julielizabeth01 Recipe Reviews (Pg. 1) - Allrecipes.com (12431198)

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Creamy Chocolate Cupcakes

Reviewed: Feb. 1, 2014
Followed cupcake recipe almost exactly--used regular vanilla and totally forgot the apple cider vinegar. Subbed half the cream cheese for vanilla yogurt because I doubled the recipe and only had 8 oz cream cheese on hand. Apparently you don't need to double the filling anyways, because I ended up with TONS of extra delicious filling. Ok, so everyone's probably wondering what I was wondering--should I add an extra thin layer of chocolate batter over the scoop of filling, to make it truly a filling and not just a top layer... I give you two samples. First batch did what the recipe said, just pressed an oiled spoon onto the top of the batter to make a groove, and plopped on a blob of filling in the center and baked. You can see the white all over the top--it never "sank" in as I expected it would. Second batch, I added the thin top layer of chocolate batter and it looks and tastes better somehow. Kids thought they tasted "eh" but I think they are great. Fun to make, and not as time-intensive as I feared.
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Akki Rotti

Reviewed: Jul. 30, 2013
More people should try and rate this recipe! My kids and I made these today, and we gobbled them up right away. We tried to stick to the recipe, but we quickly sautéed the jalepenos and onions (a combo which I subbed in for green chiles) first before adding to the dough. Didn't know what asafoetida powder was, so we skipped that. Used cumin powder instead of seed, and left out the cilantro. Added fresh pepper and sea salt to the dough. Left out the coconut. Fried these things in butter. Just trying to show that you can make these and have them taste delicious even without some of the more exotic ingredients like asafoetida and coconut.
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California Sherry Chicken

Reviewed: Jan. 2, 2013
Oh boy. The chicken turned out very tasty, but I'm not sure how. I didn't have cooking sherry, so I subbed in red wine, plus I doubled it as per the "double the sauce" recommendation from other reviewers. Everything turned out completely purple--the chicken, the veggies, yep. Again, it was tasty, but I ended up with about two cups of extra purple liquid in my pan at the end of the story!
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Buttermilk Pancakes II

Reviewed: Jul. 17, 2012
WOW! My two-year old, who normally doesn't eat, just had five of these (silver dollar size)! Impressive. I used actual buttermilk (liquid from making butter yesterday), not store-bought cultured junk. I usually don't find pancakes tasty at all, but these were delightful. Mine actually came out thin, which allowed them to get more of a texture on the outsides. I like firm, not gooey, pancakes, and these were great! I'll make them again whenever I have freshly made butttermilk.
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Broccoli Chicken Casserole II

Reviewed: Jul. 16, 2012
This tastes good, which is important, but it takes a long time to put together. I usually go for a casserole when I need something easy and fast to throw together, and let the oven do everything for me while I'm running around chasing kids, etc. Having to first boil the chicken (which can make it tough), and the cut it up into pieces, plus cut up all the broccoli, made this take much longer than I like. Then I only had twenty minutes of "free time" while it was in the oven. I'd prefer a casserole recipe that throws all of the uncooked ingredients together and lets the oven do the work on 325 for an hour or two...
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Creamy Quinoa and Vegetable Soup

Reviewed: Jul. 12, 2012
Found this recipe to get rid of some evap milk, then ended up using half and half instead. Oh well. Liked the soup after some modifications--No mushrooms. Used tops of green onions, too. Sub out Tarragon and instead used cayenne pepper and celery seed. Stir in 1/2 cup mozzarella in final step. Top with shredded asiago cheese.
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Banana Yogurt Pie

Reviewed: Jul. 12, 2012
Made the following changes: used 3 cups oats, no dates, 3/4 cup orange juice, added 1/4 cup coconut oil to help congeal crust. For filling, used full fat evap milk, used full fat vanilla yogurt. It set up nicely in only about an hour. (Had extra filling so my 5-yr old assistant drank it as a smoothie.) If you don't keep the naturally occuring fat in a dairy product, your body cannot absorb any of the vitamins from the dairy product, no matter how many are added in!
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French Bread

Reviewed: Jul. 5, 2011
Finally!!! A delicious, artisan-style basic bread recipe that you do not need a bread-maker for, nor do you need more than 2 1/2-- 3 hours or so from start to finish. Excellent! I followed the recipe exactly until it was time for the brushing on of egg whites before/during cooking. I hate egg whites--I can detect them even after they have cooked on top of something. So, I brushed on melted butter before cooking and then mixed up a nice melted butter, olive oil, sea salt, rosemary, thyme, and asiago cheese conconction to brush on when there were just about 20 minutes left to cook. Excellent, excellent, excellent!
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