Rebekka Recipe Reviews (Pg. 1) - Allrecipes.com (187288741)

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Brown Rice Curry

Reviewed: Jun. 6, 2013
I made it as described and it was too much thyme for my taste, made it a little bitter. I made it again cutting the thyme in half and was very happy with it.
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Chocolate Covered Cherry Cookies II

Reviewed: Dec. 26, 2012
I found this recipe 2 years ago now and really loved it. Only giving 4 stars because i needed to adjust a bit to get the consistency right. My major challenge though was getting enough cherry flavor and getting a drizzle consistency that would harden enough to make for easier storage and presentation. I took the advice of other reviewers and added the extra egg (this did make them much more chewy!,) but still couldn't get enough cherry flavor at a good consistency. This third time I made them, I decided to reduce all of the maraschino cherry juice over low heat to thicken it first. Once it was like syrup I let it cool and thicken a bit, then I added half to the cookie dough and half to the chocolate drizzle mix. This really did the trick! The cookies and drizzle had way more cherry flavor and the drizzle hardened much better then ever before. I will keep doing this in the future. Also, a good note, after trying it both ways, I decided on drizzling before baking it is less shiny, but also isn't so sticky, so its possible to stack them better for storage. Thanks for the great recipe. This is the unanimous favorite cookie every year! :)
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Vegan Mac and No Cheese

Reviewed: Jun. 25, 2014
This is one of the recipes I tried in my first 2 weeks of being vegan. Because my tastes and expectations were still adjusting, I'm going to cut it some slack, and it was a gateway to my own simpler version of this. I think right off the bat if you are expecting Kraft macaroni and cheese flavor you are going to be dissapointed (my husband had that issue.) So instead of being dissapointed myself, I adjusted my perspective, adjusted the recipe, and now I use it as a "garden alfredo sauce" instead. When I make it I use: -1 can diced tomatoes -about a similar portion of cashews -some salt to taste -some garlic powder to taste Blend together until smooth in the blender and add a little water if needed to get your desired sauce consistency. Really simple, really versatile, and really believable as "garden or tomato alfredo sauce." Sometimes I add some southwest seasoning etc. if I'm going for a different flavor experience and that works well too. The moral of the story for me is that with the proper perspective and expectations this is a versatile recipe that adjusts well to chef preference.
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