Lina G. Recipe Reviews (Pg. 3) - (18259925)

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Lina G.




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Slow Cooker Beef Stew IV

Reviewed: Jan. 5, 2006
This recipe turned out well, but my family and I found it to be a bit on the bland side on its own. First off, I reduced the potatoes--I personally don't care for potatoes too much-plus, I felt that they were out of proportion to the amount of carrots. Towards the end of cooking-(when I realized the flavor needed a little help) I added a couple of bay leaves, extra black pepper, FRESH parsley, a dash of balsamic vinegar and it was actually pretty yummy! I would save this as a basic recipe to dress up.
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Apricot Lentil Soup

Reviewed: Jan. 4, 2006
This is a very nice and quickly put together soup. I found the cooking time a bit long for the simmering stage-red lentils cook so quickly--so I shaved at least 10 minutes off of the simmering time. I added much more Cumin and Thyme than the recipe called for, as well as a dash of Nutmeg which really brightened all of the flavors. Surprisingly good--inspires you to try different fruit/legume combos like pumpkin for example!
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High Flavor Bran Bread

Reviewed: Dec. 29, 2005
I made this as is, only substituted butter for the oil. I would perhaps add a touch more honey next time around to sweeten the bread just a bit more. Very hearty. Even hubby liked it. Heck, even I liked it and I don't really care for very many breads.
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Cinnamon Cookies I

Reviewed: Dec. 24, 2005
I chilled and rolled the dough as instructed--yields a pretty good cookie. If you're going to roll it, chilling it is necessary otherwise the dough will be too sticky to work with. These are most like cinnamon sugar cookies when rolled. They are very good--great for decorating too if one is so inclined.
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Prize-Winning Meatloaf

Reviewed: Dec. 23, 2005
Very good basic recipe--I read the feedback so I was prepared to battle the bland. I used Mott's Garden Vegetable Cocktail, onion soup mix, lots of basil and parsley, fresh ground pepper...and my family--with the rather complex palates preferring more sophisticated foods, wanted it's definitely a very good basic recipe--easy to dress up.
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Hungarian Flourless Hazelnut Cake

Reviewed: Dec. 19, 2005
Thank goodness someone is drawing attention to the traditional Hungarian torte recipes. These flourless "tortes" are NOT easy to make and if you can master them---you will forever long for tortes and scowl at those "common" flour cakes! I grew up eating these cakes and they are splendid--as is this one. It DOES take practice to master these--and they are worth it. The secret of tortes are many, many light layers and lots of air being beaten into the batter. Bakers are no longer taught these old baking techniques as these cakes commonly used 16 to 24 egg whites each and ground nuts for batter---which equates to very expensive.
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