Feeding Frenzy Recipe Reviews (Pg. 1) - Allrecipes.com (18109753)

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Feeding Frenzy




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Prune and Raisin Filled Cookies

Reviewed: Jan. 27, 2006
Delicious! This is very similar to my grandmother's recipe. The only difference for my family is we add a shot of brandy and 10 oz. chopped marachino cherries to the prune mixture. This must be a strictly Rhode Island cookie. I wonder if our families are from the same town in Italy!
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26 users found this review helpful

Creamed Spinach II

Reviewed: Jun. 9, 2005
This was even better the next day! I made a couple of alterations to the recipes, however, as suggested by other reviewers: I used a low-fat soup and fresh minced garlic and onion instead of garlic salt, and I added some sliced white button mushrooms for texture. Next time I will add black olives and some red pepper flakes for a different taste!
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18 users found this review helpful

Creamy Mushroom Risotto

Reviewed: Jun. 9, 2005
This came out quite good with a few alterations: I used twice as many mushrooms as called for (white button instead), a low-fat cream of mushroom soup, and cooked over LOW heat instead of medium (you don't want to rush risotto!). Also, grated swiss makes a great complement if you want some extra kick.
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32 users found this review helpful

Garden Herb Loaf

Reviewed: Jun. 5, 2005
This bread was phenomenal on all levels: great texture, great taste, great appearance. I found the knot impossible so I instead just braided and coiled into a round, which came out looking amazing and had the same effect as intended in the directions. Thanks to the reviewer who mentioned lengthening the rising time for use with regular yeast. I gave each rise 1 hour and that seemed just right. A helpful hint: If you don't have a warm place to let the dough rise, preheat the oven to 170 degrees (or whatever is lowest) and then turn off the oven when it reaches the temp. Next, open the door and allow it to cool off for about 5 minutes, lay a towel on the oven rack and put your dough in the warm oven to rise, leaving the door ajar. Works like a charm!
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4 users found this review helpful

Potato Cheese Soup

Reviewed: May 31, 2005
What a delicious thick soup! I substituted fresh chopped spinach and mushrooms (thank you salad bar!) for the celery and carrots and I left out the parsely. It came out beautifully... and I am picky about soups. Many more than six servings, however. Probably closer to 10-12. I will make this many times again!
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0 users found this review helpful

White Bean Spread With Garlic & Rosemary

Reviewed: May 28, 2005
This spread is deliciously flavorful and inexpensive to make. It's especially good for those without a food processor. Try it on some crusty bread with a slice of havarti or swiss for lunch. (hint: white beans are called "Great Northern Beans" in the south... it took about 15 minutes in the bean aisle to figure that out!).
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68 users found this review helpful

Challah I

Reviewed: May 26, 2005
I have made this before, but just yesterday figured out how to make it perfect. I halved the recipe and and altered it as follows: (1) I used an entire packet of rapid rise yeast instead of 1 1/2 tsp [this means you have to reduce proof time by about a half], (2) I used 1/2 cup of honey instead of 1/4 cup [Mmm!], (3) I used one whole egg plus three yokes [this gives it a much more challah-like taste], (4) I added about a tablespoon of honey to the eggwash, and (5) I reduced baking time by about 6 or 7 minutes, making sure to cover the challah with foil after about the first 20 minutes, to prevent too much browning. This came out magnificently and I suggest these alterations to anyone who likes a slightly sweeter and eggier challah!
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1145 users found this review helpful

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