Doug Hols Recipe Reviews (Pg. 1) - (10131354)

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Doug Hols



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Fresh Blueberry Pie II

Reviewed: Jul. 7, 2008
We loved this pie! The mix of fresh and cooked berries gives you the best of both worlds. I took the tip from some other reviews and added a little cinnamon and vanilla. I also adjusted the sugar based on the ripeness of the berries. Next time, I am going to add the top crust to help hold the berry filling together. It set up nicely, but it crumbles easily.
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Sausage Polenta Bake

Reviewed: Jan. 21, 2008
Referring to the review that said "polenta=grits": No, polenta is made of fine ground yellow cornmeal. Grits are made of ground hominy. While the cooking technique is similar, polenta is much smoother and tastes VERY different.
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7 users found this review helpful

Raw Hummus

Reviewed: Dec. 31, 2007
The blurb at the beginning is misleading - all hummus is "raw". I have never heard or seen a recipe where you cook hummus, so I am not sure where they are going with this.
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Pizza On The Grill II

Reviewed: Jul. 31, 2007
I used a bread machine to make the dough, and discovered that I prefer to put the toppings on the side that starts away from the flames. The side that faces the heat came out nice and flat, and the side that starts out away from the heat bubbles up and forms nice little cups and pockets to nestle the toppings and sauce in. So, I get the first side started just a bit, then flip to toast the other side BRIEFLY then flip back to top and fill. You can top it with more stuff with this type dough because it rises more and makes a sturdier crust. To finish a loaded 'za, just pop it in the oven broiler a few seconds to melt the top a bit more.
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75 users found this review helpful

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