MBERRYBLUE Recipe Reviews (Pg. 1) - Allrecipes.com (18328057)

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Rice Pudding (Kheer)

Reviewed: Jul. 4, 2005
Addictive flavor. Although it takes time, this is a very easy recipe with simple healthful ingredients. The timing of soaking the rice is important. If you soak the rice for too long, then it won't absorb enough of the milk and it will turn out too watery. I substituted 4 tsp ground cardamom for the 4 pods which might be a little much, but I love cardamom. Be sure to stir the pudding while sprinkling the cardamom on so that it doesn't clump. I omitted the almonds and it tasted great.
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10 users found this review helpful

Urban Legend Chocolate Chip Cookies

Reviewed: Jul. 4, 2005
I agree with other reviewers who found this cookie a bit dry. I followed the directions exactly, up until adding the chocolate chips. At that point, I broke the dough into three different groups. Plain chocolate chip, double chocolate pecan, and chocolate chip with cinnimon raisin. They all turned out a little dry, but had a nice texture and chew. Overall, I will stick with my standby chocolate chip cookie recipe.
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2 users found this review helpful

Cardamom Meringues

Reviewed: Jul. 3, 2005
Very light dessert and easy to make. I used splenda instead of sugar and it was a little too sweet. I love cardamom, but I have to admit that I'm not really sure it went well in this recipe. I think almond extract would probably go better. I used an airbake sheet and a silicone mat and had beautiful golden crisp meringues in about 75 minutes at 285 degrees (my oven runs a little cool). The texture was light and wonderful. It would make an excellent base for a layered fruit and cream dessert or to make a bowl or base for ice cream, although I would definitely decrease the sugar. The texture was less of a meringue and more of a light airy biscuit.
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19 users found this review helpful

Coconut Puffs

Reviewed: Jul. 3, 2005
Easy and quick to make with a nice texture, light and fluffy with a crispy coating. Make sure to keep the balls small so that you can cook it all the way through without getting the outside too burned. I would suggest about one inch balls at medium heat for about 15-30 seconds each side until just lightly golden. I didn't have coconut milk and used fat free evaporated milk which may have taken away from some of the flavor. The cardamom and cinnamon complemented well though. I added some raisins to a few of the puffs which worked fine too. I didn't have self rising flour and substituted regular flour with some baking powder (about 1-1 1/2 tsp) which seemed to work fine. I also lightened it up with splenda instead of sugar. It would probably go well coated in powdered sugar or maple syrup or honey as well. Over all easy to make and good for a quick treat, dessert, or breakfast for guests or family.
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27 users found this review helpful

Kulfi

Reviewed: Jun. 26, 2005
Excellent! I've never made Kulfi before, but in the past two weeks since I've discovered this recipe, I've made it twice already. I did as suggested and substituted fat free evaporated milk and Cool Whip Lite. I also blended the bread and Cool Whip first to avoid overflowing the blender too much, then added the milks. I also had some trouble sprinkling the cardamom without clumping it, but managed it by finger sprinkling it. I sprinkled the cardamom on before freezing it. Swirling the cardamom into the top layer seemed to give it a bit more flavor. A fantastic recipe! Thanks
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16 users found this review helpful

Emily's Famous Tiramisu

Reviewed: Mar. 1, 2005
The ladyfingers were easy to make and turned out well. I used boxed lady fingers for the ones around the edge since they looked nicer than mine did, but the taste and texture of the homemade ones were better. I soaked the bottom layer as was suggested, and this turned out fine, although it did leak out the bottom of the springform pan a bit. I let it sit 2 days before serving, and this was fine. I thought the syrup was a bit too sweet and the ratio of cream to ladyfingers was a bit high. When I make it again, I will cut back on the sugar in the syrup to at least half and decrease the ratio of cream layer to ladyfinger layer.
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3 users found this review helpful

Cooking Light magazine's Zucchini Bread

Reviewed: Feb. 25, 2005
This has become one of my staple go-to recipes, and the reason I keep applesauce in my fridge. I usually don't have zucchini, but substitute peeled apple and it turns out wonderfully moist. I've used different apples and Fuji actually works really well (although it's not your typical baking apple).
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1 user found this review helpful

 
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