deathbychocolat Recipe Reviews (Pg. 1) - Allrecipes.com (19910631)

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Beef and Almond Stuffed Zucchini Boats

Reviewed: Sep. 25, 2011
I enjoyed this recipe, although there were some hiccups that accompanied it. It took a lot longer than the time stated in the recipe for the zucchini to cook thoroughly (granted, my zucchinis were jumbo sized ones I discovered in my garden). Second, I discovered that there really wasn't nearly enough salt in the recipe. (For pete's sake, if you have to go low sodium, buy potassium salt, and use that instead!) I would recommend lightly salting the zucchini before filling, and cooking it. Also the flavor of the dish was nice, but kind of on the weak side. (Truth be told, I didn't have coriander, so maybe that would've made a difference.) It's possible that I may make this again...with some alterations.
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11 users found this review helpful

Zucchini Cakes

Reviewed: Oct. 28, 2011
Instead of butter flavored crackers, I just used breadcrumbs, and then fried it in butter and fresh garlic. The taste was much different that I was expecting, but very enjoyable. I didn't use seafood seasoning, so I added 1/2 tsp. of salt, minced garlic, dried onions, and crushed red pepper. I had a little trouble getting the consistency right, but it worked out, even still. I will most likely make this again, multiple times.
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3 users found this review helpful

Strawberry Vanilla Pancakes

Reviewed: Nov. 2, 2011
I had to triple the recipe (without tripling the salt) to make it so that it wasn't too salty. Holy cow, it was salty! Also, instead of using milk, I used leftover strawberry smoothie (kefir with strawberries blended in), and I used a mix of oat flour and brown rice flour. I also added a little cinnamon. With all these changes, it then tasted good.
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1 user found this review helpful

Asian Coconut Rice

Reviewed: Apr. 9, 2012
Try this recipe with black (forbidden) rice. You won't be disappointed.
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0 users found this review helpful

Chef John's Macaroni and Cheese

Reviewed: Feb. 12, 2013
This was a stellar recipe. The seasonings were certainly different than I was used to, but very nice. I certainly made some errors while making this, though. First, I didn't actually have any AP flour, so I ground up some oats to replace it. The oats weren't quite good enough at thickening it, so I ended up having to add some instant (unflavored) potato to it (just enough to thicken it). When I made the roux, I accidentally browned it too much. Strangely, it gave it a campfire flavor. I also used paprika instead of cayenne (which was probably part of the campfire flavor). As I made it, it was a four star recipe, but I'd bet that if I had made it right, it would have been a five star.
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Black Bean Brownies

Reviewed: May 3, 2013
These are some pretty darn good brownies. Although, I'll admit, I've had trouble with them coming out consistently. I don't add coffee, but maybe I'll try adding a touch of cayenne. For those who say they can taste the beans, make sure you rinse them very well. That should do the trick.
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1 user found this review helpful

Best Brownies

Reviewed: Jul. 12, 2013
This recipe was amazing! I did make a few changes: I didn't make the frosting, but instead mixed chocolate chips into the batter, I replaced half of the flour with plain (unflavored, unsweetened) pea protein powder, and I replaced the vanilla with a few drops of peppermint oil. They turned out with the perfect texture, and had a very nice chocolaty, minty flavor. This is going to be my new brownie recipe!
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Watermelon and Cucumber Juice with a Spritz of Lime

Reviewed: May 24, 2014
This is a good recipe. For those who got bitter cucumber juice: remember that sometimes cucumbers can have a bitter skin. Try the cucumber first before juicing it. If the cucumber has a bitter skin, peel the cucumber, then juice it. This juice is very refreshing on a hot summer's day.
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Chocolate Cream Pudding

Reviewed: Jun. 18, 2014
This was definitely the best chocolate pudding I've ever had! I didn't bother with the egg yolks or butter, and it was still smooth and shiny. I decided to try an experiment with it, and I froze it in Pop-sickle molds. As I suspected, it turned into fudge-sickles! yay!
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