CS22 Profile - Allrecipes.com (10422626)

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CS22


CS22
 
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Member Since: Jun. 2008
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Recipe Reviews 11 reviews
Carrot Rice Nut Burger
I only made 1/4th of a recipe, but otherwise made these exactly per the recipe, using somewhere between 1/2 and 3/4 tsp salt. Tasting the mixture, I thought it really needed something more (hence the 4-star rating for the recipe as-is). I added about 1/4 tsp ground cumin, and thought it was much better. I'd definitely suggest adding whatever herbs or spices you like to add a bit more flavor. With the extra seasoning, my husband loved it and said it was one of the best veggie burgers he's eaten. Putting the fresh, hot rice in the food processor turns it into a sticky paste which is what holds the mixture together. The patties still looked pretty soft, though, so I pan-fried them instead of grilling them. I don't know if it would work as well if you used previously-cooked rice. I think the total time listed (2 1/2 hours) is way wrong. Most of the prep work can be done while the rice is cooking, so it should really only take the time to cook the rice plus another 20-30 minutes for the final prep and cooking - so less than 1 1/2 hours total.

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Reviewed On: Sep. 17, 2014
Nut Burgers (Vegetarian)
First of all, I'd say this definitely serves 3-4, not just 2. I made it into 3 patties, and the burgers were still huge. I first tried chopping everything by hand and smashing the chickpeas with a fork, but the mixture didn't hold together - it was way too dry and crumbly. So I transferred it to a food processor, which did the trick, and the patties held together. Definitely use a food processor or blender! It actually did taste kind of meaty, but I think I'd prefer different seasoning. I'll probably try making it again, but I'll divide it into 4 patties, and experiment with spices - maybe Italian seasoning, or southwest seasonings.

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Reviewed On: May 23, 2014
German Apple Pancake
Sorry, but this wasn't to my taste at all. The texture and flavor were more like a souffle or omelet than a pancake. By itself that would be OK (I like souffles), but I didn't think it went well with all of the sugar and apples. I was surprised to see how little flour there was for the number of eggs. Also, even though I like nutmeg, I thought the nutmeg flavor was overpowering - I suggest cutting back on it (you can always sprinkle more on top when it's done if you want). I won't make this again - next time I'll try the recipe from America's Test Kitchen, which uses half the eggs for the same amount of flour.

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Reviewed On: Dec. 11, 2013
 
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