OLENAJOY Recipe Reviews (Pg. 1) - Allrecipes.com (18000456)

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Risotto with Bacon, Leeks and Spanish Olives

Reviewed: Aug. 1, 2005
I had never made risotto before and found this an easy recipe. I put celery and bell peppers in it, but left out the olives. I used the olives as a side dish. "This is excellent!" was repeated several times. I will certainly make this again.
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Amish White Bread

Reviewed: Mar. 16, 2005
I enjoy trying new recipes, and this is certainly simple. However, I substituted 3 cups of white flour, 1.5 cups whole wheat flour and 1.5 cups oatmeal for the 6 cups of white flour. I let it raise a little longer than recommended because of the denser flour. The bread came out really moist and tasty. We ate it warm from the oven with soup. I will certainly make it again.
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Rhubarb and Apple Crumble

Reviewed: Feb. 11, 2005
This is a wonderful recipe. Instead of the equal, I used a mixture of soft brown sugar and raw sugar. It turned out really well. What's nice is that the fruit is baked in the oven first, without using extra pots that have to be cleaned up later. The topping is a delightful change from basic oatmeal crumble topping. I doubled the cinnamon, added 1/4 teaspoon of cloves and 1/4 teaspoon of nutmeg as well. There were four of us, and we cleaned out the dish!!
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Pumpkin Bread IV

Reviewed: Feb. 11, 2005
This is a great recipe. I changed it a bit to add a slightly different flavour. I use a scale for metric and converted the recipe to metric. I used 131 grams of whole wheat flour, 131 grams of oatmeal, and 131 grams of white flour. Bascially that means I substituted white flour, whole wheat flour and oatmeal in equal parts to replace the all-purpose flour. I also doubled the cinnamon, because I love cinnamon. I will certainly make this recipe again.
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