Alicia Recipe Reviews (Pg. 1) - Allrecipes.com (13476293)

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Amaretti

Reviewed: Apr. 7, 2012
I make these all the time, according to this recipe, except I add vanilla and almond flavoring. This is a very traditional Greek recipe, called in Greek, Amigdalota (amigdalo is almond). The amaretti I have had are much lighter and crispier, and not chewy at all. I love those also, but the chewy texture of these is what is really appealing about them. Many people said they are too sweet, but that just goes with the territory for this type of cookie. The proportion of sugar to egg white to almond powder is necessary to get the right texture. Lastly, I buy blanched slivered almonds at Trader Joe's and pulverize them in my VitaMix. It is the only way I know to get them fine enough for the proper texture. A food processor doesn't do it. I cannot find almond flour, but I imagine that would work great also.
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6 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 21, 2011
Very good!!! I baked one in a bundt pan because I only had two 9 x5 loaf pans and the recipe was plenty for the bundt and the two loaves. The only changes I made were to replace 1 1/2 cups of flour with and to add about 3 tbsp of ground flax, for the sake of nutrition (though there is a lot of oil and sugar in this recipe ;-) Overall, delicious!
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3 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Nov. 3, 2011
So simple and everyone loved it. Instead of pork sausage, I used 1 lb of ground turkey and two links of Adell chicken chorizo, chopped. One person mentioned the high fat/calorie content and I think my version resolved that. I did everything else according to directions, except I used a bit more chopped onion and a jar of Barilla marinara instead of the canned whole tomatoes. I also left out the cayenne because I hadn't noticed it in the recipe. I found that I didn't need it because the chorizo was pretty spicy. However, if I had used it, I would have added 1/4 tsp since my daughter doesn't like food too spicy. I told my boys they could just add Sriracha if they wanted it spicier! I knew it would be dry if baked uncovered, so I baked it as directed, but covered it with foil. It worked well and was done in about 50 minutes. At that point, I topped it with some shredded colby jack, turned off the oven and put it back in for 5 more minutes. Everyone had seconds and I will make this again.
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Exquisite Yeastless Focaccia

Reviewed: Aug. 8, 2009
Well, it was all gone, so everyone must have liked it! I used 1/3 whole wheat flour and replaced about 2 Tbs of water with olive oil to make the dough more tender. I did have to add a little extra flour and the dough was still sticky, so I used greased hands and it was easy to pat into the pan. I had increased the recipe to 1 1/2 times, so I used a cookie sheet. Not sure if I made it too thin, but it was more crispy than soft. I also baked it on convection and probably regular bake would make it softer. I used olive oil, salt, garlic powder and finely chopped green onion on top. No cayenne, though a little would be nice. My son wished I had used crushed garlic instead of powder and I agree. I will try it again and maybe add just a very light smear of tomato sauce also. I like the idea of carmelized onions too. I think there are some good possibilities with this recipe.
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2 users found this review helpful

 
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