Daisychain Recipe Reviews (Pg. 1) - Allrecipes.com (10117414)

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Brandied Shrimp with Pasta

Reviewed: Jun. 14, 2012
This recipe is so simple, yet truly delicious. I had a bottle of very dry rose wine already opened, so used that instead of the white wine. I would have given it 5 stars except that I found the shrimp a little tough; next tme I would probably give them a shorter cooking time.
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3 users found this review helpful


Reviewed: Sep. 17, 2008
I used minced lamb instead of beef, as I think this is more like the moussaka I have had in Greece, where sheep are eaten rather than cows. I also sliced and lightly salted the aubergine and baked it in the oven without oil for 30 minutes instead of frying it, as this cuts the amount of oil in the recipe. I added slices of part-cooked potato to the base of the dish before adding the meat mixture - this makes the meal go much further, and is how I have eaten moussaka in Greek restaurants. I served it to friends and there was a scramble for second helpings. Their verdict was "The best moussaka we've eaten outside Greece!"
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4 users found this review helpful

Chocolate-Zucchini Cupcakes

Reviewed: Sep. 6, 2008
I made these just as the recipe suggested, except that I doubled the amount of chocolate and didn't bother with the frosting. To be honest, I didn't get as far as the frosting, as my Labrador Retriever helped herself from the kitchen counter while the cakes were cooling and snaffled 6 before I realised. My family and Rosie the dog thought they were great!
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4 users found this review helpful

Mediterranean Rice Salad

Reviewed: Jul. 7, 2008
This was easy to prepare and was very popular. Great prepared a day in advance, and left-overs were still good the day after the party. I whizzed up the garlic in the dressing to prevent anyone chewing on lumps of garlic. I think it helped blend the flavour too.
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9 users found this review helpful

Boiled Fruit Cake

Reviewed: Nov. 4, 2007
Don't panic! The mixture amost filled my baking tin, and I was worried it would spill over during cooking, but it stayed in the pan. I cooked it for the time given but the top was a little over-done although the middle was just right, so next time I placed a piece of baking parchment with a small hole in the centre loosely over the top of the cake for the first hour of cooking, removing it for the last 30 minutes, and this gave a much better result. This is a great cake and already a firm favourite.
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22 users found this review helpful

Forest Fruits Cloud Pudding

Reviewed: Aug. 10, 2007
This works well but is bery time consuming. Replacing making the sponge with using pre-prepared trifle sponges cuts down preparation time and also reduces the amount of fat. They don't need spreading with the jam mixture either, as the combined fruits are adequate on their own - this also cuts out sugar and calories, a win/win!
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12 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Jul. 31, 2007
These muffins taste great, but the blueberries sank to the bottom despite following the advice to flour them well. This made them hard to eat, as the weight of the fruit pulled the bottom out of each muffin. We solved the problem by eating them upside down!
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0 users found this review helpful

Carrot Cake XI

Reviewed: Jul. 30, 2007
I made this cake for a big family party and can honestly say I've never received so many compliments for any cake I've made before, and I've made quite a few! I stuck faithfully to the given recipe, but I would caution that it took about 20 minutes longer to cook, so look carefully at it before taking it out of the oven - it will be very sticky in the middle, but shouldn't wobble!
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68 users found this review helpful

Blueberry Crisp II

Reviewed: Jul. 29, 2007
I was sceptical about the use of mayonnaise in this recipe, but believe me, it really is great. Other reviewers had said they thought the topping was too sweet, so I reduced the amount of sugar, and instead sprinkled a little over the blueberries, but next time I'll just leave the blueberries as they are, as they were quite sweet enough. This desert is quite rich and needs the addition of a little liquid cream to help it down. I'll certinly use the topping again, next time perhaps over rhubarb.
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1 user found this review helpful

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