Elizabeth Hansson Recipe Reviews (Pg. 1) - Allrecipes.com (10875599)

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Elizabeth Hansson

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Yummy Sweet Potato Casserole

Reviewed: Nov. 28, 2009
This was phenomenal. I was unsure I used the correct amount of potatoes but it turned out great. I used 3 large sweet potatoes (which equaled almost 3 pounds) and I was very happy with the result. I also increased the topping by 50% so there was a little more yumminess on top.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Mar. 15, 2009
Usually (as in when i make the recipe on the back of the tollhouse choc chip bag) I drastically reduce the amount of choc chips. However, this recipe has the perfect amount. I only used 3 cups at first, and it was not enough ((the recipe calls for 4. also, I did not add nuts, fyi). The batter is not too sweet, and so i was left wanting more chocolate than the 3 cups I used. So...go with all 4 unless you really want mostly batter. ---------------- An update: This time, along with the 4 cups of choc chips (and no walnuts) I added toasted (chopped) pecans and lots of health bar pieces (found in baking isle) This could be the best cookie I've ever had in my life. It is amazing with these additions, just amazing.
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Chicken Makhani (Indian Butter Chicken)

Reviewed: Dec. 26, 2008
I added ground fenugreek seeds, omitted the cornstarch and used 1/4 cup ground cashews instead, and used cream instead of the half&half.
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Ninety Minute Cinnamon Rolls

Reviewed: Dec. 26, 2008
Delic recipe. They are not quite cinnabun level delic, but who knows, they probably add crack to the ones in the mall. I used the frosting from this recipe: Cinnamon-Rolls-II. Will make again. Also, to get it to rise, I preheated my oven for a minute or two, turned it off, opened the door to let most of the heat out, and THEN put the covered cinnamon rolls in and closed the door. I made sure it wasn't too hot in the oven though, just warm (or else the yeast would be killed). The rolls finally did rise this way,
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Cream Cheese Frosting II

Reviewed: Dec. 26, 2008
I used this to frost a carrot cake and was extremely happy with the result. Will use again!
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Sam's Famous Carrot Cake

Reviewed: Dec. 26, 2008
I made this for one of my Christmas desserts and it was given some seriously good reviews. I was thrilled with it and will definitely be making it for special occassions in the future. One thing, unless you really dig the flavor and (more importantly) the texture of coconut, I would cut the coconut down by almost half. Also, I cut down the raisins a bit and was happy with the amount. Even as the recipes specifies though, I would give this 5 stars, absolutely delic! I used creem cheese frosting II: http://allrecipes.com/Recipe/Cream-Cheese-Frosting-II-2/Detail.aspx
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Naan

Reviewed: Dec. 6, 2008
plan for twice the time for rising. And yes, don't forget to add the sugar to the yeast and water (~1 TBLSPN?). My leftover dough sat in a bowl in the ove (turned off) covered with a moist towel all night by mistake. Whoops! There was finally dough that had risen. Who knew. I fried it up and it was delic! Better than the day before b/c i never got the first batch to rise. Im sure this is not the way to do things, but either way it was delicious.
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Sweet Corn Tomalito

Reviewed: Nov. 13, 2008
sweet and amazing. I've made this at least a half a dozen times.
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Baked Garlic Parmesan Chicken

Reviewed: Jul. 8, 2008
This was super easy, and healthier due to the olive oil (vs. butter) so I will definitely use it again for my family (served it with a parmesan and olive oil angel hair pasta) but probably won't make it for company. It's not a wow recipe in my book, but pretty good.
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Curried Cashew, Pear, and Grape Salad

Reviewed: Mar. 4, 2008
Unique and impressive. A really wonderful salad for company.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Mar. 4, 2008
good but not impressive. Not enough flavor in my oppinion.
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Garlic Prime Rib

Reviewed: Mar. 4, 2008
Really really amazingly good. I made it for New Years Eve and it was quite impressive. I did follow other's recommendations on rubbing it with extra spices. I also marrinaded it (in pureed fresh herbs (tyme, rosemarry, oregano) and garlic and extra virgin olive oil for a few hours before cooking it) I braised it on a super hot cast iron skillet for 15 seconds per side before cooking it (I think it baked for about 40 minutes and mine was about 2 1/2 lbs...dont ruin the stake and overcook it, the flavor was amazing, use a temp probe that beeps for you when its ready!)
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Almond-Raspberry Meringue Bars

Reviewed: Mar. 4, 2008
I havent made a meringue before so I may have messed it up, but I am a seasoned baker and Im stumped why these turned out so incredibly soggy, they were actually swimming in liquid in the pan. I promise I followed the directions. Such a shame, they were so amazingly expensive to make.
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Old Fashioned Onion Rings

Reviewed: Mar. 4, 2008
good recipe, but make sure you follow the other's recommeations for alot of extra spices along with extra salt and pepper. And also, fyi, i don't own a deep fryer so i just used a big deep pot with veg oil nice and hot. Dont add too many rings at one time or else the temp of your oil will be brought down too much and the onions will have to fry longer b/c the heat will take more time to get back up to where it should be. also, less is more with the batter. shake em off real good before you fry them Viola!
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Buckeye Balls II

Reviewed: Mar. 4, 2008
ugh, these are so good.
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Broccoli and Tortellini Salad

Reviewed: Mar. 4, 2008
Good recipe, but Im guessing the sunflower seeds should have been hulled. whoops. Oh yeah, and it definitely needed twice the dressing and half the sugar.
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