MALANDIS Recipe Reviews (Pg. 1) - (18768165)

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Sean's Falafel and Cucumber Sauce

Reviewed: Mar. 17, 2004
Wonderful recipe! I didn't have any coriander or enough parsley, but it still turned out great. I suggest, as others have, that you make the cucumber sauce first so that the flavors can mix well. The sauce tasted great, but, a tad too sweet for me. So, I added in some more salt to even it out. Plan on using the sauce for salads in the future! I mashed the chickpeas without a blender, as the recipe says, and the texture was nice. This is really laborious, so if you're short on time, just use a blender on a gentle setting. I also made the following preparation changes: 1) After forming the falafel balls, I covered them in bread crumbs. This creates a nice texture. Form the patties after this. 2) To make less fatty, baked the falafel patties in an oven instead of deep frying. I covered an oven pan with aluminum foil (easy cleanup!) then very lightly greased it with olive oil. Bake the patties at 425F for 20 minutes then turn over and baked for another 8-10 minutes. They brown well and turn out great. Enjoy!
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Amish White Bread

Reviewed: Mar. 17, 2004
A great recipe to start baking with! Mine turned out perfect for sandwich bread, not crumbly like others said. You can make this more healthy by using whole wheat flour instead of regular flour and by only using one tablespoon of sugar instead of half a cup (use this sugar to proof the yeast). Also, you can leave out the oil. However, make sure to use oil to line the baking sheet and the bowl that you let the bread rise in, otherwise the dough could dry out and stick to the pan. If you don't use any oil, make sure to steam the oven. For the bread's second rise, you can place the dough in a cold oven with a pan of hot water on the bottom of the oven. Leave the oven closed until the bread rises again. Take the bread out, preheat the oven, and put the bread back in with the pan of water. This adds moisture to the dough: the lack of oil will make the bread dry out otherwise.
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Cuban Water Bread

Reviewed: Mar. 16, 2004
This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread.
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