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Eggless Tofu Spinach Quiche

Reviewed: Dec. 5, 2010
Awsome! You really cant tell there's no eggs!
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5 users found this review helpful

Scallop Scampi

Reviewed: Dec. 5, 2010
I loooove this recipe for scallops! The first time I made it I didnt add Romano and I think I like it more that way...compared to the second time when I did add cheese- it overpowered the rest of the ingredients a tad.
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1 user found this review helpful

Tofu Sandwich Spread

Reviewed: Dec. 11, 2010
Awsome!! I didnt know tofu could taste this good on a sandwich!
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Mar. 13, 2011
Perfect dough, baked well + soft and fluffy after.
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1 user found this review helpful

Good Old Fashioned Pancakes

Reviewed: Dec. 11, 2010
The batter was excellent. I used soy milk since I was out of regular but they still tasted delicious. However I did turn the heat down to low since the first couple got burned rather than browned. I dont use cooking spray but I wanted to spread a really thin layer of cooking oil so I used a paper towel dipped in oil which I wiped the pan with before each pancake.
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1 user found this review helpful

Boiled Custard

Reviewed: Mar. 13, 2011
Classic custard cream recipe. If you want it thicker the trick is to use 3 tablespoons of flour or starch per liter of milk. Stir that into the egg/sugar mixture well so no clumps are left. Also, instead of whole eggs use egg yokes, make the custard as usual, then wait to cool to room temp and add the cooled cream slowly, while beating, to hard beaten egg whites (so they look like whipped cream). Beating the egg whites separately will give the cream more texture and thickness.
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45 users found this review helpful

Coconut Tofu Keema

Reviewed: Mar. 15, 2011
Pretty good- will make again!
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2 users found this review helpful

Old Fashioned Coconut Cream Pie

Reviewed: Mar. 29, 2011
Tasted awsome! I did have some trouble with the recipe though... the cream started clumping when boiled so I had to run it through a sieve, and then it didnt set in the fridge so it was a little runny. Im using starch next time and boiling at lower heat.
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0 users found this review helpful

French Brioche

Reviewed: Mar. 13, 2011
Called for too much butter- when I took the dough out of the breadmaker it was dripping with butter. I soaked up the excess and followed the rest of the recipe and it wasnt a total waste of ingredients but it didnt taste like authentic brioche.
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1 user found this review helpful

 
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