Reviewed: Jun. 22, 2014
These are great potato pancakes aka Latkas. I used 4 large russet potatoes, about 2 pounds. Water and starch are the enemy of crispy potatoes - here are a couple of tips. Peel and place the potatoes in cold water. I grate the potatoes and onion using the grater attachment on the food processor. Then back into cold water in the basket of a salad spinner. Rinse well and change the water a few times to remove the starch. Once the water is almost clear, let soak completely covered in cold water in the basket of the salad spinner. Whisk the eggs, flour, salt pepper together. Drain the potatoes and spin them dry, empty the water out of the salad spinner bowl - shake the potatoes and spin them again. Mix the dried potatoes with the egg mixture - it will appear as if there is not quite enough egg mixture but don't worry, there is plenty. Use tongs or a slotted spoon to scoop the potatoes out and into the hot oil. Do NOT move the patties until the edges are crispy. Flip and continue cooking over medium heat until golden brown. Heat you oven to 170 degrees and place the potato pancakes on a paper towel lined sheet pan in the warm oven to hold while you make the next batch. If you don't have a salad spinner, Chef John's method of squeezing and drying with paper towels works OK or use a clean thin cotton dish towel and wring them out with that.
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Chef John's Homemade Mayonnaise

Reviewed: May 31, 2014
I have been using this method to make homemade mayonnaise for years. The stick blender makes this a breeze! I don't usually add the mustard though. It is amazing how fast this comes together. GREAT METHOD!
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Leftover T-Day Turkey Stock

Reviewed: May 30, 2014
Very nice. I used the slow cooker instead of stove top. Load everything in, I had to break up the carcass to make it fit, cover and cook on low overnight. The next morning, strain the solids and you are done. I do add the skin from the turkey but the fat rises to the top after it chills and can easily be scooped off.
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California Peach Cobbler

Reviewed: May 29, 2014
I wasn't too sure about this as it has no leavening agents but I pressed on with assurance of other that it would be fine. Hubby liked it a lot better than I did - but this is really very sweet. I made it with frozen peaches but I bet you could make this with canned peaches and skip the cooking of the peaches step. Great for an easy dessert when you are out of eggs.
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Synowiez Peach Cobbler

Reviewed: May 29, 2014
WAY too much butter - thanks to the other reviewers for the heads up. 1 1/2 STICKS of butter is more than enough and you could probably use just 1 stick of butter.
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Lauren's Apple Cider Roast Turkey

Reviewed: May 28, 2014
This is a great method. The apple juice and sugar will lead to an overly browned skin - use an aluminium foil tent to prevent over browning. Use a good thermometer to judge doneness - the internal temp should be at least 165 in the thickest part of the thigh. Very good indeed! Thanks!
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Asparagus, Avocado and Slow-Roasted Tomato Salad

Reviewed: May 27, 2014
What a refreshing and wonderful salad! Loved it. Fresh and delicious, Thank you!
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Avocado Sauce Eggs Benedict

Reviewed: May 27, 2014
Like other reviews I really liked this with just a few changes. Tomato slices cooked for only 10 minutes would be much better than 1/2 a tomato cooked at 500 for 30 minutes. Wonderful flavors and the avocado really helps to make this a treat.
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BLT Eggs

Reviewed: May 25, 2014
This made for a nice Sunday breakfast. It doesn't say when to add the bacon so I just stirred it in with the tomatoes, avocado and spinach. Next time I think I would either add the spinach a little sooner or wilt it slightly in a separate pan and then stir it in. As my eggs were done before the spinach had wilted enough for me. Overall, a very tasty meal that would work well for dinner as well.
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Homemade Flour Tortillas

Reviewed: May 22, 2014
Great recipe! Yes, I used Lard which is more natural than shortening. I made the whole recipe and they were wolfed down! The kids loved 'helping' make these. I served them with Tortilla soup - perfect dinner!
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Spinach and Beet Salad

Reviewed: May 22, 2014
A delicious combination of flavors. The amount of pickled onions should be 1/4 cup. I used thinly sliced red onion instead of pickled onion. Thanks!
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Fried Cinnamon Strips

Reviewed: May 21, 2014
These are very straight forward and a nice snack.
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Mandarin Orange, Cilantro, and Avocado Salsa

Reviewed: May 21, 2014
Very nice combination of flavors but I think I would prefer fresh mandarins or oranges and just use the natural juice of the mandarins to coat the avocado mixture.
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