CrystalEyez Recipe Reviews (Pg. 1) - Allrecipes.com (10042031)

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Green Bean Casserole Remix

Reviewed: Nov. 28, 2011
So I have been making this for awhile now and after this thanksgiving had to give it a review. I was trying to use fresh green beans, and although the cream of mushroom came out fabulously well, the green beans never cooked all the way and it was watery. So this time I sweated some onions and garlic in a good amount of butter, then I added the green beans and sauteed until good and done. Think canned french cut as an example. This removed a lot of the liquid. I used tongs to move the green beans from my pan to the casserole dish so that there was no excess liquid. But don't throw it away! I used it in the cream of mushroom which I made with heavy cream instead, and used a corn starch/water mixture to thicken. It came out PERFECT! And was sooo good and got plenty of compliments. :)
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Pecan Pie V

Reviewed: Dec. 23, 2010
I LOVED this recipe. Especially since it did not use any corn syrup. I made two pies. One I followed the recipe exactly, another I tweaked by adding some cinnamon and some honey. My Dad LOVED the second one, especially with a scoop of vanilla ice cream. I'm planning on making these again as individual servings to share.
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Pound Cake III

Reviewed: Dec. 12, 2008
This was an excellent cake. I made them for my office christmas party and everyone loved them. I did follow the suggestion of creaming the butter, shortening, and sugar together for 25 minutes, the only difference is that I used confectioner's sugar and it became a lot fluffier than granulated sugar, and allowed the butter to get to room temperature. But I do recommend this recipe to everyone!
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Best Chocolate Pound Cake

Reviewed: Dec. 12, 2008
I made these for an office christmas party and everyone loved them! I did follow another suggestion for a yellow pound cake (different recipe) of creaming the butter, shortening, and sugar for 25 minutes. I let the butter get to room temperature first. I also added 1 tablespoon and 1/4 teaspoon of vinegar to the milk and allowed to get to room temp to become sour milk, as she had suggested is similar to buttermilk. The only difference between the two cakes was that I used regular sugar on this one. Next time I will be using confectioner's sugar instead because it causes the creamed mixture to be more light and fluffy than the granulated sugar. I'm making this cake again for my decorating class :-)
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