thegiantpuffin Recipe Reviews (Pg. 1) - Allrecipes.com (19280125)

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Sean's Falafel and Cucumber Sauce

Reviewed: Sep. 4, 2013
I skipped the sauce and just used plain yogurt instead (I'm not a huge fan of cucumber) while my partner used store bought tzatziki. The falafel themselves turned out great with a few minor adjustments. I skipped the parsley because I did not have any, did not add baking powder, eyeballed the amount of spices I added since I didn't have my measuring spoons and just finely chopped the onion and garlic. I also used only half an onion and fresh lemon juice. I made the falafel patties quite small (about 1.5 - 2 in across and .5 in thick) and made sure the oil was very hot before frying them. I used much less oil than the recipe called for, about .5 in, and even less the second time (just enough to cover the pan really). They didn't fall apart, were crisp on the outside and soft on the inside. I ate them in pita bread and, the next day for lunch, on their own just topped with yogurt. The mix keeps well in the fridge, so when I made it for lunch I just fried up a new batch. Next time I will add some fresh chilli pepper to the mix since I like things on the spicy side. Overall this recipe is tasty as is, difficult to go wrong with and a great base to experiment with.
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Yummy Honey Chicken Kabobs

Reviewed: Aug. 24, 2013
This is a great marinade, I made extra sauce as I don't think the recipe makes enough as is. I liked it so much, I can't wait to try it as a base for a stir-fry sauce!
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Corn Tortillas

Reviewed: Aug. 23, 2013
Using the Maseca brand corn flour (not an easy find in France!) I followed the recipe as is except for the addition of a bit of salt. I don't have a tortilla press and found just using my hands and pressing the dough onto a piece of plastic wrap worked great. The plastic wrap was used so I could transfer them from the counter to the pan. If I found that the dough was breaking, I just sealed the cracks with some water on my fingers as I used my hand to press the dough balls into their final tortilla shape. I used my nonstick crepe pan, since I don't have a cast iron pan, to fry them. When done, I transferred them to a plate, covered that plate with another plate flipped upside down, and added a slightly damp paper towel to keep them pliable and warm. I have made them twice and both times they've come out great!
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The Perfect Basic Burger

Reviewed: Dec. 25, 2012
I doubled the recipe and added one onion, a tsp of Lea & Perrins Worcester sauce, and a dash or two of hot sauce. They were simple but tasty and very juicy. Great for a cook-out where you want to please everyone!
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Baked Fried Eggplant

Reviewed: Dec. 22, 2012
I think this is a great base, but by itself it would be bland. It only gets three stars because of this. It was a bit messy to make, but cooked fine and thankfully was not the usual mushy eggplant texture! After cooking one side for 15 minutes and the other for 20, I added a tablespoon of sauce and then some mozzarella cheese and broiled them until the cheese was melted. I served them on top of spaghetti with more sauce, but wound up also eating the eggplant on its own. I will make this again, but next time will add more herbs to the bread crumb mix.
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Bananas Foster II

Reviewed: Dec. 16, 2012
This was amazing.I made it for dessert following some spicy jambalaya, and all my guests asked for seconds. The recipe is easy to follow,I didn't even really measure the ingredients so much as eyeball the amounts and it turned out fine. The only caveat is that you need to serve it with good quality ice cream, without that it probably would have been just above average.
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Amazingly Good Eggnog

Reviewed: Dec. 16, 2012
This was great, made it as is, but upped the recipe to 18 servings. Several people at my party had never tried eggnog before and they all loved it. I will definitely be making this again next year!
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Chicken Breasts with Olives

Reviewed: Mar. 29, 2012
Simple to make and it has a great flavor. I added black olives, used a few more green olives than called for, used bottled lemon Juice (~3 TBSP) and covered it while it baked, but otherwise followed the recipe as is. My only complaint is it was a tad dry. I will definitely make this again.
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Homemade Black Bean Veggie Burgers

Reviewed: Feb. 9, 2012
These are great to make and freeze for quick lunches. I eat mine topped with hot sauce or salsa, a little bit of melted cheddar, and a smidge of sour cream. Good eaten on and off a roll. I followed others' suggestions and made sure to rinse and dry the beans and strain the onion/garlic/green pepper mixture. Mine stayed together fine. Next time I might make it less dry, add some chili peppers and use it as a burrito filling.
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Baked Buffalo Wings

Reviewed: Oct. 4, 2011
I currently live in New Zealand but grew up on the East Coast in the US. I have yet to find anywhere here with even passable wings, so I was glad to come across this recipe. I found some Frank's Redhot at a specialty import store and using that (with a splash of vinegar), they tasted just like home! I followed others advice and baked them on a rack, making sure they were very dry first and brushing on the sauce only after they baked for apx 15 minutes. Then, after baking them for about 15 more minutes, I broiled them until crispy (which does result in a bit of smoke). The first time I made them I refrigerated them before baking for an hour, the second time not at all and I did not see a difference. I served the leftover sauce for dipping along with a homemade bleu cheese dressing and some celery sticks. I cooked them a second time for some of my Kiwi mates and my French bf and they all couldn't get enough!
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Crispy Potato Wedges

Reviewed: Sep. 20, 2011
These tasted great, much better than the frozen ones you can get. Per others suggestions, I made sure to use aluminum foil to avoid a mess and I watched the time closely. Mine were crisp and ready to eat in about 30 minutes. I also used olive oil in place of canola oil.
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