BRR Recipe Reviews (Pg. 1) - Allrecipes.com (10498210)

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Brownie Bread

Reviewed: Jun. 7, 2008
Crumbly.
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1 user found this review helpful

Garlic Yeast Bread

Reviewed: Jun. 11, 2008
Make often but double the recipe next time.
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1 user found this review helpful

Whole Wheat Honey Bread

Reviewed: Jun. 11, 2008
Good but the loaf split on the diagonal when cut. It was moist but still grainy. I'll make it again but it may be a little TOO whole wheat for my family.
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0 users found this review helpful

Argentine Chimichurri Bread

Reviewed: Jun. 19, 2008
An excellent base recipe that I'll use again. It wasn't nearly as spicy as some of the reviews led me to expect and I used 4 cloves through the press. Maybe my spices are too old. Sliced nicely, low crumb, still a good loaf after a few days. I used flax instead of wheat bran and didn't notice any ill effects on the bread.
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10 users found this review helpful

Almond-Honey Wheat Bread

Reviewed: Jun. 19, 2008
Worked beautifully in my machine. Rose well, stayed fresh, not too crumbly. This may be our new everyday bread. I did have to add an extra T of water at five minutes but I attribute that to weather, not a recipe flaw.
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14 users found this review helpful

Homemade Wonderful Bread

Reviewed: Jun. 19, 2008
A fine enough recipe but I don't see what people love so much. Maybe it's a difference in machines or personal preferences about bread.
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1 user found this review helpful

Garlic Green Beans

Reviewed: Jun. 19, 2008
My DD is allergic to dairy so I had to leave out the cheese but the recipe is great. I would have never used so much garlic or oils if creating this on my own but the proportions were good.
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2 users found this review helpful

Chocolate Chip Bread I

Reviewed: Jun. 20, 2008
I worried it wouldn't rise with frozen chips and so little yeast but it came out fine. Just a little more dense than most store loaves of bread. I also had to add an extra 1/4 cup flour to get dough instead of batter. I do not recommend scaling up the recipe for a 2 lb loaf or you risk overflowing the machine. Low crumb, slices and holds together nicely, not too sweet. Med setting for crust actually gets a med crust - not to crusty, not too soft.
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2 users found this review helpful

Sauerkraut Rye Bread

Reviewed: Jun. 20, 2008
Great flavor but I'll be working to fine tune it next time I use this recipe. My loaf rose some but was a little too dense. When pressed it does not spring back; it creates a gummy spot instead. Also, I will chop the sauerkraut before use next time. The flavor is good enough to make it worth the work to find the way to make this work in my machine.
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1 user found this review helpful

Portuguese Sweet Bread I

Reviewed: Jun. 23, 2008
Should have read the reviews first! I have a 2 lb machine (4 c flour) so this should have had more than enough room. It rose so much it lifted the lid. As a result baking was a little uneven. Otherwise very good. Nice crusty crust and good interior. Unfortunately I stored it in a plastic bag and lost all that nice crustiness. Still a good loaf.
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1 user found this review helpful

Baked Dijon Salmon

Reviewed: Jun. 24, 2008
To be a keeper in my house a recipe has to be able to deal with substitutions. Even with crushed rice krispies instead of bread crumbs, walnuts instead of pecans, and spicy brown instead of dijon this recipe was good. The extra sauce worked on green beans but my husband preferred pouring more on the fish for added flavor.
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2 users found this review helpful

Orange Ginger Bread

Reviewed: Jun. 26, 2008
It's not a bread machine recipe if I have to turn on the oven. Dumped it all in the breadmaker on whole wheat, 1.5 lb loaf, light crust. Added 1/4 cup water during kneading b/c the mix was too dry. Final result was still a bit dry. Texture about as expected for the flours (medium grainy). I don't understand why this recipe used all purpose instead of bread flour. Bread had a hint of sweetness, faint orange flavor, ginger undertones. Overall I'd say it was too mildly spiced to be a specialty bread and too flavored to be an all purpose bread. I won't be making this again.
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11 users found this review helpful

Pesto Sauce

Reviewed: Jun. 26, 2008
I cut back the oil to 3/4 c to avoid the floating slick most pestos have. I shouldn't have. The proportions on this recipe are just right.
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3 users found this review helpful

Pseudo Sourdough for the Bread Machine

Reviewed: Jun. 30, 2008
Chewy inside, crusty outside. Nothing sour at all about the flavor. Used rye in lieu of barley because of availability. Had to add 2 T of water at 5 min. Good bread. A keeper.
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0 users found this review helpful

Chocolate Chip Almond Bread

Reviewed: Jul. 10, 2008
This recipe did not work for me. Mix was way too dry. I had to add over 1/4 c water and it was still very thick. Also, I have a beep to add nuts and such and tried just adding the chips and nuts then. It works for other recipes but not this one! The mix was still too thick for them to distribute.
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8 users found this review helpful

Grilled Chicken Kabobs

Reviewed: Jul. 10, 2008
This has a very strong spice kick. Good but not an everyday recipe. Marinade works well on pineapple.
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0 users found this review helpful

Applesauce Bread III

Reviewed: Jul. 10, 2008
Not very apple-y but too much apple to be an all purpose bread.
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0 users found this review helpful

Chicken Kabobs Mexicana

Reviewed: Jul. 10, 2008
I marinated for two hours and got a nice chicken kabob. Too much longer and you'd risk getting a lime kabob. As is I got a good, fresh, clean flavor. Mexicana may be a misleading name.
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2 users found this review helpful

Maple Oatmeal Bread

Reviewed: Jul. 17, 2008
I used fake maple syrup and got little maple flavor. It rose very well for the amount of flour so I would not scale up to a 2lb loaf unless you want to overflow your machine. I added 1/4 c water early in the mixing because the loaf was so dry. 1/2 c chopped walnuts added a nice texture.
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5 users found this review helpful

Shrimp Couscous Salad

Reviewed: Jul. 29, 2008
A very good dressing.
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1 user found this review helpful

Displaying results 1-20 (of 51) reviews
 
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