Avrienne Recipe Reviews (Pg. 1) - Allrecipes.com (10921236)

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Ukrainian Apple Cake (Yabluchnyk)

Reviewed: Apr. 2, 2012
It's delicious. I made one change, which was to use 1/4 cup of brown sugar instead of 1/2 cup, because looking at all the pictures make me think the struesel was a bit loose, and I wanted crispy. I think it was best warm out of the oven, still pretty good later that day at room temperature, and edible but not nearly as good the next day--the cake went stale pretty fast, and the struesel got soggy. Eat it quickly!
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1 user found this review helpful

Slow Cooker Carolina BBQ

Reviewed: Aug. 15, 2011
Fantastic. Love, love, love this.
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3 users found this review helpful

Pastitsio II

Reviewed: Jul. 31, 2011
One of our favorites. We make this often in fall and winter.
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1 user found this review helpful

Middle Eastern Rice with Black Beans and Chickpeas

Reviewed: Jul. 31, 2011
Interesting textural contrasts between the meat and beans and rice. I felt like it was missing something, though, and I haven't tried it again with anything added yet...
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2 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Jun. 28, 2011
As other reviewers have said, as written it's a little bland. I add a little cumin and a pinch of cinnamon, and it's perfect.
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2 users found this review helpful

Plum Quick Bread

Reviewed: Apr. 19, 2011
Made these as muffins instead of bread; baked them in standard size muffin tins for 18 minutes. We loved them, they disappeared so fast! I'm looking forward to trying this recipe with other stone fruits, too.
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1 user found this review helpful

Raspberry Kielbasa over Cheese Grits

Reviewed: May 19, 2010
Made it without the mushrooms just because I'm not a big fan...excellent anyway! One note, though, if you use instant grits (which is what I had on hand) it will not take 10 minutes to thicken, so start them after the onions and sausage, not before.
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3 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Dec. 8, 2009
These are the most moist, flavorful pumpkin cookies I have ever made. I will definitely keep using this recipe!
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1 user found this review helpful

Spiced Pumpkin Fudge

Reviewed: Nov. 12, 2009
I love it, my husband adores it, and my coworkers are now begging me to make it again. One tip that didn't occur to me beforehand: get the marshmallow creme out of the jar while you're prepping, not when you have to stir it in. It's gooey stuff and it really slowed me down!
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36 users found this review helpful

Ghoraiybah

Reviewed: Jul. 30, 2009
I was short on time but desperately wanted to try this, so I made a double batch and treated it like my favorite shortbread recipe--I pressed the dough into a 15" jelly roll pan lined with foil, baked for 35 min. For the double batch I used a heaping tablespoon (yes, TABLEspoon) of ground cardamom. (I did not add brown sugar or vanilla as others have suggested, just upped the spice. It doesn't need it, really!) It turned out very well, though I think I may add even more cardamom next time!
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1 user found this review helpful

Garlic Butter

Reviewed: Jul. 27, 2009
Because I was using this butter for a different recipe that already had a lot of parmesan, I left out the parmesan; also, I used garlic powder instead of garlic salt, warned by other reviewers. This is a wonderful and incredibly flavorful butter, and this will be my standard garlic butter recipe from now on!
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1 user found this review helpful

Oat Bran Muffins

Reviewed: Jun. 18, 2009
I was a bit concerned when the "batter" had the same consistency as drop-cookie dough--I thought the muffins would be too dry. But they were fabulous! During the ten-minute resting time I made some streusel out of brown sugar, cinnamon, rolled oats, and a little butter. Sprinkle some on top and you've got a slightly sweeter muffin with a great crunchy crust!
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4 users found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: May 8, 2009
The flavor is good, but having made this several times now, I too have to cut back on the water, all the way down to 6 cups.
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3 users found this review helpful

Oatmeal Whole Wheat Quick Bread

Reviewed: Apr. 11, 2009
Following other reviewers advice, I doubled the recipe and used a loaf pan. Other than that, I made no alterations. I found the texture of the bread perfect, but the flavor a tiny bit bland. I think it needs either a little more salt or a little more honey to really be a knockout. However, I can't fault it for its simplicity or its healthiness! I can see this being great with cinnamon and nuts, or mixed dried fruit, or topped with streusel....
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Black Bean and Salsa Soup

Reviewed: Jun. 26, 2008
This was a wonderful soup in its own right, and an even better jumping-off point for a more elaborate meal. I added a little tomato sauce, some adobo, a few more spices (I recommend garlic and Mexican oregano), and leftover shredded pork, and it was one of the best soups I've ever made!
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Slow Cooker Carnitas

Reviewed: Jun. 23, 2008
As per other reviews, I doubled the spices and gave the shredded meat a quick trip to the oven to crisp some of it up. It was the perfect mild but flavorful meat for burritos for my dad, who can't handle any heat at all, but still loves Mexican food!
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BUSH'S® Country Style Barbecued Onions

Reviewed: Apr. 23, 2008
I had trouble hollowing out the onions so that they would still have solid bottoms, so I ended up cutting a thin slice off the bottom and pushing the center out. Since I was baking them instead of grilling (no grill) it ended up working fine, I just had some of the liquid leak out into the baking dish. (BTW, I baked them for fifty minutes at 350 degrees, and they came out wonderfully, for the others that don't have a grill.)
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1 user found this review helpful

BUSH'S® White Bean Hummus

Reviewed: Mar. 5, 2008
A nice change from regular chickpea hummus.
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1 user found this review helpful

BUSH'S® White Chicken Chili

Reviewed: Mar. 3, 2008
The only change I made was to puree one of the cans of beans before adding it to made a thicker but less chunky soup. Delicious!
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38 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Feb. 18, 2008
As written, I was disappointed. Yes, I used the chipotle sauce. But when I shredded the pork and stirred it back in, I tasted it with the sauce to check the seasoning, and it was nearly flavorless--I could only taste a mild (for me) spiciness, but nothing else. So I stirred in half a can of tomato paste, the remainder of the can of chipotle sauce, and a chopped onion, and let it cook on low for another hour, and then I was happy with it.
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2 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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