NineOne Recipe Reviews (Pg. 1) - Allrecipes.com (11818462)

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Dark Molten Chocolate Cakes

Reviewed: Feb. 19, 2010
I made these last night for fake Valentine's dinner (the 14th was no good) with Baker's semi-sweet chocolate and they were amazing. I don't know about the vanilla suggestion, but a bit of espresso powder would probably put these over the top. It's still a 5 star recipe exactly as written though.
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Honey Milk Tea - Hong Kong Style

Reviewed: Jan. 25, 2010
Thanks for the recipe! I haven't had tea like this since I was in Japan, the taste is pretty much exactly the same, and brings back some great memories. I'm not much for sweet drinks so I used whole milk, and added honey, tasted, added, etc. until I was happy with it.
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Megan's Granola

Reviewed: Jan. 25, 2010
This makes some really tasty granola. I added a cup of pumpkin seeds, and a handful of shredded unsweetened coconut, and subbed half of the veg. oil for coconut oil. I recommend halving the recipe. I made half and it makes a TON of granola, for two people this will last us a long time.
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Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Dec. 13, 2009
This was fantastic. I did have a problem with it sticking to the pan, but I had to use a wider, shallower pan than called for so that affected the baking times, and probably the sticking. I brought this to a housewarming and everyone loved it. Two people that do a lot of baking were able to guess there was some kind of bean in it, but that didn't stop them eating it!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 12, 2009
My girlfriend doesn't like shortbread very much, but she indulged me and we made these a few nights ago just as directed and they were amazing. Neither of us could stop eating them! Highly recommended.
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Dumplings

Reviewed: Nov. 6, 2009
I hate when people rate a recipe after modifying it, but I don't think my change could affect it that much: I used 50% whole wheat flour, and .5tsp sugar -with a diabetic in the family I try and squeeze in as much fiber, and reduce the sugar as much as possible to whatever I cook. Otherwise all the same and these were delicious. I've never actually made dumplings before, and I thought I'd drop a couple into my stew last night. These were the perfect addition! One thing that caught me off guard is just how much they expand! There were a couple of two-bite dumplings before I got the hang of it.
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Spanakopita II

Reviewed: Oct. 31, 2009
I gave this a 5 because it's so nearly perfect it'd be unfair to give it less, but there are a few things I do differently when I make spankopita: -I use fresh spinach (4 bunches, about 3lbs before I remove the stems, about 2lbs after) -I wilt spinach in olive oil, one bunch worth at a time, then set aside to cool while I do the rest. Once the spinach is cooled, I squeeze out all the remaining liquid and chop it fine. A tip I picked up online: Chop in about 1/3c cooked rice (I use brown) to absorb the moisture as it cooks, I do this instead of flour, you'll never know it's there. -Meanwhile, I sweat only about a cup of chopped onion (my preference) with a few minced cloves of garlic in a little bit of butter, and mix that into the spinach/rice. -I use about 2.5tsp dried dill (fresh is ridiculously expensive around here), and mix it (along with salt and pepper) into the eggs, to ensure it's as evenly distributed as possible when I mix it into the spinach. I adjust salt and pepper afterwards, if needed. -At the same time I mix in about 2tsp-1tbsp lemon juice to help cut the richness just a little, but if you can taste lemon, you've added too much. -I use clarified butter on the phyllo so there's less moisture, and it comes out flakier. But there have been times I haven't had any clarified butter around (it keeps for ages, so it's easy to store), and used regular. I'll admit the difference is probably only in my head.
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