LAGIRL Recipe Reviews (Pg. 1) - (1005929)

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Cinnamon Rolls III

Reviewed: Jan. 2, 2004
Excellent! I've made these three times in the past week because they're so good! I add in the full box of vanilla pudding, as others have suggested, and that makes them even more wonderful. I also made them and baked them immediately, after the 45 minute rise, and I made them and put them into two 8x8 foil pans and covered with foil and popped in the fridge to bake later. They turned out just as good and didn't need to rise before putting into the oven. I ALSO made a reduced-sugar version for the diabetics in my family. I tried it with sugar-free vanilla pudding and it turned out horrible, but then used half a box of regular instant vanilla pudding and the dough was wonderful. I substituted Splenda for the brown sugar and used Splenda instead of confectioner's sugar in the frosting and my diabetic guests were thrilled with the result. For the regular sugar-filled rolls I made I did a combo of this frosting recipe and the clone of a cinnabon frosting recipe. I used 8 oz of cream cheese, two cups of confectioner's sugar, 1 tsp of vanilla, 2 tsp of milk and one stick of softened butter. Yummy and perfect!
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154 users found this review helpful

Albondigas Soup I

Reviewed: Jan. 7, 2004
Wow! This soup is fantastic! My husband's family is from Mexico and I didn't think I'd ever find a recipe that was as good as his mom's. But this is it! He was skeptical when he saw me tossing in bottled green salsa and cornmeal, but when he tasted it, he couldn't believe it! I used low-sodium beef broth. For veggies, I added in 1 cup each of diced celery and carrots. I also added some cilantro and made it slightly spicy with a medium-hot green salsa. I cooked it for only 40 minutes after adding in the meatballs. Any longer would have made the vegetables and rice too mushy. It heats up well the next day, too. YUM!!!
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54 users found this review helpful

Mexican Pinto Beans

Reviewed: Jan. 28, 2004
My family loves this dish! My husband is Hispanic and he loves beans served this way. Even my mom, in the South, thinks it's wonderful. They're easy to serve as refried beans as well. Just heat oil in a pan, add beans and mash with a wooden spoon as they cook. Ready in about five minutes!
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44 users found this review helpful

Spinach and Artichoke Dip

Reviewed: Dec. 17, 2000
By far the best Spinach & Artichoke Dip I've ever made! I've made it over and over and it absolutely disappears at parties as everyone wolfs it down. Everyone loves it and asks for the recipe. My brother even likes it and he normally can't stand anything with mayonnaise. Great to serve with tortilla chips or sliced baguette.
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19 users found this review helpful

Granny's Brownies

Reviewed: Jun. 25, 2006
Very good brownies, but they weren't very sweet. I will add more sugar next time. Other than that, excellent texture and even better after refrigerating if you like chewy brownies because the butter hardens within the brownies and they are chewier than when at room temp. Oh, and I raised the oven temp to 350 degrees and baked in a metal pan for about 45-50 minutes, until a toothpick inserted came out clean.
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18 users found this review helpful

Sara's Pumpkin Pie

Reviewed: Nov. 10, 2004
The pie just wasn't that interesting. Pretty bland with a strong clove flavor. Definitely would use only about 1/8 tsp of cloves if I were to make again, but I think I will try another recipe next time.
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17 users found this review helpful

Thai Beef Salad

Reviewed: Aug. 21, 2004
We love this recipe. It's just like the beef thai salad we order in our favorite thai restaurant. I used a regular cucumber instead of the seedless English cuke and it worked fine.
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14 users found this review helpful

Slow Cooker Thai Pork with Rice

Reviewed: Jul. 25, 2004
This is my husband's favorite recipe. Be sure and thoroughly stir the peanut butter into the drippings left in the pan. It works best when the drippings are still hot. Then add the pork shreds back in and stir - YUM!!!
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12 users found this review helpful

Cuban Ropa Vieja

Reviewed: May 11, 2008
This was very similar to the ropa vieja we order in our favorite restaurants. My husband really loved it, gives it five stars, but I only consider it a four-star dish. I found it a bit too tomatoey for my preference. If I make it again, which I probably will, I will leave out either the tomato sauce, or half of the tomato paste. The combo of both was too much. I also used much more garlic, six cloves, than the recipe called for and it could use even more than that. I'll add about eight cloves next time. I also left out most of the cumin because it's such an overpowering spice. I used 1/4 tsp.
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11 users found this review helpful

Teena's Bacon and Cheddar Potatoes

Reviewed: Jan. 16, 2011
my favorite way to prepare potatoes as a side dish!
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10 users found this review helpful

Green Bean Casserole I

Reviewed: Aug. 27, 2007
Very good. Made it last night and everyone loved it (a group of 8 people, ranging in age from 15 to 92!) The only change I made was to use three cans of green beans instead of using frozen green beans. I drained them and followed the rest of the recipe exactly. (Well, I added freshly ground black pepper, but that's it.) It was a good side dish.
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8 users found this review helpful

Teena's Overnight Southern Buttermilk Biscuits

Reviewed: Jun. 15, 2007
My mom, who has been making biscuits for 69 years, fell in love with this recipe when I made it! She immediately asked for a copy and it's her new favorite.
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8 users found this review helpful

Christmas Pinwheel Cookies

Reviewed: Dec. 19, 2009
Great cookie. I took the advice of others here and rolled out on waxed paper, then laid the layers on top of each other that way. Piece of cake. Or should I say cookie?! I added in 1/4 tsp of peppermint extract to the red dough and it gave a great flavor to the cookie. Very holiday. The only thing I'd do different next time would be make two rolls of dough, not one. The single roll that I made out of the dough was so big that my cookies were HUGE when I baked them. As in, about 4 inches in diameter! I like smaller cookies than that. So next time, I'll divide the dough into four piles - two red, two white, and then create two logs of cookie dough, using one of each red and white batch of dough.
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7 users found this review helpful

Kentucky Tomato Soup

Reviewed: Oct. 25, 2009
Of course I have to give this recipe five stars - it's my own! Funny enough, I had forgotten about it until I did a tomato soup search and it popped up as an option! Remember - use homegrown or farmer's market fresh tomatoes for the best taste. Second choice is homegrown tomatoes that you canned back in the summertime. Do not use hard, yucky grocery store winter tomatoes and expect this to turn out well.
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7 users found this review helpful

Three Berry Pie

Reviewed: Jul. 17, 2005
Delicious pie - I substituted blackberries from our garden for the raspberries and it was yummy. I've made it both with sugar as called for in the recipe and with Splenda substituted for the sugar and it's great both ways. With Splenda it's perfect for the dieters and the diabetics in our family. Everyone loves it and no one even knows it has Splenda in it! Serve it with a scoop of low-fat vanilla ice cream on top for an extra special treat.
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6 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Dec. 5, 2002
This is an incredibly easy and incredibly delicious pot roast. It makes it's own gravy and the meat is falling-apart tender. Perfect to put on before work and have waiting when we get home!
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6 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Mar. 26, 2008
Made this last night for dinner on the spur of the moment and it was great. Of course, being spur of the moment, I didn't have all the ingredients on hand. I know, I should follow a recipe as written the first time, then make changes. But I went ahead and made changes the first go round. First, I used a Pillsbury refrigerated pie crust because that's what I had on hand. I also left out the mushrooms. And I cooked the veggies first before putting them into the pie. I chopped 1/2 cup of onion and sauteed that with the carrots, celery and potato (I only used one potato). I cooked the carrots and potato in a bit of butter and started those first, since they take longer to get soft. I cooked them about 10 minutes, then added the onion and celery and cooked another five minutes until everything was soft. I added in the chicken, which I'd sauteed in another skillet. I threw in a handful of frozen peas at the end. Then I made the roux as written with butter and flour, but left out the onions since I had put those in the veggie mix. I didn't have chicken broth on hand, but I had chicken bouillon, so I put in 1-1/2 large cubes of chicken bouillon in the three cups of water and added that to the roux. I didn't salt the gravy since I had already used the bouillon. I put in 1/4 tsp of ground thyme, 1/4 tsp of poultry seasoning and 1/4 tsp of ground sage and 1/4 tsp of black pepper. I mixed that gravy into the chicken and veggies and poured everything into my deep dish pie plate
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5 users found this review helpful

Creamiest Rice Pudding

Reviewed: May 26, 2004
Absolutely delicious and perfect rice pudding. I used 1% milk for the half gallon and then used cream for the 1/4 cup that the recipe says to mix with the eggs. I substituted Splenda for all of the sugar with fantastic results. I sprinkled the top with cinnamon and freshly grated nutmeg. It is the best rice pudding ever!
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4 users found this review helpful

Ranch Dressing II

Reviewed: Feb. 14, 2004
I've been making this for 9 years and it's by far my favorite ranch dressing. After trying this, I've never been able to eat the store bought stuff without cringing. Everyone loves it. It's incredible and what ranch dressing is supposed to be.
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4 users found this review helpful

Easy Alfredo Sauce I

Reviewed: Apr. 21, 2013
Great sauce for pasta. I heated the cream, whisked in the butter in chunks, then sprinkled in the freshly grated parmesan a little at a time. It seemed thin, so I let it set for 10 minutes and it did, indeed, thicken up as the recipe described. The kids even loved it.
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3 users found this review helpful

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