WILLOWSCHNELL Recipe Reviews (Pg. 2) - Allrecipes.com (18126961)

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Spicy Asian Cellophane Noodle Salad

Reviewed: Aug. 27, 2007
I have no idea what the other reviewer did wrong. This was a fabulous salad. The only change I made was to swap out the zucchini with cucumber and the tofu with real shrimp. I'm just not partial to tofu and zucchini. I also used green onion, instead of standard onions and scrambled the eggs. This lovely dish fed the whole family, even the kids were coming back for more!
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17 users found this review helpful

Sourdough Tomato Bread

Reviewed: Aug. 12, 2007
Fabulous bread! I used whole wheat flour and salsa instead of tomato juice. It was absolutely wonderful and the salsa added a lot of neat texture and color bits. The bread was nice and crusty and very moist on the inside. Not a true "sourdough" bread because of the yeast, but a great bread none the less.
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2 users found this review helpful

Sourdough Bread I

Reviewed: Aug. 12, 2007
My dough did not rise much at all. I baked it anyway, and it did come out edible, but the bread was way too dense. No idea why this dough is such a poor riser. I was thinking it may be the high oil content.
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1 user found this review helpful

Naan Bread

Reviewed: Aug. 11, 2007
Was not like naan bread at all, but it was ok as a bread.
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2 users found this review helpful

Chocolate Meringue Stars

Reviewed: Aug. 11, 2007
These are really great. Doubly so because I have a great celiac customer for them whenever I want ;)
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3 users found this review helpful

Cranberry Sweet Potato Bake

Reviewed: Aug. 11, 2007
It was good. A little sweet.
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2 users found this review helpful

Vegan Brownies

Reviewed: Aug. 11, 2007
Fab! If you have a convection oven, turn it on. The brownies tend to sag in the middle, but this almost totally prevents that from happening. I've made these about 5 times now for my mom. I also threw in some coconut for binding and it worked wonders.
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0 users found this review helpful

Libby's® Pumpkin Cranberry Bread

Reviewed: Sep. 14, 2005
This is a fantastic, delicious, and moist pumpkin loaf. Melts in your mouth! I used crasins (soaked them in boiling water for 15 min before draining them and adding them to the mixture) and I used 1/2 brown sugar, 1/2 white. I also put the whole shebang into a bundt, or tube pan. It cooked wonderfully for 66 minutes, and if I were serving this for company, the presentation is lovely. I would definately advise putting tinfoil over it for the last 15-20 minutes of baking, just to avoid the darker look. If I were to make this again, I would cut the sugar back by about 1/2 a cup or so. It doesn't need to be as sweet. My house smells like Autumn!
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8 users found this review helpful
Photo by WILLOWSCHNELL

Buttermilk Pie III

Reviewed: Sep. 13, 2005
I followed the recipe to the letter, but wound up with 1/3 a cup of the liquid left over after I filled the pie to overflowing (deep dish shell too!) It was good, very sweet, but funny looking as the nutmeg kind of darkened as it baked, cracked and split so islands of it floated away on the butter. I had to get the turkey baster out to suck up all the butter oozing out the top from the middle. We ate it hot, and it reminded me of eating pure honey from a spoon with the sweet taste lingering in the back of my throat. I might make it again because it was very easy to make, but I don't think i'd make it for company because the looks, and texture leave a lot to be desired.
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Beets

Reviewed: Aug. 8, 2005
They tasted really good, and I hate beets. My husband almost threw up though, but he detests beets... I made him try it to set a good example for our 3 year old. Our 1 year old LOVES them!!! The longer you simmer them, the better they taste. I made them an hour ahead of time, and just warmed them up, and they were better than when I first cooked them. Nice recipe!
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27 users found this review helpful

Shrimp & Scallop Stroganoff

Reviewed: Jul. 19, 2005
I found the water content of this recipe too high, unless you pat dry the mushrooms and the shellfish, the water in them will throw the thickness for a loop. I would add another tbsp of flour or be sure to cook the clam mixture for longer to thicken it quite well. The sherry at the end also thins it out quite a bit. The first bite was very disappointing, but it grew on me as I ate it. I probably would not make it again.
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8 users found this review helpful

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