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

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Spicy Orange Bison Balls

Reviewed: Jul. 2, 2012
These are amazingly spicy balls! Love them just as written. I served them straight up and also made a white rice recipe and served them as mini appy's with the rice. Double this recipe! BTW - I wanted to say the Asian Pepper sauce is also known as Sambal. Enjoy!
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4 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Jun. 17, 2010
Let me start with .... I am not a huge fan of ground beef but my hubby is. I made these for the NBA finals game and they were a huge hit. I did use premium hot dogs (Hebrew National jumbo franks) and home made Honey wheat buns. These were great. Hubby will be requesting these again and again. Yum!
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9 users found this review helpful
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Super Healthy 10 Grain Whole Wheat Bread

Reviewed: May 29, 2010
Looking for a true whole grain bread? Then give this a try.
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12 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: May 5, 2010
Another winner at our house. I soaked the chicken for about 20 hours. I marinated the veggies seperately. Peppers, onions, zucchini and pineapple. This was a dinner to remember. Thank you.
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7 users found this review helpful
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Roasted Parmesan Asparagus

Reviewed: Mar. 9, 2012
We love roasted asparagus. I don't know if the initial steaming (blanching) is really necessary. We like our asparagus on the crisp side though.
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28 users found this review helpful

Balsamic Bruschetta

Reviewed: Jan. 16, 2010
This is really good. Had it as a dip with bagel chips and then put it on as a topping for foccacia. Fabulous!
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4 users found this review helpful
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Pueblo Green Chile Stew

Reviewed: Jan. 11, 2010
I made this for our family and for a client tonight. What a hit! I did make a few changes to make this stretch. I used a pre cooked 1 1/2 lb pork tenderloin, cubed. Sauted the onion, celery, carrots and 3 cloves garlic in oil....added the meat and 2 Cups broth and 8 oz diced green Ortega Chilies....simmered for about 45 minutes. Instead of the fresh tomatoes I added 1 14 oz can diced tomatoes with jalapenoes and then I added 1 28ox can green enchilada sauce. Cumin and oregano per the recipe, 6 medium red potatoes diced. I garnished with chopped cillantro, grated cheese and a blob of sour cream. Excellent! You could even add cabbage and zucchini...maybe next time.
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50 users found this review helpful

Texas Glazed Pecans

Reviewed: Dec. 23, 2009
These are great...don't hurry the process....be patient with the glazing drying process. My hubby said "They taste like Christmas!"
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7 users found this review helpful
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Pasta Salad

Reviewed: Mar. 12, 2012
What a beautiful and delicious salad this is. - absolutely perfect. I am glad I was able to make this and give it a picture. :) - Like Sarah Jo I used DC Girly Girl's salad seasoning, which is from this site & Kraft Zesty Italian salad dressing.
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7 users found this review helpful
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Hot and Sour Soup (Suan La Tang)--Northern China Style

Reviewed: Dec. 16, 2009
This is IT.....This is THE soup I have been looking and searching for. Follow the directions to a T. Have everything prepped and ready to go....this soup comes together in minutes once everthing is in place. Awesome! Thank you and my husband thanks you too.
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9 users found this review helpful
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Palacinky

Reviewed: Jan. 26, 2015
I have had this recipe saved in my RB for a long time. I am so glad I made it, very good! Don't get discouraged if your first 'crepe' is a disaster, that happens to me every time I make crepes. I did find that using cooking spray to coat the pan worked a lot better than oil. Also 1/4 cup batter was just right for a 12" non-stick skillet. Pour in the batter and swirl the pan to spread it over the entire surface. These are light, airy crepes that appear to be very delicate but if cooked thoroughly on the first side actually are not hard to flip over at all. Enjoy!
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0 users found this review helpful
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Black-Eyed Peas and Rice

Reviewed: Jan. 8, 2015
This is really, really good! So easy too. I used drained canned black eyed peas, more ham than was called for. (I had a bunch of leftover ham from the holidays) Added a few red pepper flakes and a healthy shake of Cajun seasoning. Delicious and it is ready to just minutes. Did I say this is a KEEPER? Yes, it is!
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Parmesan Chicken

Reviewed: Oct. 21, 2009
I made this version of Chicken Parmesan for clients tonight who are super picky. They loved it. Best thing is it doesn't actually use a lot of chicken to produce what looks like huge portions. I dipped the pounded chicken in seasoned flour, egg and then crumbs. Fried in a big pan. They were thin so cooked quickly. Served over a bed of pasta with home made marinara. Topped with mozzarella...popped in a 400 degree oven for 10 minutes. Great recipe. Thank you!
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9 users found this review helpful

Sandy's Apple Cake

Reviewed: Jul. 18, 2010
The original recipe is from the 60's or so and calls for 1 1/4 cups oil and no apple sauce or cranberries. If you don't use the cranberries - no harm, don't change anything else. I really like that this is lighter and fluffier with the use of apple sauce - I hope you do too.
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7 users found this review helpful
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Classic Hash Browns

Reviewed: Mar. 17, 2012
Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The clarified butter is perfect for these as it can cook at a higher temperature than whole butter. I used a cast iron pan and don't flip or stir until you get a nice crisp bottom - then flip and stir and crisp up the rest. Excellent!
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273 users found this review helpful
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Hoppin' Juan

Reviewed: Jan. 8, 2015
Very good. Spicy? Yes! That can be toned down though to suit your tastes. So easy! I used some leftover ham chunks instead of the bacon. Delicious. Thanks!
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0 users found this review helpful
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Chef John's Pumpkin Bread

Reviewed: Mar. 18, 2012
What a nice bread this is. Really crunchie, chewy crust, airy interior. Beautiful. I could have probably let it rise longer after shaping it into a loaf but the loaf seemed to be spreading rather than rising and I was afraid I would de-gas it when I scored the top. No worries though the loaf really rose nicely in the oven. Follow the baking directions - a friend of mine who made this decided that the baking time was too long and took it out too soon - her bread was a little doughy in the center. This would make excellent bread bowls for chili or stew. I would expect to get 4 individual sized bread bowls from this recipe. Thanks Chef John for another 'keeper' recipe.
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16 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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0 users found this review helpful
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Old-Fashioned Pancakes

Reviewed: Mar. 19, 2012
These are really nice a fluffy. They puff up so beautifully. So easy to make too. I made the recipe as written but next time I might add a teaspoon of vanilla. Enjoy!
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43 users found this review helpful
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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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