BQRC Recipe Reviews (Pg. 1) - (11102030)

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Southwestern Turkey Soup

Reviewed: Oct. 19, 2011
I wouldn't have thought to add the lime juice on my own, but it really brightened the soup. As others have recommended, I made changes and added red pepper, black beans, corn and used only canned tomatoes (with juice.) I also added a handful of noodles, but would also love this with rice or tortilla strips. I think fresh cilantro atop this soup is key- skip the dried stuff!
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Decadent Chocolate Orange Cake

Reviewed: Oct. 10, 2011
As others have stated, the cake was a bit too dry for my liking. Despite using cake flour and mixing well, the layers were dense and almost pasty. The texture ruined what would otherwise be a delicious cake. I'm a huge fan of chocolate & orange and I liked that this wasn't too sweet. I'm wondering if this recipe is missing an ingredient- shouldn't there be at least a little oil in the mix? I may try adding some oil, or I may simply look for another orange cake recipe & modify it to use this frosting and filling.
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White Bread For The Bread Machine

Reviewed: Jan. 22, 2010
This bread was wonderful! Light and airy and delicious after only 5 minutes of cooling time. We ate it along side a stew, but I didn't find it to be too sweet or too salty. My guests all went back for more! I used my machine's 1 pound setting with a light white because it matched the 3 hour cook time stated in the recipe. The only substitution I made was to use olive oil in place of vegetable oil. No problems at all with over-rising, hard crust, or dense bread as stated by others. My yeast was fresh and the water was 115 degrees. That can make all of the difference in the world when it comes to bread baking! I plan to use this as my go-to white bread, however I would like to use something other than refined white sugar. Has anyone successfully substituted agave syrup or honey in place of sugar? I intend to try a few sugar substitutions- but will not alter anything else!
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Flatlander Chili

Reviewed: Jan. 8, 2010
We printed this recipe over a year ago, and have used it about a dozen times since then- it's become our standard chili recipe. Based on other reviews, we swapped 46ozs of tomato sauce for the tomato juice and 29oz of crushed tomato for tomato sauce. We also prefer the taste of fresh garlic to garlic powder, so we mince up a couple of cloves. We do not find the sugar necessary, but that probably depends on how sweet or bitter your particular batch of tomatoes is. I'd add that at the end, if necessary at all. The chili made this way has a great texture and spice balance. It's got a ton of flavor, but isn't too spicy. If we're cooking for ourselves, we double the cayenne. I love that the heat is one of the flavors, but does not overpower the other seasonings- great balance. When making this recipe for a crowd (which I highly suggest) we kept it warm in a crock pot on our buffet. Worked out very well. As other reviewers mentioned, this also freezes beautifully!
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