Carlena Recipe Reviews (Pg. 1) - Allrecipes.com (10532070)

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Andrea's Pasta Fagioli

Reviewed: Dec. 29, 2013
I would have given this 5 stars, because alone it is pretty darn tasty... BUT: I increased the amount of liquid x2 and its still not soup-y with a full pound of pasta. My suggestion is to cut down on the amount of pasta.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 22, 2012
I made this for a Thanksgiving potluck at work. I used an entire [large] loaf of whole wheat bread, because it is what I had. I added extra bread that what is called for, because the meat/bread ratio seems a bit off for stuffing. I used turkey sausage [italian] as suggested. For something a bit more traditional, this could be omitted. I'm not a huge fan of sausage, but I have to say this stuffing is pretty good! If I made this again, I would add cornbread cubes, less meat, and less sage. For those of you who want to make this in a pan instead of stuffed in a turkey: [for the changes I made, using more bread cubes] I added a total of 2.5 cups of chicken stock to the pan once I had all the ingredients in. Baked covered for 30 minutes and about 15-20 minutes uncovered. Keep checking it after you uncover it. I stirred it up 1/2 way through the uncovered cooking process.] Spoon it into a serving dish, and voila!
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Kim's Garlic Breadsticks

Reviewed: Nov. 8, 2012
I have to agree that the dough needs some garlic in it as well. I used 3x time butter and garlic on top just to make them taste like garlic bread sticks. Otherwise, I think they turned out alright. I have a mix of 1/2 whole wheat and 1/2 white flour... so these came out a bit more dense, and I'm sure that it has something to do with the. also. If you can let them rise for longer than an hour, I believe they'd turn out better. I was in a time crunch so I couldn't test this theory.
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Banana Nut Bread Baked in a Jar

Reviewed: Aug. 28, 2010
Amazing! The addition of the ground cloves really sets this recipe off. Everyone who tried these loved loved loved them. I only had 6 jars left over to make these in, so I made a batch of muffins. I have to say that having them stored in the jars is great. somehow they tasted even better from the jar than they did in muffin form. (I had the same experience with a red velvet that I made in the jars w/ extra made as cupcakes.) Thank you so much for sharing this recipe!! (I followed the instructions exactly, as I usually do on my first attempt. Great job and perfect measurements)
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5 users found this review helpful

Apple Cake in a Jar

Reviewed: Aug. 27, 2010
This is AMAZING I ended up having to bake it for an extra 15 minutes. I suggest just checking it every 5 minutes after the 45 minute mark. If you don't like your spice cake too spicy, I might suggest cutting back a little on the nutmeg and such. Over all, this is the best apple cake I've had, and the idea of baking in the jars is awesome. I have used the idea to bake all sorts of cakes and quick breads to send to my boyfriend who is deployed with the Army.
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8 users found this review helpful

Rainbow Clown Cake

Reviewed: Apr. 8, 2010
Fantastic! I was concerned with the "swirling" because I've seen pictures that didn't turn out so great. seems the key is to just dribble the colors in randomly (I kept alternating colors and just kind of "globbing" it in there... and it turned out great!) I also did a straight layered style which is nifty too. You can use any colors your heart desires, and the fact that this is a box recipe (slightly altered with the amount of oil, water, and eggs) makes life so much easier!
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11 users found this review helpful

Apple Pie Muffins

Reviewed: Mar. 3, 2008
I am chomping on one of these babies "as we speak." I made 1/2 batch, and ended up with 7 good sized muffins [muffin cups lined, and filled to the top] I followed the recipe exactly as is, and I have to say that it is pretty darn good. Definitely "apple pie" tasting. I can see where some of the posters said they added cinnamon or what-not to the batter, that would give it a more "from the store package" taste--- over-all, not too shabby! I didn't give it five-stars, only because I am a newbie to this baking thing, and ended up with a sort of bitter apple... it didn't ruin it, but I think I'll make smarter apple choices. [[any suggestions on which apples are the best?]]
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1 user found this review helpful

 
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