Jbowser Recipe Reviews (Pg. 1) - Allrecipes.com (18197952)

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Basic Sourdough Bread

Reviewed: Oct. 8, 2010
Great recipe! I added 1/3 cup water to mine and it formed a very nice dough. I think it depends upon how thick a person's starter is and mine is fairly thick. I am using the Alaska sourdough starter.
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7 users found this review helpful

Portabella Basil Sub

Reviewed: Sep. 5, 2010
What a great taste! I made some substitutions, I used onion instead of shallots and used an oriental General T'sao sauce instead of the sweet pepper sauce, but it was wonderful! I ate it on a plate instead of using bread.
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9 users found this review helpful

Buttery Soft Pretzels

Reviewed: Oct. 10, 2005
I felt that this recipe was laid out well, that the time estimate was right on track. I made the dough in the food processor, so did not knead the dough. I processed it until it made a ball, had to add a quarter to a half cup of warm water to get it to ball up, but then it balled up nicely. I then pulsed it for 50 seconds in all to knead it. I did not have trouble making ropes, but needed a countertop with no flour on it to roll them out. The oven temp baked them to perfection at the given time. They were beautiful, if a little bland tasting. I was conservative with the salt, having read reviews that stated the pretzels were too salty. I didn't find them salty enough! Next time I will be experimenting a little with some additional flavoring in the dough. All in all a great dough recipe. I love a dough that rises well and is easy to work with. This one goes in the keeper file for sure!
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1 user found this review helpful


Reviewed: Oct. 2, 2005
This is my fourth time making moussaka, each time from a different recipe. I altered this one to one eggplant, one zucchini and about 6 small potatoes (parboiled). I was confused by the instructions, I didn't know if the eggplant was to be fried in the oil or the butter, but went with the oil and needed a lot more oil than 2 tsps. I also fried the zucchini. Also, I browned and drained the meat before adding it to the onion, garlic and spices. I didn't omit the butter, but might do that on a second batch. I didn't know what fine herbs were either, so I substituted italian seasoning and it was fine. This is a great recipe, but it took nearly every pan I had to cook it! Maybe I need more pans? This is a lovely recipe that I will add to my binder!! I was going to rate this a 4 because of the confusion with the directions, but even if confusing, this is a five star recipe!!!
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5 users found this review helpful

Sourdough Bread I

Reviewed: Jul. 25, 2005
I loved this recipe and I loved the sourdough starter that it is made with by the same author. It was a great bread. I doubled the whole thing and made half with added pepperoni to make some awesome pepperoni bread! WOW! This one is a keeper. Jan
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2 users found this review helpful

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