Matthew F Recipe Reviews (Pg. 1) - Allrecipes.com (10479055)

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Matthew F

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Low Carb Cauliflower Leek Soup

Reviewed: Nov. 17, 2009
This soup is a great light dinner, if it's for 1 or 2 people, there's plenty of leftovers to take to work for lunch! Low-carb, low-calorie, can be low fat depending on your use of heavy cream. I've made this twice, and I've made a few enhancements I think bring more flavor without adding anything unhealthy: -Roast the cauliflower in the oven - set the broiler to 500, break cauliflower into florets and place on baking sheet; spray with cooking spray and place on 2nd rack from the top. Roast until tips have a nice amount of browning (not burning!) and it's soft (doesn't need to be tender - it will finish cooking in the soup). Roasting enhances the final color of the soup as well. -Roast a thickly sliced shallot with the cauliflower, and add to the soup. -Add a yellow (can use sweet) onion to the pot when sauteeing leeks. -Saute some spices with the leeks/onions - I added fresh ground pepper, ground red pepper, and garam masala (an indian spice) for a bit of smokiness. Experiment! This soup BEGS for spices! -Try half&half or lowfat sour cream spooned over each serving. Tastes just as good. -Garnish each bowl with some thinly sliced chives and a thin drizzle of olive oil. In all, a good soup, and my first time working with leeks - but use it as the foundation of introducing some spices or fresh herbs you particularly like - it's a little under-seasoned as-is.
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Chicken Tikka Masala

Reviewed: Nov. 16, 2009
The spices in this recipe look wrong... it's missing garam masala, turmeric, tomato paste, curry leaves. Gordon Ramsay's Chicken Tikka Masala recipe seems more authentic...
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Sausage Crescent Rolls

Reviewed: Dec. 6, 2008
My girlfriend makes this for me all the time. She calls it "Breakfast In A Banket". If you wanna spice it up a little, she sometimes adds a can of drained and rinsed Rotel. Very Tasty!
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Amy's Mexican Soup

Reviewed: Nov. 12, 2008
I make a similar soup, though try to pack a few more vegetables in mine -- small cubed zucchini, carrot, corn and celery. Cilantro is a perfect bright accent to the soup, and I like to add small cubes of avocado as well - their buttery richness is a pleasant surprise!
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Photo by Matthew F

Buttery Soft Pretzels

Reviewed: Oct. 26, 2008
Bumped this down to 4c flour, I used half whole-wheat. Pretty tasty, but I wanted something REALLY buttery like those ones in the mall, though I suppose they just bathe them in butter! I made parmesan cheese, cinnamon sugar, and regular kosher salt pretzels. Great dipped in spicy brown horseradish mustard!
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Pumpkin Corn Bread

Reviewed: Oct. 20, 2008
I made this cornbread to go with some pumpkin chili I made -- these were top notch! The pumpkin made it moist and cake-like, not dry and crumbly, making you want to choke, like most cornbread I've had! I substituted 1/4c applesauce in for the oil, and also used 1/4c whole wheat flour with 3/4c all-purpose flour. Would be great with butter, but they were best eaten plain when they came out of the oven, I didn't want to spoil the delicate pumpkin taste. These seem like they would even hold up to a sweeter, chocolate-chip breakfast version (probably a cornbread sin of some sort, though?)!
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Banana Cream Pie III

Reviewed: Jul. 8, 2008
Had bad luck with this one. My bananas were kind of old, really soft and a little discolored so I didn't want to layer them; thus I used the suggestion from "DetectiveT" and pureed the bananas (actually just beat them to a pulp in my mixer) then added in the pudding mix, and cut the milk to 1.5 cups. As a side note, due to the age of my bananas, they had that 'alcohol' smell, since they were producing ethanol...it actually puts an interesting alcoholic twist on the recipe :) I made a graham cracker crust as well, and let the pie set for over a day, but its still runny. I tried freezing it for a few hours, and it was slightly easier to cut into, but still a runny soupy mess.
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Photo by Matthew F

Banana Sour Cream Bread

Reviewed: Jul. 4, 2008
For a lower-fat/calories modification of this recipe, user "Lisa" posted an EXCELLENT alternative. Instead of the butter, she used 1/2c applesauce, 1/4c olive oil, and 1 1/4c sugar. I went with a no-sugar added applesauce, 'light-tasting' olive oil (mainly to use it up... I have nothing against olive oil flavor :)), and 1c white sugar, 1/4c brown sugar. I also went with 2 1/2 c AP flour, 2c whole wheat flour. Also 'light' sour cream. Made the whole thing in my mixer, and it's very moist and spongy, and perfectly sweet...I think backing off on the sugar would still yield a good bread.
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