veriia Recipe Reviews (Pg. 1) - Allrecipes.com (15030301)

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Easiest Focaccia Recipe

Reviewed: May 26, 2014
dry. weird directions of making crumbly flour and adding water little by little. It still came out dry as I was unable to thoroughly moisten the flour using this method. I make a lot of bread and this was a dud.
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French Dressing II

Reviewed: Apr. 1, 2014
great. The cellery seeds are a bit crunchy but I didn't mind. I liked this and will make again.
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Rhode Island Clam Chowder

Reviewed: Dec. 26, 2013
needed acidity. I ended up adding 1 chopped tomato and a good squirt of ketchup. It ended up being ok but I would not make it again.
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Salt and Vinegar Chicken

Reviewed: Apr. 12, 2013
I did not care for this recipe. Followed the recipe as stated except that I only had skinless chicken. The vinegar was too strong. And yes, I did try to spruce it up with a few spices but they were still overpowered by vinegar.
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Super-Delicious Zuppa Toscana

Reviewed: Mar. 7, 2013
Great flavor. I made half the amount. I used ground pork instead of sausage so we used a bit of pepper and spice to give it the flavor needed. My husband though it was fairly plain until I added the cream, which improved the soup. Everyone liked it, eating it with no complaints :) My son requested that I make it again. As suggested by others, I used more potatoes and left them in big chunks. Potatoes cooked in about 15 minutes. I reduced the pepper flakes to a small pinch, figuring the spiciness can be adjusted individually. We ate this with butter crackers.
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Apple Pecan Cobbler

Reviewed: Mar. 2, 2013
The flavor was very good but my batter was dry and crumbly. I kept looking at the recipe directions wondering where more liquid would be introduced. If I make this again, I'll add some milk or water to thin out the batter and get more of a cake than a crumble. Other people's pictures make it seem like a cake but the topping was crumbly and dry after baking. The recipe yielded enough for 2 pie pans.
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Classic Tapioca Pudding

Reviewed: Feb. 13, 2013
good flavor, but the small grains of tapioca I used make this turn into a jelly by the end, making it impossible to incorporate the vanilla evenly. next time, i'll use less sugar and tapioca. maybe I should have used larger tapioca or more milk.
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Ham Casserole

Reviewed: Nov. 30, 2012
I thought this was good but my husband and son thought it was great and want it again. I ended up using more milk (about another cup or more) because I wanted the sauce thinner to cover the vegetables. It seemed to me that with 1 cup it just clumped. I guess it depends on how much you cook the rue. That was the only change I made.
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Vegetarian Korma

Reviewed: Nov. 9, 2012
This was excellent, though it did take a lot longer for the potatoes to cook than 10 minutes (about 30 minutes) and I even cut them very small. I'd recommend cooking this in a pan with a lid so that you can put the lid on when the potatoes cook to avoid too much moisture loss. The first time I did this, I kept having to put water in the pan to keep things from drying out and sticking to the bottom. I made this since and found that again the potatoes took a long time to cook even when cut in 1/4" cubes.
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Coconut Milk Rice Pudding

Reviewed: Nov. 8, 2012
good flavor but lots of work for no good reason. I make a very similar Indian rice pudding that just calls for boiling the rice in the coconut milk and milk. I've made it with arborio rice instead of jasmine and had no problems. rice did not clump and no butter was needed. I don't think the butter does anything for this and all the effort doesn't make it taste any better.
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22 users found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 5, 2012
Good and chewy at 8 minutes. 11 minutes made them hard when cooled. If you wait until they brown, as the recipe says, they will be overcooked. Mine came out flat, but I didn't refrigerate the dough first. If you want them taller, refrigerate the dough before shaping. I dipped the top in colored sugar crystals before baking.
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1 user found this review helpful

Crustless Cranberry Pie

Reviewed: Oct. 3, 2012
Very good. Even better cold for breakfast the next day. Note: almond extract is powerful stuff! My son, who loves cranberries, thought that this could use a bit less sugar. He enjoys the tart flavor. I thought that the sugar was ok but a little less would be fine by me. I'll definitely make again.
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Flan Mexicano (Mexican Flan)

Reviewed: Oct. 3, 2012
great! creamy and silky. I used light cream and an extra tsp. of cornstarch and it set just fine. Note that if you do not add boiling water to the pan and use hot tap water instead, you may have to cook this a little longer.
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Chef John's Beans and Greens

Reviewed: Oct. 3, 2012
This went over really well with my family. I cooked my own beans instead of using canned. My anchovy did not fully break apart so I would recommend mashing it some before adding it to the soup. I would also recommend that you reduce the stock until you like the flavor as this will be the main part of the soup. Not all stock has the same intensity. My only real change is that I used spinach instead of escarole. This soup came out great and I would make again.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Sep. 27, 2012
easy and very good. i'll definitely make it again. followed the directions exactly.
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Chef John's Spaghetti alla Carbonara

Reviewed: Sep. 27, 2012
This was received very well by my family. I'll definitely make it again. I also used onion, about half an onion chopped small. Unfortunately I only had regular smoked bacon but it still was tasty. The rest of the ingredients were as directed.
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Photo by veriia

Soft Sandwich Buns (Dough Hook Mixer Version)

Reviewed: Sep. 7, 2012
Followed this mostly as directed and came out great. I had to proof my yeast so I took a tsp. of the sugar called for and added it to 1/4 cup warm water for proofing. I had to use a bit more flour but that is a variable that changes with so many factors anyway. I add flour until the dough feels right, not exactly as called for. I ended up letting the dough mix in the mixer for about 7 minutes total between low to medium speed. The dough was a soup before adding the rest of the called for flour. I added some milk to the melted butter to brush the rolls. My last proof time was less than called for and the rolls continued to puff up while cooking. I hand shaped them and baked on silicone mats (see the picture I posted). I made 10 rolls that fit burgers well. These are not flaky like store bought rolls but they are an even better texture, reminiscent of pizza rolls (gluten formation dependent on mixing times). They are fairly light and springy. Although they puffed a bit tall, they compress easily when biting.
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10 users found this review helpful

Perfect Lemon Curd

Reviewed: Aug. 28, 2012
I used the custard method and this came out great. It's the most tangy lemon curd I've ever had. So much better than store bought. Not too sweet and very lemony.
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Kheer (Rice Pudding)

Reviewed: Aug. 20, 2012
very good. I followed the recipe except that I reduced the sugar to 2 tbsp. I will make this again. The rose water, cardamom, and coconut milk are the main flavorants of this dish and I would not skip them. Otherwise, you will miss the flavorful touches that make Indian food so good. I found rose water in the ethnic section of Shoppers grocery store. The note of rose reminds me of rose gelato.
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Meatball Nirvana

Reviewed: Aug. 8, 2012
My husband did not care for the chunks of onion. I even sauteed the onions first to make them less evident. Maybe I should have processed the onion in a food processor first. He would probably approve minced garlic instead. My son liked them as is.
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Displaying results 1-20 (of 51) reviews
 
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