lisa818181 Recipe Reviews (Pg. 1) - (10644640)

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Maple Walnut Fudge

Reviewed: Dec. 23, 2013
This came out great, but would not have been as good without modifications I made at the suggestion of other commenters. There is simply no way this should be made in a 13x9 pan. The fudge would be WAY too thin. I used a 9x9 and it was about right, 8x8 would work splendidly too. I also doubled the maple extract (making it 1 Tablespoon) and it could have used even a little more. The texture came out great, it was smooth and creamy. Be sure to remove the entire fudge from the pan and peel off the whole sheet of foil before cutting. That way you don't have to try and peel foil off of each individual piece of fudge. I would definitely make this again, it was easy and the results were impressive :)
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Crab Stuffed Haddock

Reviewed: Oct. 16, 2011
This was fantastic! I agree with a previous reviewer who said that the amount of oil and butter involved is unnecessary, though. No one needs 3 tablespoons of butter just to cook up a little bit of celery and green onions. We used about 1 tablespoon of oil and a little more than 1 tablespoon of butter, which makes this significantly more healthy without taking away anything. This was very flavorful and just an all-around solid dish. It also was pretty and colorful looking on the plate. Will definitely make again!
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Coconut (Haupia) and Chocolate Pie

Reviewed: Apr. 10, 2011
Loved it! This was very easy to make. I did add shredded coconut to the white layer, which I think was a big improvement. I also garnished with toasted coconut. A word of warning to anyone else who might not realize this: follow the directions on the package for baking the pie crust. If you just bake it like the directions here say, it will puff up and be unusable. You have to prick it like crazy with a fork to keep that from happening!
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Baked Haddock

Reviewed: Mar. 7, 2011
Easy and absolutely delicious! We used panko bread crumbs (plain) and they made it crispy. The coating is light and doesn't take away from the flavor of the fish. We enjoyed every bite!
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Simple Beef Short Ribs

Reviewed: Mar. 2, 2011
I made this for my husband and it was FANTASTIC! The meat was literally falling off the bone and had lots of flavor. The sauce left in the pan was delicious and we put it on our garlic mashed potatoes we had on the side. The stout gave it a really nice flavor (and I don't like beer!). This really was very easy to make and we were thrilled with the results--will definitely make again. Oh, and as someone else mentioned, you can use more than a pound of short ribs with the same amount of everything else (maybe a tad more salt, pepper, and flour) and it works great. I used nearly 4 pounds.
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