Chicago Mom Recipe Reviews (Pg. 1) - Allrecipes.com (10498431)

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Cauliflower and Kale with Mustard Currant Dressing

Reviewed: Jun. 5, 2008
I just loved this recipe. I was a little wary when I looked at the ingredients, but the flavors combine to form such a clean and summery taste. I substituted raisins for currants, as that's all I had on hand. I served it warm along side a mandarin pork dish, but I actually enjoyed it better cold/room temperature the next day.
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4 users found this review helpful

Granola-Raisin Cookies

Reviewed: Sep. 14, 2008
I really enjoyed these cookies after following other reviewer's advice. I added an extra 1/2 c flour per recommendation. My granola had raisins already included, so I added and extra 1/2 c of granola (Those who really like granola, may want to add a full cup, but reducing the amount of granola, suited my tastes..still gave them a nice crisp crunch w/o being overly granola-y). I substituted 1 cup chocolate chips for peanuts.
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8 users found this review helpful

Whipped Carrots And Parsnips

Reviewed: Dec. 17, 2008
These were just excellent. The nutmeg was just the right amount. I prefer a blender over a food processors and reserved some of the water used to steam the veggies (approx 1/2 cup). Next time will try with olive oil for my vegan friend.
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3 users found this review helpful

Indian Cauliflower

Reviewed: May 20, 2010
Per other reviewer's recommendations, I cut the cauliflower in florets and increased the bake time to 45 min. (I did not need to add additional water). I used 2 cloves of garlic (didn't have garlic powder) and 1 can of diced tomatoes (didn't have fresh tomatoes). I did not heat the oil/tumeric mixture, but rather just combined and basted. I thought the tumeric was well balanced (I have over-tumericed before), and complimented the flavor from the garam masala (store bought mix). I have used "Pataks" to cheat when making Indian food before, but I found the tomato curry easy to make and a seemingly, a great base. I might try it with chicken or lamb and add a little scome chilies for heat. When I make it again, I will try charring the onions for deeper flavor.
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Yellow Cake

Reviewed: Jul. 23, 2010
I really liked this recipe, very moist. I substituted white cake flour, as I only had whole wheat all purpose flour on hand, and used 1/2 cup lemonade instead of 3/4 cup orange juice (as I was out of oj). I baked in two 9 in round cake dishes, reducing the cook time to 35 minutes. As other reviewers suggested, I skipped the frosting. I served with fresh strawberries and whip cream. I will definitely make this again. Will try the oj, or maybe pineapple juice and I think I'll give whole wheat pastry flour a try. I'm not sure why other reviewers had problems with the recipe. I am not a baker and found it simple to follow. I did mix thoroughly w/ an electric mixer for a very smooth texture (about 3 min). Delicious!
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2 users found this review helpful

 
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