klk69 Profile - Allrecipes.com (11308011)

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Home Town: Seattle, Washington, USA
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Member Since: Dec. 2009
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Quinoa Tabbouleh
This is delicious the way I made it! You will be much happier if you make this dish in advance and leave it in your fridge overnight or for a day before serving/eating. Here's how I made it: I cooked the quinoa in homemade veg stock. I only used 1/8 c. olive oil, which was plenty. I used the juice from 1-1/2 lemons (didn't measure). 1 cucumber (could have used more) and about one bunch of green onions (it was enough). Left out the carrots. Subbed cilantro for parsley and was very glad I did. I don't care for tomatoes so left them out, but if you like tomatoes I would definitely add them. I also added some cumin and could probably have been more generous with it. I used quite a bit of sea salt, adding more the next day. I meant to add a can of garbanzo beans but after opening the can, I noticed they were soybeans so threw them in anyway. The addition of feta or kalamata olives would definitely be delicious as well. Don't be afraid of adding lots of sea salt and lemon juice! A PLEA TO THOSE WHO USE CHICKEN STOCK TO COOK THE QUINOA: If you're making this for a potluck/picnic, please consider using veg stock or water, because by using chicken stock you have just turned this awesome vegetarian dish into one that vegetarians can't eat. Of course if it's for your family or those you know don't care, then it's fine, but sometimes some dish like this is the only thing vegetarians can eat!! Thank you.

22 users found this review helpful
Reviewed On: Jul. 11, 2011
Too Much Chocolate Cake
This has got to be the best semi-homemade cake EVER! I read through the reviews and wanted to try some variations but I didn't have time to make a test version, so I followed the recipe with the exception of using only 3/4 c. oil and mini chocolate chips. Baked in a fancy bundt pan for 55 minutes. I was concerned that it wasn't quite done but it ended up just a tiny bit gooey near the center and everybody raved about it. Just a dusting of powdered sugar on top was perfect. Next time I would cut the oil to 1/2 cup and replace some with homemade applesauce, which is what I always do for my breads (zucchini, banana, etc.). The mini chocolate chips melt so there is no issue of them sinking to the bottom of the pan. I don't know how someone could not love this chocolate heaven if they follow the recipe.

3 users found this review helpful
Reviewed On: May 29, 2011
Mom's Zucchini Bread
Every year I tell all my friends with gardens to load me up with zucchini so I can make this fabulous bread! My mods: Mixture of whole wheat flour and white flour (up to a 2:1 ratio), replace some of the oil with applesauce, 1 c. brown sugar and 1 c. white sugar, 4 cups zucchini, 1 tsp. nutmeg. I spray the pans with oil and dust them with cinnamon sugar. If I do 4 small loaf pans, 50 minutes is the perfect baking time. Small loaves are great for gifting and freeze well (if my friends haven't called dibs on all the bread!!).

2 users found this review helpful
Reviewed On: Sep. 23, 2010

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