faifai Recipe Reviews (Pg. 1) - Allrecipes.com (18476822)

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Oatmeal Chip Cookies

Reviewed: Oct. 4, 2011
Easy and delicious. Next time, though, I will lessen the sugar by 1/2 cup as they did seem a little too sweet, which drowned out the oat flavor. I'd also recommend only using old fashioned oats - the quick cooking kind don't add enough texture. Oh, and I added a little cinnamon which really rounded out the flavors.
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Pizza Sauce I

Reviewed: Feb. 18, 2011
Delicious, although texturally it reminded me more of a fresh salsa than the kind of tomato sauce I prefer on pizza. I blended in a little tomato paste and then it was the consistency I was looking for, while retaining the fresh flavor. I did use all fresh herbs, because I had them on hand, which really made the flavor shine.
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Jay's Signature Pizza Crust

Reviewed: Feb. 18, 2011
Excellent! Tastes like a fresh, awesome version of pan pizza crust. The recipe is also open to adaptation - you can add herbs (fresh or dried), cheese, or spices and have a gourmet flavored crust. I will make it again and again.
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Traditional White Bread

Reviewed: Jan. 23, 2011
This turned out incredibly well! It was my first time baking bread, but I just followed the instructions and it turned out perfectly. The bread is moist and has a texture and crust that almost reminds me of fresh French bread, just softer and in a sandwich version. I did brush the loaves with melted butter before putting them in the oven, and brushed with a mix of butter and honey once they came out of the oven because I like the sweetness the honey adds. But it would be wonderful without the honey glaze as well! I will make this recipe again and again.
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English Royalty Chocolate Chip Scones

Reviewed: Apr. 4, 2008
Very good recipe! I rated it a 4 because you do have to make some alterations - I had to use 8 tbsp of well-chilled butter, and upped the amount of juice from 3 to about 6-7 tablespoons, and also added the zest from the orange I juiced. I also used about 2/3 cup of chocolate chips instead of the 1/2 cup it called for. 1/3 were milk Ghirardelli and 1/3 were the 60% dark Ghirardelli, which are huge chips! I made them into triangle wedges and my family liked them a lot.
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Chocolate Chip Cheesecake I

Reviewed: Jun. 30, 2007
This was pretty good but I made a few changes. I used chocolate graham crackers, 1 heaping tablespoon of cocoa and about 1/2 cup melted unsalted butter for the crust. I baked the crust for 7-8 minutes so it wouldn't get soggy later on. To the actual cheesecake, I used a good deal more vanilla (2 tablespoons?) and also split a vanilla bean I had on hand and added the seeds of that. I only used 3/4 of the can of condensed milk because it seemed it would overpower the cream cheese flavor otherwise. I also thought it tasted a bit bland so I added 1/2 cup white sugar. The main difference was that I used a full cup of mini chocolate chips in the cheesecake itself, and only 1/4 cup for the top of the cake. I then added 1/2 cup sour cream to compensate for the sugar, extra chips and smaller amount of condensed milk. It turned out wonderfully.
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Italian Cream Cake I

Reviewed: May 19, 2006
This cake was a disaster on so many levels. I admit I don't know what Italian Cream Cake ought to taste like, but surely it should taste better than this...? I followed the recipe, beat the egg whites to stiff peaks, used Wilton pans, didn't add any funny stuff to the batter, and my layers got stuck to the pans, the frosting doesn't stick to the cake, and the cake itself is like a cocnut version of carrot cake, except with next to no coconut flavor. This was a waste of time and money.
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