Valeria Recipe Reviews (Pg. 1) - Allrecipes.com (188672101)

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Cottage Cheese Pancakes

Reviewed: Jun. 24, 2013
Great low-fat recipe! I made it even more low-fat and high-protein: omitted the oil at all, substituted oat flour for ap flour (added 1/2c of it), used 0% fat cottage cheese, only 1 egg + 2 egg-whites, some baking powder, salt and stevia. My mom said it's awful, but for me (a girl that lose weight all the time) it was delicious. Thank you!!!
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Carrot Cake III

Reviewed: Jul. 18, 2013
Very moist and delicious! And I like this recipe as it is without any alternations. For carrot cakes with pineapples, raisins and so on just try other recipes, there are plenty of them.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jul. 21, 2013
Oh my...they are so yummy!!! But I had so much troubles by baking them. I don't know the reason but they just didn't want to be baked after 10...12...even 15 minutes of baking. After so much time in the oven they turned out to be absolutely underbaked in the center. The situation didn't change after I had cooled them, so I had to bake them further. I baked them for about 20 minutes. And only after that they were good - chewy in the middle with brown crispy edges. I didn't use the bought instant vanilla pudding mix but made DIY vanilla pudding mix: 1 cup granulated sugar ¾ cup cornstarch ¾ cup nonfat dry milk powder 1 teaspoon kosher salt 2 whole vanilla beans ). Also I added 1 tsp of baking powder and 1/2 tsp of salt in the batter. After all these cookies are worthy to trouble over.
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Apple Pie by Grandma Ople

Reviewed: Jul. 22, 2013
Though the consistence is not ideal and the syrup was dripping during the baking I value only the taste of this pie and it's just perfect. I took around 700 g (25 oz) of own orchard apples (not bought granny smith), sprinkled them with half lemon juice, 1/2 tsp of cinnamon and 1/4 tsp of nutmeg. Mmm...nothing is better.
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Pecan Pie V

Reviewed: Dec. 2, 2013
It's a great recipe for nut lovers! I have made it with walnuts instead of pecans. And I think it will work with hazelnuts or almonds or even peanuts! Definitely have to try everything=)
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Apple Crisp II

Reviewed: Aug. 11, 2013
Though I like to follow all the directions to a high accuracy this time I made some slight alternations. I added only 1/4 cup (60 ml) of water, it was more than enough and a dash of nutmeg (mmm...). This recipe calls for 1 cup of brown sugar. As long as I have only dark brown muscovado, I used 1/2 a cup of it and didn't add any white sugar in the crisp. It came out sweet enough for me, because the filling is very sweet.
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Photo by Valeria

Best Chocolate Chip Cookies

Reviewed: Aug. 13, 2013
These cookies didn't get hard as a rock, though I baked them not for 10 min, but for 17. They were very chewy. These cookies are very good and I didn't have any problems with them as I had with cookies with instant pudding mix.
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Photo by Valeria

Buttery Soft Pretzels

Reviewed: Sep. 4, 2013
Yes, these pretzels came out absolutely astonishing. And the most wonderful thing is that I didn't had any hard time with them at all. I followed Wayne Gisslen's advise from his "Professional baking" that active dry yeast must be rehydrated in 4 times its weight of warm water. So I dissolved 4 tsps (0,5 oz/15 g) of yeast and 1 tsp of sugar in 2 oz (60 ml) of water. And later I just added separately the yeast mix and remaining water (8 oz/235 ml) in the flour mix. 4 cups of flour were more than enough. I kneaded it with a dough hook on the 2nd speed for 10 min. I let it rise for 1 hour, punched down and let it relax on the bench 20 more minutes. After I had made up pretzels and soaked them in soda bath, I sprinkled half of them with poppy seeds and salt, and another half with sesames and salt. Baked every batch only for 8 min. Then covered them with melted butter. Pretzels are the best just after the baking, though they are very good the next day even without any air-tight package. I have tried to bake pretzels on parchment paper, silicone mat and just on the oiled cookie sheet. And I can say: never ever bake them on oiled cookie sheets (!!!) They will stick anyway and you'll eat pretzels without their bottoms. The next time I'll try to half the amount of sugar in the dough.
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Sopapilla Cheesecake Pie

Reviewed: Sep. 13, 2013
Attempt #1. After defrosting I had the cream cheese with absolutely changed consistence. It was not creamy, but watery and very grainy. Thus I didn't expect that I would cook anything great from it. Anyway I determined to bake sopapilla cheesecake. Here are those alternations I made to cook it: 1. I beat the defrost cream cheese very well in order to get rid of all these grains. It was in vain. It's just impossible to get rid of them completely. It does not matter. 2. Blended it with 1 cup (120 g) of powdered sugar, vanilla, 1 egg and 1/4 cup of cornstarch. . It was still very liquid. Whatever. 3. Poured this medley on the piece of flaky pastry put in 9x13 cake pan (just regular 1-2-3 pastry). I didn't cover my pie with another piece of flaky dough, cause the filling was very liquid due to this defrost cream cheese. So I put neither butter nor sugar over it. I just threw it into the oven for about 50 minutes. In the end I got the extremely delicious dessert, my dad said he had never eaten anythng better. No doubts it was not a true sopapilla cheesecake, but it was quite a good way to get rid of this cream cheese. Will do it again with fresh cream cheese.
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Banana Banana Bread

Reviewed: Sep. 18, 2013
I had only 4 middle bananas and for my taste that was really good. The banana flavor and taste were really intensive. But actually I like something moister and that's not moist at all. So I think next time a pineapple will be a good couple for banana. But anyway it's very good to serve hot with vanilla ice cream.
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Photo by Valeria

Chicken Pot Pie IX

Reviewed: Sep. 25, 2013
Great recipe! The roux is super delicious (added 1/2 tsp of garlic powder and also a dash of cayenne). And the best thing is that you can vary vegetables as you want, I added broccoli instead of celery. Next time I'll grate carrots because I didn't like these huge and quite undercooked slices, and add pickles.
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Fresh Southern Peach Cobbler

Reviewed: Sep. 25, 2013
It's really easy to prepare. Had only 6 peaches and that was enough. Maybe next time it's better to reduce the amount of sugar mixed with peaches. Want to try this batter with canned apples and plums.
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Photo by Valeria

Exquisite Pizza Sauce

Reviewed: Oct. 2, 2013
I made this sauce and it was too watery. Fortunately, I improved the situation by stewing meatballs in this sauce and it became thick. I covered pizza with a little bit of ketchup, this thickened sauce with meatballs, pickles, dried tomatoes in oil and cheese. Mmm, the best pizza I've tried!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 15, 2013
God bless American food! I like it so much. Thank you from Russia:) Actually I wanted it to be a little bit healthier, so I used only 1/2 cup of oil and 1/2 cup of sour cream (I didn't have any applesauce). It worked perfectly. Also doubled all spices, except nutmeg and added 1 cup of chocolate chips. Served it hot with coconut oil...I'm on the heaven:)
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Blueberry Crumb Bars

Reviewed: Oct. 31, 2013
I made it with apple pie filling. Of course didn't mix it with sugar. So easy and so yummy!!!
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