DILETTANTE Recipe Reviews (Pg. 1) - Allrecipes.com (18375492)

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Rick's Special Buttercream Frosting

Reviewed: Dec. 18, 2010
I tried this twice in the last couple of days. I prefer 1/2 butter and 1/2 shortening. Also I cut back on the confectioner's sugar (6 cups instead of 8). And because I cut back on the sugar, I also used only 1/2 the whipping cream. It came out much better than my first batch in which I followed to the letter. Next time I make this I think I will cut down to 5 cups of sugar and see how it works out. This recipe is huge, so you may want to scale it down otherwise you will end up with too much.
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Real Hummus

Reviewed: Apr. 17, 2010
This is a great recipe. I followed ROYHOBBS' updated recipe pretty closely, but instead of the raw garlic gloves, I used 3 cloves of ROASTED garlic that I had leftover in the fridge. I've used raw garlic in the past, but I find that by day 2 or 3, the garlic gets too sharp and overpowering and will give you super garlic breath! Roasting the garlic will keep the hummus mellow tasting. I added about a heaping 1/2 tsp of cumin and found that to be enough. Another tip: If you have the time (and patience) -- slip the skins off the garbanzo beans. Just pop them off by squeezing the bean through your fingers. This will make your hummus ultra smooth. A famous chef once recommended this. I do this sometimes, but not always.
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Super Easy Stir-Fried Cabbage

Reviewed: Oct. 4, 2009
I usually make this when I have left over coleslaw mix. It is quick and easy. I sometimes add a couple drops of sesame oil or some sesame seeds for variation.
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8 users found this review helpful

Blueberry Pie

Reviewed: Aug. 8, 2009
Okay, I've tried this recipe a couple times now and am now ready to add my two cents. If you have an abundance of berries, scale the recipe for 12 servings instead of 8 (this applies to the berry filling only). You will end up using 6 cups of berries for more of a deep dish fruit pie. Plus all the other ingredients will scale up as well. On top of the scaled recipe, I add an additional 2 tbsp of cornstarch to avoid the runnyness. Now, the next part is my tinkering because I am not a fan of cinnamon with blueberries. So I omit that and add about 1/2 tsp lemon zest and about 2 tsp of fresh lemon juice. Tastes so fresh! For a nice finish on top, brush egg on your top crust and sprinkle with a bit of granulated white sugar. It will make your pie look professional and the sugar adds a bit of sparkle. One final tip - bake your pie plate on a preheated baking sheet so your bottom crust will get nice and crisp instead of soggy.
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Playgroup Granola Bars

Reviewed: Nov. 18, 2008
TOAST the oats first to improve the flavour! I put 2 cups of slow cook oats in a single layer on a large baking sheet. Baked for about 15 minutes in a 350 oven. This will vary from oven to oven, so use this as a guideline only. The oats will be a light golden toasty colour. I followed the recipe as is, except I cut down brown sugar to 1/2 cup, used oat bran instead of wheat germ and added a bit more cinnamon and raisins. I like my bars on the crunchy side so I baked it for 30 minutes. I did try this recipe before, without toasting the oats and only baking for 20 minutes, but I personally found the oats too raw tasting. Toasting made it much better. Try it!!
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 29, 2008
Way too SALTY! I think I may try it again, but only use 1/2 pkg of the onion soup mix.
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Beef Stew IV

Reviewed: Mar. 29, 2008
Great recipe! The recipe calls for 4 cups of water. I varied this slightly - 1 cup of tomato juice, 1 cup of beef stock and 2 cups of water. Instead of the frozen corn, I added a stalk of chopped celery. I found this had enough liquid for me so next time I will add 1/2 lb more beef, and an extra carrot and celery stalk. I substituted the salt with garlic salt, which I added to the dredging flour. Fantastic.
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Blueberry Kuchen

Reviewed: Mar. 23, 2008
Add an extra 1/2 c of blueberries for extra juicy fruitiness! Do not omit the lemon zest as it adds great flavor. I left out the nutmeg because that's just my personal preference.
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8 users found this review helpful

Eggnog Quick Bread

Reviewed: Mar. 8, 2006
I made this after Christmas to use up the rest of the eggnog. Very nice unique recipe.
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Turkey Brine

Reviewed: Jan. 1, 2006
WOW! Great recipe. I first tried this recipe a couple years ago. I received so many compliments on Christmas Day. So moist and flavorful. No need to baste at all! I like a bit of sweetness in the brine, so I added 1/2 to 3/4 cup brown sugar. You could also try just plain white sugar, or for something extra special, some maple syrup! Try this!!
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17 users found this review helpful

Asian Coleslaw

Reviewed: Jul. 27, 2005
Great recipe. I used prepared coleslaw for ease (saves a lot of chopping)! We don't use peanut butter in this house, so I substituted all-natural almond butter. I used 5 tablespoons of olive oil and 1 tablespoon of chinese sesame oil instead of the vegetable oil. I garnished the top with some salted sunflower seeds. Sometimes I also top it with fresh cilantro if I have some on hand. One note, if you like your salad crisp and crunchy, do not add the dressing until just before serving! That is my preference. The dressing has so much flavour to it that the "marinating" that other reviewers talk about is totally unnecessary.
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Restaurant-Style Potato Salad

Reviewed: Jul. 27, 2005
This recipe was really good. I did not add the sugar. It's totally not needed. I also did not add the pimento or white onion. I replaced the regular mustard with dijon mustard. I also added fresh parsley and some celery seed. Very nice. I will make this again
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5 users found this review helpful

 
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