LOOLAMAY14 Recipe Reviews (Pg. 1) - Allrecipes.com (18391692)

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Thick-Style Lebanese Garlic Sauce

Reviewed: Apr. 30, 2008
I have been making Lebanese Garlic Sauce for a few years, and this is the best recipe I have found. It tastes just like the sauce at our favorite Middle Eastern restaurant. I did make a few changes. Here is the recipe with my alterations: * 1 head garlic * 1/2 tablespoon sea salt (make sure it is course-ground or this will still be too much salt) * 1/2 cup fresh lemon juice * 1/2 cup vegetable oil * 3/4 cup olive oil (not extra virgin - mild-tasting, preferably cold-pressed) So, less salt and less oil. Also, I believe the immersion blender is key here to emulsify the oil to the proper consistency. Loved it! Thank you for the recipe!
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Black Bean Hummus

Reviewed: Jun. 25, 2010
I'm giving this recipe 4 stars, because it is great just as it is written. I've made it as written a few times, but as I continue to make it I've made the following changes, and I love it even more: double the garlic, triple the tahini, double the lemon juice, double the cayenne, half the cumin (I don't love cumin). That's it! Great flavor.
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Cranberry Scones

Reviewed: Feb. 17, 2014
I made the recipe as is except for the walnuts. The dough is indeed too sticky, and I was scrupulous about keeping the butter cold, cut in like a good pastry, and not over-handling the dough. I would definitely reduce the half and half from 3/4 of a cup to 1/2 cup, but add about one more tablespoon of butter to make up for the fat loss. The flavor was good - just the dough was not very workable, and the texture was too soft for scones.
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