greentea Recipe Reviews (Pg. 1) - Allrecipes.com (10102808)

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Pesto Sauce

Reviewed: Jun. 8, 2008
Not a bad recipe. I cut the oil down to 3/4 cup (which turned out to be plenty), used only 1 cup of walnuts (also plenty), 3 cloves of garlic, and 2 tbsp of parmesan. Added juice from 1/2 a lemon to give it a little kick. I'm giving it a four because I originally wanted to make only half the amount called for--problem was that it tasted so oily that I had to run to the grocery store for more basil to remedy it. So I ended up making 4 servings anyway.
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0 users found this review helpful

Lemon Garlic Tilapia

Reviewed: Aug. 6, 2007
Pretty good. Definitely make sure you have less lemon juice than butter, because my fish turned out way too sour.
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1 user found this review helpful

Hummus III

Reviewed: Aug. 6, 2007
Taste was good, but the texture was way too thick and dry. I think some other reviewers also had this problem, and it was probably because of the type of tahini used. My friend and I made this together, and I bought tahini sauce while she bought tahini paste -- two very very different ingredients. We used the paste because we thought the recipe called for sesame seed paste, but I think if we had used the sauce, the hummus would have had a better consistency.
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2 users found this review helpful

Lemon Zucchini Bread

Reviewed: Aug. 6, 2007
Tastes delicious! Only change I'd make next time is to double all the ingredients to fit in a 9x5 pan and to add more lemon zest.
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2 users found this review helpful

Chocolate Zucchini Cookies

Reviewed: Aug. 6, 2007
Taste was okay, but the texture turned out more like cookie-shaped muffins. Too cakey and not enough chew.
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6 users found this review helpful

Vegetable and Tofu Burger

Reviewed: Aug. 6, 2007
I had the same problem as many other people -- the mixture just didn't hold together. I even sauteed the vegetables before mixing them, but that didn't really help. What I ended up doing was just scrambling the entire mixture in a skillet to dry out the ingredients and then forming patties afterwards. My friend and I also tried baking them, but that won't work either unless the mixture is drier first. Tastewise, it was very bland (not sure if it was supposed to be that way). We added dry basil, seasoned pepper, and garlic salt for some flavor.
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6 users found this review helpful

Bran Flax Muffins

Reviewed: Aug. 4, 2007
Pretty good. I'll have to make them again because they turned out a little too dry -- I think next time I'll add more applesauce/oil. Also, I spread some cream cheese on these and they tasted GREAT. I'm planning to fill these muffins with cream cheese next time.
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1 user found this review helpful

Green Tea Layer Cake

Reviewed: Jul. 31, 2007
This cake is SO GOOD!!! It's moist and not overly sweet, and the frosting is delicious. I substituted 1/2 cup of applesauce for half of the oil, and added an extra tsp. of matcha (so 5 tsp. total). Also, I used 2 tsp. of vanilla and soy milk instead of regular. I didn't have matcha on hand, so I used exactly 10 teabags of green tea and grounded it in a blender. That was enough powder for the entire cake, including the frosting. I did have to double the amount of frosting to cover both layers, and I also reduced the powdered sugar to 1 cup instead of 1 1/4. Definitely add a few drops of green food coloring; it looks much more appetizing! Thanks for the recipe!
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22 users found this review helpful

Cantaloupe Frenzy

Reviewed: Jul. 27, 2007
This was very good -- I added 1/2 c. of vanilla soy milk and used 3 packets of Splenda instead of sugar. My melon was very ripe, so that was enough sweetener. Next time I might add some more ice because the cantaloupe is slightly too thick.
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2 users found this review helpful

Pumpkin Cranberry Bread

Reviewed: Jul. 27, 2007
I had to bake this bread two different times -- my first loaf had a thick, doughy texture (probably because I only baked it for 60 minutes). My second time, I still used one 9x5 in. pan and baked it for 1 hr. and a half, and it came out perfect. I also added 2 tsps. of vanilla extract and an extra egg. For the 2 c. sugar, I used 1 c. white and 1 light brown. The taste is excellent! If you use only one 9x5 pan, you might have to cover the top with foil to prevent overbrowning.
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61 users found this review helpful

 
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