UHElle Recipe Reviews (Pg. 1) - Allrecipes.com (10856689)

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Sausage Potato Bake

Reviewed: Jul. 27, 2011
I only give this a 3/5 because it's OVERPOWERINGLY salty, even having used reduced sodium condensed soups. We did double the sausage, too. I would make something similar to this again, but I don't think I'd make it this way again. It's a good base recipe, though.
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Slow Cooker Chicken Taco Soup

Reviewed: Jul. 17, 2011
I LOVE this recipe. A friend shared it on her blog, & it's one of my favourites! Sure, you could make a bunch of changes here & there if you're wanting to perfect it or tweak it to your exact specifications, but, as a simple throw together meal, you can't ask for much more. I don't change it at all, save for using my own homemade taco seasoning (though I've made it with packaged, and have been equally as pleased...it just has TONS of salt that way). I say go for the beer. I have a feeling that if people think there's too strong of an aftertaste or bitter flavour, then a poor beer choice was made. I always use a lighter flavoured beer, like a pilsner (while I HATE to drink pils, they make for a mild, but delicious additive). I have also made this stove top, and find it, again, delicious. The only thing one may need to do is add an extra can-ful of water to the recipe, not necessarily to make it soupier, but so there's enough liquid to cover your chicken breasts. Oh, and something important (to me, at least) is to always rinse your black beans. If you don't, they'll muddy up the beautiful colours of this soup! Thanks SO much for the recipe!
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Perfect White Bread

Reviewed: Sep. 12, 2007
I've made other types of breads before (like sweet breads/rolls and pizza crusts), but this is my first attempt at an everyday loaf of plain bread... and I've gotta say, this is fantastic! I used just shy of the entire 6 cups of flour, and it came out perfectly. Like another reviewer, though, after the second 1 hour raise, during which I left the rising dough in the oven (off, of course), I turned the oven on, just leaving it in there, to 375F. I baked for approximately 28 minutes, and it was perfectly cooked. I'll be making this a LOT more! Thanks so much!
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Whipped Shortbread Cookies

Reviewed: Dec. 28, 2006
This is the easiest recipe I've pulled from here by far! I got a little side tracked, and I left my Kitchen-Aid going for about 20 minutes on setting 4, and my batter came out lighter than most icings I make. The cookies are delicious and buttery, and they're incredibly delicate. I made these to send to a friend to put my homemade lemon curd on, and I have no doubt he will LOVE them. Thanks so much! ***Edit*** PS: I've read some people have problems with them not puffing up in the oven. Mine had no problem, and, while they weren't perfectly round like in the photo, they got significantly taller, and even more airy. Perhaps it was my unintentional extra whipping?
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Easy Lemon Cookies

Reviewed: Dec. 28, 2006
This is DELICIOUS! I made these this evening to ship to a friend, and, I have to say, these might not make it! My friend LOVES lemon flavoured things, so, to kick it up a bit, I added very fine zest from 2 lemons. Also, after they were baked, I sifted more powdered sugar on top. Again, these are wonderful! Thank you so much for clue-ing me in to how these delicious cookies are made!
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Mom's Yeast Rolls

Reviewed: Dec. 28, 2006
This recipe is, by far, the worst recipe I've pulled from this site. These rolls are NOT light and fluffy, and they will NOT melt in your mouth. Twice I tried to this recipe today. Once I followed the recipe precisely as written, the second time, I allowed the rolls to rise for 45 minutes after they were placed on the pans to bake. Both times I came out with rocks.
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Cream Peas

Reviewed: Dec. 2, 2006
This is definitely a favourite of mine. Ironically, this is the ONLY thing I make that the husband admittedly hates and refuses to eat. Peas? No problem. Creamed peas? Yeah right. Anyway, I make mine with canned peas instead. And, if I don't have cream, I just use 2%. They're delicious! Thanks for the recipe!
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