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Recipe Reviews 23 reviews
Mujaddara Arabic Lentil Rice
I love lentils and rice. And this is pretty good with a bunch of modifications. However, it would have been very bland had I not added a bunch of ingredients. So the rating is for the recipe as written, but this can be made lots better by: * using a vegetable or chicken stock * adding the salt after the lentils are cooked, else the lentils will be tough if you add the salt earlier * adding some onions at the beginning, while the lentils are cooking * add an extra 1/2C liquid - even on my lowest simmer and with a lid on the pot, this still ran out of liquid before the lentils were cooked. When its time to add rice, also add: * extra water (you need 2 cups water for every cup of rice, so if you are going to add 3/4C rice, you should be adding 1 1/2C water, not just 3/4C water). * add 1 tsp or so of curry powder depending on how hot you like it. * add 1 tsp of garam masala (or allspice). * add 1/2 tsp ginger. At serving time: * provide greek yogurt or a raita. * provide sriracha hot pepper sauce. I didn't use the vegetable oil as it would have added a bunch of unnecessary calories.

16 users found this review helpful
Reviewed On: Jan. 5, 2014
French Bread
I gave this a 4 because I had to make several changes to make it flavorful. 1.) We are not big salt fans, but it did need extra salt. 2.) It needed a dab of sugar. 3.) It needed either butter or EVOO. I used butter. Here is what I plan to do next time: a.) 2tsps salt instead of 1.5. b.) Add 1tsp sugar - use it to proof the yeast c.) Add 1.5 tsps EVOO d.) Score the bread before the second rise instead of after. e.) Skip the egg wash. Instead, preheat oven to 500, add the bread, add 1cup water to small pan to create steam. Lower the temp to 450 and bake for 12 mins at 450 then rotate the pans and bake for another 15 to 25 mins until the bread reaches an internal temp of 200degrees. This should yield the crispy crust that we prefer at our house, without the egg wash. Note: Based on other recommendations, I also tried the accelerated version, where the bread is left to rise 10 mins, then shaped, scored, and immediately washed with a whole-egg wash, then left to its final rise. This method worked pretty well, but it resulted in too fine of a crumb, whereas I prefer more holes and a looser crumb for Frend Bread. It really needs the full first rise and the full second (shaped) rise to make that happen. The full two rises also add flavor due to the fermentation time.

7 users found this review helpful
Reviewed On: Jan. 5, 2012
The Best Banana Bread
This was my first time making banana bread, but due to this recipe, it turned out great. However, it did take 1hr 25mins to cook. That may be because I didn't measure the bananas, just used four medium to large ones so maybe that worked out to more than the 1.5C of bananas called for in the recipe, and also because I used a glass loaf pan. But the extra cooking time didn't dry it out at all. It was delicious.

2 users found this review helpful
Reviewed On: Nov. 29, 2011

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