Baking Nana Recipe Reviews (Pg. 2) - Allrecipes.com (13432715)

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Baking Nana

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Easy Grilled Spicy Shrimp

Reviewed: Aug. 10, 2014
These are really spicy, so much so that you can't really taste the shrimp. They are very easy to prepare. If I were to make these again I would cut the sriracha with tomato sauce or ketchup. UPDATE: After rating this 3 stars, my spicy loving grand daughter disagreed. She really liked these. I used the leftover shrimp, cut in small pieces mixed in with Island Fried Rice and the combination was really good.
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Aunt Vi's Red Skinned Potato Salad

Reviewed: Aug. 10, 2014
I used 1 cup mayonnaise and didn't use the evaporated milk. With just 3 green onions this was really bland. The description mentions bacon but there is no bacon called for in this recipe. I doctored it up with celery, olives, pickles, garlic salt and a little pickle juice. As written, this did not go over well with my family.
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Eggs Florentine

Reviewed: Aug. 10, 2014
I made this for Sunday breakfast, a couple of things. After adding the eggs, I turned the heat to low and covered the skillet to help the eggs set, it is not easy to flip this if the top is still runny. I would suggest a cheese other than cream cheese. Maybe a nice white cheese that melts well. The cream cheese didn't melt well and looked a little messy. Thanks for a delicious breakfast.
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Microwave Corn-on-the-Cob in the Husk

Reviewed: Aug. 7, 2014
Like other similar recipes this works great. 3 minutes was just right. Wrapping in a paper towel isn't really necessary. Make sure to use hot pads or towel, the corn is really hot. I love that there is virtually no silk left behind.
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Easy Summer Gazpacho

Reviewed: Aug. 5, 2014
This made for a really light and healthy light lunch. It could certainly be a first course for a summer dinner or I would consider adding some shrimp and calling it dinner! Very tasty and easy to make in advance. Thanks!
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3 users found this review helpful
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Red Pepper Pesto Pasta

Reviewed: Aug. 1, 2014
This was just OK for us. It really needs a clove or two of garlic, maybe a few pepper flakes.
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Guacamole My Way

Reviewed: Jul. 28, 2014
Perfect, just perfect. I minced the garlic and onion together very small. Mixed everything together and added one finely diced green onion as well. Thanks Paula!
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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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