FRAMBUESA Recipe Reviews (Pg. 6) - Allrecipes.com (18331100)

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Anaheim Fish Tacos

Reviewed: Aug. 6, 2007
I tripled the peppers left the fish out and sauteed everything together in about 1/2 cup of broth. I let all the liquid evaporate and served everything in tacos with a squeeze of lime on top. It was sweet and spicy and really good.
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Stuffed Hot Peppers

Reviewed: Jul. 30, 2007
I left out the meat and oil, used 1/3 fat cream cheese and 1 t garlic powder in this recipe and the peppers turned out pretty fantastic. I used Anaheim and Hungarian peppers from the garden and filled 12 of them using half of the cheese mixture. The cheese never really melted much, likely from the lack of fat, but the flavor was still good.
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Jalapeno Bread I

Reviewed: Jul. 24, 2007
This bread was kind of unremarkable. I used 1/3 cup of fresh jalapenos from the garden and nearly tripled the amount of cheese but there wasn't a lot of flavor. I made it by hand and it turned out a pretty loaf with a nice texture, but there was no heat and hardly any cheese flavor.
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Argentine Chimichurri Bread

Reviewed: Jul. 24, 2007
The first time I made this I stuck everything in the bread machine because I was leaving for work and didn't have time to make it by hand. When I pulled the loaf out of the machine it had fallen and had a funny texture. I made it again by hand and left out the vinegar, baked it in a 9x5 pan at 400 and it came out perfect. I doubled the cayenne and still couldn't taste it, and upped the herbs and spices by maybe half. The flavor was good, but it tasted just a lot like any regular herb bread.
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Janine's Best Banana Bread

Reviewed: Jul. 18, 2007
This loaf was very dense and had good banana flavor. It tasted like it had much more fat in it that what it has, but that was a good thing. I used half brown sugar and half white and added an extra banana because I had it. People at work inhaled it.
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jul. 3, 2007
I used 1/3 fat room temperature cream cheese and the texture of this frosting was fine. Instead of vanilla I used almond and strawberry extracts to frost some strawberry cupcakes and the cream cheese went really well with those flavors.
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Pumpkin Apple Streusel Muffins

Reviewed: Jun. 21, 2007
I didn't get to try these as my coworkers ate them all, but everyone said only good things about these muffins. I left the skin on the apple because I'm lazy and everyone can use more fiber, and the texture was fine.
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2 users found this review helpful

Sean's Falafel and Cucumber Sauce

Reviewed: May 30, 2007
I changed the recipe a little and these turned out really good. Instead of bread crumbs I used Fiber One crumbs, 2 egg whites instead of a whole egg and left out the T of oil. I baked half of them and lightly pan fried the other half. They fell apart a little, but were still tasty. I didn't try the sauce, but everyone said the sauce made the dish.
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Henry and Maudie's Oatmeal Cookies

Reviewed: May 29, 2007
I added maybe half a bag of cinnamon chips to the batter and made 68 cookies. The flavor was good and they were chewy but they spread out and were kinda flat.
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Spinach Pancakes

Reviewed: May 25, 2007
I used egg whites to eliminate a lot of fat and cholesterol and added a few tablespoons of nutritional yeast to the mix for flavor. These didn't really get crispy but were more like potato pancakes, which was fine. The flavor was good, but would have been pretty bland without the nutritional yeast.
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2 users found this review helpful

Vegan Curried Rice

Reviewed: May 22, 2007
I didn't think the spices were too much, but I didn't think this was particularly good. I like curries but I don't really like rice, so that could be why. My family ate all of this, however, without complaints so it must not have been awful.
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Hot Fudge Sauce II

Reviewed: May 5, 2007
This looked kind of curdled once it cooled but the flavor was good. I subbed fat free evaporated milk for the cream, so this can be a fat free and corn syrup free sauce. My family liked it much better than Hershey's.
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Homesteader Cornbread

Reviewed: May 4, 2007
I halved this recipe and baked it in a skillet in the oven. I didn't read the directions and just mixed all of the dry and then added the wet along with about a cup of corn. This was light with a great crispy/chewy crust and excellent flavor. It's been a while since I've had good cornbread and this definitely was good.
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David's Yellow Cake

Reviewed: Apr. 23, 2007
Cornbread. The flavor isn't bad, but there's a crust on the sides, top and bottom of this cake that gives it the texture of cornbread.
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Banana Muffins with a Crunch

Reviewed: Apr. 16, 2007
This recipe made a ton! I got 24 muffins plus a medium loaf of bread out of just one batch. I liked the loaf better than the muffins, but probably because I baked it until it was only JUST tan colored, rather than golden brown. It stayed more moist that way. The banana chips to the top didn't add anything to these, however.
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Fluffy French Toast

Reviewed: Apr. 16, 2007
Pretty tasty. I used some old French bread that I cut and let sit out to get stale for a few hours before I soaked it, and I got some really nice thick and chewy french toast out of it. I added a bit of fresh nutmeg and used vanilla soymilk for the milk--yum.
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Chicken Seitan

Reviewed: Apr. 4, 2007
I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty, but the texture was just not good at all.
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24 users found this review helpful

Tasty Buckwheat Pancakes

Reviewed: Apr. 1, 2007
I wish these would have tasted more strongly of buckwheat, but they were solid pancakes nonetheless. They were very dense, but didn't cook up raw in the middle. I didn't add the full amount of oil, and I only let the batter sit for maybe 5 minutes and they still had some puff to them anyways. I might use 1/2 WW and 1/2 buckwheat next time.
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Pizza Dough I

Reviewed: Mar. 31, 2007
I used this dough to make 2 big calzones and the crusts came out so soft and sweet. Lovely dough to work with and to eat.
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Quick Spinach-Ricotta Calzones

Reviewed: Mar. 30, 2007
Made my own dough by hand (used Pizza Dough I recipe, actually) and made two large calzones out of this. I added about 1/4 c of italian tomato sauce to give some more flavor to the filling but left everything the same otherwise. REALLY good.
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6 users found this review helpful

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