Lola in the Kitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10970185)

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Lola in the Kitchen

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Quick Yeast Rolls

Reviewed: Oct. 24, 2010
Perfect - they come out golden brown, with crispy sides and only the slightest hint of sweetness. Plus, no kneading!!
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Hot German Potato Salad III

Reviewed: Mar. 16, 2010
Classically delicious! I don't have celery seed, and it is fine without. If you have trouble with your cooked potatoes crumbling when you slice them, you can always dice the potatoes instead and boil them that way - it's faster too. When I don't serve these right away, I keep them warm in a crock pot.
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German Potato Pancakes

Reviewed: Mar. 16, 2010
Great taste, easy prep. I serve mine with applesauce on the side.
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Blonde Brownies I

Reviewed: Mar. 16, 2010
Before making this recipe, I didn't like blondies - but now I LOVE them! They are rich and moist, with a great flavor. I used butterscoth chips in the batter instead of chocolate chips on top, and I chopped my walnuts up extra fine. Seriously, people who don't even love desserts will devour these - a must try!
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Feb. 6, 2010
I was skeptical...but this turned out like something from a fancy restaurant! To avoid thin/greasy orange sauce, I whisked in 1 T of flour in the skillet with the veggies and sausage - it mixed with the sausage grease to create a little roux. I let the flour cook for a minute, and then I added fat free half and half - it thickens in 1-2 minutes, and then I tossed with the bowties. Also, I used canned diced Italian seasoned tomatoes, which I would probably double next time because they were delish in the recipe. A generous handful of Parmesan completes the presentation!
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Photo by Lola in the Kitchen

Lemon Curd Bars

Reviewed: Feb. 5, 2010
Simple, buttery, and flaky! Be sure to keep your butter nice and cold for maximum flakiness. I cut the recipe in half and baked in an 8" x 8" pan. The mix seemed too crumbly to possibly work, but once baked, it hold together perfectly! I had to bake an extra 7 minutes, but I think that this is because I used a glass pan.
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Mouse's Macaroni and Cheese

Reviewed: Feb. 3, 2010
I like my macaroni and cheese saucy, but this was way too saucy - there was probably 1.5 cups of cheese sauce left in the pan even after several very saucy servings! I will definitely use this as my go-to macaroni and cheese recipe, though - the sauce is to die for! But, next time I will double the amount of macaroni and perhaps thicken the sauce more by adding 2 more tablespoons of flour to the roux. Yum!
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Pasta e Olio

Reviewed: Jan. 21, 2010
Classic, delicious, and a snap! I usually add extra garlic, and sometimes a little oregano. A handful of sun dried tomatoes thrown in with the oil is a delicious twist once in a while.
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Pineapple Filling

Reviewed: Jan. 14, 2010
I use canned crushed pineapple, and this recipe produces a custard-y filling so creamy and fruity, it could be dessert by itself! I use it as a filling in coconut cake.
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Photo by Lola in the Kitchen

Chicken Piccata II

Reviewed: Dec. 6, 2009
This is delicious! I've heard that breading the chicken isn't traditional, but boy is it good! I thicken the sauce with a little bit of cornstarch.
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Baked Ravioli

Reviewed: Dec. 2, 2009
I use my own meat sauce, but I'm sure it would be delicious with jarred sauce, too. Very good - like lasagna without the work!
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Chocolate Cavity Maker Cake

Reviewed: Nov. 17, 2009
Moist, rich, delicious - you will get rave reviews for this cake! I also make this using mini choloate chips poured into muffin tins, and bake for 25-30 minutes, Drizzling with a bit of white chocolate is the perfect finishing touch.
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Mom's Country Gravy

Reviewed: Oct. 31, 2009
I make mine with butter instead of oil, and a few pinches of garlic and onion powder.
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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 31, 2009
Hands down, these are the BEST biscuits. I usually drop mine instead of cutting out the rounds, and serve with jam or apple butter.
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Coconut Cream Cake I

Reviewed: Jul. 21, 2009
This cake is AMAZING! If you make this cake once, be warned that you will be hounded to make it time and time again. I usually make mine using the butter yellow flavor boxed cake mix, and frost with homemade butter cream frosting (spiked with a little bit of cream of coconut)+ flaked coconut. Make sure you let the cake sit to soak in the cream of coconut/condensed milk...I usually pop mine in the fridge overnight to sit before frosting.
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Potato Curry

Reviewed: Jul. 15, 2009
Wow! This tasted just like the fare from an Indian Restaurant, with a few changes. I subbed black pepper for cayenne as it's all I had on hand, added the written amount of turmeric, but doubled all of the other spices and salt. I also added a grated onion and 2 cloves of garlic while the potatoes were cooking. The cooking times were spot-on, and this is best over basmati rice. Yum!
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Displaying results 1-20 (of 26) reviews
 
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