Eddie Mars Recipe Reviews (Pg. 1) - Allrecipes.com (10725847)

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Eddie Mars

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Pasta for Don and His Loves

Reviewed: Jan. 20, 2007
Great basic recipe, good to base things on.
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8 users found this review helpful

Vegan Lemon Poppy Scones

Reviewed: Nov. 26, 2006
The taste of these were great, wonderful even. Though they did not act like scones at all. More similar to angel cake in texture, and they didn't rise very much. I did not put in the water at all, only a bit less than half a cup of soy milk, and 2 small lemons rather than one normal one. NOTE, please read!: To all my non-vegan friends, if you make this recipe for your vegan friends and family, DO NOT use normal margarine. It is NOT vegan. Please use 'Earth Balance' which will be in the natural section of your grocery store, or if you cannot find this one where you are, try to find a margarine that says 'lactose free' and read the ingredients to make sure there is no 'whey' or 'casien'. Thank you.
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53 users found this review helpful

Breaded, Fried, Softly Spiced Tofu

Reviewed: Nov. 2, 2006
I used the recipe here for the breading and used squash pieces instead of tofu! It was really good, so tasty and delicious! But, I fear that the squash was a little too moist compared to tofu, and soaked up a lot of the breading, even after multiple coats! I suggest that anyone who wants to make a good breading for any vegetable or meat substitute try this recipe. I can't wait to actually use tofu next time though!
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0 users found this review helpful

Oatmeal Chocolate Chip Pancakes

Reviewed: Nov. 2, 2006
These were excellent! I loved them. I couldn't find ground flax seed though, and had no equipment on hand to grind them myself, so I bashed up a bunch of whole flax seeds with a spoon. I enjoyed the seedy chunks it left me with, and anyways, who cares if the flax is done right, as long as it's there! So healthy and yummy.
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Cranberry Applesauce Muffins

Reviewed: Oct. 10, 2006
This recipe was perfect for what I wanted them for! I love using applesauce in recipes. I used egg replacer istead of egg to make them vegan, and dehydrated cranberries instead of frozen. I think that the frozen would definitely be preferred, as the ones I used did not make the muffins very tart at all. Which was kind of sad!
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17 users found this review helpful

Pumpkin Tart With Pecan Crust

Reviewed: Oct. 8, 2006
Arrowroot powder is really great! Thanks for enlightening me. I did change this recipe a lot, I did a graham cracker crust because I'm just a fool for the graham. I used pumpkin pie spice and some dried crushed ginger instead of fresh. I liked the idea of having a gingery pie, but I do think a tablespoon would be too much. I used 'silk' soy creamer instead of regular soy milk, and I think it greatly enhanced the recipe, the pie was not runny at all. Another thing that made my pie perfectly thick, was that I used half the amount of maple syrup, purely because I ran out at 1/4 cup, I thought I had enough! But I really think it was good that that happened. I don't have a huge sweet tooth anyways. But all in all, I couldn't have made the filling any good without this. Try it with the creamer if you aren't worried about fat content, it's great!
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10 users found this review helpful

Graham Cracker Crust

Reviewed: Oct. 8, 2006
Just the crust I wanted! My mum and I used to make this crust, and I couldn't remember the portions, so this guided me perfectly!
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14 users found this review helpful

Vegan Crepes

Reviewed: Sep. 27, 2006
These crepes tasted great! I used whole wheat flour instead of all purpose, and I'm not sure if it was because of that, but my crepes turned out kind of fluffy for a crepe. More like a really thin pancake. Next time I'll try them with all purpose. Just as a warning to you all, don't be disheartened when your first two or three break apart and get ruined, practice really does make perfect, my fifth one was perfect. For some reason my recipe made five rather than four like it says.
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2 users found this review helpful

Kalamata Olive and Garlic Bread

Reviewed: Sep. 14, 2006
This is the first time making a yeast bread for me! I really liked the simple, clear instructions. The bread turned out very tasty, but I changed the recipe a lot. I used rye flour, and added many herbs, both dry and fresh. I also put QUITE the heaping half cup of olives (I like olives a lot) and I kneaded the olives into the bread, not in the center. With all the changes I did, it still rose, but not a *super* lot. It is quite dense and moist, which is good, imho.
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2 users found this review helpful

 
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