blecarno Recipe Reviews (Pg. 1) - Allrecipes.com (10133104)

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Sugar Cookie Icing

Reviewed: Dec. 23, 2011
I thought the flavor was very good but this icing was terrible to work with- I had to add quite a bit more corn syrup. The instructions suggest you "dip or paint it on"- impossible. Piping it into the basic shape of the cookie and attempting to spread it around worked to a degree and the cookies ended up looking and tasting decent but not for the amount of time and frustration involved.
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Butter Icing for Cookies

Reviewed: Dec. 23, 2011
Disappointing- I used real butter and vanilla and the flavor and consistency was just so-so.
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Kneadlessly Simple Easy Oat Bread

Reviewed: Sep. 27, 2009
This bread was quite tasty and super-easy. I don't bake bread often, so thought this recipe would be a good one to try. I mixed it up before bed time and let it rise overnight- without pre-chilling in the fridge. I followed directions exactly. The only thing I noticed that seemed off was the baking time. I baked at 375 for 45 minutes total, covering with foil after 25 minutes. The crust turned out a little too dark and the edges were a bit overdone and dry all the way around. My oven is usually right on, so I'm not sure if it was baked too hot or I left it in too long?? It was still very good and I will definitely try this recipe again with some adjustments to baking time or temperature.
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6 users found this review helpful

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: Sep. 13, 2009
This was my first whole tenderloin and it turned out GREAT! I used 1 tbsp of dried rosemary because I didn't have fresh. Otherwise, I followed the recipe and grilling directions exactly. The seasoning rub and searing made a delicious outer crust with just the right amount of seasoning. Taking it off the grill at 130 and letting it rest for 15 minutes under foil made it a perfect rosy medium, just like we like it. Thanks for a delicious and easy to follow recipe. I"m already looking forward to the left overs!
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Oil Pie Crust

Reviewed: Apr. 26, 2009
I just made this crust to top a chicken pot pie and the results were excellent. I think the key is sifting the flour. If you don't you will be using way too much. I ended up using just over 2 cups of flour to get the 2 3/4 sifted. I also followed other reviews that suggested stirring until the dough was just combined and still had a marbled look. I rolled it between two sheets of plastic wrap after 15 minutes of chilling and it was so easy- with no mess to clean up. It baked up beautifully and was super flakey with just the right amount of crispness. I was excited to be able to use olive oil instead of shortening. Thanks for this great recipe. AND thank you to the previous reviewers for their most helpful tips!
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Pumpkin Soup

Reviewed: Oct. 27, 2008
Yum! I loved this soup and my whole family enjoyed it as well. The rich flavor that comes from roasting the veggies is what make the soup so delicious. As recommended by other reviewers I roasted the pumpkin along with the other veggies then scooped it from the shell. I also roasted several cloves of garlic to throw in. I only used a few grinds of pepper and nutmeg, not nearly the amount called for. It turned out even better than I had hoped!
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