Tarte Citron Recipe Reviews (Pg. 1) - Allrecipes.com (10790216)

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Tarte Citron




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Blender Hollandaise Sauce

Reviewed: Feb. 15, 2008
This was super easy, quick and a great consistency even though I used only three tablespoons of butter rather than the full amount. I'm giving it four stars because I thought it was bland so I added much more lemon juice and some dried dill which gave it a great flavour. With all of the above changes, it was fantastic.
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52 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 28, 2007
There was a split decision on this in my house: whether it was better than the usual, plain, old fashioned apple pie. Since I do the cooking and reviewing, it's getting my rating of five stars. I loved this; the flavor is like carmel apples in a pie crust, only much more subtle and not as sweet. As other reviewers recommended, I put in quite a bit of cinnamon as well as nutmeg and ground cloves. I also used about a tablespoon more flour and a tablespoon less water than called for in the syrup ... I think that was a mistake because my syrup was too thick and not pourable. I would recommend either adding more flour or using less water, but not both. I first tossed the sliced apples with a little flour and the spices to coat them. Then placed half in the crust and spooned the syrup over. Then I placed the rest of the apples on top and spooned most of the rest of the syrup over that. Finally, I spooned the last of the syrup on top of the lattice crust. The consistency was perfect, it sliced beautifully with no running. Usually I eat only one slice of pie, but I ate half of this pie in one day!
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Caraway Rye Bread

Reviewed: Nov. 11, 2007
This is the first rye bread I've baked and am I happy I chose this recipe. It was very easy to make and the result is fantastic: very light and subtly flavorful. I started the kneading process with all of the rye flour and only two cups of all purpose flour and slowly added the additional 3/4 cups as the dough became too sticky to knead. It worked beautifully with a total kneading time of five minutes. Only change I made was doubling the amount of caraway seeds. Thanks, Millie, for a great recipe which will become a regular in my kitchen.
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25 users found this review helpful

Italian Biscotti

Reviewed: Nov. 7, 2007
A lovely subtle taste, good texture, easy to make and easy to change up by adding other flavours. Be aware that it takes longer to cook than indicated -- about five minutes pre-slicing and also post-slicing. I would suggest making five loaves rather than four as the smaller loaves cook more evenly and as easier to cut. And as someone else suggested: well-floured hands are the key to success! Anise extract is impossible to find where I live, so I used 2 tsp of vanilla, 1 tsp of almond and 2 tsp of orange flower essence. Also added grated orange rind and chocolate chunks to some loaves.
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Reviewed: Jun. 17, 2007
This is a good recipe, makes a nice bread. I would suggest a few changes from my experience; I live on the French/Swiss border and make this bread with a slightly different recipe according to the Swiss German housewives. I suggest adding 1/2 Tablespoon of salt, 3/4 teaspoon of sugar, omitting the egg mixed into the dough and instead using a couple of Tablespoons of plain yogurt (it helps the bread "keep" longer). I also let it rise twice: once before braiding and once after, I'm not sure if that makes a difference. Thanks for this recipe, it's always great to try something different!
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1 user found this review helpful

Boiled Fruitcake

Reviewed: Dec. 6, 2006
This is fantastic! It's my first attempt at fruitcake and not only was it delicious, it's easy. I misread the directions (oops) and used candied fruit rather than dried fruit, so the cake is probably a bit sweeter than it should be; next time I will use the candied fruit (it's so pretty in the cake) but cut the sugar by about 1/3. I also soaked the candied fruit in rum for a week, which gave it a nice, rich flavor. There was way more batter than for one loaf pan, so I also made three small cakes in ramekins and wanted to try infusing them with rum for two weeks, but my husband ate them on the second day! Thanks for the great recipe! -- Jax in the French Alps
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Hungarian Mushroom Soup

Reviewed: Sep. 15, 2006
I love this soup, have made it many times. It's as good as any mushroom soup I've had in Hungary. I use vegetable broth to make it vegetarian and add some additional extra-flavourful Hungarian paprika. Thanks for such a great recipe!
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2 users found this review helpful

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