Descolada Recipe Reviews (Pg. 1) - Allrecipes.com (13708345)

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Vegetarian Sloppy Joes

Reviewed: May 8, 2010
This is a nice way to use tempeh in something other than stir fry. We did use more 1/4C additional tomato sauce. Next time we'll half the recipe since we were cooking for just 2 and this made a lot of leftovers.
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Breakfast Sausage

Reviewed: May 8, 2010
Made this recipe as stated. Formed into patties and stored each patty between squares of freezer paper and then into a Ziplock bag for freezer storage. We transfer the patties individually into the fridge the night before cooking them. Exceptional flavor and texture, even with lean ground pork.
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1 user found this review helpful
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Oatmeal Sourdough Rolls

Reviewed: May 8, 2010
I used old fashioned rolled oats which I soaked 15 minutes ahead and I used 1/4 C olive oil instead of the margarine (for a lactose-free version). I left out the baking soda as well. I don't have a bread maker so I let the dough rise an hour after kneading and before forming into rolls. The I let the rolls rise an additional hour before putting into the oven. The rolls were soft and fluffy with a very nice flavor. These freeze very well too.
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5 users found this review helpful

Irish Boxty

Reviewed: May 8, 2010
These are very easy to make and very tasty. I substituted the skim milk with soy milk for a lactose-free version. They browned just fine with only a couple tablespoons of olive oil. Sometimes I mix in a little chopped green onion or herbs too.
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Zucchini Patties

Reviewed: May 8, 2010
This became our standard breakfast last summer when I was trying to find out how to hide the zucchini from the garden into as many meals as I could. For a lactose-free version, I replaced the cup of cheese for either a cup of leftover rice or mashed potatoes and whatever fresh herbs that were around at the time. Served with salsa.
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Easy Apple Coleslaw

Reviewed: May 8, 2010
I mixed the chopped apple with lemon juice prior to adding it to the salad. I also skip chopping up the cabbage and carrot and just pour in a 12oz bag of broccoli cole slaw since we make this so often. The flavors and textures are very nice in this dish and it compliments a wide variety of meals. Best the second day.
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Chili I

Reviewed: May 8, 2010
This has been our favorite chili recipe for years. I make this to satisfy my husband's craving for red meat. It stores beautifully in the freezer. I vacuum seal individual servings so he can have chili anytime. He likes his served over Fritos and topped with cheese.
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Hot and Sweet Dipping Sauce

Reviewed: May 8, 2010
This sauce is perfect for so many dishes that it's a permanent fixture in my fridge. I do add a Tbsp of cornstarch (mixed in a small amount of water) to the boiling vinegar to make the sauce thicker. And feel free to substitute the dried red pepper flakes with Chili Garlic Sauce (Huy Fong, for example) if you don't have it on hand.
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Miracle Baking Powder Pie Crust

Reviewed: May 8, 2010
I've stopped buying pie crust from the store and have used this recipe exclusively. For my needs, this recipe yields 2 pie crusts so the other half of the dough is stored in the freezer until I need it. It's easiest if you roll this dough out between two sheets of Saran Wrap and leave one layer of the wrap on to help you place it within the pie tin before removing it.
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6 users found this review helpful
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Megan's Granola

Reviewed: May 8, 2010
This is our typical breakfast during winter - we stir it in with yogurt or soy milk. Sometimes I bake in apple sauce instead of the brown sugar to make it less sweet. Exceptional recipe!
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German Red Cabbage

Reviewed: May 8, 2010
This is a wonderful side to sausages or something hot that needs a sweet or tart flavor. I left out the butter for a lactose-free version and it's still lovely.
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Sukhothai Pad Thai

Reviewed: May 10, 2010
I have tried this with and without vinegar and I'd have to say I like it much better without it. Sometimes I replace the rice noodles with soba noodles and boil those 3 minutes with shredded cabbage instead of tofu for more crunch. Dark brown sugar instead of white works better too for our taste.
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Italian Seasoning II

Reviewed: May 10, 2010
Perfect as is.
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Bulgur Wheat with Dried Cranberries

Reviewed: May 10, 2010
I used one boullion cube since I didn't have granules. Nice flavor and perfectly done. It's good hot, warm, even chilled.
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Garlic Chicken

Reviewed: May 10, 2010
Don't let the 10 cloves of garlic scare you away. They roast to a lightly sweet and roasted flavor after cooking so don't worry about blending them in a sauce, just maybe chop them up into quarters before adding to the chicken to save you a step. I used fresh herbs (double the amount if you use fresh herbs) instead of dried, but for those of you that might think the dish is bland, try adding half a jalapeno pepper (chopped) when adding the garlic. I didn't skimp on the black pepper either, probably used more like 1/2 tsp. As for the sauce as it's simmering, just add more cornstarch/broth blend to give you as much sauce as you want until you're satisfied with the amount.
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Boiled Bagels

Reviewed: May 11, 2010
I substituted the sugar for malt powder in the bagel mixture. And, instead of sugar in the boiling water, I used baking soda. I didn't have to boil them for a full 7 minutes, it was more like 2 minutes a side and I baked them in the oven at 450 degrees for 5 minutes.
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1 user found this review helpful
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Premium Pizza Crust

Reviewed: May 12, 2010
I double the recipe and use the overnight cold method but store 2 of the 4 doughs in the freezer (misted with olive oil) for future use. After baking, the edges of the pizza were lightly brown and crispy while the rest of the pizza was perfectly done - not doughy and not hard. Very nice pizza dough recipe.
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Colorful Fried Rice

Reviewed: May 14, 2010
If you don't have leftover cold rice, I would recommend that you wait until you do to get the perfect result. Break up the rice with your fingers before adding to the stir fry so there are no clumps of rice. I also used 1/4 lb of ground lean pork seasoned with a 2 teaspoons of Annie Chun's Korean Barbeque sauce. I did cook and slice the egg separately like naples34102 and seasoned my egg with white pepper and chives. And I used 1 tsp of soy sauce with 1 tsp of sea salt at the very end of stir frying.
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Good Old Fashioned Pancakes

Reviewed: May 15, 2010
We've used this recipe on countless occasions. I do replace the milk for almond or soy milk and leave out the butter for a lactose-free version. A tsp of vanilla extract adds a nice flavor. They turn out perfect every time. Serve it with Lee Fogle's Breakfast Sausage from this site and it's a perfect pair.
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Old Fashioned Potato Salad

Reviewed: May 16, 2010
Very nice recipe. I mashed half of the potatoes with the egg yolks for more texture variation. I'll probably add a little diced red bell pepper just for some color.
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