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Healthy Green Juice

Reviewed: Jul. 22, 2014
This recipe is what I call a "starter" recipe. It is an excellent beginning point. Beginners can "start here" and then personalize to their individual taste. The most important element of juicing is to enjoy it! The alternatives facing most people may propel them to initiate juicing, but to continue, you should embrace the "healthyness", (to paraphrase Stephen Colbert), and create a flavor that matches your particular taste. 1) It is difficult, but possible, to transition from 20 years of "jeroboam" sized Coca-Colas to green juice. 2) The right equipment does make a difference. The high speed, rotary, Breville's are a starting point, but if you are making a long-term health change, then I recommend an auger style. Personally, I find the Champion an excellent value that should last a heavy juicer 4 years of faithful use before needing to replace the rasping auger. A typical Breville of 850 to 1000 watts might get you through 2 years befor needing total replacement. Auger-styled Champions pay for themselves in extraction efficiency in the first year. ( I juice approximately $200. of fruits and vegetables a month for my wife and I.) 3) Personalize your juice for the taste palate you have today. Over time this will change as you mature your taste buds, weening them away from the daily overdose of salts and sugars. Add more lemon, lime, ginger, mint, jalapeño, horseradish or cilantro to enhance the flavor. Chill, then drink asap for better flavor and the most benefit.
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4 users found this review helpful

Bread Machine Bagels

Reviewed: Jan. 5, 2014
A very good recipe for making bagels. I make a double batch using a Kitchenaid. Bagels are precision baking. Amounts, temperature and time matter. Here are changes to the standard receipe that I feel produce a better homemade bagel. 1) Increase water to 1 1/8 cup. 2) Decrease sugar by 1/3 for non-sweet bagels. (Consider the topping or how you are serving). 3) I increase salt to a tbls. (Its an important balance between the flour and salt that affects the taste/texture.) 4) 1st rise is 1 hour for non-breadmachine method. 2nd rise is 20-30 minutes after shaping. 5) Use 4.4 ounce of dough per bagel, 4.7 ounce for big bagels. To improve appearance, make a ball of dough. Stretch the top by squeezing and pinching between thumb and index finger. Poke the bottom upwards with your other hand's index finger as you pinch when closing your fist. (Looks similar to holding a small balloon in a closed hand.) Gently flatten and poke a hole in the middle. Then spin around your two index fingers. The result is a smooth top and finished bottom. 6) Boil the bagel for 45 seconds each side. 7) The egg white/2 tbls of water wash is important in producing a good color. You only need one egg white even if doubling recipe. It also helps bind your topping to the bagel. Be creative with toppings. 8) Temperature is specific to your oven. I cook 28 minutes with 2 cups of water in a preheated (hot) pan. I pass on my great respect to the fine bakers of New York and Brookline, MA that inspire us all.
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2 users found this review helpful

Chef John's Cioppino

Reviewed: Aug. 12, 2012
This may be the single best recipe on Allrecipes.com. It is flawless in its simplicity and as natural in its ingredients as any on this site. The recipe is easily adaptable to your personal taste or to moderate variation of ingredients. I served it in a bowl with a variety of warmed breads and Irish butter. On the side I served Spicy Eggplant over seasoned white rice. The scent of the garlic and Chardonnay rich Cioppino filled the house and I prepped my guests with Starry Night Zinfandel and butter crackers with lobster, red caviar and garnishes. This is a wonderful recipe for a husband-wife or couple to prepare together.
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6 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Jul. 4, 2012
This is truly a controversial recipe here at All Recipes.com. I examined the ingredients listed prior to making this recipe, twice. From my understanding of the ingredients I was skeptical about the 4 and 5 star ratings and some of the claims for the recipes application to real kitchen usability. There was a number of reviewing bakers with experience levels that warranted my attention to the strong criticism. My goal was a chocolate fondant to be placed as a "sheet" on top of a Parker House Boston Cream Pie. The first time I followed the"Rolled Butter Cream Fondant" recipe exactly as written. I found it completely unusable. The taste of uncooked shortening and the greasy consistency made it inedible and impossible to roll out as a typical fondant. I used a chilled marble top and specialty rolling pin and I was not able to obtain anything close to the texture of a chilled fondant for wrapping a cake. The only possible use for this recipe would be for details on a "faux" cake for display. The second time I attempted several modifications suggested by some of the 4 and 5 star reviewers. Even with partially replacing butter for half the shortening and modifying the amount of the corn syrup with powdered sugar left the results as unpalatable and unable to roll out to a thin sheet. How anyone could claim this as a true fondant or even as an acceptable replacement is beyond me. I went back to my tried and true marshmallow based fondant recipe from All Recipes.
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25 users found this review helpful

Norwegian Flat Bread

Reviewed: Mar. 25, 2012
The first rule of cooking is that the end product tastes "good". The item created must have a quality that those tasting it find it satisfying, enjoyable or complimentary with another item it shares the plate with. Natural, organic, and home-made items must first meet this standard. Unfortunantly, this does not. It has none of the characteristics of Middle-Eastern or Mediterranean flat breads. Its description as a cracker-bread is determinant only by the baking time. The 8 minutes is not remotely accurate with ending up with a flat bread and if you double the time you still do not obtain a cracker. The amount of buttermilk is also understated by 1/3. Even following a suggestion to add spices and seeds left this recipe tasteless and without an enjoyable texture.
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1 user found this review helpful

Lemon Garlic Hummus

Reviewed: Aug. 7, 2011
This is not hummus. To make hummus I recommend the addition of 1 1/2 tablespoons of tahini. (available in most larger food stores. It stores well after opening and stirring.) Also a good olive oil is used in most Mediterranean, Lebanese and Israeli recipes. Start with 1/4 cup and add more as you need to get the consistency/taste you require. The 3 to 5 tablespoons of lemon juice should always be fresh squeezed or else you get the "flavour" of the preservatives. A "pinch" to a 1/4 teaspoon of coarse salt is optional. Use plenty of minced, fresh garlic (4 to 6 average size cloves) and float a small 'pool' of olive oil in the center with freshly ground black pepper and some black olive, skinned cucumber and/or red pepper shavings. Serve with an authentic, warmed Pita bread. When making your own hummus, you have to keep your own tastebuds in mind. The fun about Middle Eastern cooking is that the ingredient amounts aren't set in stone.
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8 users found this review helpful

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