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Fried Cauliflower with Tahini Sauce

Reviewed: Jul. 8, 2010
I've been making a similar Syrian version for years. For those who thought the tahini is thick, you just need to add a little water to it to thin it out. Add a few drops at a time till you reach the thinness that you want.
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17 users found this review helpful

Carrot Souffle

Reviewed: Mar. 20, 2009
I've been making this recipe for about one year now on a bi-weekly basis. My son and DH fight over the last spoonful every time. But I changed the recipe a little bit to make it healthier. I use 2 pounds of carrots, and I don't use any oil, butter or margarine. It just is not needed. It doesn't change the taste or texture at all and just adds calories. I also add a few drops of water when I puree the carrots. I also bake it in a loaf pan. If you are making this for a crowd you need to double the recipe or even triple it. Two pounds of carrots pureed isn't very much!Enjoy!
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9 users found this review helpful

Joanie's Pesach Brownies

Reviewed: Mar. 20, 2009
This is great for Pesach. I don't use matzo meal so I just sub in extra potato starch for it. Much tastier and cheaper than store bought. I plan on making it again this holiday!
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4 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Jun. 23, 2011
Recipe as written needs to be modified. I added a 1/2 a cup of liquid (milk,water juice) to recipe, used oil and whipped egg whites seperately and then folded it together. You can also add one package of pudding mix to make it extra moist. It is quite good. For those who don't like the taste this is not a box mix, it is a real cake. If you want that texture you have to use a lot of chemicals to get it. But for those attempting to avoid mixes this is a nice cake. I've tried the yellow and white versions. Both are very nice. Feel free to add sprinkles for a confetti look. Enjoy!
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3 users found this review helpful

Mexican Wontons

Reviewed: Feb. 11, 2010
I have many many eggrolls and wontons in the past. I had no problem filling and sealing the wontons but when I fried or baked them all the cheese had leaked out. It could be the cheese I used. I would try this again but with other bulkier fillings added like refried beans along with the cheese. And they were yummy, just hollow in my case.
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3 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 24, 2010
Great with any meat dish, easy to make, just line dish with parchment paper!
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2 users found this review helpful

Authentic French Meringues

Reviewed: Mar. 20, 2009
I make these every Pesach holiday. I add shaved chocolate bits in before baking. They are light and fluffy. Does take a long time till they get stiff, but it's worth the effort.
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1 user found this review helpful

Challah I

Reviewed: Mar. 20, 2009
I make this every week. I have the recipe b/c of small family size. I sometimes use half whole wheat flour and half regular AP, but it is best made with bread flour, also called high gluten flour if you can find it. Love it!
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1 user found this review helpful

Best Brownies

Reviewed: Mar. 20, 2009
The easiest and tastiest around. I always double it and serve much bigger portion sizes. Otherwise it would be bite-sized. Great with vanilla ice cream on top.
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0 users found this review helpful

 
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