Ichigo Recipe Reviews (Pg. 1) - Allrecipes.com (13757308)

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Peanut Butter Cupcakes

Reviewed: Oct. 13, 2008
I used my own chocolate frosting for these, but overall they were pretty tasty! The pb/brown sugar mixture smelled heavenly, and while it was baking it filled the kitchen with a wonderful cinnamon-y aroma. We have our cinnamon in a grinder, so we couldn't measure it, but it does give the cupcakes an interesting flavor and I can see how some people might not like it. I added semi-sweet chocolate chips to the second batch--OH MAN, with that addition they were perfectly divine!!
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6 users found this review helpful

Shortbread Cutouts

Reviewed: Nov. 3, 2008
The dough was kind of crumbly, but we added a bit of milk to help it stick together. Before putting them in the oven, we sprinkled some of them with a sugar/cinnamon mixture (about 1/4 as much cinnamon as sugar) and it goes so well with them! We frosted the rest of them with chocolate cake frosting...I was afraid the flavors wouldn't match, but it turned out quite the opposite! This recipe is a keeper!!
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4 users found this review helpful

Walnut Pie Crust

Reviewed: Jan. 6, 2009
I used this for pumpkin pie last fall, using pecans instead of walnuts, and it worked very well! I was afraid it would crumble when cut, but it was actually quite crunchy and held together. Will definitely try this again, with different pies.
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2 users found this review helpful

Grandpa's Peanut Butter Fudge

Reviewed: Jan. 6, 2009
First I have to note that I knocked the recipe down to 1/3 of the original. Even though I messed up while stirring the ingredients (it was boiling over before I could add the PB, and I did NOT get the drop-in-cold-water thing) it turned out ok in the end! I've never had PB fudge before and it was quite tasty! I formed it into little balls using measuring spoons. It is only crumbly if you try to shape or cut it when it's hardening (I guess it was a little crumbly while eating it too, but not as noticeably). I would recommend cutting or shaping it into bite-size pieces not right out of the boiling pot, but while it's still pretty warm and flexible.
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Italian Bread I

Reviewed: Jan. 6, 2009
I made a double batch, and it took a lot longer for each loaf to cook than 65 minutes. Then I figured it was still a little gooey inside because it's so coarse? So I had to take them out or they would have burned. I will probably slice them up and toast the slices when I want to eat them. This is a nice heavy bread, just what I wanted! People, read the description! There's no yeast, so of course it's going to be heavy! Anyway, the taste! It's got a lot of flavor--if only I had green onions to add! Oops, I forgot I added Sage and Thyme as well as the other two herbs. It really does go very well with pasta (obviously!). I thought the inside was good, BUT WOW THE CRUST...mine's really thick and crunchy because I baked the loaves for so long, and MAN that is the best part. Now I'm really looking forward to toasted slices of this delicious bread... Last thing: I used 4 1/4 cups all purpose flour and 3/4 cups soya flour to add some protein for a good, hearty bread that I could munch on for lunch (and remember I doubled the recipe).
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Spinach Rice Casserole

Reviewed: Jan. 15, 2009
This is my FAVORITE recipe on the entire site so far!! I have made this more than twice, and each time it is mouthwatering! I don't change much, I just use brown rice instead of white and add marinated chicken breasts on top...YUM. (Although the first couple of times I ended up with crunchy rice because I couldn't figure out how much more water to add to compensate for the brown rice haha.)
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1 user found this review helpful

Roasted Asparagus and Mushrooms

Reviewed: Mar. 9, 2009
This is great! I would have preferred everything a little more toasty, though, so I think next time I might stick everything in the broiler for the last minute or so. I cooked this for exactly 15 minutes--I've never cooked asparagus before so I didn't want to risk overcooking it. AMENDMENT: Wow, these make for awesome leftovers, cold or hot! And the flavor soaks in better, too!!
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Stuffed and Wrapped Chicken Breast

Reviewed: Mar. 9, 2009
This was pretty tasty! I used only 4 oz of cream cheese (half the container) and it was plenty--I can't imagine having used more. I also followed the suggestion of another user because I didn't have bacon: I wrapped up the chicken, dipped it in a little egg, and rolled it in breadcrumbs. Will definitely make this again!
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Asian Tuna Patties

Reviewed: Mar. 9, 2009
A couple of people I fed this to seemed to like it, but I thought it was pretty bad (still edible, though). I always make teriyaki from scratch, and since there is soy sauce in teriyaki sauce I didn't add any extra--in the end I would have regretted it if I did. I didn't add any ketchup because it sounded repulsive to mix it with the other ingredients. Also, like another reviewer mentioned, it tasted more fishy than I expected--one of the other ingredients must bring out the fishy flavor of the tuna, because I eat this brand all the time and I know it doesn't normally have that strong flavor.
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Condensed Milk Chocolate Frosting

Reviewed: Jan. 8, 2011
The first time I made this, I added a stick of butter because I was afraid it would be too runny like everyone else's. I added an extra ounce or 2 (don't remember) of chocolate. I let it cool completely before spreading it over the cake and it was perfect, just as frosting should be! And OMG it tasted HEAVENLY. I tried to stay more to the original recipe recently by adding less butter, but it wasn't as good and was more runny. To add the butter, I chopped it up into small pieces and melted it little by little into the pot after the chocolate. I'm sure it's very unhealthy but who cares, it taste like the ambrosia of the gods that way.
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Tofu Parmigiana

Reviewed: Jan. 8, 2011
This is amazing! I got so sick of making Asian-inspired dishes with our tofu. Not only is it a different cuisine, but much more flavorful and enjoyable than anything I've tried to do with tofu so far.
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Falafel I

Reviewed: Jan. 8, 2011
This did taste a little different than most falafel I've had, but my husband and I liked it better. It was also more filling than other falafel, maybe because of the peanut butter? I omitted the cumin because he hates cumin. I was afraid they wouldn't stay into balls because of the other reviews, so after I shaped them, I patted them with flour before frying, and they held their shape fine. I will definitely be making these again.
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