amy Recipe Reviews (Pg. 1) - Allrecipes.com (10196509)

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Chicken and Brussels Sprouts Casserole

Reviewed: Jan. 27, 2011
I loved it! I made it without reading the reviews. So I felt I must comment. I didn't use mushrooms, because I didn't have any. I didn't add the milk because i thought it looked like it had enough liquid. I only used half of the half and half. I should have used all the half and half, because once it baked, there was no liquid. It wasn't dry, but there was no sauce to it. It tasted great, but i wish there had been some liquid to it.
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10 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 28, 2010
These cookies were ok, I've had much better shortbread cookies. I followed the recipe and these cookies held their shape. They did not spread like others wrote and I was hoping they would spread. To make them taste better I dipped them in chocolate. That worked wonders.
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1 user found this review helpful

Ricotta Gnocchi

Reviewed: Dec. 22, 2010
I made the gnocchi. I followed the recipe exactly as stated. The gnocchi were too heavy. I enjoy gnocchi that melt in your mouth like the gnocchi you eat in Italy. I think maybe the flour I used was the incorrect flour. I will try this recipe again with a lighter flour since it really is easy and takes little time to make. It did take 4-5 mins for the gnocchi to float to the top. I'm not sure what the parmesan added to the taste since I didn't taste it, but I added it. I will say this gnocchi tasted like some the ones I've eaten at U.S. restaurants, but I don't order them again from those restaurants. I've only had really good gnocchi at 2 restaurants in the U.S. But in Italy, the gnocchi is fabulous. Update: These were much better 5 days later after they sat in the frige.
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Blueberry Scones

Reviewed: Aug. 12, 2010
These were delicious! Scones aren't suppose to be sweet, therefore the raters who gave it poor scores for lack of sweetness don't understand how a scone is suppose to taste. These tasted just like the scones I use to eat in London. Yes, they were a bit sticky when I spooned them on to the baking sheet, but it wasn't a mess as some described. I did use non fat greek yogurt in place of the half and half since I had the yogurt and not half and half. I did not use salt. I also cut the recipe in half using a small size egg.
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1 user found this review helpful

Oatmeal Cranberry White Chocolate Chunk Cookies

Reviewed: Feb. 12, 2010
These cookies were fabulous. They have a rich flavor taste. I used quaker quick oats, because I didn't realize there was a difference. Other than that I followed the recipe exactly. Everyone in my family enjoyed them as well. They are really yummy in the morning with warm milk.
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3 users found this review helpful

Simple White Cake

Reviewed: Mar. 2, 2008
This was the first time I made cupcakes from scratch. I sifted the flour.I added the vanilla to the milk.I used expensive european style challenge unsalted butter. I was told by a professional pastry chef to always use the best ingredients. It does makes a huge difference in the taste of the final product. I let the egg and milk get to room temperature since I was told to do this as well. These cupcakes were delicious. They had a rich taste. My 14 and 16 year old nephews perfer my old Duncan Hines yellow cupcakes made with apple sauce. I like those as well and you are able to eat more than one in a sitting. These cupcakes were rich tasting and one was enough. I would make them again. The consistency was perfect, not sure why others said they had a weird consistency. I liked the fact that there was no salt added. This recipe was also in the Joy of Cooking cookbook.Revised 7/7/09. Original review was 3/2/08. I completely forgot I made this recipe last year. It's amazing when using different butter how different your cake tastes. This didn't taste as rich as last years version. I could have eaten half this cake. I used a pyrex 7 ¼” x 11.5”(83 sq inches) glass pan. I don’t own a 9”x9” (81 sq inch) pan. (83 sq inches vs. 81 sq. inches, it worked). It was a rectangle shape, which I was looking for, because I made the US Flag pictured earlier in the week for July 4th.
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Easy, Eggless Strawberry Ice Cream

Reviewed: Sep. 2, 2007
I don't like eating raw eggs, therefore I was quite happy when I saw this recipe. This ice cream is the best ice cream. I used 2% milk since that's what was in the house. I did not add salt since I never add salt to anything I cook. Plus, have never heard of adding salt to ice cream, yuck. The color was a beautiful light pink and so tasty. I will make this again. I bought organic strawberries from the farmers market. I cut the recipe in half, but I only used 1/2 ts of vanilla since I didn't have the recipe in front of me and I couldn't remember what the recipe called for.This recipe is a keeper.
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25 users found this review helpful

 
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