LBC Recipe Reviews (Pg. 1) - Allrecipes.com (12122071)

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Adzuki Mooncake

Reviewed: Jan. 31, 2011
I purchased a wooden moon cake mold in a Chinatown some years ago and was happy to finally use it. I've loved mooncakes since I first tried one as a teenager. I couldn't find golden syrup locally so I made the dough with a mixture of 1/3 light corn syrup and 2/3 molasses, since this is what I had. I also substituted corn starch for the wheat starch in the bean paste. The resulting cakes are delicious. Because of the molasses, the color is much darker than authentic Chinese moon cake but the flavor is very good and they are pretty. I will look for golden syrup and try these again, but would also make again with these substitutes. Thanks for the recipe!
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Jalapeno Hamburgers

Reviewed: May 26, 2011
I made a few substitutions for what we had on hand, and really enjoyed these burgers. I substituted 2 serrano chilis for the jalapenos and did not have any cajun seasoning so left that out. Also left out the tomato paste. I added pepper to the mix before making the burgers, and salted them after they were cooked. Had no problems with the burgers not staying together. My husband cooked them in the cast iron skillet starting with a little butter in the pan. We ate them without buns, no condiments, and just a little salt, with jalapeno flavored dill pickle spears on the side. Very tasty.
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Zucchini Brownies

Reviewed: Jul. 24, 2011
I used a little more zucchini than the recipe called for to use up 2 zucchinis. For the frosting, I eyeballed the amount of milk (and used canned condensed milk since it is what we had) and may have used a little more than called for, because the icing was very liquidy when I poured it onto the still warm brownies in the pan. Result..delicious. This tasted to me like a molten chocolate cake, and tastes just as good the next day.
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Spiced Walnut Scones

Reviewed: Feb. 5, 2012
Fantastic even without glaze or jam. I didn't have nutmeg so used about 1/4 tsp mace.
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Apricot Chops

Reviewed: May 27, 2011
I didn't use some of the main ingredients, but used the basic recipe and idea, and it came out great. I seasoned and browned the pork chops per the recipe. Then I mixed about 1 1/2 Tbsp of apricot pepper jelly with 1/2 tsp of garlic paste (per porkchop) and put this mixture on top of the chops before baking. This made a very tasty sauce.
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