Samantha Li Recipe Reviews (Pg. 1) - Allrecipes.com (18916701)

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Samantha Li

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Quinoa Tabbouleh

Reviewed: Apr. 12, 2008
Had a hard time getting the veggie pieces as small as they have them at the Arabic restaurants I've been to, but it was really tasty and healthy! I love how the quinoa adds so much protein, too. I added 3 cloves of garlic, minced. Will definitely make again.
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It's Chili by George!!

Reviewed: Oct. 16, 2008
This was my first time making chili, and I was so impressed with what little work it was-- just dump it in a pot and let it simmer! I think next time I'll add more meat and some chopped tomatoes. Goes great with rice and/or the Golden Sweet Cornbread recipe from this site.
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1 user found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Oct. 13, 2008
Easy and delicious. This bread is comfort food. I about doubled all the spices, and it smelled and tasted WONDERFUL. Also, I used 2 8x4" pans, and they took about 1 hour and 20 minutes to finish baking. Worth every minute, though-- the loaves are tall and beautiful.
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Chicken and Broccoli Braid

Reviewed: Oct. 10, 2008
With the egg wash and the braid it turns out so beautifully, and it wows people. But it's so deceptively easy! My neighbor's son, who detests vegetables, gobbled this up, despite it being laden with broccoli and peppers. Next time I'll add more cheese or some salt to counter the sweetness of the crescent dough.
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Broccoli Chicken Braid

Reviewed: Oct. 7, 2008
BEAUTIFUL, DELICIOUS, AND DECEPTIVELY EASY. My neighbor's teenage son, who abhors vegetables, loved the broccoli and peppers in this. I omitted the almonds, because I just forgot, and it was fine. Next time I'll add some salt or more cheese to counter the sweetness of the crescent dough. Incidentally, Pillsbury makes tubes of crescent dough without the seams now. How convenient!!
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9 users found this review helpful

Cinnamon Raisin Bread I

Reviewed: Oct. 5, 2008
Simple and delicious! The top looked a bit dry, though. I think next time I'll try an egg wash. It was a cold day when I made it, so to aid the rising process, I preheated the oven to 500 for about a minute, turned it off, and let the dough rise in there.
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2 users found this review helpful

Baked Pork Chops I

Reviewed: Sep. 23, 2008
Easy and delicious. I went a little crazy with the seasoned salt, though. It was a tad salty but still great.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Sep. 15, 2008
Delicious! A bit salty, though. Next time, I'll use low sodium soy sauce. Also, many reviews said to double the sauce. I, personally, found the recipe to yield plenty sauce. Tip: if you don't use a silicone brush, your brush will smell STRONGLY! Great recipe; juicy, flavorful chicken; everyone loved it!
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Buttermilk Biscuits I

Reviewed: Sep. 1, 2008
Simple, light, and delicious! I cut the biscuits with a can, which worked great. I forgot to brush the tops with buttermilk, and they still turned out nicely. But don't expect them to get very golden-- they can be totally white but done to perfection.
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Easy Sausage Strata

Reviewed: Aug. 26, 2008
Easy, hearty, and delicious! A great way to use up stale bread. I added about half a yellow onion, diced, to the skillet and cooked with a pinch of salt until soft and translucent before browning the sausage. The onion was a great addition.
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3 users found this review helpful

Acorn Squash

Reviewed: Nov. 1, 2008
Easy and delicious! It smells and tastes a lot like a Halloween pumpkin. I didn't change a thing, and it was perfect.
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Moist, Tender Spice Cake

Reviewed: Aug. 8, 2008
A much easier way to combine the ingredients (especially great if you lack a hand mixer) is to cream the butter and sugar; stir in the milk, eggs, and vanilla; then stir in the dry ingredients, sifted together. Smells like Thanksgiving and goes GREAT with a dollop of COLD, whipped cream! I baked mine in a bundt pan: about 75 minutes at 350 degrees.
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195 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: May 24, 2008
Fast, delicious, and easy. I love how I didn't have to wait ten years for water to boil.
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Photo by Samantha Li

Vegan Chocolate Cake

Reviewed: Apr. 10, 2008
I was skeptical, but it tastes like great chocolate cake! I upped the cocoa to 1/3 cup. I don't have a good recipe for vegan frosting, though-- frosting made with margarine is pretty lumpy and gross. Still tasted good.
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Broccoli Beef I

Reviewed: Apr. 3, 2008
Tasty, healthy, not a lot of dishes/pots/pans to wash from the preparation, and incredibly easy. I sprinkled sesame seeds over the whole thing before bringing it out. It looked nice.
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One Bowl Brownies

Reviewed: Mar. 27, 2008
I wish I could give more than 5 stars! These brownies are easier and simpler than any other from-scratch recipe I've ever tried, but the taste and texture were unparalleled. I appreciated the simplicity-- no double boiler, no tempering eggs, very few ingredients . . . and they were fudgey, chewy, and deliciously chocolatey.
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Quinoa and Black Beans

Reviewed: Mar. 23, 2008
This recipe ACTUALLY yields about 4 servings. This was shockingly easy, healthy, and tasty-- like a vegan southwest one-pot dinner. I added a few diced tomatoes.
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Bread Machine Bagels

Reviewed: Aug. 15, 2014
These bagels were chewy and flavorful, and using the bread machine instead of kneading by hand produced a more tender dough with WAY less cleanup! I think when I tried making bagels by hand, I kept adding flour to prevent sticking. But the teflon coating in the bread machine helps the dough stick to itself and not the bowl or blade. Plus, it's a great climate-controlled box for rising. One tip: put the dough rings in the water upside-down, so that when you flip them, they are attractive-side up, and you can bake them that way. It's way easier to flip the dough rings before boiling than after, when they're scalding-hot.
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1 user found this review helpful
Photo by Samantha Li

Challah I

Reviewed: Mar. 21, 2008
Really good taste and texture. It didn't look very braided after it rose, though. Next time I'm going to roll the dough into shorter, thicker "snakes" to braid. EDIT: A good way to get beautiful, tall loaves is to do a 6-strand braid. There are some great videos on youtube to show you how. Also, if you're halving the recipe to make one loaf, 40 minutes is far too long. Our single loaf was perfect after 25 minutes.
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3 users found this review helpful

Pizza Dough II

Reviewed: Mar. 17, 2008
Great recipe! I stretched it out pretty thin because I read so many reviews about uncooked dough and burnt toppings. Only had to bake it for 12-15 minutes. I didn't have a pizza stone or pan, so I just used a baking sheet, and I'm glad I did because if I were confined to a round pan, I would not have been able to stretch it out as thinly as I did. Bread flour is a MUST if you want to stretch it thin without making holes. I also sprinkled some cornmeal on the pan before laying down the dough. This recipe ACTUALLY serves about 6 people.
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