tsvesti Recipe Reviews (Pg. 1) - Allrecipes.com (14177528)

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Pumpkin Chocolate Chip Muffins

Reviewed: Jul. 2, 2014
I wanted to use up some of our dry ingredients, I decided to make these muffins (in the dead of summer). I thought they were pretty good -- I doubled the recipe to use up a whole 15 oz can of pumpkin. This is 1/4 cup more pumpkin than the recipe calls for, so I used half the oil. I didn't have cloves, so I added a bit more cinnamon. All other measurements were true to the recipe. I'd bake at 375 next time, as the outsides got just a little more done than I like. I highly recommend the extra pumpkin and spice, as others have suggested - I did it out of practicality, but the muffins are still just a little bit bland. Having worked in a bakery, I can say that muffins and cake breads really develop their flavor over a day. We baked pumpkin choco-chip muffins and they definitely tasted more "developed" after a day, so I'm sure that tomorrow morning, the muffins will have more flavor.
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Marinated Tofu

Reviewed: Aug. 7, 2013
I dried the tofu for an hour on a towel, then marinated it in BBQ sauce for 18 hours. The sauce didn't penetrate the tofu at all. Let's be honest with ourselves here.... This is tofu bathed in barbecue sauce. You might as well eat a sponge bathed in barbecue sauce.
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Seven Layer Salad

Reviewed: Jul. 5, 2013
I made this for our 4th of July BBQ and I was surprised how many people had never tried it before! It was a picnic/potluck staple for me growing up. First, I would tell everyone to plan on it taking more than 15 minutes to make! It takes time for everything to cool. It's also very important to let your lettuce dry on a towel for a good 15 - 20 minutes. We added extra onion, used less mayo (don't use reduced fat, you'll be sorry), about 2 cups of cauliflower, and probably about half the bacon (because we ate it before it made it into the salad!). Great salad.
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Amish White Bread

Reviewed: May 15, 2013
I've made this recipe twice now. The first time I made it, it was *DIVINE*. Some people said it was too dense, so I let it rise for 2 hours, and it was nice and fluffy. Plus it made 3 nice loaves. The second time, I cut the sugar in half, like many people suggested. I wouldn't recommend doing this. This bread needs to be a sweet bread - when you cut out the sugar, it just doesn't taste quite right. Next time, I'll probably make it with just a little under the 2/3 cup.
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Romanov Russian Black Bread

Reviewed: May 10, 2013
It's what black bread (cherniy xleb) is supposed to taste like. Those who are insulting the recipe have clearly NEVER had actual Russian black bread. It's nothing like white bread, and it's not supposed to be like it!! Great with butter, served with a side of pickles and vodka. :)
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Mushroom Lentil Barley Stew

Reviewed: May 4, 2013
I needed a lentil recipe that I could make in the slow cooker, so I picked this one. It was very easy to make. I used fresh shiitake because that's what I could find. I added about 2 cups of water because I thought there's no way this will be enough liquid. I'm really glad I did! Next time, I will just use more vegetable broth. I've never heard of summer savory spice, so I just used Italian seasoning. Even though we love spicy food, we used less pepper as everyone else suggested. That was a good call, too. I still feel like the stew is missing something, but I'm not sure what. I can't say I love it and I can't wait to make it again, but it's a good staple to have.
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