chemdr Recipe Reviews (Pg. 1) - Allrecipes.com (10246632)

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Lemon Square Bars

Reviewed: Sep. 21, 2010
I followed this recipe exactly, and am not particularly pleased with the result. There is quite a bit of browning on the surface, and the filling is a bit chewy.
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2 users found this review helpful

Mexican Bean Salad

Reviewed: Sep. 8, 2010
This recipe is freakin AMAZING. If you can make it the day before, it's even better. I always add a little more hot sauce (Tapatio) and double the chili powder and cumin because i love strong flavors in cold dishes. Another thing I love about this salad is that it takes about 10 minutes to make, and it's EASY. My sister who prepares only canned soup and Ramen even made it, and it turned out great! It looks really pretty with a slice of avocado and a sprig of cilantro for garnish.
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Miss Beth's Yoghurt Cake

Reviewed: Sep. 8, 2010
Such a great recipe! As a previous reviewer posted - so easy to modify and play with :) The modifications I made were as follows - 1) I used homemade yogurt, which has the consistency of Greek yogurt 2) Instead of the 1 C of white sugar, I used 1/2 C white sugar and 1/2 C brown sugar 3) I substituted apple sauce for the vegetable oil 4) just as a note - 0.25 oz yeast = 2.5 tsp yeast, which I used. 5) For additional spice, I added 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, and 1/8 tsp cloves. For aesthetic appeal, I spiraled honey over the batter (which is quite thick so the honey doesn't sink in or anything), and the finished product had a pretty top :) Lots of changes, but it turned out great!
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7 users found this review helpful

Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Sep. 8, 2010
I kept pretty much everything the same for this recipe, with a few exceptions. 1) I doubled the brown sugar/cinnamon filling and 2) added 1/2 cup raisins (so 1/4 C raisins per loaf) that I soaked in water that had cinnamon, cloves, and allspice so they were nice and plump. Also I would suggest rolling these loaves very tightly, otherwise when they rise and are baked, there are big hollow gaps between the layers.
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Jeanie's Falafel

Reviewed: Dec. 21, 2007
this recipe was great, i pretty much followed everything exactly as stated, with the exception that i added a whole egg to the mixture. (i did this because, like others, i noted that it seemed a bit dry.) everything held together well during the frying process, without coating it anything in flour etc. also, rather than molding the mixture into balls, i patted them into patties about the size of the circle formed when you touch the tip of your middle finger to the tip of your thumb, about an 3/4 of an inch thick. this cut down on the frying time (and absorption of oil), and made neater pita pockets :). thanks for the great recipe!
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168 users found this review helpful

 
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