Esther Recipe Reviews (Pg. 1) - Allrecipes.com (11805937)

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Gramma Bertha's Banana Cake - lower sugar version

Reviewed: Jan. 21, 2012
Delicious cake. I used a Splenda/sugar blend and per other comments cut the quantity down to 1 cup. I also mashed the bananas instead of slicing them. I added in about 1tsp vanilla, 1tsp cinnamon and 1/2 tsp nutmeg, and stirred about a half cup of chopped walnuts into the batter before pouring. I cheated and used a Duncan Heinz microwavable glaze (which was very good) and topped with chopped walnuts. Everyone in the house was in love with this cake...I will definitely make it again, especially knowing that a Splenda/sugar blend will cut calories/sugar without sacrificing taste or texture.
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Photo by Esther

Gramma Bertha's Banana Cake

Reviewed: Jan. 21, 2012
Delicious cake. I used a Splenda/sugar blend and per other comments cut the quantity down to 1 cup. I also mashed the bananas instead of slicing them. I added in about 1tsp vanilla, 1tsp cinnamon and 1/2 tsp nutmeg, and stirred about a half cup of chopped walnuts into the batter before pouring. I cheated and used a Duncan Heinz microwavable glaze (which was very good) and topped with chopped walnuts. Everyone in the house was in love with this cake...I will definitely make it again, especially knowing that a Splenda/sugar blend will cut calories/sugar without sacrificing taste or texture.
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Spaghetti with Broccoli and Chicken

Reviewed: Jan. 21, 2012
Easy starter recipe, I sauteed the chicken with minced garlic, fresh rosemary, butter, Italian seasoning and soup stock. As I made spaghetti I let the chicken simmer with broccoli spears. Tasty!
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Banana Nut Bread II

Reviewed: Jan. 16, 2012
Very good recipe, my Breville breadmaker needed an additional 25 minutes to complete the bake cycle. It's not explicit in the manual but the collapsible paddle should be down before starting.
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Photo by Esther

Apple Pie by Grandma Ople

Reviewed: Jan. 2, 2012
This is a fantastic pie and easy to make. Here are my notes: Syrup: Have done it both ways -- mixing some of it with the apple, and pouring all of it over the lattice crust. Both are great. I did overcook the syrup once and it thickened to the point it covered the lattice completely when it was poured onto the pie, but actually that turned out rather well -- the apples still absorbed some syrup and the top crust was deliciously and crunchy. Apples: I baked with Empire apples which were tart and sweet. When slicing the apples I poured some lemon juice over so they wouldn't turn, and that added a little more tartness which offset the sweetness of the syrup. Don't overdo it though, just enough to keep the apples from turning while you prepare the rest of the pie. Brown sugar: If you don't have packed brown sugar light brown granulated sugar works equally well though you just have to stir it thoroughly. Crust: I'm lazy, I used a frozen pie shell. For the lattice, I cut rolled pie shell into slices and that made perfect lattice strips. I brushed the inside crust and outside edge with egg white and that gave it a nice shiny crust.
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Garlic Roasted Chicken and Potatoes

Reviewed: Jan. 1, 2012
This was a fantastic and easy-to-make dish. I used minced garlic instead of cloves, sprinkled with sea salt and crushed pepper, and used sugar-free maple syrup to reduce the sugar content. I also used halved red potatoes and increased the time by about 10 minutes (using a thermometer to check chicken temp is key to not overcooking). Overall a great dish and everyone enjoyed it. Will definitely make again!
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Garlic Roasted Chicken and Potatoes

Reviewed: Jan. 1, 2012
This was a fantastic and easy-to-make dish. I used minced garlic instead of cloves, sprinkled with sea salt and crushed pepper, and used sugar-free maple syrup to reduce the sugar content. I also used halved red potatoes and increased the time by about 10 minutes (using a thermometer to check chicken temp is key to not overcooking). Overall a great dish and everyone enjoyed it. Will definitely make again!
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High Temperature Eye-of-Round Roast

Reviewed: Oct. 27, 2009
This was a fantastic way to cook this kind of cut. My advice would be the following: * Definitely marinate the meat for additional tenderizing. I used a version of one of the earlier marinades on here, a combination of apple cider vinegar, dijon mustard, rosemary salt and papper. I made cuts into the meat and pushed the marinade in, then let it sit for about an hour. I would probably do longer next time, even overnight. * If you have a remote thermometer I would definitely use that, so you don't have to do any guesswork on what the meat temperature is or open the oven while it is cooking. My electric oven tends to run pretty hot. I had a 6.5lb roast, let it cook at 45 minutes at 500 degrees. Shut the oven off and I let it sit. The internal temperature got to 145 degrees in an hour and I let it get to 150 degrees after another 10 minutes before pulling it out. I covered it in foil and let it sit on the counter for another hour or so before I sliced it. Meat was perfectly medium on the inside and well towards the ends. Nothing was too dry and all of the meat was moist. If I'd left it in for the entire 2.5 hours it would have been way overdone. * I used an electric slicer to make extremely thin cuts of the meat and then kept them in au jus gravy based on the pan drippings. Everyone seemed to like the meat and I will definitely use this recipe again.
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