soy.lor.n Recipe Reviews (Pg. 1) - Allrecipes.com (18326234)

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Margaritas to Die For

Reviewed: Jun. 20, 2011
This is the ONLY way to make margaritas. However, if you prefer the flavor of corn syrup and food coloring tequila or lime this recipe is probably not the recipe for you. It's a tragedy that 4 of the 5 top-rated recipes on this site use frozen limeade instead of limes, and the 5th uses store-bought sour mix. This recipe does take more time, but it is WORTH it! My husband no longer even bothers ordering margaritas when we go out. The trick is the zest - makes it so yummy! Tips: * We usually need to use more limes, just make sure you have a half cup of juice. * If you think it's too pulpy, it's easy to strain it. We do this maybe half the time - usually if we're serving to guests. * We usually use Cointreau as our orange liqueur, but GrandMa works just as well. * Letting it rest 24 hours is great, but I would just say let it sit as long as you can. Still tasty either way!
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Banana Crumb Muffins

Reviewed: Aug. 26, 2010
Delicious! I make this recipe every time I have bananas that go bad (in other words- every time I buy bananas). It's almost completely foolproof- much less sensitive than making baking recipes, and as such, I usually use one or more of the alterations below: You can make it with 2 bananas, if that's all you have, but it's not as moist. I've also made it with 1 cup of whole wheat flour and 1/2 of all purpose which is wonderful and more whole-grainier. I always double the recipe for the topping (offsetting any positive health effects I may have had by using the wheat flour) You can put in nuts if you want - about a half cup of walnuts works pretty well. The recipe also works great as a bread/coffee cake, since I always seem to remember that I lost my muffin tin about the time I'm ready to pour the batter.
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Focaccia Bread

Reviewed: Jun. 9, 2011
SO Easy! I'm a serious wannabe baker but my biscuits are never flaky and my bread is usually rock hard. This recipe came out just right! Like another reviewer, I used milk instead of water and I warmed it up first. The first time I made it I actually used milk straight out of the fridge and it didn't rise at first. But even then, once I put it on top of the preheating oven it rose fine and came out perfectly. The only other big change I made was to use fresh herbs instead of dried and to include rosemary as well, since that's just what I think of when I think focaccia. Also, after pressing it out, you should dent it up with your knuckles (called "dotting" according to wikipedia) to keep in moisture. Also it's how they do it at bakeries. So delicious!
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3 users found this review helpful

Focaccia

Reviewed: Jun. 9, 2011
SO Easy! I'm a serious wannabe baker but my biscuits are never flaky and my bread is usually rock hard. This recipe came out just right! Like another reviewer, I used milk instead of water and I warmed it up first. The first time I made it I actually used milk straight out of the fridge and it didn't rise at first. But even then, once I put it on top of the preheating oven it rose fine and came out perfectly. The only other big change I made was to use fresh herbs instead of dried and to include rosemary as well, since that's just what I think of when I think focaccia. Also, after pressing it out, you should dent it up with your knuckles (called "dotting" according to wikipedia) to keep in moisture. Also it's how they do it at bakeries. So delicious!
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1 user found this review helpful

 
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