dalittlebear1 Recipe Reviews (Pg. 1) - Allrecipes.com (11912182)

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Outrageously Buttery Crumb Cake

Reviewed: Jul. 27, 2011
This review is just for the crumb topping-- if you are interested in making the whole cake, read no further. I made this today because I had been dreaming of crumb cake, and really more about the crumb than the cake. I had some cherries on hand that were starting to become questionable in freshness, and so I made a cream-cheese cherry pound cake (recipe from cookrepublic.com) for the cake part. Then, when it was almost done baking, I sprinkled the crumb topping--ALL OF IT-- onto the top of the cake. After baking it for about ten minutes more with the heat turned up to 400 degrees to brown the top, I pulled the baked cake out of the oven and let it sit out for about two hours to cool and set. Then.......... I cut a slice for myself. Delicious! The crumb topping was perfect-- thick, crisp, slightly sweet, and slightly nutty in flavor. A new favorite!
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10 users found this review helpful

Spinach Gnocchi with Gorgonzola Cream Sauce

Reviewed: Feb. 3, 2011
I didn't make the gorgonzola sauce (I used Julia child's cheese enriched sauce bechamel instead), but these gnocchi were still fantastic. They didn't fall apart when I boiled them, which is something that I've had happen before, and they were nice and soft. These gnocchi have a great flavor, and are even better than the those made from the spinach gnocchi recipe in the vegetarian epicure! I'll definately make these again.
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3 users found this review helpful

Tempeh Kabobs with Moroccan Couscous

Reviewed: Feb. 3, 2011
I modified this recipe by switching around the veggies in the kabobs-- I used bell peppers, celery, large chunks of onion, and cherry tomatoes--and by using 2 packs of tempeh rather than one as we have a bigger family. The sauce and couscous were wonderful, but I found that the tempeh cooked up rather dry. However, that's nothing that a bit of sour cream won't fix, and all in all these were quite good. A bit time consuming, but yummy and fun to eat.
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6 users found this review helpful

Corn Tortillas

Reviewed: Dec. 12, 2010
I thought these were really tasty, and they were roll-able and flexible enough for me to use to make enchiladas the next day. They weren't hard and brittle like many of the other homemade tortilla recipes I have tried. What a great, simple recipe!
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2 users found this review helpful

Cloverleaf Rolls

Reviewed: Dec. 12, 2010
These were wonderful, and stayed moist, delicious, and flavorful even four days after I baked them. This recipe tastes almost exactly like one from the Whole Soy Cookbook, except that one calls for soy flour, but I never use that anyway so it's all good. Anyway, this is an excellent recipe and I highly recommend it. For a different taste, replace 1/2 cup of the liquid with 3/4 cup pumpkin, and substitute 1 tsp sage for some of the spices. It works beautifully every time!
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3 users found this review helpful

Italian Bread Bowls

Reviewed: Dec. 12, 2010
I made eight of these, and thought that they were the perfect size. I did add 1 Tsbp of sugar to the dough to help them rise a little better, and it worked perfectly. They baked up beautifully, and tasted delicious! I'll make these over and over, because my family and I loved them!
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3 users found this review helpful

Ten Minute Enchilada Sauce

Reviewed: Dec. 3, 2010
I made this last night to put on top of some enchiladas made with homemade tortillas with leftover veggie and meat filling inside. It was delicious! For those who gave it a bad review because of the flour-y taste, the recipe directions state that you should make a roux (pronounced roo) from the oil, flour, and chile powder. This means that you combine those 3 things in a pan with a whisk and let it cook, stirring occasionally, until it is very bubbly and has browned slightly. Then, whisking furiously, you add the rest of the spices and the liquids. This cooks the flour and chile powder first to get rid of that gross floury taste. I followed this recipe to a T, and it was just perfect. I'd definitely make it again.
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28 users found this review helpful

Protein Pumpkin Muffins

Reviewed: Apr. 1, 2010
This recipe was WWWWWWWWWWWAAAAAAAAAAAAAAYYYYYYYYY out of whack. These are the modifications I made: cut the oil in half, increase the flour by a cup, and half the protein. Also, reduce the spices. With these modifications, the muffins turned out beautifully.
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6 users found this review helpful

 
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