Baking Nana Recipe Reviews (Pg. 9) - Allrecipes.com (13432715)

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Baking Nana

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Simply Classic Sauza®-Rita

Reviewed: Apr. 21, 2013
My favorite by far. FRESH squeezed lime juice is essential, a little lime pulp along with the lime juice puts this over the top. Made with the Sauza Blue Tequila this drink was really refreshing with just the right balance of sweet and sour.
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Sauza® Golden Margarita

Reviewed: Apr. 21, 2013
Winner! Loved these, just perfect!
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The Simple Sauza® Margarita

Reviewed: Apr. 21, 2013
Perfect! A true margarita!
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Cran Oat Cookies

Reviewed: Apr. 17, 2013
One note about this recipe, I would advise creaming the butter and brown sugar together then adding the applesauce, vanilla and eggs. I followed the directions and just dumped it all in the mixing bowl and tried to beat it until smooth as directed and that just wasn't going to happen. The butter did not want to be incorporated and just clumped up. I tried using the whisk attachment and that just made the butter stick to the whisk. I scraped it off the whisk and returned to the paddle attachment. Finally I just added the dry ingredients. The dough looked rather loose and I thought they would run all over the cookie sheet but they didn't spread at all. I baked for 12 minutes. These are soft tender cookies. Next time I would add some nuts. Overall these were very well received. UPDATE - These cookies are better after they sit a little bit. At first I thought they needed a bit more salt but after having completely cooled and stored I realized they don't need more salt at all.
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Million-Dollar Spaghetti

Reviewed: Apr. 14, 2013
This was a disappointment for us. I didn't really understand the need for the butter so I didn't use it all. I assembled the casserole as directed and baked it 30 minutes uncovered, as it did not say to cover but it really should have been covered. Some of the noodles on top got too dried out. I topped with Mozzarella cheese instead of cheddar. The layer of cream cheese, sour cream and cottage cheese was just that, a layer of rich cheese with little to no flavor - the top was dry - the middle too cheesy, yet bland. The kids might like this with more sauce added to it. Overall, we weren't thrilled. Sorry, I wanted to like this recipe.
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Gluten Free Sausage Gravy

Reviewed: Apr. 14, 2013
We are not a gluten free family but I had some gluten-free flour left over from a family member's visit so I thought I would give this recipe a try. It was really tasty and hubby would not have known it was gluten free. I didn't drain the sausage grease as directed - I just reduced the amount of butter instead. Thanks for a nice gluten free recipe.
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6 users found this review helpful
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Eggless Whole Wheat Biscuits

Reviewed: Apr. 14, 2013
Wow! These are surprisingly good. I really was not expecting such a light biscuit using WW flour. I used my food processor to mix the dry ingredients, added the cold butter cut into small pieces and pulsed in the food processor to cut in the butter. I added the milk through the pour spout while pulsing. The dough appeared to be very wet. I scraped it onto a lightly floured mat and instead of 'kneading' it I just gently pulled the dough together into a rectangle with floured hands and a bench scraper. I used the bench scraper to cut the dough into 8 biscuits. Baked as directed for exactly 10 minutes. These were the most tender biscuits I have made. Really delicious! Thanks!
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Potatoes, Eggs, and Cheese

Reviewed: Apr. 13, 2013
Just a couple of thoughts on this recipe - peeling and cooking the potatoes then slicing and frying leads to more of a mashed potato than sliced. Leftover chilled potatoes would probably work better. Hubby loved this covered in ketchup. Bell peppers would be a good addition with the onions.
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Pico De Gallo de Alicia

Reviewed: Apr. 12, 2013
I had to triple the tomatoes - mine were pretty small and my jalapenos were large - I also added a LOT more cilantro, 2 sprigs of my cilantro was only about 10 leaves. I also ended up adding more lime - it just depends on how juicy your limes are. Sorry, but I ended up making this with white onion - I swear I had red onion but could not find it. White onion was great though. (BTW - I found the red onion about a half hour after I had made this.) Next time. Thanks!
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Apple Cinnamon Pancakes

Reviewed: Apr. 12, 2013
The taste of these was really nice. Warning - watch the heat of your griddle - I usually use a 1/4 cup measure for pancakes and did so with these but the bottom tries to burn before the top is set which makes flipping them rather messy. After a couple of disasters I started making smaller pancakes, about the size of a silver dollar and that worked much better. I think it is the natural sugar from the apples that causes the quick browning - the smaller size really helped the top to set and make it easier to flip them.
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Asian Flair Flat Iron Steak

Reviewed: Apr. 8, 2013
This has a wonderful flavor. Flat Iron steaks used to be quite affordable but they have become quite popular and now can be pricey. I use a top sirloin steak instead. I let this marinate for 24 hours. The recipe calls for frying in sesame oil but I don't think the author meant toasted sesame oil. If you don't have regular (clear) sesame oil I would recommend putting a dash of toasted sesame oil in the marinade and using peanut of grape seed oil for frying. Sliced thinly against the grain of the meat, served with white rice and the peppers. I would use this same marinade for steaks and grill them. Thanks for a great recipe - I am glad I made it.
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Halibut Soft Tacos

Reviewed: Apr. 7, 2013
Grilled fish tacos are great. I used cod loins from Costco instead of halibut. I seasoned the fish with the olive oil, a small squirt of lime and a sprinkling of Chef Paul Prudhommes Seafood Magic. I grilled the fish on an inside grill / panini press. I would recommend using cilantro instead of parsley and lime instead of lemon. I used corn tortillas because that is what I had but either flour or corn would be great. Thanks for a delicious meal.
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Baja Style Fish Tacos

Reviewed: Apr. 7, 2013
We LOVE fish tacos - I would suggest instead of the ranch dressing for the cabbage to use sour cream, lime and a little garlic salt or if you can get it use Mexican Crema. I didn't have a box of batter mix so I used Fish Batter with New Castle (but I didn't use New Castle ale - instead I opted for Corona) The recipe is from this site. A squeeze of lime and a sprinkle of salt on the fish when it comes out of the fryer is a great touch. We used Tapatio hot sauce instead of Sriracha. Thanks for a nice lunch!
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Pickled Ginger Asian Pear Coleslaw

Reviewed: Apr. 6, 2013
This was a bit too tangy for us. I am not a fan of sweet side dishes but this one needed a little sugar - at least for our taste. I served this with a fairly sweet grilled chicken and rice. I thought the sweetness of the chicken would balance out the tartness of this slaw but it didn't work for us. Adding a bit of brown sugar to the dressing would be a good thing.
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Huli Huli Chicken

Reviewed: Apr. 6, 2013
This recipe was recommend by the Recipe Group on the Buzz - I am sooo glad I made it. I made the full amount of sauce (used the suggested Mirin instead of sherry) - but only 2 thighs and 3 small boneless skinless breasts. I used about a 1/3 of the marinade for the chicken - the rest I heated on the stovetop and reduced a bit - used some of that to paint the chicken with while cooking. I did do these on the grill instead of the broiler of the oven. Served with coleslaw, rice and steamed broccoli. The extra sauce was perfect drizzled over the rice and broccoli. Hubby said - "10 stars - next time double the garlic and I would give it 20 stars!" He dislikes broccoli but even ate the steamed broccoli with this sauce. Keeper! Thanks so much for a great recipe, Mama Smith!
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Potatoes and Corn Soup

Reviewed: Apr. 2, 2013
I have made this a couple of times and it was an absolute hit. I used broth inside of the bouillon cubes, I also added a couple of diced carrots and some finely diced leftover ham. Everyone loved this soup.
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Hard Steamed Eggs

Reviewed: Mar. 30, 2013
Perfect! I had a flat of very fresh small eggs to hard boil for Easter and this method worked like a charm. The 20 minute ice bath is essential. The shells just slide right off. Thanks so much!
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Easy Fluffy Scrambled Eggs

Reviewed: Mar. 30, 2013
I read this recipe and thought, surely the author does not mean 2 eggs for 7 Tablespoons of milk. (7 Tablespoons of milk is just shy of 1/2 Cup). Nonetheless, I pressed on and made the recipe as directed, mainly to save a novice cook the trouble. Sure enough, it was too milky; the liquid separated and ran all over the serving plate.
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Beef and Salsa Dip

Reviewed: Mar. 24, 2013
This was really soupy so I reduced the meat / salsa mixture much longer than the 10 minutes stated. We tasted the meat once chilled and didn't really like it so we warmed it up a bit in the microwave and then proceeded with the recipe as written. It could use some olives, green onions as a garnish. This has been waiting for a picture for at least 13 years.
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Upside-down Ham and Cheese Quiche

Reviewed: Mar. 24, 2013
As written this recipe uses an odd method. I read the directions several times and decided to approach this another way. It seemed so odd to make a potato crust and then break it up to add to the eggs. I used a 10" cast iron skillet, heated with a little oil and browned the potatoes stove top until they were fully cooked and crispy. 2 eggs for 1/2 cup cream didn't seem like enough so I upped the eggs to 4 and scrambled them with the cream. Poured the egg mixture over the potatoes, topped with the diced ham and the cheese and baked at 350 for about 15 minutes. The end result was fine but certainly not a quiche.
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