daidai Recipe Reviews (Pg. 1) - Allrecipes.com (10246304)

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Summer Rainbow Salad

Reviewed: Sep. 9, 2008
Didn't have blueberries or pineapple juice, added some spinach, and used a little more mango than stated, but still turned out terrific! Tastes better after refrigeration.
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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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1 user found this review helpful
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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2 users found this review helpful

Russian Tea Cakes I

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

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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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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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

Avocado Tzatziki

Reviewed: May 2, 2009
I don't know what tzatziki sauce is supposed to taste like, but this recipe made an excellent salad dressing! I just threw everything together and blended it. Delicious!
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12 users found this review helpful

Tofu Chocolate Pudding

Reviewed: May 4, 2009
Tastes like a more solidified soymilk ;)
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Quick and Easy Pancit

Reviewed: May 12, 2009
Used Korean sweet potato noodles and it still worked like a charm.
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Garlic Broccoli

Reviewed: Nov. 19, 2009
Great proportions of sauce to broccoli. 1.5 cups is about a third of a pound of broccoli. What I did differently was to decrease the amount of water (adding as necessary as it was cooking), bring to boil, add broccoli, cook 5 minutes, add garlic and cook for 1 minute, and added the mixture of the seasonings (although I replaced the sugar and lemon juice with about a teaspoon of Chinese black vinegar). It was really good!
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Photo by daidai

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 2, 2009
DELICIOUS! I loosely followed the recipe after doubling it. I used Grandma's original molasses, and used 3 1/2 cups of flour (unsifted), ground allspice in place of cloves, butter instead of margarine, and used a Tablespoon of fresh ginger. If anyone wants to use fresh, I recommend that if you want it to spread more, you should freeze your ginger knob and run your knife perpendicular to the direction you're cutting, so it's sort of like a grater, although I find that this method grates the ginger more finely than just a grater. Rolling was easy, as I wrapped and refrigerated for a day in plastic wrap, and just rolled it out in between pieces of plastic wrap. Transferring just took removing the pieces from around the plastic wrap after cutting out the shapes, and flipping it over onto my foil. I found that for gingerpeople, 7.5 minutes in the oven was just right, while larger pieces for my gingerbread boat required 12 minutes of baking. The cookies crack easily warm from the oven, but about 5 minutes of cooling hardened them up. I would use this recipe again!!
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Royal Icing III

Reviewed: Dec. 5, 2009
Dried pretty quickly. I used about a teaspoon of lemon juice instead of cream of tartar. I kept this in the fridge, covered, when not in use, and it has so far lasted pretty well in there.
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Orange Banana Nut Bread

Reviewed: Dec. 5, 2009
I followed the recipe to a T, except that I didn't add the baking soda. Turned out moist and delicious. A hit at my party!
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Palmiers

Reviewed: Jan. 8, 2010
Excellent recipe - followed to a T.
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Emily's Famous Banana Oat Muffins

Reviewed: Mar. 27, 2010
Great recipe! I followed to a T except replaced brown sugar with 7/8 cup white sugar and a tablespoon of molasses, and decreased flour to 1.5 cups. For those of you getting dry muffins, maybe you are using small bananas. Mine were very large - about 1.3 pounds with the peel on altogether. I made this into a bread pan, and it baked in about 50 minutes.
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5 users found this review helpful
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White Russian Brownies

Reviewed: Apr. 28, 2010
FANTASTIC after I followed the suggestions of halving the cream cheese filling. I even baked this in a 8x12 cake pan and it turned out great after 35 minutes in the oven. Even though it was hard to spread, I felt that it was truly a brownie's thickness when done that way. I was very satisfied. The only different thing I did the second time I made these was increase the amount of vodka in the chocolate mixture by about 3 Tablespoons, since I felt that it was a little weak in the alcoholic taste. Finally, I heavily recommend oiling the pan well. This recipe is definitely a keeper!
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Photo by daidai

Whole Wheat Chocolate Banana Bread

Reviewed: May 4, 2010
Amazing bread! When I tasted the batter, I was dubious about it tasting good, but when it came out of the oven, it smelled so good and tasted even better! The only differences I made was to use 4 T of mayonnaise instead of the eggs and used all purpose flour instead. The top came out somewhat burnt in about 50 minutes in the oven, but that could just be my oven, so I will bake it at 350 degrees next time instead. Great recipe!
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Peanut Butter Banana Bread

Reviewed: May 6, 2010
It's like a peanut butter cookie in bread form! The only thing I have against this recipe is that the outer crust came out a lot harder than the moist innards, but that might have been because I subbed oil for butter and 2 T mayo for 1 egg in hopes of getting it more moist. Tastes great though!
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Displaying results 1-20 (of 94) reviews
 
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