LORIKAE Recipe Reviews (Pg. 2) - Allrecipes.com (18133698)

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Moutabel

Reviewed: Jul. 5, 2008
I live in southern New Meixco and right now, the harvest of eggplants, green chile, garlic, basil and onions are pouring in faster than we can keep up. This recipe was a GREAT way to take advantage of the local ingredients. Thank you so much for sharing! I did make several minor changes: I punctured the eggplants with a toothpick all over, then blackened them on the grill (it was 4th of July!) all over. Plunging them into a bowl of ice water made the black skins slip off easily. I also did this with 2 green chiles and added them in addition to the 2 fresh green chiles the recipe calls for. I doubled the garlic and increased the basil by about 50%. Lastly, I used lime juice instead of lemon, as that is what is local around here. The end result was a smoky, garlicky spread, remeniscent of baba ganoush (but better!) that we spread on tortillas and filled with other roasted local veggies from the harvest. AMAZING!
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12 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: Dec. 5, 2007
This got great reviews when I served it at an impromptu gathering at my place. I must admit that I only glanced at the recipe and then kind of winged it from there. My boyfirend and I are vegetarian and our friends are meat-eaters...so I ran out and grabbed a package of veggie "sausage" which I was not a fan of at all, but the meat-eaters liked it. In the first step used a whole onion, about 7 cloves fresh garlic and a green pepper; I added to the pan with the tomato products a handful of basil, oregano, thyme and a little red anaheim for spice. I used dry red wine (a chianti...I didn't have any white). I set aside a portion of the sauce to make with gluten-free pasta for myself. My GF portion was great and while I didn't get to try the non-GF portion, my meat-eater friends and my boyfriend raved about the regular vegetarian version and kept going back for more. With three of them working on it there was only one portion left after an hour or so! All in all this recipe was a great guide, but the sauce definitely needed spicing up to meet personal flavor preferences as it is really bland as writen. I suggest reading a dozen of other reviews to see what people added and go from there.
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2 users found this review helpful

Classic Peanut Butter Cookies

Reviewed: Oct. 28, 2007
These were really good - reminded me of what my mom used to make! I did make some changes: I made them vegan, using egg substitute for the egg. I also had bought a jar of sunflower butter, which I love, but this time I had accidentally bought the unsalted, unsweetened kind, which really isn't so good for eating straight up. So I was looking for a way to use it up in a delicious way. I used about 2 1/4 c. sunflower butter (the rest of my can) and about 1/4 c. almond butter. I also upped the flour to 3 cups, as others suggested, but used whole wheat pastry flour. The cookies came out perfect, light and buttery. I will be making these again, probably with almond and sunflower butters again, but I will decrease the amount of shortening/butter/margarine to about 3/4 c. or even 1/2 c. They were just a little on the greasy side for my taste. Everyone at the potluck loved them though - said they tasted just like peanut butter cookies!
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2 users found this review helpful

No Bake Pumpkin Pie II

Reviewed: Aug. 30, 2007
I was a little confused by this recipe because there is no 3.4 oz box of instant pudding - the largest is 1.5 ounce...so that's what I used. I should have used two (1.5 oz) boxes because the pie did not firm up very well. Even so, it was WAY TOO SWEET. If I were to make this again, I'd add maybe 1/4 to 1/3 cup of the whipped cream - if any at all. But I will not be making this again.
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5 users found this review helpful

Apees

Reviewed: Aug. 13, 2007
I gave this one three stars because it was a 50/50 for the people I served them to. I personally wasn't crazy about them, but some people really liked them in the end. It must be an acquired taste - almost everyone's first reaction was, "these are okay," and then they'd finish the cookie and say, "they're growing on me." Half the people continued to pick them up and after three or four cookies I was hearing, "you know, these are pretty addictive - I think I really like them because they're just so different!" The flavor definitely evolves from the first moment you put them in your mouth, to the aftertaste. I really liked the aftertaste, but I didn't like the initial taste. If I make these again, I think I'll decrease the sugar by about 2 tablespoons and see how that goes.
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7 users found this review helpful

Hamburger Buns

Reviewed: Aug. 13, 2007
These were good, but they go stale very quickly, so I would suggest making only what you need and using them right away, or freezing them. I don't think I'll make these again. Rather, I will use the recipe on this site for "bread machine bagels" and form buns instead of bagel shapes. The bagel recipe came out much more like a burger/dog bun than any other bread recipe I've tried.
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1 user found this review helpful

Fragrant Millet Pilaf

Reviewed: Aug. 13, 2007
This was just alright for me. I could have done without the orange and cinnamon - they completely covered up the wonderful flavor and fragrance of saffron. Saffron is the most expensive spice in the world, so why would you cover it up with stronger, cheap spices like orange and cinnamon? I also cooked the millet a LITTLE too long...I would suggest slightly under-cooking the millet before you combine with the tofu/wine mixture where it will complete it's cooking. Otherwise you end up with a slightly clumpy, slightly soggy mess that I got, but that was my fault. If I were to make this again, I'd omit the cinnamon and orange, and add annatto or achiote for color and light fragrance so as not to cover up the saffron.
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4 users found this review helpful

Bread Machine Bagels

Reviewed: Aug. 13, 2007
Spectacular! I made six bagels out of the recipe, as another reviewer suggested, and they came out perfect in size. I added two or three tablespoons molasses to the boiling water instead of sugar, this gave them a nice browned glaze but they were still soft. I will definitely be making these again and again and again!
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3 users found this review helpful

Cranberry Sunflower Bread

Reviewed: Aug. 5, 2007
This was really good, but you have to make sure that you really let it rise - everytime I make this, it takes a lot longer to rise than the recipe says. I've also made it, replacing the sunflower seeds and cranberries with pecans and raisins, or with cherries and walnuts. They've all been wonderful. Another really fun and easy thing to do is turn the dough into a large, greased coffee can and allow it to rise almost flush with the brim; begin preheating the oven, and by the time you pop it in the oven, it will have risen a little over the top. Bake at 350-degrees until it sounds hollow when tapped (about 45 minutes). Turn out of the coffee can immediately and let cool before you cut into it.
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8 users found this review helpful

Perfect Gluten-Free Peanut Butter Cookies

Reviewed: Aug. 3, 2007
These were awesome! I've made them with teff flour in place of the potato flour, and I've also made them with almond butter too! Just delicious!
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12 users found this review helpful

Oatmeal Bread III

Reviewed: Aug. 1, 2007
This was surprisingly good! I didn't have any liquid lecithin (a binder) so I used one teaspoon dry guar/xanthan gum, another binder, per cup of flour (a total of 2 t.) and upped the "milk" by 2 T. Also, I didn't have arrowroot powder, so I used cornstarch which is similar in property. I have to admit I was a little hesitant to add cinnamon to the recipe, since this is not a dessert bread, but I did anyway and it was wonderful! This would still be a wonderful bread without the cinnamon. The texture was a little crumbly, so I am going to make this again and I will add an extra tablespoon of cornstarch or arrowroot, and I think I'll try it without the cinnamon and see if it makes a good sandwich bread. Thanks so MUCH for this recipe!
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23 users found this review helpful

Graham Cracker Muffins

Reviewed: Jul. 22, 2007
While reading this recipe, I thought for sure they were going to be a bust - but I had a bunch of left over graham crumbs so I gave it a shot. My first thought was, "where's the salt and fat in this recipe?" So I added 1 t. salt and 2 T. margarine to the recipe. The batter didn't taste very good and the texture looked off. I still spooned it into muffing tins and baked according to the recipe. I was amazed that they turned out moist and with great texture. The flavor improved for sure, but these are still very bland. I will make them again, but I will add some almond or vanilla extract and maybe some dried cranberries. Great recipe for those who love graham crackers, but as is, it needs some personal touch and improvement to suit the bakers' taste.
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0 users found this review helpful

Yummy Pecan Pralines

Reviewed: Jul. 21, 2007
These were excellent and have gotten rave reviews from everyone who has tried them. I did make a few changes though. The way the recipe is, they come out to be nuts clumps in the midst of a pile of praline "cookie." I prefer the traditionaly southern pralines where it is a nut that is coated in a dry praline coating so I upped the quantity of pecans to 2 cups. I also added 1/4 c. real rum and about a tablespoon of dried ground ginger to the cinnamon/vanilla mixture. For the higher quantity of pecans, you have to move quickly as the praline mixture will cool quickly and begin to solidify around each nut very quickly. Just keep stirring which will break apart huge clusters, then spread on a baking sheet until cool. Then I pour them into a collander and toss all the loose sugar off. This also rounds the edges of the praline coating out on the nuts. Even better is that you can save the sugar that falls out of the collander and use as brown sugar in cookies! So delicious...
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96 users found this review helpful

Treasure Cookies

Reviewed: Jul. 21, 2007
EH, these were just OK for me and my family. We are about to move and I had leftover chocolate, graham crumbs and coconut flake that I wanted to get rid of and this was the only recipe that matched those ingredients. I added a little almond extract to the dough as well. There was not enough moisture in the dough to "drop" the cookies, so I added about a 1/4 c. applesauce to moisten them up. Dough was still very stiff so I rolled them into balls and smashed onto baking sheet much like you would a peanut butter or snicker doodle cookie. They came out looking great and smelled wonderful, but the flavor was just alright. Not really our kind of taste I guess. Maybe it was the quality of my ingredients?
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1 user found this review helpful

Mom's Peanut Brittle

Reviewed: Jul. 20, 2007
I made this recipe with cashews rather than peanuts but otherwise followed exactly and it came out pretty good. Just really make SURE that you get the temp up to 250F and let it linger there for a few minutes, otherwise you end up with something that's not "brittle" but is too stick-to-your-teeth to be taffy. I'm not kidding, it'll pull the roots right out of your head!
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7 users found this review helpful

Praline Pecans

Reviewed: Jul. 20, 2007
These were awesome! I disagree with the previous reviewer that they're too rich - people at the party where I brought them kept popping them like chips and raving! I didn't have any rum extract, so I used about 1/4 c real rum where you're supposed to add the extracts. I first heated the rum in a skillet which brought its temperature up so as not to shock the candying process, and also helped evaporate some of the liquid of the rum. Will DEFINITELY make again.
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31 users found this review helpful

Bread Machine Spelt Bread

Reviewed: Jul. 20, 2007
When making this recipe, you need to know what to expect from a spelt bread. The result is a very typical European bread that is heavy, dense, can be sliced SUPER thin and served much like soft crackers. It is also, however dense with nutrients and I thought this was a very good recipe for bread! After reading the other reviews, I added an extra teaspoon of xanthan gum to hold it together and keep it moist. This worked out wonderfully.
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292 users found this review helpful

Fabulous Homemade Bread

Reviewed: Mar. 5, 2007
This was a really nice, easy recipe. I substituted maple syrup for the sugar, but other than that, followed exactly. The end product was a little dense, not quite as airy as I was hoping - but I may not have let the dough rise enough before popping it into the oven (it's really cold in my house and I have to double or even triple typical rising times). I will make this again.
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1 user found this review helpful
Photo by LORIKAE

Simple Whole Wheat Bread

Reviewed: Feb. 16, 2007
Excellent recipe! I halved the recipe and made the dough into rolls about a golf-ball in size each. Then I let them rise to about twice the size before baking them in a 350-degree oven on a baking stone. They were PERFECT - and a total hit at a potluck. I have already made them three times in the past week! I great (and lightly sweet) recipe!
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2 users found this review helpful

English Muffins

Reviewed: Feb. 16, 2007
Hands down, one of the best recipes I've gotten off the web! I had to cook them over low heat, I guess my stovetop has a higher flame than some. For those who were having trouble with the nooks and crannys: knead the dough as little as possible after you punch it down and roll it out. This will decrease the number of broken air pockets. After the first rise, the yeast does not create new pockets, it only enhances the ones that were initially formed. The more you work with the dough after the first rise, the fewer pockets of air you will have. Secondly, let the muffins REALLY rise after you've cut them and are waiting to pan bake them. They may still not be exactly like the ones in the store, but then again, those are commercial muffins and are actually not traditional English muffins.
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453 users found this review helpful

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