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Caramel-Glazed Flan

Reviewed: Jun. 20, 2004
Made this recipe as is and even forgot to get it out when the oven timer went off. It ended up in there for an extra half hour but was very forgiving and had no problems with it! My entire family loved it and we'd all given up flan as being too rich with the heavy cream and too cholesterol-laden with the whole eggs the usual recipe calls for. This was a welcome "light" version that didn't sacrifce any taste. Very mild and creamy vanilla -- mmm!
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3 users found this review helpful

Risotto with Sun-Dried Tomatoes and Mozzarella

Reviewed: Apr. 10, 2001
I scaled this for 4 servings and found it each person could have a generous 2 cups. I opted for vacuum packed sun-dried tomato rather than oil packed and used nonstick cookware to cut back on the fat. Lower fat cheeses also. I chose to embellish since the listed version looked a bit plain. I added 2 oz chopped green onion, 1/4 tsp. oregano, garlic, and 1/2 tsp pepper. Capers would have been a welcome addition but I didn't have any on hand. I found this took extra water and about 35 min to be really done. The results were a hit because it was like "pizza rice!" Spouse suggested adding vegetarian "sausage" crumbles and instead of stirring in the cheese, put the rice in a casserole, cover with the cheese and slip under the broiler until melted so it really would be "pizza rice." Definitely would make this again.
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4 users found this review helpful

Indian Sweet Bread

Reviewed: Nov. 13, 2000
Very simple to make. I substituted 1/4 of the flour with whole wheat pastry flour and liked the "nutty" taste that resulted. Very similar to chapatti, just sweeter.
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34 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Sep. 29, 2000
I agree with another reviewer -- the nutty, slightly sweet taste of this bread is very reminiscent of the Arnold brand wheat bread. I mixed and kneaded the dough in large Dutch oven, and then let it rise in an upside down plastic cake server I had greased so clean-up was very easy -- no messy counters! I also made 2 loaves and split the dough for the last loaf into a 12-hole muffin tin for large rolls. It worked out fine. Very tasty -- definitely a keeper! Thanks!
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15 users found this review helpful

Hot Fudge Sundae Cake

Reviewed: Sep. 27, 2000
I used soy milk and almonds with good results. However, I was surprised by how much fudge sauce there was at the bottom! The cake itself was pretty good, chocolate-y and without being too sweet, but with the fudge sauce on top of it? It became overpoweringly sweet for my tastes. Ice-cream or sorbet on top of that? No way! I can see where kids would like it, but I don't think I'd make it again for adults without cutting back on the sugar. If you like super sweet cakes, you will like this one as is, but if your tastes run to the less sweet and more "tea bread" style, you aren't going to like it.
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21 users found this review helpful

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