ChelsTheCook Recipe Reviews (Pg. 1) - Allrecipes.com (10637113)

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ChelsTheCook

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Alison's Colcannon

Reviewed: Mar. 18, 2009
Pretty good; made it for St. Patty's Day. I also added some tempeh that had been sauteed in liquid smoke to get sort of a bacon-y flavor to add protein for a main dish. I don't think I'd want to eat it every day, but it is about as Irish as a vegetarian dish can get, so we may make it every year.
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Irish Soda Bread

Reviewed: Mar. 18, 2009
I thought it was pretty good, hubby loved it! Looks impressive. Didn't have a full 3 cups of raisins; used a mix of raisins and dried figs, apricots, cranberries, etc to equal ~2 cups and it seemed to be enough fruit. Didn't have caraway seeds, but I put in some fennel seeds (or anise?) and it tasted good.
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Real Hummus

Reviewed: Mar. 16, 2009
This was a good starting point for hummus, but know that you'll always have to taste it and play with the ingredients to get the proportions that you like. Everyone's different. I never have tahini on hand, so I use toasted sesame seeds and they work just fine.
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Bananas Foster II

Reviewed: Mar. 16, 2009
Yum yum yum! I'm kind of funny about bananas (thanks to banana-flavored medicine as a kid; I still gag thinking about it), but this was incredible! The only thing is I wanted to flambe it, but the rum wouldn't catch on fire. Just as well, I guess... It was truly delicious, though. Don't skip the walnuts; they're essential.
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Country Seed Bread

Reviewed: Feb. 17, 2009
Definitely yummy and versatile-- add whatever seeds you want! Just make sure to use the one pound loaf setting and the light crust. I made two batches where it was overbaked and ended up using it for croutons.
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Bread Machine Bagels

Reviewed: Feb. 17, 2009
Definitely easy to make, and tasted great toasted afterwards. However, my mom tried to eat one without toasting it & said it was way too tough. Maybe decrease the baking time? I'd also make them a little bigger next time; they were tiny! Made the dough a second time and used it for pizza dough, using whole wheat flour for half the flour. Turned out delicious!
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Cranberry Pistachio Biscotti

Reviewed: Feb. 17, 2009
SO much easier than I ever imagined, and soooo good!!! They didn't last a day in our house. Gave some to my parents and they said "You MADE these??" I didn't have pistachios, so I used crushed roasted unsalted almonds. Dipped one side of them in melted chocolate after they were cool. They look, taste, and smell amazing! Didn't even last long enough to get a picture of them. Definitely follow the advice of keeping your hands wet when shaping the dough. Don't throw it out, even if it doesn't look like it will turn out-- it will!
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Raspberry Cheesecake Stuffed French Toast

Reviewed: Feb. 17, 2009
It sounded amazing, but it was just okay. I think next time I'd recommend slicing the bread VERY thin... or just making regular french toast with this recipe and topping it with the filling.
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Photo by ChelsTheCook

Hot and Sour Tofu Soup (Suan La Dofu Tang)

Reviewed: Feb. 17, 2009
Such a delicious soup! I may never go out to Chinese food again! I did make a few modifications based on my personal preferences and what was available. I added some sesame oil while cooking because I've read that is the secret ingredient to asian foods in general. I garnished with sesame seeds. I left out the rice vinegar because I didn't have any (and because I like my soup a little less sour) and subbed lemon juice for citric acid. I threw in some chopped celery leaves because I like the flavor. I used the chili garlic paste (rooster on front, green lid), ~1 tbsp, and it was VERY HOT... will probably decrease that next time. But oh my, was it GOOD!!!
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Photo by ChelsTheCook

Asparagus Swiss Quiche

Reviewed: Feb. 17, 2009
Made it for Valentine's Day lunch, but made it the day before. Used Morningstar vegetarian bacon because we're both vegetarian (and it made it much healthier). It was delicious, and hubby LOVED it-- said it was the best quiche he's ever had!
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Dill Pickles

Reviewed: Sep. 2, 2008
Ok, a little help here please... I'm not really willing to go off of everyone's anecdotal evidence that I probably won't get botulism and die if I don't follow the USDA recommended canning method, because it is JUST anecdotal evidence, and the USDA put that step in because just enough people got sick to make them think twice about it. So I inverted the jars and filled the pot with enough water to go about halfway up the jars, boiled it for 15 minutes. Now what? Do I leave them inverted until they cool? Do I flip them right side up? Do I stick them in the fridge? When I took them out of the pot of water, they started fizzling; I'm not sure if air was coming out or going in. The bottom of the package that the jars came in said don't boil the lids & leave them rightside up after filling, and don't continue to tighten the bands after the initial tightening. I'm reading the exact opposite on all three points on this website. Yeah, I want crisp pickles, but I more want to make sure they seal, which they don't seem to be doing. How do I ensure that they seal? This is my first attempt at canning, so any advice is very much appreciated. They smell & look awesome, though; I put cauliflower, cucumber & green beans in each jar. I can't wait to try them; I just hope I don't have to eat them all in the next three days if they don't seal!
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Big Soft Ginger Cookies

Reviewed: Jun. 9, 2008
OH MY GOSH, these are sooo good! Only changes I made were butter instead of margarine, 3/4 c sugar, fresh ginger instead of dried, lemon juice instead of water (didn't have OJ) and a dash of cayenne. I'm keeping this recipe, and pulling it out again at the first sign of cold weather!
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Basic Cheesecake

Reviewed: Oct. 8, 2007
This cheesecake would be the love of my life if I hadn't met my husband! It is so easy, and the perfect consistency- firm, as a cheesecake should be! Do NOT, I repeat, do not skip the crust and use a store-bought one. The crust is half the reason this cheesecake is so heavenly! The hot water bath is good if you're trying to impress someone, but it still tastes just as good if it is cracked, so it is a skippable step. If you're looking to make it lower in fat, use fat free everything except use the Neufachatel cheese, found in the cream cheese section. It still turns out firm with the same flavor, but slightly lighter. I usually like the lower fat texture a little better. The lower fat version is still firm, not mushy jello-pudding consistency.
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