DANCINGHORSE Recipe Reviews (Pg. 1) - Allrecipes.com (18768768)

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Thick-Style Lebanese Garlic Sauce

Reviewed: Apr. 17, 2012
Excellent, love this sauce. It didn't thicken as I added all the ingredients slowly and alternating but I had added a little oil and lemon juice first to be able to blend the garlic and salt. Next time I will try to puree the garlic with the salt and THEN start adding the liquids alternating. I used a little egg white and it did thicken. Also my mistake was making it in a wider bowl as opposed to a tall thin jar. I should have read all the reviews first before making it. However after adding the egg white and transferring to a tall jar it blended and thickened wonderfully. The taste is 5 star, the recipe is 4 since you have to read the reviews to get the recipe to thicken right.
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3 users found this review helpful

Ukrainian Olha's Varenyky (Perogies)

Reviewed: Dec. 23, 2010
These were really amazing. I love the option to customize the filling. They were the best perogies ever. They did take a while to make, I boiled the potatoes and made the dough the day before, then to assemble it still took me 2 hours to make a half batch of the recipe. Since my husband likes everything hot & spicy, after using half the filling/dough to make the regular recipe for the kids, I added a few healthy glugs of hot sauce to the filling for the remaining half of the batch. They were utterly amazing. Even the half batch meant I have a whole other meal in the freezer for another day. (that will be much less time consuming!) OH and yes I did fry them in butter/olive oil after boiling them. Serve w/sour cream. YUM!
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The Best Meatballs You'll Ever Have

Reviewed: Sep. 13, 2010
Really great way to use up packaged croutons, I made a triple batch since my family loves meatballs, I also added 1/3 of a green pepper to the food processor with the onions and garlic. I did not have Cajun spice so I used Old Bay seasoning. I also used a half teaspoon/lb of red pepper flakes instead of a full teaspoon/lb. I baked them in the oven for 30 mins at 350 as recommended and made the sauce from "Sweet & Sour Meatballs" recipe it was fabulous. The recipe made a cookie sheet crammed full of meatballs and the rest of the triple batch i put in muffin tins to make 12 mini meatloaves for the kids' lunch cans. They all loved it.
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1 user found this review helpful

Raw Hummus

Reviewed: May 31, 2010
This is really good. It is raw so it has a slightly different texture/taste than regular cooked beans hummus but it is delicious! I added a handful of fresh lemon balm from my garden to the processer. I also drizzled with olive oil. I soaked the beans for about 4 days but there was just small sprouts inside the shells still. It still came out great and I know the raw sprout enzymes are still in the goodness of it.
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4 users found this review helpful

Sara's Pumpkin Pie

Reviewed: Nov. 5, 2006
Fabulous recipe, so easy with same measurement for all spices. Got amazing comments on it when served. People who did not expect to like it that much were bowled over and asked for the recipe. I used fresh pumpkin (after scraping insides & microwaving in 2 inches of water in covered casserole for 30 minutes, then scraping the cooked pumpkin off the skin & blending to create a puree - then put in coffee filter to drain off the liquid)so I don't know if that made a difference or not but it sure was worth the effort! Will make again, and again, and again!
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9 users found this review helpful

Whipped Cream Frosting

Reviewed: Sep. 29, 2005
I used 3/4 cup confectioners sugar. I added 1 tbsp grated orange peel and it was 'out of this world'! I used it as a topping for a ginger spice cake. Yum! Would make an excellent fresh fruit dip too! Excellent, easy, and I actually had all the ingredients for it.
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1 user found this review helpful

Easy Baklava

Reviewed: Mar. 18, 2005
BEST EVER! Better than restaurant baklava. I used both Walnuts and Pecans, added a little more cinnamon and made a double batch. Incredibly yummy.
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Italian Sausage, Peppers, and Onions

Reviewed: Feb. 16, 2005
This recipe is awesome. It would be great in italian rolls for a hoagie. We had it over pasta and rice, it made a lot of liquid cause I doubled the amount of wine (I didn't think 1/4 cup was going to be enough - but I guess it was) so there was a lot of juice, but I poured most of it off into the rice water so the rice absorbed the flavor too. It was delicious and so easy, kept hubby going back for more.
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7 users found this review helpful

Peanut Butter Oatmeal Cookies

Reviewed: Jun. 24, 2004
I divided the recipe in thirds so I only made 1/3 recipe and they came out really fabulous! I used "peanuts only" natural peanut butter and did not even notice there was less sugar. The kids love them and they are good for them too.
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