tokyolife Recipe Reviews (Pg. 1) - Allrecipes.com (10100824)

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Mmm-Mmm Better Brownies

Reviewed: Jun. 5, 2012
I have been making this recipe for years until last night I baked this at 160 Celcius degree for 25 minutes and it came out moist. Try it. At 170, I personally think it came out too dry.
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16 users found this review helpful

Fluffy Pancakes

Reviewed: Aug. 25, 2008
Make this almost everyday for breakfast. Very easy and quick to prepare. I never use milk, just water instead. I also added 2 tsp sugar to batter, sprinkles a little chopped raisins and walnuts while cooking, and eat the pancake as is, no syrup or additional butter. Using teflon pan is great because no oil is needed. And they are still fluffy pancakes. Yum!
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0 users found this review helpful

Salmon with Tomatoes

Reviewed: May 28, 2008
I left out the dill weed because I didn't have any and the flavor was great. I made again the next day, still w/o dill weed, adding chopped red and green pepper, and sliced grilled eggplant. A complete meal at one go. Easy and delicious.
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1 user found this review helpful

Garam Masala Seared Salmon with Coconut-Curry Butter

Reviewed: May 18, 2008
Hmm, yummy. Despite of the alterations I made this recipe still turned out great. I used milk and the sauce was a bit runny but when drizzled on rice it was just fine. I didn't pan-fried the fish, but baked it instead. I'm going to have this dish again very soon.
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1 user found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Feb. 19, 2008
I used brown sugar and added a dash of salt. Really liked them fresh from the oven. Crumbly and soft when warm, crunchier when cold.
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1 user found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Feb. 12, 2008
I substituted raisins and rum for cranberries and brandy since I didn't have any. I soaked the raisins in hot water for 10 min and then in a little amount of rum. I baked them in 10 mins, then 9 mins, then 8 as the oven got hotter. These cookies are dangerous. They get better over time. I can't stop eating them.
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Cinnamon-Raisin Coffee Cake

Reviewed: Feb. 3, 2008
easy, delicious. the best thing about this recipe is the yogurt. i cut down the amount of sugar too though, but it's a matter of personal taste.
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3 users found this review helpful

Chewiest Brownies

Reviewed: Dec. 20, 2007
This recipe always turn out good but it looks like it turns out better if I mix everything very quickly by hand, not mixer. I refer to reviewers' suggestions for amount of ingredients but stick to the original recipe for cooking temperature. After several attempts, for me it's best to bake it at 150 degree Celcius for 30 minutes. I used to get unbaked piece in the center. So I try to fill up the edge of the pan with the batter first and then work its way to the center. This way, the brownies get moist texture more evenly and less unbaked center. I cut the brownies into squares only after it sits for at least 3 hours or overnight.
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Pumpkin Cheesecake Pie

Reviewed: Dec. 19, 2007
I have made this pumpkin filling several times and it always comes out super. I can't find graham crackers in Tokyo so I use butter-based pie crust recipe. For the filling, I reduce the amount of sugar to 1/2 cup and lessen the salt accordingly. I double the cinnamon because I like this spicy. No, this is not a cheesecake recipe. But I think the cheese tastes more than a hint and complements the pumpkin and the spices wonderfully.
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1 user found this review helpful

Ultimate Double Chocolate Cookies

Reviewed: Dec. 7, 2007
I must agree with other reviewers who think that these cookies are actually brownies. After several batches, I decided to spread out the rest of the batter onto a pan and I got brownies squares out of this recipe.
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Irish Soda Bread Cookies

Reviewed: Nov. 13, 2007
I halved the recipe just to see how the cookies would turn out. It calls for 1/2 beaten egg so I decided to use 1 small egg. After adding 1 TBS milk, the batter was way too lumpy. I didn't add more milk worrying that otherwise it wouldn't make a dough at all. So I added more flour while kneading until it turned a soft dough, then proceed with the rest of the recipe. The result was good! They taste classy, soft and not too sweet. Caraway seeds must not be omitted.
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Egg-White Crepes

Reviewed: Jul. 9, 2007
I have 2 leftover egg whites and this recipe was just right for it. Other recipes use whole eggs or egg yolks, but never just egg whites. Using whole wheat flour, skim milk and no sugar, this is a healthy desert for me. I use banana and a little melted chocolate for the filling though. Next time I'll try to follow the recipe to the T.
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26 users found this review helpful

 
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