Amybobamy Recipe Reviews (Pg. 1) - Allrecipes.com (11325007)

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Tofu Cheesecake

Reviewed: Jun. 1, 2012
This is a great recipe for starters, but mine was runny and did not really taste like "cheesecake." Remade it with following changes: added two large eggs and two tablespoons white flour, plus the grated rind of a lemon, and mixed in food processor. THOSE results were very NY Cheese-cake-ish, and a great pareve desert with strawberries.
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17 users found this review helpful

Pupusas de Queso (Cheese-Stuffed Tortillas)

Reviewed: Nov. 24, 2011
The ratio of masa to water is wrong here. It will result in dry, cakey, cracking pupusas. You will require enough water to make a soft, play-dough like dough, easy to shape. For me, the ratio was one cup water to one cup masa, plus a little salt. Also, we use chopped green peppers and goat cheese.
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9 users found this review helpful

Curtido (El Salvadoran Cabbage Salad)

Reviewed: Nov. 24, 2011
This was delicious, my only comment is that if you are using Mexican oregano, I recommend you cut it down to one (1) teaspoon, as two teaspoons was absolutely too much. Half an hour later, I can still taste it. Fantastic with pupusas!
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4 users found this review helpful

Middle Eastern Kibbeh

Reviewed: Oct. 21, 2011
Tasty, but a little dry. I will probably add pine nuts, as another reviewer did, next time.
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1 user found this review helpful

Easy No-Boil Macaroni and Cheese

Reviewed: Nov. 23, 2010
I followed directions exactly, but it was a watery mess after being in the oven for an hour -- I had to cook it for one hour longer. Even then it was kinda runny. Also, the crumb crust actually SANK. I think I will seek out a recipe that is much more specific about the amount of liquid. I would have given it one star ... BUT! I keep everything. I never throw anything away. So I stored this in the refrigerator overnight (after it was cooked and partly served), and YOWSAH! It was firm, and when sliced and reheated, quite YUMMY. So I'd have to say, plan to cook it longer, and if possible cook it a day ahead.
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11 users found this review helpful

French Butter Cakes (Madeleines)

Reviewed: Nov. 20, 2010
Don't know why, but this turned out tough and chewy for me. Husband liked it, though!
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6 users found this review helpful

Madeleines II

Reviewed: Nov. 20, 2010
These came out perfectly! (I did substitute 1 tablespoon cornstarch for 1 tablespoon of the 3/4 C flour, to lighten it a little). These cooked in ten minutes in a silicone madeleine "pan"
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9 users found this review helpful

Passover Apple Cake

Reviewed: Mar. 30, 2010
I followed advice and doubled the dough. I can't say how it would have worked if I had followed directions exactly, but I can tell you that I wound up with a heavy, tasteless cake. It looked great, tasted awful. I may try it again AS WRITTEN. Had to throw it out, when the batter was doubled.
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2 users found this review helpful

Tunnel of Fudge Cake IV

Reviewed: Feb. 13, 2010
Delicious, old-fashioned, "clean" flavor -- BUT ... would absolutely not come out of the pan. I followed the recipe to a T ... but it was glued in place, despite my having appropriately greased and floured the Bundt pan. It was still quite yummy, scooped into serving dishes ... but alas, it could not be served as a cut cake. Luckily, I had very gracious (and hungry) dinner guests, who didn't care. But I was disappointed. (It was also a little dry, which is why it gets only two out of five stars).
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2 users found this review helpful

Mom's Sushi Rice

Reviewed: Jan. 4, 2010
Amazing. Perfect. We eat a lot of sushi, which has been expensive. I've tried to make sushi in the past, but couldn't get the rice right -- and sushi is more about rice than about fish. THIS recipe made the most wonderful rice -- and I was really reluctant, because of the added sugar. But it turned out perfect! This recipe makes about five rolls. Yummmmmmmmm!
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3 users found this review helpful

Caramel Popcorn

Reviewed: Jan. 4, 2010
This is so delicious that I made it twice in three days. The second time was a double batch because I was making it as a hostess gift and the kids couldn't stand to see it all leave the house. At the host's house, there were six people who planted themselves around the bowl, eating away at it for two hours. The hostess, who normally insists that guests take any brought food home, this time watched intently as I poured the leftovers from my bowl into hers so that I could leave it behind. This is a WONDERFUL recipe. I'm planning to try it at Passover, replacing honey for corn syrup and matzoh for popcorn. Wonder if it will work!!!
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1 user found this review helpful

One Minute Chocolate Icing

Reviewed: Jan. 4, 2010
Fickle recipe. I made it three times -- The first time I did not use the beater, and the recipe produced a delicious, fudge-like topping. The second time I used the beater and the whole mess congealed and crystalized into a dull mass. The third time it was too runny to use as cake icing (though it became a yummy fudge topping). Overall I would have to say -- I won't make this again.
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4 users found this review helpful

 
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