Jellena Recipe Reviews (Pg. 1) - Allrecipes.com (18575788)

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Naan

Reviewed: Nov. 7, 2009
In terms of taste and texture, this naan is pretty much just like something I would get at my favourite Indian restaurant, although it's a bit more dense. I was amazed at how simple it was to make, though it was time-consuming. However, I will have to tweak with it a bit to give it the appearance of authentic naan. I don't have a grill so I tried laying some directly on the grill of the oven and I put a few in the skillet. I don't think I rolled these out flat enough (I don't have a rolling pin) so the ones in the oven were extremely puffy. The ones from the skillet were flatter but weren't as pretty. I think that I will try rolling these out flatter and then baking them on the grill like a pizza.
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Rich and Creamy Tomato Basil Soup

Reviewed: Oct. 26, 2009
Very good basic soup recipe and surprisingly easy to make. I used Half and Half and less butter than the recipe called for, and it still tasted great. I like to serve mine with honey drizzled on the bottom of the bowl and grated parmesan on top. I think this soup was missing a little something, so the next time I make this, I will add some diced onions and let them simmer with the juice and diced tomatoes. I think they will provide the extra flavour that I'm looking for.
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Chocolate Chip Banana Muffins

Reviewed: Feb. 7, 2009
These muffins turned out moist and delicious, and I made some modifications to make them a bit healthier. I used 3/4 cup of whole wheat flour, used 1/4 cup of organic cane sugar, used only 1/4 cup oil and 3/4 cup of a yogurt/milk + vinegar mixture (I didn't have enough yogurt) and pureed the bananas in my Magic Bullet. The muffins were super moist and everyone who tried them loved them!
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Urban Legend Chocolate Chip Cookies

Reviewed: Apr. 5, 2007
I was disappointed by these cookies. The oatmeal taste was overwhelming, so they tasted like oatmeal rather than chocolate-chip cookies. My boyfriend's father really liked them, however.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 5, 2007
I have tried lots of the chocolate chip cookie recipes from this site and although they were all pretty good, this one has the taste I was looking for! I think that the pudding is definitely what makes the difference. I halved the recipe and used 3/4 butter, 1/4 butter-flavoured shortening but otherwise everything stayed the same. I like the sweet cakiness of this recipe!
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Light, Crisp Waffles

Reviewed: Jan. 11, 2007
Totally delicious and fluffy! I've tried making them with real buttermilk and with milk mixed with vinegar (when I didn't have any buttermilk) and they're good both ways but definitely try and get buttermilk if you can because they turn out lighter and fluffier! So good!
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Russian Tea Cakes I

Reviewed: Dec. 23, 2006
These cookies needed to be a bit sweeter, so I used about 1/2 a cup of powdered sugar. The second time I made these cookies, I also tried using chocolate chips instead of the pecans/walnuts (I used pecan dust the first time and they tasted almost bitter) and they were really tasty. I also find it helpful to add some milk just so the dough is pliable and not crumbly. Overall, quite good with some adjustments!
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Lemon and Herb Risotto Cake

Reviewed: Jul. 23, 2006
I really enjoyed this recipe. I substituted a green onion for the leek and used a provolone/mozza/parmesan mix as well as freshly grated parmesan and it turned out really well! I will bake it for longer next time, as the middle was not quite set after half an hour. It was also very good (perhaps even better) cold the next day!
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Simple White Cake

Reviewed: Apr. 1, 2006
I made cupcakes with this recipe and they were tasty, especially when they had cooled down a bit, but I wanted something a little more fluffy. This cake was a little dense even though I whipped the ingredients with an electric mixer.
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Best Brownies

Reviewed: Mar. 28, 2006
I like my brownies dense and fudgy and less cake-like, so I substituted butter-flavoured shortening for the butter and omitted the baking powder and salt. After about 15 minutes in the oven, these came out exactly how I wanted! I didn't even need to frost them (they developed a nice shiny, glazed top) and I normally add chocolate chips to the batter but these were good without them!
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Mexican Rice II

Reviewed: Mar. 23, 2006
I was kind of nervous making this rice because I was craving the rice from my favourite Mexican restaurant, but this turned out great! I omitted the salt and just used fresh minced garlic instead and added some green onions along with the regular onions. I also used olive oil instead and did the 1.5 cups of broth to 0.5 cup tomato sauce and it turned out perfectly! Now I will make this rice when I can't get out to my favourite Mexican restaurant!
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