VAISHALI Recipe Reviews (Pg. 1) - Allrecipes.com (1913035)

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Waffles I

Reviewed: Feb. 22, 2014
If you are looking for a waffle recipe that leads to a nicely crisped surface on the outside while having a soft fluffy interior, this is the one! Anxious to try out my brand new waffle-maker, I picked this recipe. These are the very first waffles I have ever made. The first one turned out nice but was too soft. Starting with the second one, I let the waffles cook to a dark-golden brown. That made the end result perfect - lovely crispness over a tender, fluffy softness! I used the recipe almost exactly the way it is, except for a little less oil, some cinnamon and folding in beaten egg-whites in the end, as suggested by another reviewer. Great results. Next I will try this with whole wheat flour.
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Banana Oat Muffins

Reviewed: Jan. 7, 2014
These are wonderful breakfast muffins - light and not too sweet. They turn out beautifully fluffy and moist inside. The only change I made was to substitute white sugar with brown and I also added some chopped pecans. I do think the nuts are needed. Next time I will try these with whole wheat flour.
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Orange Chocolate Chip Cookies

Reviewed: Jul. 5, 2011
This cookie has good texture. I cut down the white sugar to 1/4 c. since I do not like my cookies too sweet. Adding more, even twice the amount, of orange zest would definitely have increased the 'yum factor' for this cookie. Also, personal taste, less chocolate chips would have worked better. I will make this cookie again with half the choc chips and twice the zest. Baking time - depends a lot on the oven and size of cookies. I needed the whole 15 minutes and even a couple more.
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Creamy Dip for Fruit

Reviewed: Nov. 22, 2010
Fantastic dip for fruit! It is not too sweet and works beautifully with crisp apples. Everyone asked me for the recipe (which was easy enough to share) when I took this for a picnic not too long ago. The kids loved it.
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Banana Muffins II

Reviewed: Nov. 22, 2010
These muffins turned out really great! They tasted 'healthy' because I used white whole wheat flour. I also added chopped pecans and a tsp of vanilla. The texture on top was perfect, not too soft, with just the right crispiness. And great moisture inside, specially when had warm. Next time, I will try these with brown sugar and nuts sprinkled on top.
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Norwegian Pancakes - Pannekaken

Reviewed: May 14, 2009
These are a staple in our household now! We have been making these exactly according to the recipe for more than a year and they are my kids' favorite for breakfast. The texture and sweetness are perfect. They are suitable for use as crepes too. My kids love these with Nutella and banana or filled up with scrambled eggs and veggies.
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Persimmon Bread II

Reviewed: Dec. 22, 2007
This bread turned out pretty good. I followed the advice of various reviewers and used 2 1/2 c. of brown sugar, substituted half the oil with applesauce and added 1/2 tsp of ginger. The results were pretty good. I used 5 small disposable foil loaf pans to take all the batter and turned them into gifts for some friends, who enjoyed the bread very much. Next time I will add more spice, maybe pumpkin spice. Cranberries may add more interest to the bread too.
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Good Old Fashioned Pancakes

Reviewed: Jul. 10, 2007
I found these pancakes pretty good, but not great. The only change I made was adding 1 tsp vanilla and reducing the salt a bit. I added all the b. powder the recipe calls for. The batter is quite thick, but the final texture comes out fluffy, though a tad 'heavy'. I prefer something a little lighter - these pancakes can fill you up really quickly! I think they are a good starting point for a basic recipe. Next time I will try them with more milk and add blueberries.
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Shrimp Couscous Salad

Reviewed: Jun. 28, 2007
I loved this salad - couldn't stop eating it! I realized the couscous I had was old, so I used quinoa instead, and the combination of textures was just fantastic. Of course, it takes longer to cook quinoa but is worth it - I would highly recommend it. Also, I used a little less oil than in the recipe and used cilantro instead of parsley. The dressing was quite good. Thanks for sharing.
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Whole-Wheat Chocolate Chip Cookies

Reviewed: May 13, 2007
This is a great recipe, with the added feel-good element of whole-wheat flour. The texture is just perfect when the cookies are fresh. I did reduce the sugar quantities - I used 3/4 c. for each of brown and white sugar. The sweetness was perfect. I also reduced the amount of chocolate chips as suggested by someone. My husband, is not a cookie kinda guy, said that this was the best chocolate chip cookie he had ever tasted. So this recipe is definitely a keeper in our kitchen! Thank you for sharing this recipe.
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Fiesta Frittata Casserole

Reviewed: May 24, 2006
This recipe turned out really great! I made some slight modifications - used light sour cream, half the black beans, added jalapeno peppers, mushrooms, salt and black pepper. Skipped the bacon bits. It turned out very well indeed. Took it to a breakfast metting and had people asking me for the recipe. Worked for the vegetarians in the group too. I did have to bake it for around 40 mts instead of the recommended 30 mts. Would definitely make it again, with more jalapeno peppers - I like it zesty! Thank you for sharing this recipe.
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Baked Omelet Roll

Reviewed: May 21, 2006
Even though I did not make this recipe with the exact proportions given in it, it turned out promising enough for me to rate it 4 stars. I used 4 eggs and reduced the amount of flour to less than 1/4 c. Tho' I used plenty of oil in my 8 X 8 pan, I still had trouble getting the omelet out of the pan. Nevertheless, the end result was good and was given a 'thumbs-up' by my egg-loving 10-yr old. After removing it from the oven, I topped it with chopped tomatoes,cilantro and cheese. Good results! This is definitely a versatile basic recipe lending itself to many enhancements. Next time I will try it exactly as mentioned and see if that makes a difference to how easily the omelet can be removed from the pan. Thanks for the recipe!
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Ricotta Stuffed Squash

Reviewed: Mar. 24, 2005
This recipe turned out pretty good. I expected it to be a bit runny as I used lowfat ricotta. But that didn't happen and I was pleased. The key is to steam the zucchini just enough to retain some firmness.
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Asparagus, Orange and Endive Salad

Reviewed: Feb. 12, 2005
This salad turned out just fabulous! The dressing has the perfect balance of sour and sweet. I used a White Balsamic Raspberry Vinegar and fresh orange juice. Also, the 2 cups of endive and 2 1/2 cups of asparagus did not seem enough for 6 people, so I added 2 cups of mixed spring greens. The same amount of dressing still worked great. I used fresh oranges - made the salad look really nice. Will definitely make it again - with roasted pecans added next time. Thanks for the great recipe!
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Vanilla and Chocolate Delight

Reviewed: Dec. 3, 2002
I made this dessert for our thanksgiving dinner and everyone just loved it. I had expected it to be much sweeter than what it turned out to be - and I am glad for that. I don't like my desserts too sweet. This was perfect. However, next time I will bake the crust for less time. At the suggested temp and time, it starts to burn at the edges a bit. Also, I had some trouble crumbling the hard choc bar - i used an electric chopper with good results.
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