DAIRMUID Recipe Reviews (Pg. 1) - Allrecipes.com (18394321)

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Blender Hollandaise Sauce

Reviewed: Apr. 7, 2012
LOVED this!!!! We make this all the time now, for eggs benedict on the weekends, or to put over fish or asparagus. SO EASY. And delicious. If it's not thick enough I pop it in the microwave for about 10 seconds, but usually sticking the container in a bath of hot water does the trick (I use a staff mixer, so this works out perfectly). I've tried it with lime juice, but the ratio of juice to yolk must be lower - the lime is too overpowering. I also leave out the mustard, add a dash of worchestershire sauce, add cayene, etc. to mix things up. When my in-laws come over they are mightily impressed with brunch :)
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Whipped Cream Frosting

Reviewed: Apr. 7, 2012
I made this as a gluten free version (35% sorghum flour, 35% potato starch, 30% tapioca flour - carol fenster's sorghum blend from 1000 gluten free recipes). I only give it three stars because I also found it a tad greasy and not really sweet enough. What I will do next time is more butter and less shortening (maybe only 2 tbl shortening). I also might add more sugar, or maybe some powdered in addition to the white. What I did do right: used baker's sugar instead of regular granulated. Beat the out of it for 10 minutes, let it rest for 10 minutes, beat it 5 more minutes (it was still slightly granulated, but when I added the flour mixture it became perfectly smooth). Also, I let my flour mixture get overheated and I got a big lump in the middle, but a staff mixture smoothed it out again and it didn't seem to affect the finished product (not sure if other people had similar issues, or if this was due to my special flour). I covered the flour mixture and cooled it completely in the fridge before adding. I loved the texture of this frosting, I was able to both spread it and pipe it easily. I was trying to get something similar to an Italian bakery in my neighborhood, it's *just* not quite there yet!
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Eggplant Croquettes

Reviewed: Aug. 25, 2008
These were delicious! I also have an abundance of eggplant and this was a great new treat! I thought the vegetable oil would have too low of a flash point, so I fried these in palm oil and bacon fat in a cast iron skillet - delicious! Next time I might also try an oil free version on our electric griddle. Also, I added some cayenne pepper, and would suggest fresh parsley instead of dried, that really gives them an added kick!
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Cathy's Banana Bread

Reviewed: Mar. 19, 2005
We just finished snacking on this tasty banana bread. The sour cream makes it really moist. When I made it today I substituted plain yougurt for the sour cream and it was fantastic.
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