KarieAnn Recipe Reviews (Pg. 1) - Allrecipes.com (19328706)

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Flax and Sunflower Seed Bread

Reviewed: Jul. 21, 2012
I was searching for a home-made (more budget-friendly) version of "Dave's Bread," which costs $5 a loaf in the natural foods department at the local grocery. This recipe comes pretty darn close to hitting the mark on the first try! (Thank you to creator Erna Walmsley & the folks who have commented.) I do not have a bread machine, but used my kitchen-aid stand mixer and my oven. I followed the comments by other All-Recipe members also: 1) dissolve 6T honey in 2c water, pour 1/2 into your mixer bowl & then sprinkle the yeast on water...wait for proof before adding the remaining water 2) mixed flours, & salt (& #3 additions) in separate bowl and then added by cup-full to running mixer 3) *I added 1/2 c rough-chopped oats, 1/4 c fine-ground almonds, 1/4 c wheat germ 4) mix thoroughly, add the butter/oil blend (abt 1/4 c) 5) added = amounts of the following seeds: flax seed, sunflower seed, & toasted sesame seed... save some to sprinkle on outside of loaf 6) knead in mixer, then remove to oiled bowl to rise for an hour. 7) Punch down, cut in 1/2, re-shape & pat remaining seed mixture (added a little wheat-germ to outside seed mix) then placed shaped loaf into greased & floured baking vessel. 8) allow to rise another 1/2 hr, score top with a knife, and brush top with melted butter 9) bake @ 400 for about 25 min 10) remove & allow temp to drop before removing from pan to a cooling rack --or to a cutting board because this is the best time to taste-test! Enjoy! ~K
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Roast Leg of Lamb with Rosemary

Reviewed: Jul. 18, 2011
GREAT recipe! I made this --rather, a variation of it-- tonight and got rave reviews from the husband and teen-age son. Modifications: I cut slits around the meat and underneath the fat-cap to insert slivers of the garlic clove and some shallots that I had sliced. I ground pepper, sea salt, dried rosemary, sage (didn't have thyme), and fresh lemon zest together and whisked these with the olive oil, 1T of Dijon (German stone-ground) mustard, 1 T Worcestershire sauce, and the juice of 1 lemon in a small bowl. Using a basting brush I liberally coated the meat in all the folds and outside. I also basted the roast twice with this mixture. (I added the rest to the glaze/sauce later.) I also tucked some fresh oregano leaves into the folds of the meat before I tied it back together. I tented the tinfoil over the 5.5 Lb. boneless roast and baked at 350°F for 3 hours until perfectly done. In a small sauce pan over medium heat, I combined the drippings with 1T of cornstarch and whisked well (I had about 3/4 of a cup of drippings). I then added the 1/4 c. of balsamic vinegar and the left-over basting spice (about 1/2T). The glaze was very strong so I did not pour it over the meat, letting the guys chose how much they wanted. I served this with roasted potatoes & carrots and biscuits. I would've done a salad, but the guys didn't want one. Thanks for the recipe & all the tips from other reviewers!! I will make this one again. :-D
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