Chris & Leela Recipe Reviews (Pg. 1) - Allrecipes.com (10534986)

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Chris & Leela

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Whole Grain Pancakes

Reviewed: Apr. 25, 2010
We have made these pancakes several times, often tweaking it a bit but they always turn out great. These modifications have worked well for us: adding 1/2 teaspoon of salt, reducing the buttermilk to 1 3/4 cup (using sour milk is alright, but not quite as amazing), and adding 1/4 cup oil. Replacing brown sugar with white sugar is fine. We find that adding vanilla can distract from the flavor of the grains. Even though we think this recipe is better with our modifications, it still gets 5 stars because it's a flexible recipe and a terrific food concept.
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17 users found this review helpful

Molasses Sugar Cookies I

Reviewed: Nov. 8, 2008
Incredibly delicious! I have been poisoned against molasses cookies ever since my Grandma's super-molasses-y cookies, but these were terrific. They are light and made for dipping in milk. And of course, use butter instead of shortening.
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2 users found this review helpful

Peanut Butter Cookies IV

Reviewed: Nov. 8, 2008
Wow. Totally wow. I'm used to peanut butter cookies being big crumbly things, but if taken out before 10 minutes, these are delightfully light and soft. My oven might be too hot, as the perfect batch came out at 7 minutes- after that they get more crispy-crunchy. We have unsweetened fresh-ground peanut butter, so we used a tablespoon or so extra sugar. We absolutely enjoyed it being dipped in sugar; it tastes quite like a sugar cookie. If that is too sweet for you, then I'd recommend that you take the advice of some and not dip them in sugar. Also, we just put all the ingredients in at once: lazy chef certified!
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8 users found this review helpful

Gaye's Microwave Fudge

Reviewed: Sep. 28, 2008
We absolutely loved how this came out. The powdered sugar offered in bulk at the store was rather chunky, so incorporating it was difficult. It cooled fast and was hard to stir; microwaving it again made it easier to stir and didn't harm it in the slightest. The product is still being savored!
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3 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Jun. 7, 2008
WOW. Really delicious. It's pretty spicy in original form; we haven't even put in jalepeños yet and only put in just under a 1/4 cup of chili powder. This makes a mild chili- but still awesomely flavorful. Last time we made this we forgot to add the garbanzo beans; a mistake we'll probably repeat. To be honest, it doesn't need garbanzo beans. Serve it with grated cheese and onion shavings!
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2 users found this review helpful

Fresh California Salsa

Reviewed: Apr. 29, 2008
Mmmm, this recipe reminds me of the salsa of certain taquerias that were renowned for their salsa. As a true Californian, I frown on the other reviewers that suggest adding corn and black beans or avocado to this salsa (are you even from California?!). This salsa is certainly Californian cuisine. I'd recommend blending half of the ingredients in a food processor and mixing it with the rest of the chopped ingredients to obtain the consistently that you come to expect from most taquerias. I noticed that using half of a normal/small-sized jalepeño yields mild heat.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 26, 2008
This recipe was terrific served next to homemade pizza and green salad. One issue I have with it- surely the casserole dish must be larger than one quart. For me, the potatoes and onion barely fit into a two quart dish.
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2 users found this review helpful

Sweet Honey French Bread

Reviewed: Apr. 18, 2008
Holy god. This is terrific. We substituted 1/4 of the bread flour with whole wheat flour, and it still turned out so soft. We topped it with basil pesto, and we're blown away with the flavor.
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1 user found this review helpful

Oatmeal Dinner Rolls

Reviewed: Mar. 29, 2008
Quite delicious. Those of us who don't have 9 in round baking pans need to remember to keep the placement rather close. Also, as another reviewer stated, one should let the oatmeal cool down before processing, so that it doesn't kill the yeast.
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2 users found this review helpful

Mexican Whole Wheat Flour Tortillas

Reviewed: Mar. 29, 2008
This recipe worked well for us! We used butter instead of normal shortening. We ran out of whole wheat flour so we used regular flour to fill in the rest. For burrito-sized tortillas, I'd suggest making 3 oz to 4 oz balls, like that of another review.
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2 users found this review helpful

 
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