LuckyCharm Profile - Allrecipes.com (13808927)

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LuckyCharm


LuckyCharm
 
Home Town: Tacoma, Washington, USA
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Member Since: Sep. 2008
Cooking Level: Beginning
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Recipe Reviews 7 reviews
Malaysian Quinoa (Vegetarian)
Followed this recipe exactly (found coconut cream at Trader Joe's) except for the pepper, which I had never heard of and neither had anybody else I could find, so substituted a spoonful of Thai pepper paste. Served it over steamed veggies, and am lovin' it!!!! Got enough leftovers for tomorrow...

0 users found this review helpful
Reviewed On: Jan. 26, 2014
Wheat Crackers
Wow. I can finally say I've done something I've always considered impossible -- making my own crackers! Emboldened by the simplicity of this recipe, I decided to take the plunge. I cut the servings down to 1/4 (8), because so many people had said they got 3-4 sheets out of the original, and I just wanted a test run in case it flopped. Prep was ridiculously easy and quick, and very forgiving of my sloppy measuring habits. Followed directions exactly, except at the last minute, I threw in some Italian seasoning, a few chia seeds, and a drizzle of honey, just because I felt bold. Rolled it out right in the pan on parchment with waxed paper on top, VERY thin. Took about 15 minutes to bake, and yippee! I now have a tasty, healthy batch of preservative-free homemade crispy crackers in about 30 minutes, tops! Next time I'll get even braver and make twice as many, then maybe the full recipe for the family at Christmas. Oh, and seeing that several have used a pasta machine to make these nice and thin, I almost decided to wait and get one, but I'm glad I didn't. They turned out just fine rolling by hand.

3 users found this review helpful
Reviewed On: Dec. 15, 2013
Pizza Dough III
This is the first pizza dough recipe I've tried that has successfully withstood my penchant for overloading toppings. For me, pizza isn't primarily about the dough, it's about what's on it! I took some of the suggestions and covered my pizza pan in cornmeal, then baked the dough for 5 minutes before adding toppings. I also used half whole wheat flour, just because I always do. After I cooled and sliced it, I was amazed at how it didn't stick or fall apart, like so many of my pizzas usually do. I was actually able to eat my pizza as finger food. Will definitely use this recipe for all my pizzas going forward!

1 user found this review helpful
Reviewed On: Apr. 27, 2013
 
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