ZENBONE Recipe Reviews (Pg. 1) - Allrecipes.com (1535417)

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Rice & Beans (Haitian Style)

Reviewed: May 5, 2012
I see a good potential in this recipe, but it is way, way too salty! I would recommend to start with half the salt and go from there. Can always add more, cant take it away though LOL
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4 users found this review helpful

German Spice Cookies

Reviewed: Dec. 25, 2007
I was a bit disappointed because I wanted them to be more spicy, but overall an excellent cookie! I would make it again. As another reviewer said - make sure they're spaced far enough, may be even 3 inches apart as they spread quite a bit.
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6 users found this review helpful

Yellow Cake Made from Scratch

Reviewed: Jun. 12, 2006
It was a great cake. I was worried a bit because of mixed reviews, but it turned out fine! Be generous with vanilla or some other flavorful extract. I made it in bundt form, whith butter frosting it was delicious. I added only 2 tsp baking powder as someone adviced and cake rose beautifully.
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3 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 26, 2005
Favorite indeed! Tripled the spices, added some nutmeg - the taste is exquisite, texture too, moist & nice and it rose beautifully. The only mistake I made was to take it out of the pan before it cooled completely, so it cracked slightly:-) Still, it was gone in one evening:-)
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12 users found this review helpful

Mom's Ginger Snaps

Reviewed: Dec. 16, 2005
Absolutely wonderful recipe! Makes a beautiful cookie & dough is a delight to work with. It will be my only ginger snap recipe from now on:-)
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1 user found this review helpful

Wheat Crackers

Reviewed: Mar. 14, 2005
Boy, what a great, AMAZING recipe! It has endless possibilities, just throw in favorite spice combos. I made them 100% whole wheat and they're terrific. Fast, easy & fun to make. Healthy too:-)
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45 users found this review helpful

Pumpernickel Rye Bread

Reviewed: Jan. 23, 2005
UNBELIEVABLY good! I didn't have caraway at hand, but even without it bread was so flavorful, wonderful texture and crispy crust. Next time I'll follow the recipe completely and bake bread in the oven rather than in the bread machine, I think it would rise better.
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3 users found this review helpful

Fragrant Millet Pilaf

Reviewed: Dec. 10, 2004
Great recipe for millet, delicious and flavorful. Spice combo is awesome, they go together very harmoniously. I'll only cut a little on coriander. It's one of my favorite spices, but it can give a bitter aftertaste if overused.
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5 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Dec. 10, 2004
Extremely good:-)Next time instead of powders I'll try fresh minced onion and fresh or roasted garlic just for experiment.
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3 users found this review helpful

Bean and Tomato Stew with Sage

Reviewed: Nov. 13, 2004
Very-very tasty stew! Great combination of herbs. I used garbanzos instead of white beans and it turned out wonderful.
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7 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Oct. 8, 2004
You'll love this if you like extremely rich, mild flavored dishes. It's a great basic recipe and I'll use it again but with modifications. I'll definitely ditch the onion altogether, reduce amount of milk and spice things up with curry or dill or ground coriander. And for crispy crust I'll sprinkle some cheese on top and bake it uncovered for last 10 minutes. My husband love it the way it was though and asked for more;-)
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1 user found this review helpful

Vegetarian Gravy

Reviewed: Sep. 10, 2004
What a GREAT recipe! It's tastier than any gravy I ever tried before. Sage gives it nice meaty flavor and gravy turns out nice golden color. It will be my gravy recipe from now on. The only thing I'm going to change is the amount of oil, I'll cut it by half (it was a bit too rich for my taste). Delicious gravy!
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3 users found this review helpful

Boston Cream Pie II

Reviewed: Aug. 26, 2004
Very good recipe, I loved it. It is a bit challenging to slice the cake through because knife just wants to go aslant:-) I recommend to notch the side of the cake with serrated knife about 1" deep all the way around to make sure the cut is clean and precise and then cut through. Also, it was good idea as others here recommended, to dissolve starch in milk before heating it and use the whisk, this way custard comes out very smooth and not lumpy. Delicious cake, hubby loved it, I'll make it again and recommend everyone to try it.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Aug. 25, 2004
Wonderful recipe! Works great for cut out cookies as well as for drop cookies. If you make drop version, deep in sugar and they'll have very nice crackled texture, looks really cool. And dough keeps great in the freezer. Loved this recipe!
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3 users found this review helpful

 
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