GOOBERPIE Recipe Reviews (Pg. 1) - Allrecipes.com (1685242)

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Gluten-Free Cheese and Herb Pizza Crust

Reviewed: Jan. 17, 2011
Very good recipe. I used rice flour instead of garbanzo bean flour. I'm not a big fan of the garbanzo flour's nutty flavor and grittiness. Also skipped the sugar in the wet mixture because I was afraid it would be too sweet for our tastes. My 7 year old said it was the best GF pizza I've made so far. I used parchment paper on the pan to avoid sticking and only baked at 420 (per needs of paper). Worked great! Note to the cook who said the dough was gooey. GF doughs aren't like other bread doughs. They can't usually be kneaded and their consistency is usually between cake batter and cookie dough.
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47 users found this review helpful

Perfect Sesame Chicken

Reviewed: Mar. 16, 2009
I added some fresh ginger and reduced the sugar. I was amazed that my picky eaters ages 5, 16, 18 all loved it. They never rave about anything. This recipe is a keeper.
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0 users found this review helpful

Spicy Fisherman's Pie

Reviewed: Apr. 12, 2008
Years ago in England I had a seafood pie that I still can't get off my mind. This recipe looked similar to what I remember. I did make some changes--instead of hot chili pepper I used Old Bay Seasoning. For fish we used Cod and Shrimp. Next time we'll make more adjustments since it a bit runny. Might add a bit of corn starch to thicken. Also would heat thoroughly before spreading potatoes on top since they sort of melted into the rest. Will add potatoes and later turn heat to broil. Hubby wants to add scallops next time too. A good Dubliner cheese on top might be nice to try also. Overall, flavor matched my memory. Great after a day of skiing.
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3 users found this review helpful

Lemongrass Coconut Rice

Reviewed: Feb. 13, 2008
I was in a hurry so I used about 2 Tablespoons of prepared lemon grass (not the stalks). Also added a pinch each of white sugar and salt. Used a rice cooker, but did not treat the coconut milk as liquid since it usually absorbs quickly without cooking the rice. Therefore, I still added the usual amount of water. Also don't use curry powder, tumeric has a much stronger flavor, but I doubled the amount stated here. I skipped the bay leaves since I was out of them, but wonder how they might have changed the flavor. The rice was fragrant and all flavors worked together wonderfully.
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20 users found this review helpful

Baingan Bharta (Eggplant Curry)

Reviewed: Feb. 13, 2008
Most curries taste best when they've been allowed to sit or simmer for several hours. I put this together very quickly and then transferred to a small crockpot for about 2 hours. It was very good, but next time I'd make a few changes: reduce the amount of jalepeno to either a small pepper or 1/2 med. pepper. When using crockpot, don't add yogurt until just before serving. I also only cooked the eggplant for about 15 minutes--soft, but not mushy. Overall, this delicious.
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3 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: Jan. 20, 2008
This was very tasty. It's my new favorite way of eating beets.
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3 users found this review helpful

Asian Broccoli Patties

Reviewed: Sep. 23, 2005
Glad I read the reviews before trying. I used a variety of veggies and added more flour. Didn't have terriyaki on hand so I used tamari. Still, I don't think I'd serve again.
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0 users found this review helpful

Agedashi-esque Tofu

Reviewed: Sep. 23, 2005
I did not care for this. Bland.
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9 users found this review helpful

 
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