SIRMIROM Recipe Reviews (Pg. 2) - Allrecipes.com (10758285)

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Soft Garlic Breadsticks

Reviewed: Dec. 25, 2008
These weren't bad at all. I don't have a bread machine, so used the dough hook in my Kitchenaid. I used two cups of white flour and one cup of whole wheat to start with, but ended up having to almost add another full cup to make the dough the right consistency. Nice soft texture, but have to watch the cooking time closely. The house smelled amazing too.
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Banana Oat Muffins

Reviewed: Dec. 11, 2008
Great base recipe. Used half whole wheat, half white flour. Used brown sugar instead of white. Used soy milk instead of cow's. I didn't have enough bananas, so I used apple sauce to get up to a cup of fruit. I then also tossed in a few other things I wanted my daughter to eat :), like some wheat germ and some quinoa cereal that had dried fruit in it. All worked like a charm - they were great! My husband and I ate way more than my daughter!
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Slow Cooked Corned Beef for Sandwiches

Reviewed: Oct. 26, 2008
My crockpot is small - it just held a single 4 pound corn beef and the beer and spices, no room for anything else. I put it in for 10 hours on 'low', but my 'low' is VERY low - at 10 hours it was still somewhat firm. At 14 hours, though, it was LIKE BUTTER, totally delectable and perfect. So you need to know your own crock pot, but this was an ideal, ideal recipe (great for shabbos / yuntiv too).
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Tartar Sauce IV

Reviewed: Oct. 15, 2008
This was not bad, but you will need to play with the proportions if you downsize the recipe. Also, I tried to save time by making it all with an immersion blender; it blended the onion and pickle too far down, and the texture was too soupy. So do follow the recipe as written.
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Honey Baked Chicken II

Reviewed: Oct. 5, 2008
I not only halved the butter, but used butter-flavor margarine instead, and even substituted some of THAT with olive oil. Just to make the melting easier, I ended up making all the sauce ingredients in a saucepan, so they all melded together nicely. I baked two cut up chickens with the sauce (it made a LOT of sauce) at about 375 for 45 minutes, then uncovered, basted with a bit of reserved sauce, and they were done in about another 20 minutes. I ran the broiler for a couple extra minutes to get them brown and pretty. The sauce is fatty enough that you can remove the skin from the chicken pieces with impunity. Even the white meat stayed fairly moist. I like curry, and I like honey mustard, but I didn't ADORE this particular combination. I think chopped onions would have enhanced it. My guests and husband were happy though. Recommend mashed potatoes or rice or something on the side to help soak up the extra juices. Am looking forward to the leftovers making great chicken salad.
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Baby Carrots with Dill Butter

Reviewed: Oct. 5, 2008
I used dried dill, not fresh, and frozen baby carrots. I also added a teaspoon or two of honey, since I was making it for Rosh Hashana. I thought it was fine, nothing really special - I prefer bolder tastes - but my guests liked it and my husband felt it was very festive.
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Fresh Southern Peach Cobbler

Reviewed: Jul. 11, 2008
Quite good and flexible. I doubled it for a 9X13, and used a combination of dubious fresh (some green!) peaches and one small can of peach slices (with the juice, since I was worried about the sweetness of the fresh peaches). It was more cinnamon than I thought necessary - if I double it again, I would not double the cinnamon.
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Japanese Ginger Salad Dressing

Reviewed: Jan. 31, 2008
Adored it, all of us. Great on romaine with some nuts - amazing. Very dietetic, since you don't need much of it, it's so strong. I used an immersion blender so skipped all the chopping, and it worked beautifully. Added some rice vinegar as per the recommendations, used regular mustard since I didn't have dijon in the house- it was fantastic, making it again now! Dumped some of it on frozen peas and baked it with a little water - also fantastic.
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Scalloped Potatoes and Onions

Reviewed: Jan. 12, 2008
Plain, simple, beautiful. Used whole wheat flour (that's what I had) and microwaved all the liquid ingredients together (just a little tricky with the flour clumping). Also added fresh chives for extra color and flavor. Wonderful non-dairy ('parve') side dish, reheated beautifully.
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Wonderful Meatloaf

Reviewed: Oct. 6, 2007
Everyone loved it. Used 1 kilo of meat, so I had to round up the ingredients. Basically, did it as written except added two eggs, about 3 tablespoons wheat germ, salt, pepper, and about a teaspoon minced garlic. Used brown rice, not white, and since it was more meat upped it to a full cup of rice. Fantastic, and wonderfully simple. It held together, but I did need to cook it for about 45 minutes.
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Slow-Cooked Oriental Chicken

Reviewed: Oct. 4, 2007
I didn't change it from high to low after an hour, but had it on high the whole time (5 hours...my crock pot's 'high' is a little weak). I added pineapple about an hour before the end, which added, as well as extra garlic and scallions. I also added cornstarch to try and thicken the huge amount of liquid, but it didn't do much. Still, a nice easy recipe, wasn't knock-socks off amazing but everyone enjoyed it.
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Darn Good Chicken

Reviewed: Oct. 2, 2007
Not bad, but for my husband and I the nutmeg was a little too strange, it didn't add. Made it again with garlic instead of nutmeg - and what could be bad?? :)
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Cola Chicken

Reviewed: Dec. 7, 2006
I increased the garlic, but still found this somewhat lackluster. It needs something to rev up the flavor. The chicken was also a little tough - watch cooking time VERY carefully, as I think it needs less than stated.
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Displaying results 21-33 (of 33) reviews
 
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