McB Recipe Reviews (Pg. 1) - Allrecipes.com (13666438)

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Fennel Risotto

Reviewed: Jul. 31, 2010
Next time I'll use more vegetables in proportion to the rice (personal preference). I added mushrooms to the fennel and onion; I'll try zucchini in addition to that. I cut everything into large bite-size chunks, BTW, which worked well. The fennel was absolutely delicious in this context. I didn't have enough heavy cream so I used sour cream and milk to make up the 1 cup -- came out beautifully. My husband really enjoyed it.
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Fennel Cucumber Salsa

Reviewed: Aug. 7, 2010
Surprisingly good. I added in a little tomatillo-jalepeno sauce my husband whipped up for something else, just to give it a little bite. Also a finely diced beet for color. We used it in a burrito and also in salad, and it added both flavor and crunch. I'm making it to hand out to friends. Didn't have avocados and didn't miss them. Not something I'd eat tons of, but definitely fun and different and tasty, and very easy. Nice change-of-pace and party dish.
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Irene's Barbeque Sauce

Reviewed: Mar. 16, 2009
I let this age several days, which allowed the vinegary flavor to mellow. It was very good indeed. I'll be making it for gifts come Christmas. I did make some changes: I halved the amount of vinegar (used water to make up the liquid volume) and substituted balsamic instead of distilled white. I used lime instead of lemon juice. I diced the onions and carmelized half of them before adding to the sauce. I used half the amount of sugar and used tomato paste instead of ketchup (I really don't like sweet BBQ sauce).
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Zucchini Bread with Cinnamon Sugar Topping

Reviewed: Jul. 31, 2010
Very moist, dense zuccini bread with a good rise. I used 1/2 c oil and 1/2 c apple sauce, 3.5 cups zuccini, and 1/2 c white and 1/2 c brown sugar. That was plenty sweet for me. I also used both raisins and walnuts. We dry our own raisins and they are more tart and flavorful than the store-bought ones.
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Cinnamon Rolls III

Reviewed: Sep. 28, 2010
The texture of these rolls is excellent, but I miss the bite that my sourdough cinnamon rolls have. These seemed rather bland. I'm going to try to adapt this recipe to my sourdough one. I very much appreciated Marianne's instructions for non-bread machine dough. BTW, I use 2 teaspoons of orange juice concentrate in my icing rather than vanilla, for extra taste.
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Blender Hollandaise Sauce

Reviewed: Oct. 27, 2013
I gave this 4 stars because it's a wonderful base recipe. I did change it to suit my taste: 5 egg yolks, dash Sriracha, 1/4 tsp dried tarragon, dash black pepper. I kept the mustard. I used 3/4 T fresh lemon juice. For those feeling unsafe about uncooked eggs -- to kill salmonella, eggs have to reach 160 degrees Fahrenheit, until both yolk and white are firm. The blender method is no less unsafe than making hollandaise sauce the water-bath way; neither will kill salmonella.
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