Bonnie Recipe Reviews (Pg. 1) - Allrecipes.com (10633494)

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Easy Mint Chocolate Chip Ice Cream

Reviewed: Sep. 17, 2012
Wonderful recipe! I made it, omitting the vanilla extract because I didn't think it needed it. It turned out fantastic. Will make again, for sure!
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1 user found this review helpful

Butter Pecan Ice Cream

Reviewed: Sep. 6, 2012
Delicious, but a little too sweet for my liking. Will make again, decreasing sugar to 3/4 cup. Very rich!
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4 users found this review helpful

Cajun Sweet Dough

Reviewed: Aug. 18, 2011
I live in Lafayette, LA. I've had sweet dough pies all of my life, and love them. For those who are expecting a flaky crust, this is not the recipe for that. Sweet dough isn't supposed to be flaky. If it were, this recipe wouldn't be called Cajun Sweet Dough...it would be called Turnovers. This is a very authentic recipe. Absolutely wonderful!! Thanks for sharing! :)
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23 users found this review helpful

Old Fashioned Peach Cobbler

Reviewed: May 23, 2011
I haven't made this recipe yet, but I already KNOW it's gonna be good. This is the way my mama's peach cobbler looked. Will make it soon and post another review. Thank you for posting it! :)
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3 users found this review helpful

Creamed Corn

Reviewed: Feb. 26, 2011
I was a little disappointed in this recipe the way it was written. I changed a few things and by doing so, it made it a 5 star recipe. I added 2 tsps. sugar, 2 slices of crumbled bacon, and 1/2 cup diced red bell pepper. I also baked it at 350 degrees until the cheese was melted and corn was bubbly. The sweetness really made it delicious! :)
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8 users found this review helpful

Audry's Shrimp Stew

Reviewed: Dec. 27, 2010
Being from Lafayette, LA, this recipe is pretty authentic for this area. The only problem is if you add the shrimp (especially the small ones) this early in the recipe, they'll be over-cooked. The way I make it is I add the bell pepper and celery when I add the onions...right when the roux is ready. I also add minced garlic. I cook the gravy down to where it's pretty thick, then add the shrimp in the last 10 minutes. The shrimp will throw off water, making the gravy perfect once the shrimp are cooked, which only takes a few minutes. Right before serving, I add chopped parsley and chopped green onions. I also don't use black pepper, since it doesn't digest. I use cayenne instead, and more than what's called for with the black pepper. Of course, that's an individual preference, but I like mine with a little "sting." A note to "sampnik" regarding the "bitter taste"...if it's bitter, you burned your roux. Try again, and let the roux get the color of a dark peanut butter, and you won't have that bitter taste. :)
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46 users found this review helpful

Home Made Mayonnaise

Reviewed: Nov. 5, 2010
If you use pasteurized eggs in this recipe, you won't have to worry about getting sick from it. :) Homemade mayonnaise makes all the difference in the world in potato salad!
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5 users found this review helpful

Angel Salad

Reviewed: Mar. 17, 2010
My mother used to make this recipe during Christmas. The only different thing she did to it was substituted maraschino cherries in place of the pimento. It's so yummy, that it's more like a dessert than a salad. :)
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8 users found this review helpful

 
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