Baking Nana Recipe Reviews (Pg. 5) - Allrecipes.com (13432715)

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Peanut Butter Oatmeal Cookies from Mazola®

Reviewed: Nov. 4, 2014
These were a hit in our house. They are a sweet cookie incorporating the best of all worlds, Chocolate Chip, Oatmeal and Peanut Butter all rolling into one. I used a 1 ounce disher scoop and placed 8 cookies per sheet. Flattened them with a fork, as directed - next time I would skip the sugar on the fork, these are sweet enough without that. They held their shape well and didn't spread too much, like I expected. Crispy edges, soft and tender centers.
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Crispy Chinese Noodles with Eggplant and Peanuts

Reviewed: Nov. 3, 2014
I was given a boat load of eggplant so I started searching for recipes and I am glad I found this one. The fried noodle part didn't work too well for me and I ended up burning the noodles. The stir fry is very good. I made a couple of changes to stream line things a bit. First I used 1 Tablespoon of the fish sauce & added 2 Tablespoons Soy Sauce. I also used rice vinegar instead of red wine vinegar for a more authentic Asian taste. I added the sherry to the sauce mixture and omitted the cornstarch slurry - the sauce was perfect, the cornstarch would have made it too thick for us. Thanks for an inspiring recipe, Jen.
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Chicken Satay With Peanut Sauce

Reviewed: Nov. 1, 2014
Very, very good. I added a teaspoon of sambal (chili garlic paste) to add a little more spice. We really enjoyed this. Thanks!
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6 users found this review helpful
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Upside-Down Double Apple Coffee Cake

Reviewed: Nov. 1, 2014
This recipe has a lot of potential, the flavor is great but the cake itself is a little dense and slightly gummy. When substituting applesauce for fat in a recipe I generally use equal parts fat / applesauce. One tip for success when baking with applesauce - beat the eggs and applesauce together, then beat that with the fat and then add the sugar. This recipe does not call for salt so if you are using unsalted butter I would suggest adding 1/4 tsp salt.
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Butter-Roasted Cauliflower

Reviewed: Oct. 28, 2014
This is a great method. I melted the butter in a microwave safe bowl with about a teaspoon of olive oil and a little minced garlic. My head of cauliflower was pretty small, I tossed it with the melted butter and then onto a parchment lined baking sheet. DELICIOUS and clean up was a breeze. I have a confession..... I ate the whole thing myself!
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Smoked Pork Shank with White Beans

Reviewed: Oct. 26, 2014
I don't know if it was my smoked pork shanks (a real possibility) or my fresh herbs, but this had a very bitter taste. I had to do some majoring doctoring to correct this. Sorry, Chef John - it may have been my ingredients, it may have been my herbs but this was not a hit as written.
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Tomato and Bacon Creamed Corn Casserole

Reviewed: Oct. 22, 2014
I made this for dinner when we had all our 'little eaters' here. I served the tomato and basil on the side & I could have just omitted them altogether. This is rich and delicious and clean up was a snap using the slow cooker liners. I am thinking this would be good to make while RV camping when we do the Pot Luck dinners.
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Slow Cooker Apples with Cinnamon and Brown Sugar

Reviewed: Oct. 22, 2014
This is so darned easy! Tip: If you peel a strip of the apple peel around the middle of the apple they actually hang together better - it allows room for the apple to expand. 3 hours was just perfect for my apples. The slow cooker liners make clean up a breeze. I didn't use raisins, some of my eaters don't care for them so I just left them out. I did 4 apples in a 6 quart crock and there was actually room for at least two more. I can see doing these on practice nights, start them before leaving for practice and by the time you are home and had dinner they will be done and waiting to be devoured. Thanks for a nice recipe. I love those slow cooker liners!
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Pumpkin Butterscotch Oatmeal Cookies

Reviewed: Oct. 21, 2014
This is a nice oatmeal cookie, I couldn't really taste the pumpkin though. I was a little short on butterscotch chips so I added some chocolate chips. Baked for 10 minutes and they were perfect. I did not use Crisco. I used half butter and half Organic vegetable shortening which worked well. The addition of the nutmeg, as suggested in the cooks notes, would have been great.
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Yummy Butternut Squash Soup

Reviewed: Oct. 21, 2014
We enjoyed this soup more the next day than when I first made it. My butternut squash wasn't very big so I didn't end up using all the broth. The recipe calls for basil, while I like basil, I think sage would have been a better choice. Using a hand held immersion blender makes short work of blending the soup in the pot.
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Easy Pumpkin Pancakes

Reviewed: Oct. 18, 2014
This review is based on using pumpkin puree not pumpkin pie filling. I messed up and didn't read the recipe correctly. Made with pumpkin puree these were very good. From personal experience I added a 1/2 teaspoon salt. (Pie filling has Pumpkin, Sugar Syrup, Water, Salt, Natural Flavors, Spices in it already, so I am not sure how that would work.) The consistency of the batter made with pumpkin puree was just right. Thanks for a nice Fall breakfast treat!
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Shells with Italian Sausage and Ricotta Stuffing

Reviewed: Oct. 2, 2014
Classic recipe! I thought about messing with the spices in the filling and decided against it. I cooked the shells until they were just pliable, chilled in cold water to stop the cooking process and drained. Made the filling as directed, stuffed the shells and put in the refrigerator for about 24 hours. Before baking, I took the shells out to take the chill off and then baked as directed. Perfect consistency, the shells were not soggy and the filling set up nicely. I will say that the whole recipe would serve more than 6. I cut it in half and filled 16 shells which served 4 with a couple left over. I would think a whole recipe would easily serve 8 maybe 10.
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Beef and Lentil Soup

Reviewed: Oct. 2, 2014
This was a great Fall dinner. I changed the recipe up a bit and used Johnsonville Italian sausage instead of the beef. I did cut the garlic back to 3 cloves (my garlic cloves were really big) and used beef broth instead of chicken. Everyone loved it, so much so that I had trouble saving a bit for lunch the next day. I thought the family was going to start licking the pot.
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Simple Broccoli Soup with Cheddar Croutons

Reviewed: Sep. 15, 2014
Excellent! Quick and simple. I did add one finely diced shallot with the garlic & butter. I used both the cayenne pepper and 1/4 tsp white pepper. Pure comfort food & pretty healthy too.
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Fresh No-Bake Fruit Pie

Reviewed: Sep. 8, 2014
We really enjoyed this. A great way to use the bounty of summer fruit and berries. Fresh peaches would be a great addition. I used the short bread crust recipe from this site and used a tart pan with a removable bottom instead of a pie pan. Very nice presentation. Thanks!
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Swiss Cheese and Bacon Scalloped Potatoes

Reviewed: Sep. 6, 2014
My eaters loved these. I would suggest sprinkling salt and pepper on each layer. I used the slicing blade of the food processor to slice the potatoes which made it really fast and easy.
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Oven-Baked Potato Fries

Reviewed: Sep. 3, 2014
The cooking time was just right. I did cut my potatoes into 8 wedges each, so they were a little smaller wedges. I used grape seed oil instead of olive oil. Tip: peel the potatoes and place in cold water. Cut them into wedges and then back into the cold water. Drain & DRY thoroughly, then coat with oil and seasoning.
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Sandie's Seven-Layer Bean Dip

Reviewed: Aug. 23, 2014
The 16 year old 'eaters' said, "The Piggiest Eaters LOVED this!" It was gone, gone, gone! The 'Bomb dot Com" was uttered along with the sounds of OH MAN. I think this was a hit!
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Jamey's Restaurant Style Beef and Broccoli

Reviewed: Aug. 18, 2014
This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks!
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Quick Potato Nachos

Reviewed: Aug. 17, 2014
The family loved these! The more toppings the better. Me, I didn't get to try them, them were inhaled. Note to self, come football season, double or triple the recipe. (I used pinto beans instead of black beans)
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