lynne Recipe Reviews (Pg. 1) - Allrecipes.com (18453828)

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Champorado

Reviewed: Mar. 6, 2012
FOr those of you people saying it is too thick, it is supposed to be like that. Before you eat it, I always add evaporated milk on my bowl. Makes the pudding less thick and the unserved pudding won't be runny. (Like the rice sweat all of the chocolate liquids)
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6 users found this review helpful

Grandma's English Muffin Bread

Reviewed: Jan. 13, 2012
I don't know what happened. We don't have a bread machine so I kneaded the dough by hand. It's so heavy to the touch and so hard to shape. I halved the recipe so I could just shape it into a log or a loaf. I was thinking that I'd slice it after I bake it so I can toast it. The dough didn't rise, after I waited for an hour. So I just baked it. After baking, the top looks like a rock.
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2 users found this review helpful

Embutido (Filipino Meatloaf)

Reviewed: Sep. 9, 2011
It is much better to steam it, that's what we do at home. The meat holds the added ingredients better. What's more, we put cooled embutido logs in the freezer and if it's tile to eat it, we cut them into One inch slices and fry/bake them.
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5 users found this review helpful

Filipino Lumpia

Reviewed: Aug. 31, 2010
For those who can't find lumpia wrappers, you can make your own. it's just equal parts of rice flour and water. use a nylon pastry brush to 'paint' the batter on a large skillet and take the pan out of the fire once it's dry. just flip the cooked wrapper on top of some parchment paper and put on your filling. Whenever I cook lumpia, I prefer to use fresh wrappers because I can adjust how thick or thin I want the wrappers.
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20 users found this review helpful

Famous Chicken Adobo

Reviewed: Aug. 31, 2010
There's no meet to put onions. Adobo is supposed to be salty, peppery and garlic-y. adobo also taste better with crunchy fried garlic bits and toasted (crushed) peanuts on top. And guys, I always make sure that 1/4 of the meat has fat or else it'll go super dry. If the vinegar and soy sauce started to boil, DON'T stir, or else the liquids won't thicken up. The sauce is supposed to be shiny. If it's too salty for you're taste, try adding brown sugar.
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26 users found this review helpful

Puto

Reviewed: Feb. 16, 2010
You can disregard the yolk and use 10 white eggs instead. beat it first and then fol in the other ingredients. the cakes will be fluffy and soft. Fillings are also good like hams or dried fruits.
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29 users found this review helpful

 
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