Falula Recipe Reviews (Pg. 1) - Allrecipes.com (16792594)

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Real Italian Calzones

Reviewed: Feb. 17, 2013
The calzones I made I'd give five stars, but I did stray from the recipe for the filling. (I also proofed the yeast in the sugar and water for five minutes before adding oil, etc.) I used a 16 oz tub of low-fat ricotta (all I had was low-fat), about 2/3 cup freshly grated parmesan, pepperoni, and fresh herbs. I would love to try adding mozzarella, which I didn't have, especially because I didn't have enough filling for my last calzone. I made eight and each was a good size, perfect for a quick lunch. Other reviewers have noted that the bake time was too long but even with my smaller calzones they took about 25 minutes. And as per others' recommendations, I made the Exquisite Pizza Sauce for dipping and it was excellent. To illustrate how wonderful these are: after taking them out of the oven, I cut one in half and ate it, set the other half with the rest and planned on eating it later. Two hours go by and I return to find every single one is gone, including my half. ;( I suppose I'll have to make more!
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Apple Crisp II

Reviewed: Feb. 13, 2013
I ADORE this recipe. First off, to address other reviewers' issues with the the crisp being too sweet or too watery, I imagine that none of them made this with ten whole cups of apples. I used 10 apples and didn't come near 10 cups. I imagine 15-20 medium apples would come to that, and then the sugar/water would be fitting. Simply adjust with the amount of apples you use! My point is that the recipe itself is not flawed. And, as others have mentioned, definitely use Granny Smiths. DEFINITELY. As I made it, I used ten smallish Granny Smiths, cut the sugar in half, omitted the water and instead tossed the sugar mixture with the apples, letting them release their juices. (I would have added water if I'd had more apples.) I doubled the crumble because that's my favorite part, but in hindsight I could have done with the original amount. It's very rich so not too much is needed. What else... I ended up baking mine for about an hour because my apples weren't too ripe, but thankfully the top didn't burn. Oh, and I was delighted with the crumble using melted butter - I don't see any need to cut it in but I suppose it's up to one's personal preference. I made this with my mother, who has a famous apple pie recipe and doubted this crisp, but she conceded once she tasted it. Enjoy! :)
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Cupcake Princess' Vanilla Cupcakes

Reviewed: Apr. 25, 2012
This is a good basic recipe - I didn't have any paper baking cups so I used foil and they were definitely done baking after 13-15 minutes. I also didn't use all of the milk/butter mixture as the batter was so runny (I left out about 1/4 cup), but the consistency of the cooled cupcakes is perfect!
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4 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Apr. 13, 2012
I followed the recipe exactly (I did leave out the onion ) and it was delicious, but perhaps I left the heat on too high because I had to keep adding chicken broth and water! Make sure you've got enough liquid when you add the dumplings, because you can't stir it again until they're cooked - the bottom of my pan burned. Next time I'll simmer on low heat and make sure I have plenty of broth.
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Alfredo Sauce

Reviewed: Apr. 12, 2012
I bought a block of Parmesan cheese and grated it for this recipe.. it's so delicious! The first time I made it, I thought it was much too rich and added another cup of cream, but once it was mixed into the pasta it was too bland. So don't make the mistake of overestimating your sauce, the original one given here is perfect as-is!
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Whole Wheat Blueberry Muffins

Reviewed: Apr. 7, 2012
I didn't have unsweetened applesauce so I cut the sugar to a 1/2 cup - I shouldn't have, they weren't sweet enough for my taste! If you've only sweetened applesauce, no need to alter your recipe (unless you don't care for sugar).
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Cheddar Crackers

Reviewed: Feb. 25, 2012
These were better than I thought they'd be! I was looking for a different taste, so I spiced mine with only garlic salt and kept true to the 1/2 cup cheddar, fearing they'd be flavorless. They certainly weren't. I like cheese, but not much of it at once, so these were perfect. They're just between crunchy and chewy, which was a slight disappointment at first but they've definitely grown on me as I can't stop eating them (and they're much better after cooling). The only con I have is that they're packed with fat, obviously due to the butter. I wonder how they'd come out with low-fat/unsalted.
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3 users found this review helpful

 
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