Aevida Recipe Reviews (Pg. 1) - Allrecipes.com (10452474)

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Chicken Pot Pie IX

Reviewed: Mar. 8, 2012
Good versatile recipe. I followed some of the recommended changes from other reviewers: added potatoes, used less flour, substituted garlic salt for celery salt, used shredded chicken I already had on hand, only used a top crust, and baked it in a 9x13 dish. My only mistake was using a double portion of the Butter Flaky Pie Crust recipe from this site because the dish tasted way too much like butter.
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Prune and Olive Chicken

Reviewed: Mar. 8, 2012
Not bad but oddly sweet, next time I'll use fewer prunes. I followed the advice of several reviews and: doubled the sauce, omitted the sugar, used chicken breast instead of a whole chicken, cooked on the stove top and not the oven, and forgot the white wine. Served over Israeli couscous that had been cooked in chicken stock and it was tasty.
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2 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Feb. 23, 2012
Perfection! (Didn't use all of the water though and was impatient so stuck the dough in the freezer for 30 minutes to cool before rolling.)
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2 users found this review helpful

Pecan Pie V

Reviewed: Feb. 23, 2012
Not quite what I expected, but not bad. Changes: didn't add the white sugar, added an extra 1/2 cup of pecans, and baked at 350 for 10 minutes then 300 for close to 50 minutes.
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Butter Crescents

Reviewed: Jan. 17, 2012
Ok as a sweet bread. Not a crescent though.
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3 users found this review helpful

Simply White Bread II

Reviewed: Jan. 12, 2012
Roughly one and a quarter parts liquid to three parts flour? No, no, no...a hydration in the low 40's is way, way too low. It's no wonder everyone gets a tight crumb! Hydration should be around 55%-65%. Sure enough, I ended up adding around .5 of a cup of water while the machine was kneading because the dough was too dry and kept "knocking." This additional water didn't affect the tight crumb. Also, .25 oz. of yeast is roughly 2 1/4 tsp. This a good simple recipe for white bread. Don't forget to let the loaf cool before slicing or it'll be gummy. Enjoy!
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Soft Garlic Breadsticks

Reviewed: Nov. 23, 2011
Decent recipe. Dough was very sticky so watch out for that. Also, the final product was mildly sweet. Next time I'll use half of the sugar.
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 22, 2011
Five stars for convenience; three stars for taste. Followed the recipe exactly and it tasted like meat that had been cooked in canned, cream of mushroom soup. I was expecting more flavor given the reviews. Also, I've found cooking with the slow cooker to be much like baking with the bread machine. End result: you get decent food on the table with minimal effort, but it's never quite as good as the bread made by hand (or the food cooked on the stove).
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MMMMM... Brownies

Reviewed: Nov. 21, 2011
These were easy to make and good. Used a slow cooker to bake.
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Emily's Famous Hash Browns

Reviewed: Nov. 21, 2011
Perfect. Crunchy on the outside; soft and delicious on the inside.
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Refried Beans Without the Refry

Reviewed: Nov. 17, 2011
Delicious! A tad too salty, but otherwise perfect.
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Gasagage (Khus Khus) Payasa

Reviewed: Nov. 17, 2011
Yummy! I'm not a fan of sweet desserts (this has 1 cup of sugar), but this was pretty good. The first flavor to hit is the sugar, followed by the almond as you start to chew, and ending with a slightly menthal-y aftertaste from the cardamom. Using a mortar and pestle was a pain, as always, but I'll probably make this again the next time I have the ingredients on hand. Thank you, SUSMITA, for yet another delicious recipe!
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Potato Chips

Reviewed: Nov. 7, 2011
It works! Give it a try.
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Pumpkin Pancakes

Reviewed: Oct. 25, 2011
Not bad, but not quite what I was expecting either. Would probably make again if I had left over pumpkin puree, but I wouldn't buy ingredients just for this. It tasted a tad too much like a sweet pumpkin muffin or cupcake for my liking.
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Shortbread Cookies II

Reviewed: Oct. 19, 2011
Tastes like butter, but I assume that's the way shortbread is suppose to taste; good thing we used AA grade, sweet cream, unsalted butter. Ran an experiment and made four batches of cookies using the ingredient ratios outlined in this recipe: two with vanilla extract, two with almond extract, two with salt (ratio of 1 tsp. per 2 cups butter), and two without salt. Our favorite was the unsalted vanilla as written in the original recipe. Next favorite was the unsalted almond. The salted vanilla tasted gross after being stored for a day. Also, as part of the experiment, I refrigerated two batches of shaped dough before putting them straight into the oven and left two batches at room temperature before placing them in the oven to see if it would affect oven spread. It didn't affect spread given that both cookies grew to more than twice their original size width-wise. [I did, however, refrigerate all the dough before shaping them into thin sticks to make it easy.] Lastly, these cookies were still crispy on the outside and melt-in-your-mouth chewy on the inside when stored in an airtight container for two days (except the salted vanilla that developed a terrible flavor).
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Old Fashioned Prune Cake

Reviewed: Oct. 5, 2011
It wasn't bad, but it wasn't amazing either. Tastes much better warm that cool. Made this because we had some extra prunes and buttermilk in the house, but probably won't make again. Co-workers liked it though.
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Turkish Style Eggs

Reviewed: Oct. 5, 2011
Recipe was okay but not amazing. A little too much garlic for my liking.
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Coconut-Curry Lentil Stew Served over Quinoa

Reviewed: Sep. 13, 2011
Curry wasn't to my liking but the quinoa was great (had never had quinoa before). I found the curry portion generally lacking in flavor, but then again, I cook a lot of authentic curries. Followed the recipe except that I made my own coconut powder and replaced the molasses with dark sugar.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Aug. 26, 2011
Good considering the ingredients (flour-less, butter-less recipe) but I'm going to stick with real chocolate cake...something along the lines of a decadent German chocolate cake. I followed most of the recipe except that I beat the egg whites until stiff and omitted the baking powder. Turned out like fluffy brownies.
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French Baguettes

Reviewed: Aug. 17, 2011
These were good when considering that they only take a few hours to make. I used my bread machine for the kneading (on dough cycle), brushed with an egg white coat, misted with water right before putting the loaves in the oven, and had some water boiling/releasing steam on a baking sheet on the rack below the bread as it cooked. I think I'll stick with the recipe sthat ferment overnight though; those recipes seem to have a more complex flavor.
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