celestrada Recipe Reviews (Pg. 1) - Allrecipes.com (12356740)

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Quinoa with Asian Flavors

Reviewed: Feb. 18, 2011
Awesome. I'm new to this quinoa, so I've been experimenting with different ways to cook it. Never thought of this! This recipe's definitely a keeper. I added the carrots, celery, snap peas, as well as some cilantro at the end. Oh, and yes, the cooking time in the recipe is about 10 minutes too long.
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Sweet Dinner Rolls

Reviewed: Feb. 11, 2011
I have never been able to make good bread of any kind before, so let me tell you, it is just a great feeling to actually be able to produce rolls that are so wonderful. These are just fantastic--and easy enough for a novice like me. I didn't want to lug out the breadmaker, so I followed some of the suggestions from other ladies who made these babies by hand. Then I just rolled the dough into little balls (with my history in breadmaking, I wasn't willing to invest too much time). The balls puffed up like big beautiful bubbles--so cute! I'm delighted to finally have a go-to dinner roll recipe for family gatherings. And I can't wait to try the cinnamon rolls... Thank you so much for sharing this recipe!
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Lemon Cranberry Muffins

Reviewed: Jan. 27, 2011
Excellent muffin--and the recipe is very forgiving. I didn't have lemon extract, so I substituted the juice of one lemon for the extract. And in an effort to cut the fat, I used skim milk and reduced the oil to 1/3 cup (plus a couple of tbsp of applesauce). Also, I didn't have almonds, so I used almond extract instead and just topped with white sugar sparkles. I couldn't believe how great the texture came out--hearty like a muffin should be, but not dense. They were just a tad too sweet. Next I want to reduce the sugar a bit and substitute a little whole wheat flour for the white. Thanks for the recipe--it's a keeper.
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Blueberry Coffee Cake I

Reviewed: Jan. 23, 2011
Okay, I've made this coffee cake 3 times, and I think I have it just right now. The streusel (as written in the recipe) seems to actually be the right amount, it's just that it works so much better to use half that streusel to cover the blueberry layer--that really brings out the flavor in your berries. Also, I think increasing the milk in the batter makes it too cake-y. Coffee cake shouldn't be moist. Great recipe.
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