MILKYSCARABS Recipe Reviews (Pg. 1) - Allrecipes.com (1545199)

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Hazelnut-Mushroom Pilaf

Reviewed: Dec. 31, 2003
good stuff! i'll make this again and again!
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Apple Pie by Grandma Ople

Reviewed: Dec. 31, 2003
i used gala apples for this recipe many times, and the pies turned out wonderfully!! only one time did i use granny smiths on it, and that pie really was NOT good at all, by comparison. go gala!!
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2 users found this review helpful

Banana Pancakes I

Reviewed: Mar. 27, 2004
I'm an amateur at pancake-making; I had a big phobia of raw pancake middles (since that was my problem with other pancakes I have made), but this recipe turned out really well! Great served with fresh sliced strawberries!
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Carrot Rice Nut Burger

Reviewed: Dec. 31, 2003
best veggie burger i've ever tasted and very fun to make! i replaced 1/3 of the rice called for with a 15-ounce can of red kidney beans that i rinsed (thoroughly!), drained, and mashed up. i left some of the rice grains whole for texture. i also added 1 tablespoon of fresh parsley and a heaping 1/2 teaspoon of each of the following: thyme, oregano, sage, and black pepper.
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44 users found this review helpful

Eggless Peanut Butter Cookies

Reviewed: Nov. 22, 2004
Good cookies.
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Chocolate Snaps Sugar Cookie

Reviewed: Dec. 31, 2003
the boy sure said "mmm!" a lot. these cookies chill up firm and dandy in one hour (even here in arizona!). the recipe made 59 cookies, by my count (and i think i have a quite generous idea of what "1 inch" is!).
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Fresh Pear Pie

Reviewed: Apr. 11, 2004
My first pear pie ever--it's better, more delicate and complex in flavor, than apple pie. I was worried about these organic D'anjou pears being too unripe and hard for this, but my concern was in vain! I actually think using ripe pears would have been more of a mess, a pain to peel, and more liquidy at the end. But this pie turned out wonderfully even though I forgot to actually "measure" out the five cups of pear because I couldn't stand to see them oxidize. I just winged it, mounding the slices slightly in the center and of course sprinkling the sugar mixture on every layer. My friend said that it is "excellent" pie (and he's a bit hard to please), and I asked if it's his new favorite pie (taking the place of strawberry-rhubarb pie)... :)
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Whipping Cream Pound Cake

Reviewed: Nov. 13, 2004
this cake is AWESOME. i LOVE it. i half the recipe and add 1/4 tsp. salt, 1 tsp. lemon extract, and 1/2 tsp. almond extract to the recipe because i'm crazy.
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3 users found this review helpful

Medieval Custard Pie (Daryoles)

Reviewed: Apr. 11, 2004
Since I'm the recipe pioneer, I made a half recipe, using two whole eggs and an egg yolk; I'm not sure if that affected the texture and taste, but it probably did make it heavier and flatter. The custard was less than 3/4" tall after baking, which messed up the crust-to-filling ratio. I considered using store-bought almond milk (Almond Breeze), but after looking at its ingredients list, I decided to make the unsweetened almond milk as instructed. However, I'm not sure that the process yielded enough almond milk for the recipe (I remember needing to "fill in" with regular milk). Even though my friend gave it two stars (historically he doesn't like pumpkin pie so I think his taste plays into this), I was leaning toward four stars since I'm a custard/medieval-lover... Hmmm.
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3 users found this review helpful

 
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