Baking Nana Recipe Reviews (Pg. 4) - Allrecipes.com (13432715)

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Hot and Sour Soup with Bean Sprouts

Reviewed: Jan. 5, 2015
This was just OK for us. I know there are a lot of kinds of Hot and Sour but this one missed the mark for us. First - I think White Vinegar is a must (the Sour part) and White Pepper instead of black pepper gives it the Hot part) Overall, this needs too much tweaking to even be the same recipe. Sorry
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Chef John's Gremolata

Reviewed: Jan. 5, 2015
So easy to make and adds a nice bright touch to many dishes.
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Honey Glazed Carrots and Pears

Reviewed: Jan. 4, 2015
I used a very crisp pears, steam the carrots for about 8 minutes and then tossed the pears into the steamer and steamed them for just a few more minutes. The amount of butter / glaze is over kill. I scaled that way back, just enough to lightly coat the carrots and pears. The pears are naturally sweet as are the carrots, they just need a light coating of glaze. The cinnamon in the glaze is a nice touch. Very good!
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Baked Ham with Glaze

Reviewed: Jan. 4, 2015
This glaze was a hit with those that like glazed ham. I heated the ham in a turkey sized cooking bag with a little ginger ale. Once warm, I took some of the ham and glazed it and left the rest I plain. This worked well for everyone. Remember, ham is fully cooked to begin with, I recommend heating at a lower temperature to avoid it dry out.
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Not So Sweet Baked Ham

Reviewed: Jan. 4, 2015
I love ham that tastes like HAM. I would suggest using a Turkey sized oven bag to heat the ham - it really protects the meat and keeps it moist.
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10 users found this review helpful
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Creamy and Crispy Scalloped Potatoes

Reviewed: Jan. 4, 2015
Excellent! A classic recipe that is sure to please. Baking at 400 gives you the crunchy top while the middle is creamy goodness.
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Sesame Tofu Dressing

Reviewed: Jan. 4, 2015
This needed a lot of doctoring up for us. Even with the addition of Wasabi it had a 'flat' taste. As written I would not make this again. Sorry, it just wasn't for us.
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Slow Cooker Northern White Bean

Reviewed: Jan. 4, 2015
Nice and easy bean soup. I added carrots and celery because we like them and it seems to add a little something more to the beans.
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Garlic Roasted Tomato Spread

Reviewed: Jan. 3, 2015
I can't give 4 1/2 stars so 5 stars it is. Here are my notes to take this over the top. This needs just a touch of Balsamic Vinegar to make it perfect! Make it at least a day ahead of time to let the flavors meld - drain the tomato juice off the top so it stays thick like a spread should be. Delicious!
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Spicy Cajun Pretzels

Reviewed: Jan. 1, 2015
These are absolutely addictive! I used a big bag (19.2 oz) of pretzel bites to 1/2 cup oil and the seasonings called for. I tested one as they were cooking, hot out of the oven and then had to stop myself from going back to snag more! It is a good thing I made a double batch or there might not be enough left to take to the gathering these were planned for.
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Breakfast Fried Rice

Reviewed: Dec. 30, 2014
This was is a difference method than I am used to doing but it worked out just fine. I did cook the onion in the skillet before adding the eggs so I would not over cook the eggs or leave the onion raw. I did use freshly cooked rice but leftover cold rice would work well too. I needed to use more soy sauce than called for. Next time I would add more finely chopped veggies too.
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Poppy Seed Salad

Reviewed: Dec. 29, 2014
This is a keeper! Watch out though - this makes a LOT of dressing, more than one salads worth. That is OK - it keeps well and is delicious. A couple of notes: for the salad dressing I used 2 tsp of kosher salt instead of the 1 Tablespoon called for and it was fine. I also added about 2 Tablespoons fresh sweet onion to the dressing and blended it in. That was a nice addition. Thinly sliced red onion would be great in this salad and add even more color to a beautiful dish. Thanks Rhonda - you have a winner here!
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Hearty Italian Lentil Soup

Reviewed: Dec. 16, 2014
This recipe has great potential. I would not recommend it as written. I sure wish I could see Kristin's original recipe as she states in her review that recipe was 'overhauled' from her original version. I do believe where it calls for tomato sauce, it is supposed to be spaghetti (pasta) sauce - hence the lack of seasoning. I did use a quart of spaghetti sauce and the called for water, which unfortunately diluted the flavor, I ended up adding more Italian seasoning & some pepper flakes. (Instead of water broth would be better) This is really thick, even thicker re-heated the next day and very filling. (Lots of fiber) I am putting this recipe on the back burner and will play with it a bit more. It could be a great high protein, fairly low carb meal to have on hand. You could even omit the meatballs and make this a vegetarian meal.
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Mashed Parsnips

Reviewed: Dec. 12, 2014
Let me say I LOVE parsnips! I had 4 Large Parsnips - I used just enough milk to barely cover them. Be very careful cooking these in the milk (BTW - I think 5 cups would have been way too much milk) even by greatly reducing the amount of milk, using a large sauce pan and cooking on Low, the milk still simmered over, making a mess of both the pan and the stove. The milk separated, as if when scolded. The taste was fine but the appearance wasn't great. They mashed up fine, tasted good (I didn't use thyme - we have a thyme hater in the house) butter, salt and pepper and some of the reserved milk. I still ended up tossing out quite a bit of milk. 5 stars for overall taste, 3 stars for method and mess. (Simmering milk with the lid on will boil over - if you are going to cook in the milk simmer without the pan covered and keep an eye on them!)
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Hawaiian Pineapple Sweet & Sour Smoked Sausage

Reviewed: Dec. 12, 2014
This is a winner! We came home started the rice in the rice cooker and tossed this together in just a couple of minutes. I used Hillshire Farms Smoked Turkey sausage (delish) and added a little sliced onion that I had left over, along with the peppers. I used canned pineapple chunks packed in juice, not syrup. Next time I will cut the sausage rounds in half or even quarters for easier eating and to brown them all over. So easy, full of flavor. The kiddos barely had time to wash up before dinner was ready. Everyone loved it!
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Easy Flank Steak Fajitas

Reviewed: Nov. 10, 2014
The seasoning & marinade portion of this recipe is spot on. The foil packages make short work of clean up for sure. I decided to make this with chicken instead of beef, as I thought it would lend itself a bit better to being cooked in the foil packets. I missed the 'char' flavor that I love so much about fajitas but for a fast, delicious no fuss dinner this was very good.
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Brown Diner Fried Chicken

Reviewed: Nov. 10, 2014
A classic method for fried chicken. I used more than a pinch of paprika (about a teaspoon full) plus added some black pepper to the flour mixture. I used thighs and breasts, that I had brined in a salt water solution. They were pretty big so the cook time of 5 - 7 minutes a side wasn't quite long enough. I preheated the oven to 300 on convection setting and placed a cooling rack over a lined sheet pan. In my 10" cast iron skillet I could do 3 pieces at a time without overcrowding. Starting with the largest pieces of chicken, then as they were done frying, they went onto the rack in the oven while I fried the next batch. All the chicken was crispy and cooked thoroughly yet still moist. Thanks!
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Stuffed and Rolled Pork Tenderloin

Reviewed: Nov. 7, 2014
The video is very helpful to show how to trim up and butterfly a pork tenderloin. I didn't use a full 2 tsp of salt in the stuffing, I also didn't have currants so I used chopped dried cherries. Use a thermometer to test the internal temp - my tenderloin was seared stove top and then was done in 20 minutes in the oven. One thing I really like about this recipe is that it can be completely assembled in advance and cooked later, which is great if you have making this for company. (If you plan on doing that - take the meat out of the refrigerator about 45 minutes prior to searing & roasting.) I served this with mashed potatoes, steamed broccoli and apple cranberry sauce. **Note: there are usually two tenderloins in each cryovac package. If preparing both tenderloins, one is most likely going to be smaller than the other. Adjust cooking time and test the internal temperature of both roasts. Pork is done at 145 - you can always pull one and let rest while the other one finishes.
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Baked Eggplant Alla Romana

Reviewed: Nov. 4, 2014
This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish, which made it a little thicker than probably intended - it worked well for us. (I did have a little sauce leftover, but that was OK) The beaten egg on the top was a bit different for us but worked just fine. Warning, this does not cut as pretty as I would like but the taste more than makes up for that. Thanks!
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Fresh Cranberry Sauce

Reviewed: Nov. 4, 2014
Classic recipe.
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