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Recipe Reviews 3 reviews
The Perfect Basic Burger
I thought it was tasty! No frills, but came out quite nice. I bought a 1.5 # ground beef that was 80-20 lean to fat. Added a tiny bit more of everything and used panko as that was what I had on hand, and a sprinkle of Chinese five spice and cumin powder. Served it with buttered Hawaiian bread, avocados, fried egg and it was good! Will make again soon

0 users found this review helpful
Reviewed On: Jan. 24, 2015
Eggless Milkless Butterless Cake
** An update after 3 days: This cake holds up surprisingly well. I did not refrigerate it, or wrap it up very tightly, but it was still moist and soft after having it out on the counter. After trying everything to try and enjoy my cake, I finally took a bit of almond chocolate milk that I had handy, a bit of malibu, and bacardi rum, and let a section of the cake soak in it; needless to say, it was great! I only wish I did it sooner. Try to rotate it a bit so the rum mixture can soak through the entire cake, unless you can submerge the entire cake in the mixture (but that's alot of rum mixture to use). Try and avoid one particular side to get overly soggy; other than that, I just found a new remedy for my not-so great turnouts! Original review: You do need to bake it for a bit longer (for me, 15 minutes longer), but my cake itself was just okay. I only had cinnamon and a little bit of vanilla and nutmeg, so maybe that's why it didn't taste all that interesting. I'm glad I was able to make a cake without the dairy products, but the flavor was just really ambiguous that I'm not too sure if I'd finish it. To me, It resembled a dairy-free wheat pancake (in taste, so I drizzled a bit of pancake syrup over a slice), and, I figure it can also be served with a savory sauce as its not too sweet. I probably won't make this again, but I'm sure for those who enjoy spice cakes, they can make it work to their taste.

3 users found this review helpful
Reviewed On: Mar. 18, 2012
Scottish Shortbread II
GREAT recipe. I followed MOUSIREID instructions, and did it by weight, and I liked the turn out. It is a bit more of the crumbly side, even after cutting after cool, but its nice and "light" (as much as 1 stick of butter can be I suppose). It's not super sweet, so it pairs well with tea. The sprinkle of sugar did a nice touch, and I ended up leaving mine in the oven for 3 minutes longer to color it a bit. I only wish I had a nice orange or berry jam to spread a bit atop it! Terrific little treat for anyone. I dare you to try and keep it past a day, I definitely made excuses to go to the kitchen every few minutes...

3 users found this review helpful
Reviewed On: Mar. 12, 2012

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