1crazydame Recipe Reviews (Pg. 1) - Allrecipes.com (13923971)

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Sofrito

Reviewed: Oct. 13, 2011
This is it! The real deal! Best sofrito recipe on the internet. Instead of going crazy and peeling 3 garlic heads worth of cloves, I buy them already peeled and use 15 cloves per garlic, so in this recipe, it'd be 15x3=45 garlic cloves. I also used Italian green peppers instead of bell and 1 sweet Italian red pepper. The amount is also perfect to pass out to a few family members as well. I enjoy sharing the wealth lol! This sofrito smells divine, and tastes amazing!! I cooked it with pernil. Mouth watering! Was a hit with my family. Bon appetit!!
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Cheesy Garlic Bread

Reviewed: Dec. 20, 2011
The best garlic bread recipe. once I tweeked it. The garlicy taste didn't stand out at all so I made another loaf with these adjustments. I used 6 large cloves. I boiled the cloves and crushed it with a pestal (quite quick because it's so soft). Followed the 1/4 tsp of dried oregano, 1/2 cup butter, crushed and mixed it all up with the pestal, then spread it on semolina bread which I cut down the middle. Next, I sprinkled some garlic powder (not much, 1 teaspoon of garlic powder to sprinkle on both halves [1/2 tsp each]) and instead of 3 tbs of Parmesan, I used 2 tablespoon of Pecorino Romano to sprinkle on both halves for a sharper kick. I generously grated mozzarella on the cut halves, set my little oven to Broil and cooked for 3 mins. Once done, I changed the setting on my oven to Toast and toasted it on the preprogrammed middle setting so the bread could be slightly crispy. INCREDIBLY DELICIOUS!!!!!! The tweeked recipe on the 2nd loaf was a huge hit for my get-together. It went incredibly fast and because it's pretty quick to make, I just pulled out another loaf and whipped up another upon request. :)
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Creamy Rice Pudding

Reviewed: Aug. 27, 2013
This is indeed, the best rice pudding recipe on this site. I kept the recipe the same but changed the order of cooking. Of course, I used short-grained rice. To me, that's the best rice for rice pudding. I added the salt and sugar in the water while cooking the rice and let it all absorb into it. Once all the water was absorbed, I stirred in the butter into the hot rice. When it came to the part to stir in the milk and egg, first I added a little bit of cooked rice into the blend and let it take to the temperature change, then slowly poured it into the pot. The only real change I made was the milk. I'm lactose intolerant, so I used lactose free milk. I also saw a pretty interesting pumpkin rice pudding recipe on this site. Since I'm very happy with this recipe, I intend to use this recipe as a rice pudding base. I'm going to see how I can combine the 2 and give birth to a new pumpkin rice pudding recipe. Thank you for this treasure of a recipe!!
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