Aparri Recipe Reviews (Pg. 1) - Allrecipes.com (11943904)

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Easy Homemade Pizza Dough

Reviewed: Oct. 15, 2014
18 hours is over the limit for fermentation. I followed the directions to a T, including the unheard of 18 hour rising time and wound up with a foul smelling, gooey mess the consistency of gum stuck to the bottom of your shoe on a 95 degree day. It couldn't rise up any higher and turned out like a raw foccacia.
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Banana Banana Bread

Reviewed: Oct. 15, 2014
I've tried many times to make banana bread and it always came out heavy and mushy. This recipe had just the right texture as she says "moist and light". It was not as flavorful as I would have liked, maybe because the bananas were not ripe enough? Or maybe the commercial banana breads I ate had a boost of artificial banana flavoring?
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1 user found this review helpful

Roasted Swiss Chard with Feta

Reviewed: Oct. 5, 2014
Fantastic! Follow the directions exactly, as it really does take 15-20 minutes for the feta to melt.
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1 user found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Sep. 15, 2014
Never Again! The next time I want to eat these delicious rolls, I will search out a Vietnamese restaurant. It would be easier, take less time and probably cost less in the long run. This is NOT something you can make at home unless you have training. First of all, the rice wrappers cannot be found in most grocery stores, and as there are no Asian food stores in my vicinity, I had to make a trip into New York. I only found one kind of wrapper and while they were rice, they were not 8.5 inches. Working with them, was like working with spider webs dipped in jello. As to the vermicelli...."2 oz."???This is a joke. Rice vermicelli come in a stiff bundle (package size 8 oz.) that like a bale of hay or raffia, cannot be broken easily. Once they are cooked (I had to dump the whole thing into hot water to break them up) it required tongs and scissors to break them up, so the idea of "put a few" on the roll is ridiculous. All in all (not counting time to go into the city to purchase ingrediens) I spent 4 frustrating hours trying to make these. Like I said, DO NOT ATTEMPT THIS AT HOME. Perhaps a video would be helpful, as well as a more realistic recipe.
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Balsamic Strawberries

Reviewed: Mar. 18, 2014
Divine! As a diabetic, I appreciated the upfront inclusion of Sucralose, which is all I use. It's so good, I can't wait for peach season as I think the sauce would go well with those too. As it is, it's a great solution to what to do with all the strawberries I buy on sale that go bad so quickly. If blueberries are on sale, I'll include some too.
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Turkey Pot Pie I

Reviewed: Mar. 18, 2014
I had a little too much liquid and second the need to let the filling cool first. I also used sage and thyme with just a little tarragon, as I don't think oregano goes with poultry. Otherwise I loved it!
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Beer Batter Fish Made Great

Reviewed: Apr. 16, 2013
I did not care for this recipe. As I always have batter left over when I fry fish, I decided to make onion rings as well. I used a deep fryer and heated it to the correct degree, then put in the battered rings. When they were "done" I took them out, but could NOT get them out of the fryer basket. They were stuck on. Tried every kind of tool to get them off. Scraped off what I could and tried the fish-same result. The majority of the fish was stuck to the basket (in a deep fryer full of oil?!). The seasonings were a bit much, too. So I think I'll stick to my milk and egg and flour recipe and an old fashion frying pan.
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Baked Pork Spring Rolls

Reviewed: Feb. 20, 2013
Fun to make. I suggest doubling the recipe as it is still a lot of work. You could even make a party of it, like they do in China with dumplings. You can pretty much put anything you like in the filling. I like to use chopped shrimp for some and shitake mushrooms. I love cilantro, so I don't find the amount overwhelming, but if you do, you can vary it. I like the idea of adding more wet ingredients, as they can be a bit dry. I think they might freeze well also.
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My Mom's Apple Sauce Cake

Reviewed: Jan. 24, 2013
I did not care for this recipe. I thought I'd done something wrong as the cake never rose. The frosting was too sweet (why orange juice for an apple cake?). I might try it again but would cut the applesauce down to 8 oz. or one cup and use milk instead of water.
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Pumpkin Bread IV

Reviewed: Jan. 5, 2012
Why the insane amount of sugar in all the pumpkin bread recipes? I'll keep looking for one that doesn't give me cavities just reading it! I could cut the sugar down to 1/2 cup which is all I ever use, but given the large amount of sugar used, not sure how it would effect the bread.
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3 users found this review helpful

 
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