Whitney Recipe Reviews (Pg. 1) - Allrecipes.com (13822893)

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Zucchini Cake III

Reviewed: Aug. 23, 2011
Super moist and sweet--we enjoyed ours without any icing or glaze, which even to my super-sweet tooth would have been too much. I think for "company" presentation I would simply dust the top with powdered sugar. I substituted a cup of dark brown sugar for one of the two cups of white sugar called for (really, try this--ups the flavour immensely, and, if you use a molasses-based brown sugar from the health food store instead of the caramel-colouring "brown" sugar at most groceries, ups the nutrition a tad, too) and I increased the spices. I didn't measure the spices, vanilla, walnuts, etc., but instead eyeballed them, so I probably used about 2 to 2 1/2 tsp of a mixture of cinnamon, allspice, nutmeg, cloves that I had on hand from a previous spice grinding. Instead of vegetable oil, I used coconut oil, which is a functional food (i.e., it has health benefits beyond nutrition) and is firm at cool room temperatures but with beating melts readily. It gives a very, very mild coconut flavour that adds nicely to this cake. This recipe has gone into my allrecipes recipe box! Thanks for sharing, Geri!
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Middle Eastern Cumin Meatballs

Reviewed: Jul. 30, 2011
Substituted tempeh for ground beef and put all "meat"ball ingredients through the food processor. I found that I needed to bake the "meat"balls after browning, because of the tempeh substitution, and I made the balls about ping-pong ball size or slightly smaller. Baking at 350F for about 10 minutes toughened them up enough (they were quite crumbly even with the egg and bread crumbs, but worth it for vegetarians to enjoy Middle Eastern "meat"balls). Good flavour--consider adding minced parsley to the balls.
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3 users found this review helpful

Mmm-Mmm Better Brownies

Reviewed: Jan. 22, 2011
Extremely good. I made them with spelt flour and they were great. I would, next time, use the 3/4 C sugar already suggested, as I found them a bit too sweet. I used melted/softened butter (the sugar cut up the remaining soft chunks of butter), extra walnuts, and sloshed in a little extra vanilla, as well. Still, I miss the flaky, shiny top that I associate with brownies, so I'm still looking for the 5 star version.
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My Favorite Sesame Noodles

Reviewed: Apr. 12, 2010
Yeah, I know I should let it set for an hour...like THAT's going to happen! This is a fave of mine from restaurants, and so easy to make at home. I used buckwheat/spelt soba noodles and fresh ginger root, and shriracha chili sauce. I like a touch of fresh chopped cilantro to garnish and flavour a bit. Thanks for your trial and error--it's really great and will now be a regular in my kitchen, only doubling the recipe so some can set for a while!
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Mexican-Style Deviled Eggs

Reviewed: Apr. 7, 2010
I found the filling to be too runny to stuff into the eggs, despite using 8 egg yolks instead of 6. I used a vegan soy mayonnaise substitute, which might have been the difference. NOW--here's what to do with the extra filling: Add the rest of the canned (4 oz) green chilies, the rest of the (4 oz) can of sliced olives, a can of whole kernel corn (drained), two or three sliced green onions, a quarter of a red bell pepper (diced), and a good grinding of black pepper, to make a nice corn relish/corn salad. These two recipes would be perfect to take to a picnic--you get credit for two dishes, but really only had to do one and a half!
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4 users found this review helpful

 
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