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"Started with ground blanched almonds, so I had to guesstimate the quantities, but it turned out perfectly. <1 minute pulsing in the food processor for a world of almondy deliciousness. Yum!"
Dec 21, 2012 on Food.com
"Thanks! This rose perfectly (like another reviewer, I was worried it was too small for the pan, so I let it rise, lightly covered in plastic wrap, for half an hour before baking. It's a delightful not-too-sweet pareve treat, and a great way to use extra starter!"
Dec 16, 2012 on Food.com
"Very decent lemon bars. Made the crust with healthy margarine (SmartBalance / EarthBalance? in the food processor. Then used the food processor to make the filling, so these went together super-fast and yummily enjoyed by all. I prefer a bit of zest in the crust, which adds a subtle lemony element, so I would probably add that last time. Prob..."
Dec 8, 2012 on Food.com
"Absolutely excellent - rich and dense and everything you'd want in a decadent buttery pound cake. We even licked the beaters clean, the batter was so delicious. I used Crisco buttery and the taste didn't overwhelm the real butter at all, though I was a bit concerned by a previous review that said all they could taste was shortening. Ple ..."
Dec 2, 2012 on FoodNetwork.com
"Rich and yummy! Used fake broth (pareve chicken soup mix but otherwise verbatim and wow - what an awesome combination of flavours. Kind of like sumptuous, decadent mac & cheese. ;- A hit with grownups, big & little kids. Made as a main, but it presents itself more like a side dish, so I'd probably pair it with something next time... perhaps..."
Nov 22, 2012 on Food.com
"Very nice; tastes pretty much how I remembered it. I scaled this way down and somewhat guessed at the proportions, but it worked out. Also, no dried mustard, so I used a bit of dijon (n yellow mustard either. Probably a more sophisticated "whiz" than the original, but still nicely spreadable, with just the right flavour."
Aug 3, 2012 on Food.com
"Wow! This was perfect, but what I especially appreciated was the no-curdle way of introducing the hot cornstarch mixture to the beaten egg yolks. I always get curdles when I make custard - I even have a technique of "saving" them in the food processor - but this time, it was totally unnecessary, as it came out perfectly, no lumps, the ve ..."
Jul 15, 2012 on FoodNetwork.com
"Well, it's definitely a poached egg, and it's definitely yummy, but there's only one of it. :- The egg was also overdone after 48 seconds, so less time in my microwave, I guess. I would love to know what timing / quantities can be used for multiple eggs - like maybe TWO? One looks so lonely..."
Jun 14, 2012 on Food.com
"This is the fantastic all-purpose chocolate filling I have been looking for for a LONG time. Could easily be adapted to fill babkas, rogelach, etc., as every other filling I've tried tends to vanish during baking.
I was about to use chocolate chips in my hamentashen, but this recipe made me glad I hadn't. This filling is gooey, rich and deli..."
Mar 2, 2012 on Food.com
"At best, this recipe yields a fresh cheese like ricotta or paneer. I have made this many times, and it's very nice as a spread or (depending on how much you drain it added into other dishes.
But what we serve on poutine is CHEDDAR curds, which are indeed curdled, but they are then cultured and "coddled" at a warm temperature to develop the c..."
Feb 24, 2012 on Food.com