Julie Recipe Reviews (Pg. 1) - Allrecipes.com (11050697)

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Kentucky Biscuits

Reviewed: Jan. 1, 2012
These are fabulous! I have tried multiple biscuit recipes that all seemed to turn out mediocre to dry, but I was VERY impressed with these. They are quick and simple - not a lot of fuss - and are sooo good! They rise a lot for biscuits, have a buttery, crispy "crust", and are soft and flaky on the inside. I used Earth Balance butter which worked great, kneaded only until blended, and followed the rest of the recipe exactly.
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Thai Green Curry Chicken

Reviewed: Jan. 18, 2011
I also did a veggie version of this recipe, with tofu instead of chicken and then used a bag of frozen Asian style veggies and rice. Really, you can use whatever veggies or meat alternatives you want. I sauteed the tofu in a little olive and sesame oils, as well as some worchestershire sauce (only because I was down to my last TBSP of soy sauce). I put a little worchestershire sauce and veggie broth in with the frozen veggies and rice too. Once my tofu was nicely browned I removed it from the pan and used the same pan for the actual green curry sauce. I believe the only thing I omitted from the sauce was the fish sauce (and I used a lite soy sauce). After the veggies and rice were done cooking I put the tofu, veggies, rice, and sauce all together and served it like that. It was delicious!! Both my husband and I liked it very much (my husband said it was one of his favorite dishes now and that he will be requesting it a lot). I will definitely make sure to have enough soy sauce next time. I also may use different veggies - mushrooms would be good, as would baby corns, neither of which the frozen pkg had in it. I would also use more rice. Anyway, all of that can be tweaked to your preference. The sauce did turn out brownish, but who cares, it was so good and very easy too!!
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Mozzarella and Tomato Appetizer Tray

Reviewed: Jan. 11, 2011
I wasn't a big fan of this, but I DID use all dry herbs instead of fresh, so that could have made a big difference. There just wasn't a lot of taste. I also left out the capers and served this with rosemary sourdough bread. All that being said, I brought this to a party and several people there commented on how much they liked it. Again, I think fresh herbs are key.
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Autumn Muffins

Reviewed: Oct. 15, 2010
Well, I thought these definitely did NOT live up to the rave reviews they've been getting :( I went with the apples (winesap), cranberries (dried), figs (fresh), and roasted hazenuts, but made some other changes. I substituted apple sauce for half the butter and used 2.5 cups all-purpose flour and another half cup of soy flour (which can give it a nuttyish flavor and adds protein). I think what bothered me about these muffins is the flavor combination of the fruits and nuts - I'm not a big fan of it. I definitely would not use hazelnuts again, if anything I'd go with walnuts. My husband thought these tasted like fruit cake! I can definitely see how this would be a good base recipe for other muffins and I feel like that is what a lot of other people are rating this recipe on. Not a ton of other reviewers used the fruits and nuts listed in the recipe. This would be a great base for a cranberry orange muffin or blueberry muffin. (yum!) These just did not remind me of autumn at all and were not very good. On a brighter note I got 24 regular-sized muffins out of the batter.
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Vegan Apple Carrot Muffins

Reviewed: Feb. 5, 2010
I have to give this recipe four stars because I also changed up the baking soda/salt amounts. I used only 1 tsp baking soda and 1/2 tsp salt. I also used one large banana instead of the oil. With these changes these muffins turned out great! They had a good spicy flavor to them and were very moist. My husband and I have been eating them for breakfast, snacks, and dessert all week long!
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