marta365 Recipe Reviews (Pg. 1) - Allrecipes.com (10153088)

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Fresh Rhubarb Pie

Reviewed: Dec. 31, 2012
This was my first time ever eating or making rhubarb pie and I was pleasantly surprised. I will be making this again, however with inreased spices for a bit of extra flavor.
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1 user found this review helpful

To Die For Fettuccine Alfredo

Reviewed: Dec. 31, 2012
Maybe I did something wrong but it turned out horrible.
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0 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 9, 2012
These are amazing!!! The only thing I change is the amount of sugar- I found them to be too sweet the first time I made them, so now I always use only half of the sugar called for.
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0 users found this review helpful

Cracked Sugar Cookies I

Reviewed: Aug. 14, 2012
These are really good. The only thing I'm going to change next time is slightly decrease the amount of sugar- they are just a hint too sweet for my taste.
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1 user found this review helpful

Baby Back Ribs

Reviewed: Apr. 26, 2012
I give this recipe 4 stars for its ease of preparation, but 3 stars for flavor. I marinated the ribs overnight in bbq sauce, I didnt use any rub or seasoning, and I broiled them before serving. The ribs do fall off the bone and are very tender, but they are lacking in flavor. They turn out ok, theyre definitley edible, but they lack that great restaurant-style flavor that I love. I will be using this recipe again due to its ease of preparation, but I will be adding seasoning and extending marination to try to enhance the flavor.
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4 users found this review helpful

Lemon Cream Cupcakes

Reviewed: Mar. 24, 2012
The cupcakes themselves were ok- too little lemon flavor but still tasty. The frosting however was way too much sugar and it wasn't creamy at all. I recommend using a different recipe for the frosting.
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2 users found this review helpful

Duck Breasts with Raspberry Sauce

Reviewed: Oct. 5, 2011
I hadn't cooked duck in a while, so I was looking forward to trying this recipe. Sadly, I'm not going to be using it again. The duck skin was too salty - 2 teaspoons tuned out waaay too salty for us- we ended up cutting off the skin. Also, the sauce with the raspberries was a bit bland and didn't match very well with the duck.
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1 user found this review helpful

Shiitake Mushroom and Cheddar Soup

Reviewed: May 18, 2011
delicious soup! i don't like sage so i left that out, but it was excellent anyway. i ran out of shiitake mushrooms once and i used mun mushrooms (i think in the US they are called Jelly Ear mushrooms), and i think i actually like it more than with the shiitake. my favorite way of eating this soup is with udon noodles
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5 users found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Mar. 20, 2011
I was extremely disappointed with this recipe. I read all the reviews and was expecting something great. I followed everything exactly as written, it cooked beautifully, when it finished I even wanted to take a picture and post it because it turned out like a perfect meringue pie. But alas! I tried a bite and it was horrid! the lemon was overpowering and gooey and completely inedible.
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3 users found this review helpful

South African Malvapoeding (Marshmallow Pudding)

Reviewed: Mar. 4, 2011
I had no idea what to expect when I first made this and I was pleasantly surprised. I used fig jelly instead of apricot, but it tasted really nice. The texture was very interesting, in between a cake and a fluffy pudding. Will definitley make again.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jun. 10, 2010
Tastes great, even without any modifications. What i usually do though is substitute half of the white sugar for brown. Another thing that i do is about 10 minutes before its done cooking i melt some butter together with brown sugar and honey and pour this all over the top- you get a nice, sweet, crunchy outer layer.
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Homesteader Cornbread

Reviewed: Jun. 5, 2008
I followed the alterations that JWGASA suggested at it turned out perfect!!! Especially with the melted butter and honey. A good way to put a little more flavour into the corbread is to add a small pinch of paprika. I also found that covering the grease in the pan with bread crumbs makes the crust crispier.
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1 user found this review helpful

 
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