ENDLESSSKY Recipe Reviews (Pg. 1) - Allrecipes.com (1864566)

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Chinese Steamed Buns with BBQ Pork Filling

Reviewed: Apr. 5, 2006
I modified this recipe to be vegetarian- my husband has never had bao because he's veg. (whereas I am a dim sum fanatic), so I decided to fix this problem. I made the bao using seitan (cut up very finely and marinaded overnight) as a substitute for the pork- and he nearly polished off all 12 bao that I made! =) I also cheated and used a store bought flour recipe- which actually turned out really well. You can find it at most Asian food stores. The brand I used was 'D and D Gold product' on the front, in addition to some pics. of bao, it says, 'Bot Lam Bahn Bao Saigon', in big letters. =) With the premixed flour, it only took me about 2 hours once I had the dough mixed to make the bao. (20 minutes to cook each round of 4 bao) I'm sooo happy! Thanks for the awesome recipe!!
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46 users found this review helpful

Thai Peanut Dressing

Reviewed: Oct. 16, 2007
I modified this recipie with about 2 tsp of fresh pulverized ginger, and 1 tsp Chinese hot mustard. WOW. It tastes just like the veggie dip from my fav. Japanese restaurant in town. THANK YOU!!!
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26 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Apr. 9, 2001
Wow- absolutely delicious- moist yet fluffy, and the oatmeal gives it just the right substantial texture mmmmmmmm!!!!
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20 users found this review helpful

Mango Lassi II

Reviewed: Apr. 4, 2006
I enjoyed the lassi, but found it to not be mango-y enough, so I added 1 extra mango. =) I prefer my lassi to be more 'refreshing' and less thick, so I also added a splash of milk. I am, admittedly. very picky about lassi, since I drink it wherever I find it, and I live in the Bay Area, so it's quite prevalent! Thanks for the recipe!
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16 users found this review helpful

Cranberry Oatmeal Bars

Reviewed: Oct. 15, 2007
I was really excited to try this recipe due to the other great reviews.....I have to say it's fairly bland for my taste, not sweet enough, and the texture is more like a health food bar than a 'cookie' type bar....I wouldn't make this for kids, although if you're dieting and desperate these might fit the bill. Follow up: I tried these the next day and was very dissapointed. They're too chewy, dry and I dont feel they're worth the time and effort.
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14 users found this review helpful

Farm Macaroons

Reviewed: Jul. 27, 2001
Wow- this was the first macaroon recipie I've ever made- and I must admit, I was a little worried..now, as I sit here munching on one of the most heavenly cookies ever, I wonder why I was worried! Crispy on the outside, chewy in the center- they turn out a little more flat than I expected, but who cares when they taste so good!!
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14 users found this review helpful

Chocolate Chip Cookies I

Reviewed: Sep. 3, 2000
These cookies turned out a little less soft than I'd hoped- but the flavor is delicious!!!
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8 users found this review helpful

Sauteed Scallops

Reviewed: Jan. 21, 2012
I'm eating it right now. It's amazing. I used 2 HUGE cloves of garlic (the size of 5 normal ones), 4 large sprigs of rosemary (I like a lot of herbs), and a crapton of olive oil, and a dash of butter. My tastebuds are doing cartwheels while singing the 'halleluja' chorus. Thank you.
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5 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 20, 2009
I was a bit leary over the size of the recipie...but I had two 15oz cans of pumpkin to use, so I figured 'what the heck'. I brought a piece to my boyfriend, who had just gotten out of the shower. As soon as he had the bite in his mouth, he dropped to his knees in front of me on the bathroom floor and said, "I want you to stay with me for the rest of my life." =) I'll be using the recipe again, for sure! I think the original recipe calls for way too much sugar- I used 2 C lightly packed brown sugar, and 1 C Sugar in the Raw, substituted 1/2 C gingerbread yogurt and 1/2 C butter for the oil, and added 3T pumpkin pie spices, 1 T cinnamon, two pinches clove, and a pinch of nutmeg. The recipe baked quickly with 3 minutes to spare from the 1 hour mark. They were very dark brown on top, and at first I was afraid I had burnt them- but it's just a darker bread. The bread is *very* moist. I wouldn't use any more than 1 C of oil/butter substance if you use 30oz pumpkin puree. I made it in one 9x5" pan and a larger 9x11" pan. I will be taking some to my families' Thanksgiving....if we don't eat it all first!
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4 users found this review helpful

Peanut Cookies II

Reviewed: Sep. 3, 2000
I was hoping for a more intense flavored cookie....it wasnt exactly what I'd hoped for- but good all the same. Perhaps adding a wee bit more sugar would help- Ill try that on my next batch and let ya'll know.
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4 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Apr. 5, 2001
Don't listen to the reviewers who say to cut the bake time down- I did so and ended up with raw dough on the bottom. Ick. When I followed the recipe exactly, though, WOW! I made these for my family and my fiancee's over the holidays and Im *still* getting compliments. You must try these! I up the lemon juice to 1/3 cup to make it a little more lemony...mmmmm!
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3 users found this review helpful

Oatmeal Raisin Cookies I

Reviewed: Sep. 3, 2000
This is truly the BEST oatmeal raisin recipe I;ve ever tried- every other recipe Ive ever tried (and Ive tried quite a few!) comes out either too crispy, or too runny- these turned out perfect and the cinnamon is in just the right amount! For a special treat, soak the rasins in brandy beforehand- mmmm!
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3 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Oct. 15, 2007
Quite a nice, moise zuchini bread recipe. I added raisins on the advice of another reviewer...I wouldn't do it again. I think this bread can stand on it's own!!!! Thanks! My cooking time went over by about 15 minutes, also, and my oven is at normal temp.- just keep an eye out- and ENJOY!!!! Thanks!
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2 users found this review helpful

Amish Cookies

Reviewed: Sep. 3, 2000
These cookies are very creamy, and not too sweet- best used for afternoon tea time! =)
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2 users found this review helpful

Never Fail Chocolate Chip Cookies

Reviewed: Jan. 20, 2010
I use 1 C packed brown sugar and 1/2 C white sugar, but other than that, this recipe is amazing. I have gotten compliments on it from everyone I have given them to- and one batch lasts my boyfriend about two days. Thanks so much!
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1 user found this review helpful

Coconut Cranberry Bars

Reviewed: Oct. 15, 2007
I tried this along with a few other recipies. My beyond finicky roommate, who refuses to even touch anything that his mother didn't make tried a small bite after smelling it. And he convulsed in his chair for about 3 minutes before giving me an almost frightening grin. I don't think the pan is going to last the night. A MAJOR winner. SOOO easy to make. My only change to the recipe was to add about 1 C more graham cracker mix to the base. Otherwise the bottom of the pan wouldn't have been covered. Still.....WOW. And as for ease, I think it is probably the EASIEST and best tasting desert bar recipe I've ever found. Try it....you wont be sorry, although your thighs might!!!!
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1 user found this review helpful

Cherry Poppyseed Twinks

Reviewed: Dec. 20, 2004
These were rather unimpressive, in my book- a dissapointment since I had such high hopes. I used both apricot and cherry preserves (seperately! Not together!). I do like the simplicity of baking the cookies with the filling already done, however, the cookies themselves are a little too dry and non-flavorful. An ideal base cookie for this should have a subtle, rich flavor- and this one doesn't. My dog loves them, though- which is nice since there isn't anything bad for him in them! Perhaps a better chef than I will have better luck...
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1 user found this review helpful

Holiday Mini Kisses Treasure Cookies

Reviewed: Dec. 20, 2004
At first I was worried, since the dough was *extremely* watery, however, I added a few shakes of flour extra and it turned out very nicely. My only improvement to this recipie (it's THAT good- and relatively simple to make!) would be to add about 1/2- 1 tsp. of salt. It does need the contrast. Also- I have no idea what Holiday Candy Coated Bits are, and I assume they must be a regional thing so I just used the semi-sweet chips- and it's still excellent. I can see these cookies being really good with nuts in them, especially salted nuts if you don't add salt to the batter....ENJOY!!!
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1 user found this review helpful

Banana Bread Cookies

Reviewed: Apr. 5, 2001
I was honestly a little dissapointed..they hardly rose at all, but the flavor was good.
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1 user found this review helpful

 
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