Lucy G. Recipe Reviews (Pg. 1) - Allrecipes.com (10075041)

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Lucy G.

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Janet's Rich Banana Bread

Reviewed: Jul. 15, 2014
With naples34102's small modifications, this is great. I no longer am looking for a really good banana bread recipe.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Oct. 26, 2012
Very good; the changes mentioned by others are necessary: add 1/2 c flour (although if you scoop flour from the container the amt in the recipe will probably be right. Scooping packs flour and you end up with more. If you stir flour and spoon into the measuring cup you will have to add the 1/2 cup.) Use 1 tsp soda and only 1/2 tsp salt if using salted butter. I found that these brown faster on a cookie sheet lined with parchment than on a silpat mat; let stand 5 min after baking on silpat, only 2 to 2.5 minutes on parchment. This is a very good basic chewy oatmeal cookie and can be varied with any kind of chips, nuts, or dried fruit.
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Peanut Butter Cup Cookies

Reviewed: Aug. 10, 2012
I tried these and they are very good but too too sweet. I decided to try something different, so the next time I used the dough for Hershey's Peanut Blossoms. (These are the ones with the Hershey's Kiss on top of the ball of dough.) The recipe is the same except that the amount of peanut butter is 3/4 cup, and the white and brown sugars are 1/3 cup each. I used a small cookie scoop, leveled off and got 48 cookies this way. Using this less-sweet dough, these get 5 stars.
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Chilled Russian Salad Dressing

Reviewed: Feb. 19, 2011
This is very good and easy, and keeps well. I don't keep 1000 Island dressing on hand; I made half the recipe when I needed it for reuben sandwiches. It was great and I didn't have a ton left over.
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Cioccolata Calda (Hot Chocolate Italian-Style)

Reviewed: Feb. 9, 2011
This is very nice for 2 on a cold evening. Different from the usual hot chocolate. Can be sipped, or I prefer using a spoon. Glad I read reviews before I made it--I added 1/2 tsp vanilla, a pinch of salt and a pinch of espresso powder. The flavor would have been flat without these. A squirt of canned whipped cream helps too.
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Restaurant-Quality Baked Potato Soup

Reviewed: Jan. 3, 2011
This was very good. I followed the recipe except that I used fat-free half & half and omitted the cornstarch (not necessary.) I don't like instant mashed potatoes at all but I didn't taste any "fake" flavor in the soup. I keep the potato flakes on hand to use in baking bread. Fat can also be reduced by substituting parmesan cheese for the cheddar, or just omitting the cheese.
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4 users found this review helpful

Cherry Cheese Pie

Reviewed: Dec. 1, 2010
This is a good recipe whose real virtue is ease of preparation. I use it when I need a treat for a group, like work or a club meeting, and I don't feel like cooking. There are never any leftovers. Be sure to follow directions and put topping on at serving time.
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Butternut and Apple Harvest Soup

Reviewed: Oct. 9, 2009
This is OK, but I have other squash soup recipes--with fewer ingredients--that I like better. Even though I roasted the squash, the other flavors overwhelmed it.
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Crab Dip

Reviewed: Jun. 28, 2009
This is very good, but it does need the Old Bay or J.O. seasoning (omit salt if you add this), juice of 1/2 a lemon, and maybe a touch of horseradish. I shredded 1/2 cup of medium cheddar on top before baking.
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Best Buckwheat Pancakes

Reviewed: Feb. 24, 2009
These were very good with stone-ground buckwheat flour from a historic mill nearby. I was afraid the stone-ground flour would result in heavy cakes, but it didn't. I reduced the baking soda to 1/2 tsp and added 3/4 tsp of baking powder. These are better if you let the batter rest before cooking, (I only let it rest about 45 min) and baking powder is necessary for the cakes to rise during cooking if the batter isn't cooked immediately. Baking soda reacts and releases its gas bubbles immediately. Double-acting baking powder needs heat to get the rising action going.
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Mustard Sauce for Ham

Reviewed: Jan. 1, 2009
This was good, but honey mustard has very similar flavors and is a lot easier to make.
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Sausage Cheese Balls

Reviewed: Dec. 31, 2008
These are excellent. Made them for an office party (reheated on low in a Crock-Pot at work)and they disappeared almost before anything else. Those who had problems with excessive grease need to use a different brand of sausage. The bargain brands have a lot more fat in them. I used Bob Evans Hot variety and very little grease dripped out. I also used "Heart Smart" Bisquick and half of the cheese (medium cheddar)was reduced-fat. I baked one pan of these on a rack to keep them out of the grease but it wasn't necessary. Also, those baked on the rack didn't have the delicious browned bottom that those baked directly on the sheet did. The B.E. Hot sausage is not really spicy; it was great for these. I'll definitely make these again.
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Jam Filled Butter Cookies

Reviewed: Dec. 28, 2007
These are great as long as you add some vanilla (1/2 tsp.)
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Horseradish Sauce

Reviewed: Sep. 17, 2007
This sauce is easy and delicious. I've used it for several years with beef rib roast for Christmas dinner. leftovers, if there are any, are great with any kind of sandwich.
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Shuk Shuka

Reviewed: Sep. 17, 2007
This is a nice fast vegetarian dish. Good tomatoes (local farmer's market or, even better, home-grown) make all the difference in this dish. I used shallots instead of garlic. UPDATE: I found that you should not make this in a cast iron pan. The egg whites turn black. I think this is a reaction between the acid in the tomatoes, the iron, and the egg whites. Not very appetizing, but we still ate them. Flavor was not affected and we had no ill effects.
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Trail Mix White Fudge

Reviewed: Jan. 8, 2007
I have made this since it first appeared in USA Weekend. This is very good fudge, and very pretty with the green nuts, red cranberries and orange apricots. Although I love candied ginger, it did not appeal to me in this recipe so I left it out. I make sure to use roasted/salted pistachios to balance the sweetness of the fudge. I also use a mix of Turkish apricots (also called Mediterranean), which are sweet, and California apricots, which are tart.
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