ATZ Recipe Reviews (Pg. 1) - Allrecipes.com (1503373)

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Easy Broccoli Quiche

Reviewed: Aug. 12, 2004
This was delicious! The filling actually made enough for two 9" pie crusts. Also I used non-fat yogurt and it turned out ok. Husband loved it too!
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Aloo Matar

Reviewed: Jul. 18, 2004
This is flavorful! It has a sweet taste. I used 1 8 oz can of tomato sauce, and added water. Also be sure to stir the potatoes while they're cooking; I burnt some at the bottom of the pot.
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Creamy Rice Pudding

Reviewed: Jul. 18, 2004
The flavor of this was very good. However it is too thick when chilled in the refrigerator. It was still good when it was thick and chilled, though.
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Candied Sweet Potatoes

Reviewed: Jul. 18, 2004
This was good! I microwaved the sweet potatoes (although they got too soft in the microwave), and added raisins and marshmallows in the end. It turned out to be very sweet, so I should not have changed the recipe. The orange-flavored syrup was very good.
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Greek Pasta Salad I

Reviewed: Jul. 18, 2004
This tasted nice. The vinegar flavor was a little strong though. I brought it to lunch the next day and a colleague noted that it looked good. I used jumbo seashell pasta, left out the mushrooms and pepperoni, and used a larger can of olives.
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Rice Pudding (Kheer)

Reviewed: Jul. 18, 2004
This was pretty good. I used the rice/milk proportion that the recipe called for, and cooked the kheer uncovered. I worried that the kheer was too thin, so I raised the heat and boiled some of the milk off. However when the kheer cooled it was too thick. So I think the rice/milk proportion stated in the recipe is correct. Also the rose water has a very strong flavor; I was not very careful measuring it and so the rose water overwhelmed the cardamom flavor. And I mixed in raisins & slivered almonds in the end. Overall this is a very good recipe.
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Banana Bread V

Reviewed: Jul. 13, 2003
This bread rose nicely in my oven. To make the bread lower-fat, I used only half the margarine called for and replaced the rest of the margarine with applesauce. The bread turned out delicious and still moist inside. The walnuts made the bread even more delicious!
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Jo's Rosemary Bread

Reviewed: May 4, 2003
The first time I made this bread, I found it a bit salty and dense with the 1.5 tsp salt. The second time I made it I used 1 tsp of salt and let the yeast warm down to room temperature before using -- the bread was a bit bland, but rose higher and the texture was better. I think the salt offsets the medicinal flavor that comes from having so much rosemary. In both cases I thought the bread was quite good; I will make this again experimenting with the salt content. I made bread bowls with the less salty version: set the breadmachine to dough. When the breadmachine finishes, split the dough into two, knead a little, and form each portion into spheres (it's easier to do when the bread is a bit taut from kneading). Then place the two spheres on a lightly oiled cookie sheet and let rise until doubled in bulk (about 1 hour). Then bake at 350 F (300 in my oven which bakes really hot) for about 30 minutes. Let the bread cool for a bit, slice the tops off, and use a spoon to hollow out the spheres and form bread bowls. (We ate the insides of the bowls; the bread tasted so good!) I put split pea soup (cooked while dough was rising) in the bowls; husband was impressed! A 1.5 lb recipe makes two GIANT bread bowls. Next time I will make four bread "cups" instead.
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Bread Machine Challah I

Reviewed: Apr. 19, 2003
Using the lightest seting for my bread machine, the crust came out very thick and too dark. However, the bread was delicious (it rose and was not crumbly at all) and I will make this again. Thanks for the recipe.
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