spanishdona Recipe Reviews (Pg. 1) - Allrecipes.com (18291909)

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Traditional White Bread

Reviewed: Mar. 1, 2014
Amazing, perfect recipe! It raised well, cooked perfectly, and tasted wonderful, all according to the specifications of the recipe, substituting corn oil for the lard. This will become a weekly practice for me. If you save a loaf for the following day, it is more manageable for slicing thinly. On the first day, it's so soft and spongy that the slices come out thicker, still, oh so yummy!
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Traditional White Bread

Reviewed: Feb. 4, 2014
Amazing, perfect recipe! It raised well, cooked perfectly, and tasted wonderful, all according to the specifications of the recipe, substituting corn oil for the lard. This will become a weekly practice for me. If you save a loaf for the following day, it is more manageable for slicing thinly. On the first day, it's so soft and spongy that the slices come out thicker, still, oh so yummy!
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1 user found this review helpful

Red Velvet Cake I

Reviewed: Aug. 4, 2013
This cake was awesome!! I didn't change a thing, and everyone loved it! I was a little skeptical about putting the milk and flour mixture into the frosting, but that really made the texture light and fluffy. I forgot to alternate mixing the buttermilk mixture in with the flour, but it came out great anyway. I will surely make this cake again.
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1 user found this review helpful

Mediterranean Kale

Reviewed: Feb. 16, 2013
We loved it! I left out the soy sauce, because I thought the salt would be enough. And I added a teaspoon of Garam Masala with the olive oil, garlic and lemon juice. It was a perfect veggie dish, one that I'm sure I'll make again.
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2 users found this review helpful

Moroccan Chickpea Stew

Reviewed: Jan. 16, 2013
This recipe is amazing!!! The flavors and textures are all exquisite! The kale adds a nice green color to the red of the tomatoes and the white potatoes and chick peas. I am not a vegetarian, but do enjoy a good vegetarian dish with North African-type spices. This one I will definitely make again!
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1 user found this review helpful

Greek Couscous

Reviewed: Jul. 11, 2012
This salad is rich in flavor and low in calories! I will definitely make it again. And I wouldn't change anything.
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1 user found this review helpful

Creamy Pork with Sour Cream Sauce

Reviewed: Dec. 8, 2011
After two bites, my husband said this recipe was a keeper! I didn't change anything except to add a shallot before adding in the mushrooms. Oh, and I followed the advice of one review that mentioned holding the gravy while the meat finishes cooking in the oven. I think that when I make it again, I'll add a tablespoon of Worcestershire sauce to give it a little more of a kick. a
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1 user found this review helpful

Creamy Pork with Sour Cream Sauce

Reviewed: Dec. 8, 2011
After two bites, my husband said this recipe was a keeper! I didn't change anything except to add a shallot before adding in the mushrooms. Oh, and I followed the advice of one review that mentioned holding the gravy while the meat finishes cooking in the oven. I think that when I make it again, I'll add a tablespoon of Worcestershire sauce to give it a little more of a kick. a
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2 users found this review helpful

Irish Soda Bread I

Reviewed: May 16, 2011
Delicious! I substituted one cup of whole wheat flour for the all-purpose flour, sifted 1 tsp of cardamom into the dry ingredients, then substituted currants for the raisins, and also added 1/4 cup of milk to the batter. It came out fabulous, rose beautifully, and had a nice golden color to the crust. I will definitely make this one again!
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1 user found this review helpful

Irish Soda Bread I

Reviewed: May 16, 2011
Delicious! I substituted one cup of whole wheat flour for the all-purpose flour, sifted 1 tsp of cardamom into the dry ingredients, then substituted currants for the raisins, and also added 1/4 cup of milk to the batter. It came out fabulous, rose beautifully, and had a nice golden color to the crust. I will definitely make this one again!
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5 users found this review helpful

Mom's Best Granola

Reviewed: Mar. 30, 2011
I'm giving thus recipe five stars because it is really a great flexible recipe. After making this several times I have personalized it by adding fruits such as sultanas, dried cherries, currants, and/or cranberries. I have also substituted speltflakes for a cup of the oats, and pecans for the almonds, and added pumkin seeds. You can use whatever you have on hand. Most importantly, I cut the temperature to 300 degrees and stir twice after 20 minutes, and then after about another 20 minutes, then give it another 10 if needed.
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5 users found this review helpful

No Cook Icing

Reviewed: Mar. 26, 2011
I followed another user's advice and used ingredients at room temperature, and also added 1/8 tsp. salt. It took 25 minutes to reach peaks on my standard non-standing mixer. But I love the light fluffiness of texture, and the marshmallow flavor! This recipe I will use again, possibly altering the ingredients to try to get a thicker consistency.
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1 user found this review helpful

Lavender Cookies

Reviewed: Mar. 28, 2010
These cookies were wonderful, light and flowery. I followed the directions, but rolled them into little balls and flattened them with the bottom of a glass on the cookie sheet. When they were cool, I spread a glaze of confectioners sugar and a little water, and then sprinkled with easter sprinkles. My family really enjoyed them. I think I'll try the same recipe and substitute anise seed for the lavender next time.
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6 users found this review helpful

Orzo and Tomato Salad with Feta Cheese

Reviewed: Jul. 22, 2009
I didn't change anything in this recipe. It's delightful exactly as it is. I agree that it is best if chilled overnight to blend the flavors. It is also nice served warm just after mixing.
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1 user found this review helpful

French Spring Soup

Reviewed: May 5, 2009
This soup was wonderful! Like so many other soups, it was best as leftovers after sitting a few days in the fridge. The only thing that I changed was to use a small can of evaporated milk for the cream, and then add a bit of potato starch for thickener. I will definitely make it again!
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1 user found this review helpful

Cabbage Beef Soup

Reviewed: Sep. 11, 2006
My family really liked this recipe. I halved it and converted it to a pressure cooker recipe, which worked great. My husband said it's a keeper.
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1 user found this review helpful

Sugar Cookies IV

Reviewed: Dec. 13, 2005
This was exactly the recipe I was looking for! It's the powdered sugar and cream of tartar that give it such a smooth texture. We are making at least three batches of these to keep up with the holidays.
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2 users found this review helpful

 
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