Alessandra Martellacci Recipe Reviews (Pg. 1) - Allrecipes.com (187547878)

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Alessandra Martellacci

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Meat Pie (Tourtiere)

Reviewed: Apr. 9, 2013
Ultra yummy! I didn't tweak the body of the recipe at all. The texture is perfect! I did tweak the spices a lot though. I used garam masala, cumin, paprika and crushed pepper flakes instead. It made a very exotic, spicy meat pie. Using a half butter, half lard crust made it perfect. Thanks for helping me impress my date. ;)
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A Simply Perfect Roast Turkey

Reviewed: Sep. 4, 2013
This is my usual turkey method. To avoid losing heat during basting, I find it helpful to kick up the heat to 450 while the oven is open and then turn it back down about minute after you close the door again.
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Crazy Cake

Reviewed: Sep. 13, 2013
This is the most versatile cake recipe in the world. I use it for every kind of cake. I'm writing this review waiting for apple cinnamon cupcakes made using this base (minus the cocoa). Try subbing 3/4 cup of brown sugar for 1 cup of the white, 1 cup of sweet apple cider for 1 cup of the water, adding 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp each ground ginger and clove and 3/4 cup dried currants. Fill the muffin cup (lined) halfway, add a tsp of apple pie filling, then put a tbsp of batter on top. Bake at 350 until they're done (I time nothing, lol).
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Carrot Pie

Reviewed: Feb. 28, 2013
I'm in love with this pie and so was everyone else at my dinner table last night. So much better than pumpkin, in my opinion, and very cost effective. I added cardamom and cloves to it and used brown sugar instead for a more desserty feel. I'm not sure if carrot pie is a regional thing, but up here, it took some convincing for my friends to eat it as it had never been seen before. What a hit!
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Butter Flaky Pie Crust

Reviewed: Feb. 28, 2013
This is my go to pie crust. It works up beautifully every time. Once I mastered the light touch needed for pastry, it was perfect. I love the buttery flavour most with savoury pies. I find that you don't need to let it rest too long if you don't have time.
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Bread Pudding II

Reviewed: Apr. 9, 2013
This is a great recipe. I replaced the sugar with a 1/2 cup of brown sugar, used frozen cranberries instead of raisins, halved the cinnamon, and added some clove and orange zest. It was amazing. I will use this as my baseline recipe for bread pudding. I recommend using brioche, ripping it up and letting it go really, really stale; almost like croutons. It solves the eggy issues.
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Good Old Fashioned Pancakes

Reviewed: Aug. 28, 2013
This is my standby pancake recipe, with the addition of 1 tsp of vanilla. People complain of the bitterness, but the trick is to cook them properly. Use a griddle on medium high heat and let it heat up all the way before you cook your first pancake. Proper cooking allows for all the baking powder to react and lose the bitter taste. The result is a super fluffy, super tasty pancake.
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Akki Rotti

Reviewed: Aug. 28, 2013
Yum, yum, yum, yum. Adhering to the recipe, to the letter, makes some of the tastiest rotti I've ever had. Deliciously authentic! Asafoetida is a ground up root that smells awful but kind of tastes oniony when cooked. It helps keep you from tooting, which is a good thing, considering how bean heavy these rotti are. It's super easy to find at any Indian or Middle Eastern market. I've even found it at East Asian markets. It's considered very, very good for you and has many uses in traditional medicine. You can make these without it, but try not to if you don't have to. It's worth the trip to the grocery store.
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Best Brownies

Reviewed: Sep. 4, 2013
Awesome! I loved these brownies, and so did everyone else. I added a cup of chopped walnuts to the mix, because nuts rock. I left off the frosting because I've always hated frosting. Perfect.
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Scottish Shortbread IV

Reviewed: Dec. 21, 2013
This shortbread is ridiculous. I followed the directions and got something very, very special in return. This one goes in the Drawer of Well Loved Recipes (messy drawer in my kitchen).
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Cheryl's Veggie-Nut Patties

Reviewed: Aug. 1, 2014
Yum. Yum. Yum. These are so good. I used cooked pumpkin and I toasted the nuts. I used pecans instead of walnuts and pumpkin seeds mixed with the sunflower seeds. I added a bit of coriander too. I fried for about five minutes per side though. They came out crispy and perfect. Thanks!
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