Ebbergine Recipe Reviews (Pg. 1) - Allrecipes.com (10643827)

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Sweet and Tangy Sauteed Collard Greens

Reviewed: Oct. 31, 2014
I made this without ginger because I didn't have any. We sliced the collard greens very finely which made it look very pretty but I would have preferred somewhat bigger slices in order to get more green and less sauce per bite. It was definitely a yummy and different way to have one of my favorite leaves. I might put in some sesame seeds next time.
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Irresistible Whole Wheat Challah

Reviewed: May 23, 2014
This is a great recipe -- surprisingly tender and flavorful for such a simple bread. I proofed the yeast with the warm water and a tiny bit of honey first. I used three eggs instead of two, and also let the dough rise three times. I used half extra virgin olive oil and half canola because I ran out of olive, and made six-stranded braids since they make such voluminous loaves. This will be my challah recipe from now on.
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Photo by Ebbergine

Lebanese Lemon Lentil Soup

Reviewed: Feb. 24, 2014
I made this mostly to the recipe, except that I used less than 1 cup of flour after reading other reviews. I used about a quarter cup and toasted it in a dry pan as another review recommended, then added in about 2.5 T of butter to make a thin paste. It added a layer of richness to the flavor. We had it for shabbat with challah and wine and it was very flavorful and satisfying. The French lentils hold their shape nicely and make an attractive thick soup.
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Vegan, Gluten Free Dill Stuffed Mushrooms

Reviewed: Nov. 24, 2010
These mushrooms are great! I like to eat them!
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Black Forest Cake I

Reviewed: Apr. 19, 2009
I just made the cake part for my boyfriend's birthday. I made a 1.5X recipe for a 13X9 pan and this made just the right size of cake. I used dark chocolate cocoa powder which gave the cake a great flavor, and just put cream cheese frosting on it. The perfect chocolate cake.
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Honey Oatmeal Bread II

Reviewed: Apr. 19, 2009
This was a great bread! I added some rye flour since I was out of wheat, and also a big handful of sprouted wheat finely chopped in the food processor. It made a moist, dense, and sweet couple of loaves that went perfectly with split pea soup. I brushed the top of the loaves with egg yolk instead of honey.
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