ac139 Recipe Reviews (Pg. 1) - Allrecipes.com (187471803)

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Vegan Basic Vanilla Cake

Reviewed: Jul. 27, 2014
These rose decently, and were quick to put together, but without frosting, these cupcakes had a strange, kind of sour aftertaste here and there. I believe it's from the lemon cause it was a lemon sort of pucker (I used fresh-squeezed). I've used vinegar to make vegan cakes before, but I've never had a sour bite to them. I had to omit the almond extract (nut allergies) but I don't think it would have disguised the sourness. I think the acidity needs tweaking. Maybe 3/4 the amount of lemon specified.
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Twenty Minute Buns

Reviewed: Jun. 1, 2013
I had a couple of problems with the recipe. My yeast was fine, and it rose OK the first time around, but the they didn't rise double the second time around (certainly not in 20 minutes). They also didn't have much spring. The end result had an acceptable taste and texture, but most were too small for a hamburger bun. I'd probably cut in thirds and then cut each third into 4 or 5 pieces instead of 6. I raised my oven temperature about 10 degrees, but 15 minutes was also insufficient cook time... at 15 minutes, the pieces that were dinner-roll size were fine, but the bun-size were fairly anemic looking and doughy in the middle. I think the recipe needs to be adjusted slightly for cook time and hotter oven temp.
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Granola Bars III

Reviewed: Apr. 24, 2013
My son, who has dairy peanut and nut allergies, wanted so badly to be able to have a granola bar that my non-baker self broke down and made him these (sans walnuts, of course). Very easy. Very versatile. Unrefined coconut sugar works very well instead of brown sugar. You can also reduce the brown sugar to about 1/4 of a cup and they're still fine. I can put anything I want in them, though raisins and chocolate chips are the reigning favorite. I use light olive oil and add 1/4 cup flax seed and 1/4 cup oat bran, and they're even kind of healthy! have to bake them in double batches every time I make them because everyone loves these, not just my son. I must have given a dozen people this recipe already. This household will never buy granola bars again.
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Best Ever Meat Loaf

Reviewed: Apr. 24, 2013
It was edible and not bad, but I had two problems with this recipe... the onion and the sugar. I ended up only using about 1/3 of the onion called for in this recipe, since a whole onion would have been far too much. It would have been more precise to offer a chopped measurement. Depending on your onion-to-hamburger ratio preference, I'd say about 3/4 to 1 cup of onion, chopped. I recommend that you chop it very fine, sauté it first, or grate it like the carrot. At the end of an hour at 350F and despite being chopped fairly small, the onion was only about half-cooked. I also found using equal parts ketchup and brown sugar made the sauce too sweet. In future preps, two tablespoons brown sugar for me, max. Will make again, but with many modifications.
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General Tsao's Chicken II

Reviewed: Apr. 21, 2013
A little time consuming but not very difficult. I couldn't find fresh chilies, but a pinch worth of dried red pepper flakes (~1/4 tsp) produced that nice mild heat typical of takeout. We have a peanut allergy in our household and omitted the peanut oil, but I didn't miss it at all in the sauce. I like the chicken crispy, so I kept chicken and sauce separate until just prior to serving. Leftovers store well this way, too.
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Cheddar Bay Biscuits

Reviewed: Apr. 21, 2013
Fast and easy. I managed to do all the prep work in the time it took to preheat the oven. They were a bit like a scone in texture and slightly dry... not as popular as regular dinner rolls, but received well. I made recipe as specified. I think adding seasoning to the mix would have been overkill, but in my case I used a spoon to pour the herb mix on, and picked up the garlic salt which filtered to the bottom. A tiny bit of oil might help with the dryness.
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