Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (10026042)

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Baked Paprika-Parmesan Chicken

Reviewed: Sep. 9, 2014
I couldn't justify the butter, so we just sprayed the top with butter flavored cooking spray. It got a decent crust on it. This was a good recipe. I'd make it again.
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Our Favorite Balsamic Vinaigrette

Reviewed: May 4, 2014
I just threw everything in the blender. It was super easy and tasty. I love that I have everything on hand and can whip it up in a few minutes.
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Baking Powder Biscuits I

Reviewed: Mar. 29, 2014
These were just "allright". Very easy to assemble, they baked up nicely and had a good texture to them. They were just a little dry and bland. I think they would go better with some gravy rather than plain. Not too bad, but not great either. PS - I used buttermilk in place of the milk since I had some that needed to be used up.
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Lebanese Lemon Lentil Soup

Reviewed: Oct. 6, 2013
I cut the cayenne in half and was very glad I did. You could actually cut it even further. I also added an extra cup or so of water and ran it through the ninja blender because I like my lentil soup that way. Other than that, 100% perfect as written. I did not use the optional butter and flour. This is a very flavorful, satisfying soup that just happens to be both very healthy and vegan. This is going right into the frequently used recipes file.
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Sturdy Whipped Cream Frosting

Reviewed: Sep. 1, 2013
Sadly, this is anything but sturdy. I am a very experienced baker and I could not get this to whip past the texture of pudding. I tried chilling it overnight and whipping again. I tried adding 2 packets of Dr. Oetker's Whipped Cream stabilizer and whipping it agian, and then I added some powdered sugar. Nothing worked. It tasted great and I didn't want to waste it, so eventually I added another block of cream cheese and then made a loose version of frozen chocolate terrine so I wouldn't have to toss it out. The terrine got rave reviews. If you can't get the frosting to whip, I highly recommend it.
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Absolute Best Pancake Syrup

Reviewed: Jul. 21, 2013
WOW! I had to substitute milk and vinegar for the buttermilk, so I only made half a batch due to low expectations, but now I wish I'd tripled it. I followed it exactly other than adding a splash of bourbon to it in the beginning and I held off on the vanilla until I took it off the heat. My boyfriend (a pancake connoisseur) and I both agree this is better than maple syrup.
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Perfect Coconut Macaroons

Reviewed: Jun. 23, 2013
I followed the recipe exactly with exception to the food processor. I just mixed the coconut, sugar and flour with my hands to incorporate well, then mixed the extracts into the egg whites and folded everything together. You couldn't ask for a more perfect macaroon. I didn't even bother dipping them in chocolate because I liked the plain ones so much. Thank you for a great recipe!
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Ginger Dipping Sauce

Reviewed: May 17, 2013
We had to go back and make a quadruple batch. The first batch got eaten in 2 days. This sauce is AMAZING! It goes well on salmon, veggies, fried rice, and as a dipping sauce for baked crab rangoon.
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Tom's Blackened Seasoning

Reviewed: May 13, 2013
This was very good. I made it as written. I did grind the thyme in a mortar and pestle a little first. That's just personal preference.
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Yogurt Cake

Reviewed: May 11, 2013
I made a few alterations to suit my needs: I cut out 1/2c of sugar as others suggested, I made it into cupcakes, I used Greek yogurt because it's what I had on hand, and I replaced the lemon with vanilla. They turned out fabulous. 1/4 cup batter in each wrapper yielded cupcakes with beautiful golden domes just above the top of the wrapper, they cooked all the way through and had a perfect texture. I am serving them with a drizzle of Martha Stewart's Caramel Bourbon Vanilla sauce (http://www.marthastewart.com/338951/caramel-bourbon-vanilla-sauce?center=0&gallery=274972&slide=199286). I will certainly make these again.
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Fluffy Pancakes

Reviewed: Mar. 24, 2013
These are so good I had to make them 2 days in a row. I doubt I'll ever make pancakes from a different recipe again. I did have a few minor alterations: I added an extra tablespoon of sugar and a tsp of vanilla. Today I accidentally forgot the butter and didn't realize it until we had already eaten. Strangely, we thought they were better today than we did yesterday, so if you're looking to cut out some fat, skip the butter. It really didn't make a noticeable difference, and it was honestly just as good.
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Amaretti

Reviewed: Feb. 18, 2013
These are very good. The texture is nice and chewy like a good macaroon but the flavor is a little flat. They may need a pinch of salt or a little lemon to brighten it up. They were very easy to make. I'll keep the recipe for future use.
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