lady.brown Recipe Reviews (Pg. 1) - (11143926)

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Apple Squares

Reviewed: Apr. 21, 2012
The only thing I changed (based on other reviews) was adding more apples and drizzling on a caramel glaze after they were done (caramels, butter, vanilla, and cream melted slowly together). Fantastic!! I'm sure they are delicious as the recipe is written, but I wanted a little bit more fruit in it for my kids. And the caramel glaze was not strictly necessary either, just a bit of decadence. : ) My 2 & 4 year old boys devoured them (and they often just eat the icing on a cake)!
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Chuck's Favorite Mac and Cheese

Reviewed: May 10, 2010
I doubled the cheese and added milk, and halved the bread crumbs. This was still waaaaay too dry, even right out of the oven. And bland. We will not be making this again. I guess some people like mac'n'cheese this way, but not us. Tasted like macaroni with sour cream and cottage cheese, with a bit of cheddar cheese mixed in.
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Marshmallow Icing

Reviewed: May 1, 2010
Fantastic! definitely not too sweet (as one reviewer complained). Butter cream icing is far sweeter. This is just gooier and fluffier - I loved it! It can be flavoured too - eg., I used 1tsp of orange liquor (instead of vanilla) and also added about 1 Tbs of orange zest while it was boiling, and used it to ice a round, double layer 9" chocolate cake - Yum! Next time I will make ~ 1.5x the recipe though, as it would have been nice to have a thicker layer of icing. One tip: if you are icing a double layer cake, allow the middle icing layer to set for 5-10 minutes in the fridge before putting on the top layer. Put a lid on the icing in the pot and leave it over the hot water (without the heat on) so it doesn't set while you're waiting.
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Chicken Tagine

Reviewed: Apr. 17, 2010
Very tasty. I modified as shelteredrose suggested and used butternut squash instead of eggplant. I only cooked it for 3 hrs on high, and that was plenty of time. My only complaint is that it was a tad too sweet for my taste as is (not sure if that might be the butternut squash?). I've had Moroccan cuisine before - nothing was ever this sweet. But it could just be that I've never had this dish. I ended up adding more lemon juice and salt near the end to cut back on the sweetness. Next time I may try with eggplant and see if that makes a difference, or a bit less fruit and/or cinnamon. Overall though, it was very good and I'll make it again!
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Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Mar. 13, 2010
I probably should give this a 4 since I modified like others suggested (added cumin, garam masala, and crushed garic clove to the lentils while cooking), but it's so good I went with 5 anyways. As far as how much water to add, I've read up on lentils and it really depends on which ones you use and how old they are. Older lentils need more water as they tend to be drier. So you might have to add more water as it cooks if using older lentils. Best to keep track of how much water you've added though, so you can subtract the amount needed for the rice. I will definitely make this again. My 2 year old also loved it!
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