LYPEACHES Recipe Reviews (Pg. 1) - Allrecipes.com (1076085)

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Raspberry Squares II

Reviewed: Apr. 23, 2014
I give it 4 stars because I feel it needs a little tweaking...but really, as a base recipe it deserves 5 starts. One thing I'll agree with most...use a 9x9 pan, and definitely use more jam. I did 8 oz, and ended up wishing I used the whole 12 oz jar. Definitely add 1/2 tsp salt, and either some vanilla or almond extract, or some kind of flavoring. I can imagine going lemon or orange marmalade with this too...hmmm. All in all, tasty bars, a versatile recipe with few ingredients, and sooo easy to make, a keeper!
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Honey Wheat Sandwich Rolls

Reviewed: Jan. 4, 2014
As advertised, these make a delicious roll/sandwich/hamburger bun. For every day use, I substitute Light Karo corn syrup for the honey, it's much cheaper and tastes less sweet than honey. I also rarely have milk on hand, but I do have half and half (for my coffee), so I use about 1 cup of water and 1/4 cup of half and half for the milk. My only other comment would be that these don't brown particularly well on their own, so if appearance is important, you might want to egg wash them. (like other reviewers, I usually don't brush on the butter at the end)
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Unbaked Meringue

Reviewed: Nov. 11, 2013
This is very easy, and if you need a no-fail meringue to serve to guests in terms of appearance, this does the trick. (do it same day though....it did weep overnight in the fridge). The texture is just not as light and airy as I prefer though...it is more like marshmallow fluff than meringue (fyi, I baked a blob as an experiment, and it literally turned into a marshmallow). So, for certain pies, a great option (I'm visualizing a chocolate cream S'mores pie, for instance), but unfortunately, for me, the search for my perfect, weep-less meringue continues (for lemon and coconut cream pies). One other note, I was suprised at the volume you can get with just two egg whites with this recipe. It really is plenty for a 9" pie. Also, I didn't have cream of tartar, substituted 1/4 tsp white vinegar, it worked fine.
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Italian Bread Using a Bread Machine

Reviewed: Nov. 11, 2013
Great bread! I used bread flour, and baked in my long perforated italian bread pans....looked and tasted like they came from the bakery! Also, I misted the loaves and the oven 3 times at the beginning of the bake (mist all over, close the door, wait a minute, repeat) to get the steamed crust effect. 35 minutes was perfect.
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Sam's Famous Carrot Cake

Reviewed: Jan. 26, 2012
Made it exactly as posted, except for leaving out the nuts. Delicious as is, even better with a cream cheese frosting.
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Blueberry Oatmeal Scones

Reviewed: Mar. 10, 2011
The only thing I really found missing from this recipe was the salt! Add 1/4 to 1/2 teaspoon...it makes all the difference flavor wise. I find that I end up using 1/2 cup milk, tossing the rest. Also, I use dried blueberries (reconstituted a bit by soaking in warm water...they don't bleed into the dough like fresh berries!). Anyway, I was really surprised that such healthy scone could really taste "scone like". My husband used to always buy regular white flour blueberry scones where he works, but now he actually prefers these...and this is not a man who gives up white flour and sugar easily. So, if you're trying to switch to healthier foods, this is a good transition recipe!
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Moroccan Tagine

Reviewed: Mar. 3, 2011
Excellent recipe! I would have given it 5 stars, but I made some changes so felt I couldn't really. For those who don't think the chicken adds much, try using boneless skinless chicken thighs instead. I used sweet potatoes instead of squash. Added about 1/4 cup of golden raisins (yummy!). 1/4 tsp each cayenne, cinnamon and allspice, also 1/2 tsp cumin in addition to the 1 tsp coriander. Also, I let this cook quite a bit longer (sweet potatoes take longer to cook from raw?), and I wanted to reduce the liquid more anyway. Results are absolutely delicious and healthy, and it tastes even better the next day! Next time I will double the recipe for sure.
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Barley Bake

Reviewed: Mar. 10, 2009
For non-vegetarians, I made this into a one pot meal...simply by switching out the vegetable broth to chicken broth, and throwing in some boneless, skinless chicken thighs before I put it in the oven. Tasted even better on the reheat! (I also added a clove of chopped garlic) There was a little liquid after 1 1/4 baking, but the barley soaked it up after letting it cool. I gave this a 4 star, because while it's a good, solid comfort food type dish, it's not exactly exciting.
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No Bake Pumpkin Pie I

Reviewed: Nov. 27, 2008
THANK YOU!! I love this pie, and I'm not really a fan of pumpkin pie. It's way better than the standard pumpking pie. I made some changes: used regular prebaked pie shell instead of graham. Used low-fat sweetened condensed milk. Instead of 1/2 t. nutmeg, I did 1/4 teaspoon of fresh grated nutmeg, and 1/4 teaspoon of Chinese 5-spice. This pie totally rocked!!
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Fabulous Roasted Cauliflower Soup

Reviewed: Oct. 9, 2008
So, if anyone is wondering what this is like, as I did, think along the lines of a creamy potato soup. And even though I used half - n - half, and only a cup, it seemed very rich too me. To other posters who had problems with the garlic burning...just roast whole cloves instead of chopping them. They get blended up anyway. Good soup, different. Didn't knock my socks off though.
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Pumpkin Turkey Chili

Reviewed: Oct. 9, 2008
I first made the chili as listed, and it was way too bland for me. So, following other reviewers suggestions, I used: 3 T chili powder, 1 T cumin, 1 tsp. cayenne, 1 T sugar. Also added 2 cans of beans and a couple chopped jalapenos. I should note, that by the time I was finished I could no longer taste the pumpkin, as it was pretty spicy! (The way I like it). Is it better than a traditional steak/beef/pork sausage type chili? Not to me. But, it is the best "healthy" chili I've ever made. **P.S. You know, we had this chili for leftovers a couple days later, and the flavor was definitely better. I'm changing my rating to 5 stars.
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Lemon Lentil Salad

Reviewed: May 8, 2008
So, at first I wasn't *wowed* by this recipe...but I found that the longer it sat, the more I found myself going back to munch on it. It's a great, healthier alternative to pasta salad, so I'll be making this again this summer, for sure. So, I gave it 4 stars because it isn't the most incredible taste sensation ever, but it is very good.
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Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Apr. 25, 2008
Excellent dish...love it! For those who decided to add the seasonings to the turkey instead of the rice, I believe that the toasting of the spices with the rice brings out the flavor more then adding it to the moist turkey. It's a common Middle Eastern / Indian cooking technique. Try it!
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Stuffed Shells IV

Reviewed: Mar. 7, 2008
Very good. I followed the recipe pretty much exactly, except I added a little fresh ground nutmeg, and some red pepper. Next time I think I'll also add some fennel seeds to give it that sausage flavor without all the fat.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 5, 2007
Excellent basic recipe to play off. I made some changes. Had no tomato sauce in the house, so used Spicy V8 instead. Changed the red vinegar to about half the amount of balsamic vinegar. Added a teaspoon of instant coffee crystals, and 1/2 teaspoon of allspice. Yummy!!!!
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Oven Barbecued Beef Brisket I

Reviewed: Oct. 11, 2006
Loved it! Couldn't be easier. I salted and peppered the brisket liberally before cooking, and could leave it at that, really. Also, for a variation...followed the same process, but instead of BBQ sauce added a jar of beef gravy with about 1/2 can of water(Heinze Au Jus Gravy). Made awesome French Dip sandwiches! Oh, that was for a half brisket, 2 1/2 lbs, so for a big one you may need two jars of gravy.
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Mexican Pork Chops

Reviewed: Apr. 6, 2006
Both my husband and I really enjoyed this! I added 1 t. cumin, 1 t. chili powder, 1 t. chipotle chili powder, and it was wonderful (also added 4 chopped green onions)! Served with cheese quesadillas on the side... yummy! Edited to add: I made this recipe again, this time adding a little more rice, a scant 3/4 cup, and it was even better! With just the 1/2 cup, the rice got a little lost in the mix.
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Swiss Enchiladas

Reviewed: Dec. 2, 2005
Excellent! If you are looking for a more authentic enchilada suiza, and not some gloppy canned soup mess, try this recipe. My husband could not stop raving about them...said they were better than any he had in restaurants. I added the whole can of chili's,and also added about 1/2 pack of cream cheese to the mixture, just because I had it. Would be excellent with seafood too!
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Awesome Ham Pasta Salad

Reviewed: Jun. 20, 2005
My husband LOVED this. For a mayonnaise based pasta salad, I thought it was excellent, it's just that I prefer oil/vinegar pasta salads myself. I thought it needed a whole 16 0z box of pasta, there certainly was more than enough dressing. Also, I used a bunch of chopped green onions instead of a red onion. I think it would also be good with shrimp instead of the ham.
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London Broil II

Reviewed: Mar. 21, 2005
Excellent recipe! Now, when London Broils are on sale, I buy several, make a big batch of this marinade, let them sit a day or two, then put them in individual freezer ziploc bags, with the marinade. Then, on a busy day, I can just pull out the pre-marinated steaks, defrost, grill, and enjoy! Great time and money saver, and so yummy! Janelle
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