Whispering Raven Recipe Reviews (Pg. 1) - Allrecipes.com (13574574)

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Simply White Bread II

Reviewed: Oct. 1, 2012
Very easy to cut! No crumbles! YAY! I love the use of honey instead of sugar. It gives the bread a nice color and texture. I'm not a fan of clover honey, so I buy wildflower honey from our local beekeepers. A perfect bread for sandwiches or a slice with crabapple butter! Yum!
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Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 27, 2011
Oh yeah....This is definitely a 5 star recipe. This was so fast and so simple and oh so tasty! I will be making this a lot and experimenting with seasonal fruits. Love, Love, LOVE this recipe!!!
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6 users found this review helpful

Scrambled Tofu

Reviewed: Dec. 27, 2011
I give this 4 stars in concept. I took some mods from other posters and the finished product was absolutely FANTASTIC! I've been cooking with tofu for a few years. My son is a football player and Tofu is an excellent source of protein. The trick with cooking with Tofu is to make sure you press it. Take a kitchen towel and fold it around the tofu. I used firm tofu for this recipe. Press as much of the water out by using you hands. Change towel and press again then put a heavy pot on top of it for about 5 minutes. Lay the pressed tofu on paper towels to "air dry" for about 15 minutes. Then it's ready to use. I used 1/2 of a large red bell pepper, 1/2 scallion, 4 cloves of garlic, 1/2 c. Shitake Mushrooms, 1/2 c. of Baby Bellas a can of Original Style Rotell (drained), and used spiced Himalayan Salt, Hot Madras Curry Powder and the Turmeric. I chopped all veggies into little diced pieces and sauteed them in garlic and olive oil for about 3 minutes and then added the crumbled tofu. Once the tofu was cooked well, I added the drained rotell and spices. Cooked until heated through.... This was a BIG hit and will become a staple brunch/snack in our home. I will have to double, or maybe triple the recipe next time because everyone wanted seconds, but there was only enough for three servings.
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Baked Stuffed Pumpkin

Reviewed: Feb. 14, 2010
FANTASTIC! I have made this several times and it always gets rave reviews. The pumpkin presentation is always a big hit. I enjoy making my own breads, so I use homemade raisin bread. I have also used homemade cranberry bread with equally tasty results. 5 stars!
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9 users found this review helpful

Black Chocolate Cake

Reviewed: Feb. 14, 2010
I wasn't too fond of this recipe, although my husband loved it. I made it this weekend for Valentine's Day. It was too heavy for my liking. The consistency was more like brownies than a cake.
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2 users found this review helpful

Liver and Onions

Reviewed: Feb. 14, 2010
Perfect! It has been years since I made live and onions. My husband made some for me a while back and it was not very good. I found this recipe last week and used it as directed. The liver turned out exactly as it it should! Thank you for this submission. This will become a permanent recipe in my catalog.
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4 users found this review helpful

Southwestern Egg Rolls

Reviewed: Feb. 4, 2010
This was fantastic! I made a few minor changes after reading some of the other reviews. I did not freeze. Baked at 425 for about 20 minutes and they were perfectly crispy without the greasy feel of a fried food. I did not use the onion or bell pepper. I sauteed the chicken breast in garlic and olive oil before slicing. I used 4 cups of fresh spinach, 1/2 cup of sun dried tomatoes. I used a whole can of corn and an entire can of black beans. I used cayenne pepper instead of cumin and no salt. I will definitely make this again.
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Easy Chicken Satay

Reviewed: Jul. 26, 2009
Ooohh...I liked this. :) We aren't very familiar with Thai food but always looking for something new to us. My whole family enjoyed this. I couldn't really get my head around the peanut butter sauce, but oh yeah....Super tasty. The only thing I did differently was broiled the chicken. (I didn't realize we were out of charcoal) I made this with Emeril's Vegetable Curry and Basmati Rice, and it was a great sweet & spicy combination. There was a lot of sauce leftover though, so I froze it. We'll see how it tastes later, but next time I will probably make a half recipe of the sauce instead. Thank you for this recipe! Loved it! :)
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2 users found this review helpful

Garlic Ginger Tofu

Reviewed: Jul. 22, 2009
This was pretty good. My son is a football player, and aside from us trying to eat more healthy meals, we're trying to incorporate more good proteins in our diets. I made this last night and served it straight, along with stuffed squash blossoms and a chilled ginger fruit soup. It went together rather nicely. I think this a good base tofu recipe that can be used in/with many other dishes. Anything my son eats and says is good, is worth making again. :)
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8 users found this review helpful

Orzo with Tomato and Fried Tofu

Reviewed: Jul. 21, 2009
I thought this recipe to be very versatile. I love the lemon & basil combo. I didn't have any orzo so I used Penne pasta. I added some shiitake mushrooms and fresh picked summer squash from the garden and topped it off with goat cheese. Even my 13 year old son enjoyed it. There were no leftovers! :) Very good.
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2 users found this review helpful

 
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