daidai Recipe Reviews (Pg. 4) - Allrecipes.com (10246304)

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Perfectly Moist Irish Wheaten Bread

Reviewed: Apr. 8, 2009
I was looking for a quick bread that did not use baking powder, as I did not have any, and used only a little of baking soda, since the taste is so overpowering. This bread was perfect for even making drop biscuits! I subbed milk for buttermilk without any problems.
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3 users found this review helpful

One Bowl Chocolate Cake I

Reviewed: Apr. 7, 2009
I used whole wheat flour instead of all-purpose. I added 1/2 cup of cocoa to the recipe, which gave me 32 muffins at 20 minutes. They tasted okay and grainy right out of the oven, but SO much better after a day of refrigeration, with an improvement in texture!
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1 user found this review helpful

Baked Kale Chips

Reviewed: Mar. 13, 2009
You really do need to watch the oven because it browns really quickly, and too much brown causes a major taste difference. I tried this with collards and mustard greens too, and collards were much more successful because the mustard greens just were too thin and got stuck to the pan. Take it easy on the salt! And I tried to make this by cutting up the leaves, putting it in a container with vinegar, oil, and salt, and shook it up.
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Pumpkin Sheet Cake

Reviewed: Feb. 28, 2009
Very moist, but I'd probably cut down a bit on the oil next time to maybe 3/4 cup. Baked them in mini muffin pans for about 18 minutes. This recipe makes 96 mini muffins.
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1 user found this review helpful
Photo by daidai

Octopus in Tomato Sauce

Reviewed: Feb. 28, 2009
I skipped on the tomato paste and made lentils my starch. Also tossed in some collard greens for even more veggies. Awesome dish!
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6 users found this review helpful

Tofu Creamed Spinach

Reviewed: Feb. 27, 2009
Absolutely delicious. While I didn't follow the recipe to a T (used about 1.5 times as much collard greens, threw in some mushrooms, added more garlic, halved the cheese, and doubled the silken tofu I was using), the idea was fantastic, and made my dish delicious and different from my typical stir fry. I think it would make a tasty pasta sauce as well.
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Chocolate-Banana Tofu Pudding

Reviewed: Feb. 24, 2009
I'm not a big fan of banana, so I thought this recipe was just okay. I probably used too big of a banana though - 9 inches is plenty! I used skim milk, so I added 1 tsp vanilla extract to the recipe. I especially liked this frozen!
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Photo by daidai

Shrimp Gazpacho

Reviewed: Feb. 22, 2009
I never thought about using avocados in soups before, so when I came across this recipe I was pleasantly surprised. The only thing different I did was leave out the cucumber, use mixed seafood instead of just shrimp, and make my own tomato soup base by stewing some tomatoes just covered in water with some garlic for 15 minutes and blending it with some leftover drainings from boiling the seafood. Absolutely delicious!
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Chinese Tea Leaf Eggs

Reviewed: Feb. 22, 2009
I love tea eggs! What I usually do is that I just throw the eggs in with the sauce in the initial boil and simmer for a few hours, and just let it marinate in the fridge in a container until I want to eat one. I also save the marinade for the next batch of tea eggs I want to make. I also found that adding a small amount of sugar makes it taste better. And in general, to prevent the egg from cracking in the beginning, it is best to let the eggs come to room temperature.
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14 users found this review helpful
Photo by daidai

Smooth Cauliflower Soup

Reviewed: Feb. 21, 2009
Instead of salt, I added about a tablespoon of chicken bouillon and reduced the water to 4 cups for a 1.5 pound cauliflower head. Skipped out on the parsley, but don't think I missed much - thought it tasted great! Will probably add more carrot next time though.
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Photo by daidai

Black Bean Brownies

Reviewed: Feb. 13, 2009
I used only two eggs and added 1.5 teaspoons of instant coffee, but skipped the chocolate chips. Baked on a 12x9 pan for about 20 minutes. Was incredibly moist, but I could still tell it was made with black beans. Still delicious, though, since I absolutely love black beans! After refrigeration, they taste even better!
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Fabulous Fried Cabbage

Reviewed: Feb. 7, 2009
My Asian style of doing this is heating sesame oil, omitting the chicken broth, using a clove or two of garlic, and adding soy sauce and a small amount of sugar. Always turns out delicious!
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Photo by daidai

Pumpkin Cheesecake I

Reviewed: Feb. 4, 2009
Not exactly my favorite cheesecake, since I only have the Cheesecake Factory cheesecake to compare it to. But decently tasty! I halved the recipe for a 9-inch premade graham cracker crust, which ended up being just enough after my slight alterations, but it cracked in the oven while cooling. I put a little more than a cup of homemade pumpkin puree, 2 teaspoons of flour, 1/2 teaspoon cinnamon, and used a teaspoon of fresh ginger. I suggest using the full teaspoon of cinnamon for half the recipe, and adding flour if you prefer the more cakey texture for cheesecake. To marble, I just reserved about 1/6 cup of the original cheesecake mixture without pumpkin or spices and poured it over the mixture in strips, and then ran a knife up and down alternately through the batter.
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Iced Pumpkin Cookies

Reviewed: Jan. 26, 2009
Not enough pumpkin flavor...maybe next time I will follow suggestions and add 1/2 cup of pumpkin more. If you want a flatter cookie, I suggest pushing down on the sticky cookie with a paper towel dipped with oil.
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Russian Tea Cakes I

Reviewed: Jan. 23, 2009
Followed the recipe to a T. Absolutely fabulous.
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Photo by daidai

The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2008
First try, with oil: I didn't have butter and used oil, which made it more difficult to roll out, cut out, and gave it a crumblier texture. Still tasted good though. Second try, with butter: I liked them a lot better warm out of the oven, since the second day they were chewier (I like crispy). Adding some cinnamon and nutmeg make them tasty as well.
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Coconut Macaroons II

Reviewed: Dec. 12, 2008
MUCH too sweet (although it was probably partially due to the fact that I used sweetened coconut) and did not stick together while I was taking them off the pan.
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Plantation Gingerbread

Reviewed: Dec. 12, 2008
I halved the recipe for a bread loaf pan, and I made the following substitutions: 1/2 cup oil for 1/2 cup butter, 1 egg instead of 1.5, 1.5 teaspoons FRESH ginger, and I baked for about 55 minutes for it to cook all the way through. Thought it was delicious straight out of the oven, especially the crust! Yummy!
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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 6, 2008
Here are all my substitutions, which still led to a great-tasting and moist gingerbread: 7.5 tablespoons vegetable oil instead of butter, 3/4 cup of brown sugar + 1 tablespoon water instead of molasses, 3 tablespoons mayonnaise instead of egg, no cloves, and about a tablespoon of fresh ginger, finely minced. I poured it in a 3 by 7 bread pan, filled it halfway, and baked it for about 40 minutes. Thought it was delicious!
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Cinnamon Apple Pancakes

Reviewed: Nov. 28, 2008
Used a cup of cinnamon applesauce in place of the apple, honey, and oil; soymilk in place of milk; and added vanilla extract. The pancakes were a bit dry and I think there was a little too much baking powder. But it was the perfect amount of sweetness.
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Displaying results 61-80 (of 94) reviews
 
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