BatikWindmillTurban Recipe Reviews (Pg. 1) - Allrecipes.com (10256610)

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Good Old Fashioned Pancakes

Reviewed: Nov. 1, 2010
Lightest, fluffiest pancakes I've ever had. I think it's all the baking powder, so don't cut it down. I only subbed 1/4 c wheat flour, everything else according to recipe. Plop some blueberries in before you flip (or strawberries--trust me on this one). Yum-E.
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Grandma's Green Bean Casserole

Reviewed: Dec. 22, 2010
I added diced mushroom to the sour cream and cooked it; like condensed mushroom soup without the additives! Used fresh green beans and the usual fried onions instead of crackers. Husband liked it.
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4 users found this review helpful

Bread and Celery Stuffing

Reviewed: Dec. 10, 2010
I added cranberries as per a previous reviewer's suggestion. This was good. I also cut a large carrot up very small, boiled them, and added it. It brought color and taste. I used Pepperidge Farm white bread cut up and toasted. I would definitely make it this way again.
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3 users found this review helpful

Fish in Foil

Reviewed: Dec. 10, 2010
Granted you dont get that nice pan-seared crust but you can't have it all! Pan frying makes me worry whether the middle is cooked enough.....the steaming the foil causes lets me know the whole thing cooked evenly, and it looks that way too. Plus, less smell! This will be my method with salmon from now on.
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6 users found this review helpful
Photo by BatikWindmillTurban

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 7, 2010
The buck stops here! It doesnt go flat, which means it retains the gooey inside while still having a slightly crunchy outside. Mine came out looking "crumby" (in the good sense). The dough was rather stiff, but this is what makes it hold its shape. I was about to use a ghirardelli recipe for cc cookies but it called for 2 sticks of butter whereas this called for 1 and a half. I think that makes it spread out less. This will be my recipe from now on.
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Pasta Pomodoro

Reviewed: Nov. 15, 2010
Simple but good. Used red onions, a bouillon cube, and diced tomatoes. It'd be a nice accompaniment to fish. This recipe introduced me to my first purchase of balsamic vinegar--not bad.
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Chinese Roast Chicken with Gravy

Reviewed: Aug. 2, 2011
This was awesome. Next time I wouldn't measure out the oil and soy, even with the reduced amounts some have suggested. Pouring enough to coat the chicken generously is fine and you won't waste expensive sesame oil. I coated with oil first, as someone suggested, then soy. I then poured maybe 1/2 cup water in the pan to prevent burning. Skin side down first to absorb flavor, then flip to skin side up to crisp. It was SO moist, delicious, and unique. Sesame oil brings the true taste of Chinese cooking. Do not substitute.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 22, 2010
Great. I decreased to 2 c. sugar, half brown half white. I added raisins to the mix, subbed 1 c. whole wheat flour for some of the all purpose flour, and sprinkled with chopped walnuts before baking. I wish there was a teeny bit more pumpkin flavor, maybe I'll add a bit more pumpkin next time
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1 user found this review helpful
Photo by BatikWindmillTurban

Lebanese Chicken and Potatoes

Reviewed: Oct. 22, 2010
Simple. Tasty. Healthy. Can't ask for more. I added herbes de provence (thyme, parsley, etc) and marinated before baking.
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2 users found this review helpful
Photo by BatikWindmillTurban

Buttermilk Wheat Bread

Reviewed: Oct. 16, 2010
WOW! Soft. Moist. The little bit of wheat flour made a big difference in making the bread a little more tasty. I increased the yeast and sugar as others said. I kneaded it for 10 minutes, mainly using oil on my hands. I only needed a bit of flour on the surface towards the end of my kneading. I let it rise covered in a warmed oven until my 2 fingers pushed into the top left an indentation. I dont have a loaf pan so I decided to make a freeform loaf. So I pushed the bread with my finger tips into a big rectangle, letting the air out ("punching" dough is not literal). I rolled it like an egg roll, put it seam side down in a lightly oiled pyrex, and I put it back in the residual heat in the oven for a half hour. I took it out, cut slits on top, brushed with milk, and baked it at 350 until the top was lightly browned. Next time I would put cornmeal on the bottom or oil it more than I did. I buttered it when it was finished to keep the crust soft, but next time I wont because the slight crust on the bottom was so good. Im proud of my work-this is what allrecipes is about! I just had pb & j....and I am looking for an excuse to have another slice. :) 11/1/10: I am still making this. Recently I used the yeast specified in the recipe. It didnt rise much after I shaped it into a ball, so I flattened it and let it rise an additional time before shaping it for the third rise. It actually came our better this way (original yeast amount, extra rise in between). Check b4 and after photos.
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Coconut Date Balls

Reviewed: Dec. 18, 2011
My husband was skeptical; he thought they'd be too sweet but he liked them.
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Mini Cheesecakes I

Reviewed: Oct. 13, 2010
I made these years ago and I guess I forgot to review them but I still remember the taste! These were dense with a real cream cheese taste. I tried a recipe used condensed milk; it gave it a gelatinous texture that just masked the cream cheese taste. This is better. Forgo condensed milk, etc.
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MMMMM... Brownies

Reviewed: Oct. 13, 2010
This was good, I subbed dark chocolate chips (ghirardelli=splurge) for the health benefits and deeper taste. Nice little crust on top.
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One Bowl Brownies

Reviewed: Dec. 28, 2010
Wow! Nice flaky top just like the boxed mix except this was chocolatier! (even with the cocoa powder substitute I did). Next time I will try taking the sugar down a notch, maybe 1/2-1 cup less, and I will use ghirardelli chocolate chips
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6 users found this review helpful
Photo by BatikWindmillTurban

Meatball Cookies

Reviewed: Oct. 13, 2010
These were in my grandma's recipe box which I didn't have with me after my move. I was glad I found it here. I added chocolate chips and raisins which was in my grandma's recipe. The combo of spices is what adds sophistication to this cookie. I rolled half the batch in the chocolate glaze and half in confectioner's sugar (also in grandma's recipe). Now that I think of it, you can put half and half on one cookie and make it really fancy! This chocolate glaze is simple and can be applied to other cookies.
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Chicken Tikka Masala

Reviewed: Oct. 13, 2010
This was SO good. I have a feeling my husband will be requesting this a lot, so although I'm usually all for the full-fat stuff, next time I will sub half and half for the cream to cut calories. My husband said, "I guess we dont have to go to [his favorite Indian restaurant] for this anymore." SCORE!
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Honey Baked Chicken II

Reviewed: Oct. 6, 2010
It would be unfair to rate it 4 stars because I forgot to baste which is why the bottom of the chicken was tastier than the top! This is a good basis for experimentation with spices. I' have to try omitting the curry to find out if the curry really added anything to it. I'll try substituting other spices like cayenne, garlic salt, ginger, etc.
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Photo by BatikWindmillTurban

Whole Wheat and Honey Pizza Dough

Reviewed: Dec. 28, 2010
I subbed 1 cup of bread flour (so I didnt need the wheat germ). This turned out good. I baked it for maybe 10 minutes, then topped it, and put it in the fridge until just before my husband came home, then I put it in another 10-15 and it had just enough crunch, while still being slightly chewy in the middle.
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14 users found this review helpful

Pea Shoots and Chicken in Garlic Sauce

Reviewed: Aug. 2, 2011
This was simple and good. You can alter the amounts to your taste. The main thing, I think, is knowing these are called snow pea, or snap pea shoots, and getting a little green in your diet!
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