Lalabee Recipe Reviews (Pg. 1) - Allrecipes.com (10802848)

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Eggnog Pancakes

Reviewed: Oct. 25, 2006
I love this recipe, I have made it every year on Christmas morning for the last 5 years. I add 1% milk to make the consistency better, start with 1/4 cup and add as desired. Usually 1/4 cup will do. I also don't mess with clarified butter (don't have the time) I just use oil like my Mom used to and it works great.
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37 users found this review helpful

Frosted Banana Bars

Reviewed: Oct. 21, 2010
Absolutely delicious, I was impressed with how moist these were. I toasted some coconut to sprinkle on top of the cream cheese and they were a hit.
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3 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Dec. 6, 2010
I highly recommend severely undercooking the pasta if you are going to bake it for the desired time or more, the sauce was a little runny so I baked it longer but it made the noodles very mushy - the whole thing was boiling in the oven so it makes sense that the noodles cooked more. I also agree it needs more cheese in the sauce, I used about 3 cups total and it could have used even more than that. Not a calorie conscious choice but if the flavor is what matters it would be my recommendation. I also would add more dry mustard and pepper but it was quite good.
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6 users found this review helpful

Vodka Paralyzer

Reviewed: Dec. 28, 2011
It is critical to note that you DO NOT add the cola and milk in any order, you must add the cola prior to the milk or the carbonation will curdle the milk. It is best to use a generic brand cola or to leave your "coke" open to the point where it is slightly flat. Bar cola is rarely ever very fizzy and it is the reason it works well in the drink
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23 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Jan. 17, 2012
Absolutely, marvelously delicious. My husband ate a double batch of it before I could even give them to guests. No need to change it at all, whacking the pistachios with a hammer will help them go farther since they are so expensive. I have altered some things here and there based on other comment, orange extract, etc but really they are so delicious and aromatic just as they are. Excellent holiday gifts put in cello holiday themed bags, the family was delighted.
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5 users found this review helpful

Caramel Popcorn

Reviewed: Jun. 16, 2012
Very Yummy, it's the same recipe I use for Puffed Wheat Squares as well, minus the baking soda. I too use only 1/2 a cup of butter (margarine squares are fine if you have it on hand and no butter but don't use soft margarine) TIP: 1/2 cup unpopped popcorn = 4 quarts popped so for those who had other measurements I thought this would help. I basically pour the 1/2 cup then overpour slightly. This is ONLY true for FRESH popcorn (check the packaged date) if it is older/dryer it will make smaller, tougher popped corn and so you should use more. 2nd TIP: DO NOT stir candy while it is boiling, it is a rule of candy... for those who experienced grainy texture this is why. Temperature and time affect how candy performs which is true for the initial boiling and the baking of the corn afterwards. Find what you like and make a note for yourself. Less time boiling = chewier candy, more = harder. Enjoy!
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17 users found this review helpful

Mustard Based BBQ Sauce

Reviewed: Jul. 21, 2012
This sauce is fantastic for my sister-in-law since she is allergic to tomatoes, she really misses having BBQ sauce but having found this, she can again enjoy is basted on ribs or chicken it's delicious
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7 users found this review helpful

Carrot Cake III

Reviewed: Jul. 21, 2012
This was very good, I made it for my husband for his birthday cake since it is what he asked for. I toasted some coconut and sprinkled it on top to make the icing look fancier. Wasn't the very best carrot cake I've ever eaten but it was very good.
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5 users found this review helpful

 
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