frazzled Recipe Reviews (Pg. 1) - Allrecipes.com (16107175)

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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 7, 2011
This is my new favorite cornbread recipe. I omitted about 3 TBSP of the sugar to reduce the amount of refined carbohydrates & used the vinegar/milk trick (stir in about 3 TBSP distilled vinegar into 1C minus 3 TBSP milk & let it sit 5 minutes) since I didn't have buttermilk. Since altitudes and ovens are different for everyone, baking times and temperatures usually vary too, so I just kept an eye on it. I usually have the problem of burned outer edges and a raw inside, but I divided the batter into two 8X5" bread pans and lowered the temperature a bit and it came out beautifully browned and moist, even the next day. It made 8 large slices for me.
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9 users found this review helpful

Raisin Oatmeal Cookies

Reviewed: Mar. 9, 2011
I altered this a bit for flavor- omitted the cinnamon and raisins and cut back on the milk a bit, instead adding walnuts, cardamom, cloves, and about a tsp of butterscotch flavoring. They came out perfectly soft and chewy without being too dense or cake-y, and the flavor was great.
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3 users found this review helpful

Pumpkin Cookies V

Reviewed: Jan. 24, 2011
Save this recipe if only for the icing- it's delicious. A bit runny as-is, so add the milk gradually.
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5 users found this review helpful

Mashed Chipotle Sweet Potatoes

Reviewed: Jan. 16, 2011
This needs 2 or 3 times as much chipotle peppers and adobo sauce for my taste- I was worried about it having too much spice so I made the recipe as stated but the sweet potatoes were still too sweet for us.
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4 users found this review helpful

Three Chile Dry Roasted Tomatillo Salsa

Reviewed: Jan. 16, 2011
I would have liked this better if I had omitted a jalapeno- it was too spicy for me to really get the tomatillo taste I wanted
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4 users found this review helpful

Happy Birthday Cake

Reviewed: Jan. 3, 2011
This was delicious. I made it using vegan substitutions and it still turned out fantastic. It is dense, and it did take about twice the baking time as recommended (about 50 min to an hour) but it was moist and exactly what I wanted. I used butterscotch flavoring in the cake for a little extra something and almond flavoring in my frosting.
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4 users found this review helpful

Buffy's Refried Beans

Reviewed: Dec. 31, 2010
I used a lager instead of water and vegan butter instead of lard but the results were very tasty- if the consistency isn't exactly what you were looking for just adjust the liquid or let it evaporate a bit longer. I did add a few shakes of achiote for an extra bit of flavor.
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4 users found this review helpful

Lime Cilantro Rice

Reviewed: Dec. 29, 2010
My rice turned out a bit soggy after adding the lime juice and I don't usually add butter to my rice, so next time I will cut back on the water by 2 TBSP. i had over 1/2 c chopped cilantro but threw the extra 1/4 c in anyway and I think it was a good call. I thought it was a bit too limey but my roommates really enjoyed it and my boyfriend who puts hot sauce on everything decided that he didn't even need any to enjoy his rice! Usually serving sizes here end up being too large for me but possibly due to the flavor of this recipe we barely had leftovers between the two of us, so I'll double this next time and share some with the roommates.
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2 users found this review helpful

Butternut Squash Enchiladas

Reviewed: Dec. 29, 2010
This recipe sounded like a good idea, but after making it I have to say it was surprisingly delicious. Unfortunately the local grocer didn't have butternut squash in stock so I used a whole organic acorn squash (it was smaller than conventionally raised). The amount of garlic and onion seemed small so I minced 1 additional clove of garlic and probably another 1/4 c of onion. I also substituted grated vegan "monterey jack" cheese for the goat cheese. Usually I don't purchase or eat dairy products but I think the cotija cheese is essential for it's salty flavor- I probably put on closer to 1/2 a cup over the top. I rolled the enchiladas and put them in a baking dish instead of baking and layering the tortillas (ended up using 7 large corn tortillas). I may have used extra enchilada sauce- I just poured it over the top until everything was covered. I baked them at 350F instead of 400F for about 20 minutes, and they came out perfect. My boyfriend said he wouldn't have noticed that they didn't have meat if he didn't know because they just tasted like delicious enchiladas. Our meat-eating roommates tasted and enjoyed it as well. If you enjoy spicy foods you may want to add some hot sauce or diced jalapenos to the squash mixture, but although we usually like our food spicy the lack of capsicum didn't result in a bland dish.
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19 users found this review helpful

 
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