Aussie Chef Recipe Reviews (Pg. 1) - Allrecipes.com (18099351)

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To Die For Blueberry Muffins

Reviewed: Dec. 26, 2005
Very good. I'll make these again and again. The secret is not to over mix the muffin mixture, but to fold ingredients until just combined and all lumpy. I also find that using frozen berries helps them keep their shape while folding and cooking. Thanks for the recipe.
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Creme Brulee II

Reviewed: Oct. 12, 2005
Very nice. I added the extra yolk, as others suggested, and made twice the amount to serve 10. I cheated with the topping (being short of time), making toffee in a saucepan and then drizzling over the top of the brulee (room temperature) before serving. It did go crisp and was certainly pretty, but probably wasn't as nice as the kitchen torch method. I also topped it with a dollop of double cream, blueberries and strawberries on the side. I'll definitely make it again. Thanks for a nice recipe.
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White Chocolate Orange Cookies

Reviewed: Sep. 9, 2005
These were quite nice and worth giving a go. I didn't have white choc chips, so used couverture instead and it was lovely. I also added a little extra zest, as there didn't seem to be enough for my liking in the recipe. I don't think they were the best cookies I've ever tasted, but I'll probably make them again as something different.
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Simple Whole Wheat Bread

Reviewed: Sep. 9, 2005
This was okay, but I'm not sure I'd make it again. In fairness, I substituted 2 cups of white flour for 2 extra cups of wholemeal, as some of the other reviewers had done. But I found the bread quite dense as a result. I can really only use it for toast. I think I'll give it one more shot, but stick with the 5 cups of white flour that the recipe calls for.
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4 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Sep. 4, 2005
This really was terrific and pretty much fail-safe. I've been looking for a recipe low in sugar and without preservatives to feed by toddler, who devours raisin bread. I seriously cut back on the sugar called for in the recipe - at least half in the bread mix and even less in the cinnamon swirl. It worked out just fine. I'm always surprised by how much sugar Americans have in their bread anyway. The only other thing I noticed was that it didn't really seem to have a lot of raisins in it. Not that I'm a huge fan of raisins. But I think next time I would at least increase the amount of raisins by half again, if not double it. Thanks for a great recipe. It went down a treat with everyone, even with my fussy parents!
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Beth's Orange Cookies

Reviewed: Aug. 30, 2005
These were tasty, but were really more cakes than cookies. Don't go for this one if you're looking for a real cookie, but give it a shot if you like the idea of citrus cupcakes. They'd work well in patty cases.
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Linzer Torte Cookies

Reviewed: Jan. 14, 2005
I had the best Linzer cookies at the Java Hut in Vancouver, Canada, when we lived there last year. I was hoping these would be a good replacement for them now we're home - and they do come close. They were very tasty. The lemon, cloves and almond made a real impact and stood them apart from other normal cookies. I have to admit that there was a lot of work involved. Not in the making of the dough (which is a breeze if you have a dough-hook on your food processor), but in the cutting out of the cookie shapes (I was trying to go for the Vancouver format), the spreading of jam, topping with the cut out layer and glazing with icing. I think for that reason I will probably not make them again, but will savour the memory of my Canadian Linzer cookie experiences.
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Delicious Artichoke Dip

Reviewed: Jan. 14, 2005
This was very good. I used it at Christmas, and had the family swallow it whole. I served it warmed in a hollowed-out cobb loaf with bread. Perhaps I didn't bake it long enough, but I found the ingredients didn't melt together smoothly as I had expected. Still, it tasted good. And an Australian Christmas doesn't need to be complicated further by hot food. I admit it's not as good as the one I found on this site a year or so ago (and can't find anymore), but it was very tasty and I'd definitely use it again.
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41 users found this review helpful

Scottish Shortbread IV

Reviewed: Jan. 14, 2005
The up-turned glass dipped in sugar suggested by another reviewer was great, by the way, and I'll use that tip again for other recipes. I approached this recipe with real interest, given the rave reviews it has received from other writers. But it was rather disappointing. Yes, it is a nice enough cookie. No, it is does not have the taste or texture of authentic Scottish shortbread. And, no, I don't think I will bother making it again.
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