Just Colleen Recipe Reviews (Pg. 1) - Allrecipes.com (10739500)

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Just Colleen

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Christmas Brunch Casserole

Reviewed: Dec. 25, 2013
Loved it and will make it again. This time the only thing I changed from the recipe was to use 2 cups of cheese instead of one (one small package of pre-shredded cheese). I also cooked it for the first 45 min with tinfoil on it and then uncovered for the last 15 minutes and it was cooked beautifully. Next time however I will use only 1/2 tsp salt, as I did find it a bit salty. Also I was thinking of using more eggs but wanted to try it once as per the recipe. Next time I think I will add the extra eggs.
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Slow Cooker French Onion Soup

Reviewed: Dec. 21, 2013
This is delicious but since you already spent 40 minutes cooking the onions on the stove and they are already nice and soft, why not just leave it on the stove and add the broth to that pot and simmer it for another hour or so? Transferring it to the slow cooker seems like an unnecessary step and just creates extra stuff to wash. This seems to be one of those recipes where using the slow cooker really doesn't simplify anything.
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Spinach Lasagna III

Reviewed: Jan. 23, 2012
Oh man, this is delicious! Not really all that low-fat, but I did use 4% ricotta and reduced fat mozzarella. If you make it I recommend using twice as much spinach as it calls for and not boiling it first like it says - why throw all the vitamins down the drain? Just stir it into the ricotta as is (you might want to chop it if not using baby spinach).
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1 user found this review helpful

Spinach Lasagna III

Reviewed: Jan. 23, 2012
Oh man, this is delicious! Not really all that low-fat, but I did use 4% ricotta and reduced fat mozzarella. If you make it I recommend using twice as much spinach as it calls for and not boiling it first like it says - why throw all the vitamins down the drain? Just stir it into the ricotta as is (you might want to chop it if not using baby spinach).
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6 users found this review helpful

Summer Vegetable Ratatouille

Reviewed: Jul. 13, 2011
This is very tasty...I would have liked a bit more tomato for the amount of other veg...I halved the recipe and it was still enough for about 3 meals for our little family of three. For some reason where I live it is usually impossible to find those little yellow squash anywhere.
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3 users found this review helpful

Red Velvet Cake I

Reviewed: May 23, 2011
I am intrigued by the idea of making a red velvet cake, but then when I read that you actually have to add a full 2 oz of red dye (a quarter of a cup!) or even ONE full ounce for that matter, I get turned off. That just seems so unhealthy, to add that much red dye to anything. And wouldn't it mean that eating it would stain your teeth/mouth, and anything the cake touched?
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1 user found this review helpful

Simple White Cake

Reviewed: Sep. 16, 2010
This is a very simple recipe that tastes delicious. I am going to use it with my beginning (absolute newbies)culinary students next week (I teach high school Culinary Arts).
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1 user found this review helpful

Rick's Special Buttercream Frosting

Reviewed: Sep. 16, 2010
I can't understand why this recipe has such rave reviews. I made it exactly as directed and it tasted like nothing but a mouthful of shortening. I even added more flavouring and a little more sugar and cream, and still it was inedible. I notice that some of the people who gave it a great rating also say they changed to shortening to butter. Maybe it would be better in that case. I
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4 users found this review helpful

Mushroom Sauce Baked Pork Chops

Reviewed: Aug. 26, 2010
This is tasty but having made it exactly to the recipe, there are a couple of things I would change if i were going to make it again. The sauce was very watery when it was done, so I woud use about half as much milk. I also would add some sauted mushrooms next time, and I would whisk the milk and soup together before mixing it into the onions.
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5 users found this review helpful

Streusel Topped Blueberry Muffins

Reviewed: Aug. 26, 2010
These turned out perfect, made them exactly as the recipe indicates.
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Hot Feta, Artichoke and Roasted Red Pepper Dip

Reviewed: Aug. 11, 2010
I am definitely keeping this one! Only thing I changed was to add some pepper. I think it would be very nice with Asiago cheese along with the parmesan. It is pretty expensive to make, what with the 2 cups of feta and the roasted red peppers, etc. I used fresh shredded parmesan as I don't think the finely grated "powdery" kind would be the same at all. This makes a large amount of dip, but cost me almost $20 to make.
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3 users found this review helpful

Colonial Hot Buttered Rum

Reviewed: Dec. 23, 2009
I haven't made this yet so this is not a review, just a question - could this be stored in the fridge for a week or two and just reheated? We would never use the whole recipe at once.
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Easy Indian Butter Chicken

Reviewed: Dec. 3, 2009
This is delicious and very easy! You just need to be super careful when adding the cream to the tomato that you not let it boil at all, as this will cause the cream to curdle. I personally think it needs more spice, but this is good for serving to a crowd of people who may not like things too spicy. I think you could reduce the amount of cream quite a bit without compromising the taste.
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Oatmeal Peanut Butter Cookies III

Reviewed: Aug. 20, 2009
These cookies are delicious and SO quick and easy. I also like that they are made with very basic ingredients that I would always have on hand. I can't say I was a fan of the filling though, too sweet. Next time I'll just make the cookies sans filling.
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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 11, 2008
This recipes is a keeper! I added 1/2 cup of applesauce and doubled the spices and it was beautiful and moist.
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2 users found this review helpful

Black Forest Crepes

Reviewed: Apr. 22, 2007
when I tried this the crepes were great, but the filling totally flopped. I did let the chocolate cool but as soon as I put it in the whipping cream it hardened and made a gritty mess instead of a nice smooth cream. Should I hae brought the cream to room temperature first before trying to mix them?
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4 users found this review helpful

B Muffins

Reviewed: Aug. 22, 2006
This is a "keeper"! Delicious AND healthy. It does make enough batter to REALLY fill 12 muffins cups, though - I actually got 15 muffins out of it because I was afraid of them overflowing.
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9 users found this review helpful

 
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