Adrienne Recipe Reviews (Pg. 1) - Allrecipes.com (11542831)

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Crispy and Creamy Doughnuts

Reviewed: Apr. 16, 2014
I'll break this review down to where I had trouble. 1) The Yeast: The recipe calls for 2 envelopes of yeast while the video only calls for 1. Well I used 2 and the donuts rose beautifully! I used 2 envelopes from Fleischmann's. When it came to activating the yeast, I simply boiled some water, let it reduce down to between 105-115 then poured it into the bowl of my Kitchenaid Stand Mixer with a dough hook. I then poured the yeast (both packets) on top of the water. The directions say to let the yeast "rise until foamy" but to be honest, you need to stir the yeast. So, I got some more warm water, poured it down the sides while mixing the yeast. I let it sit for about 5-10 minutes and it foamed quite well. 2) Cutting the dough: I can't stress this enough and I suggest paying close attention to this part. Before you are ready to cut the donuts, take a baking sheet (or whatever you plan on putting the cut pieces on) and line it with wax paper. Then, heavily spray the wax paper with non-stick spray! HEAVILY! I didn't heavily spray and the donuts stuck just a bit. Spray the sucker down like there's no tomorrow! 3) Rising: Allow them to rise UNTIL THEY ARE THE SIZE YOU WANT THEM TO BE! I let my first batch rise for about an hour and began frying. The frying took about 30 minutes, then I took out my second batch. To my surprise, my second batch was 4 times larger than the first! 4) Frying: I constantly turned the dough when frying so they won't get overcooked on 1 side.
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The Best Lemon Bars

Reviewed: Jul. 5, 2013
The filling for this recipe was great: sweet, tangy, and keeps you going back for more. Sadly, I was very disappointed with the crust. There was not enough sugar and it was not crisp like my typical recipe does. I'll make sure to add more sugar next time and let the crust pre-bake longer
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White Cheese Chicken Lasagna

Reviewed: Feb. 10, 2013
AMAAAZING LASAGNA!! This recipe gives the classic lasagna for its money. Creamy, thick, spinach and tons of chicken. Exactly what a lasagna should be. My family can never live without this. (It's usually gone within a day!!)
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Allie's Delicious Macaroni and Cheese

Reviewed: Jan. 13, 2013
I usually prefer mac n cheese recipes with cheddar cheese but this one changed my mind. I know cheddar was in the recipe, but omit it and it'll taste so much better! I just so happened to have mozzarella and monterey jack cheese in the fridge so I thought I'd make some mac n cheese. I normally don't used roux's but thought I could manage this one time. For the milk, I would suggest eyeballing until the roux gets to your satisfaction. If it gets too thin, add more flour. Also try eyeballing the cheese to your satisfaction. I noticed that Lucerne & Kraft cheeses (with cream-cheese added to it) works best. To the cayenne pepper, I added a ton of red pepper flakes and about 1 tablespoon of cayenne (pepper doesn't bother my family) as well as some freshly ground black pepper. To the cheese mix, I also added sour cream for extra creaminess. Oh and add parmesan! It gives a nice extra kick of flavor. I will definitely double this recipe next time, it was finished within the day.
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Chicken Noodle Soup

Reviewed: Dec. 12, 2011
Oh my. This is the greatest chicken noodle soup I've ever had! For everyone who believes the recipe is too bland, believe me it works out. Instead of any regular old chicken I just so happened to have frozen rotisserie chicken from Costco. So I defrosted and shredded the whole chicken. I also use the stock. While the soup was simmering I added the chicken bones, to help shred off any chicken that was still on the bones and to get extra flavor. I didn't h e any marjoram on hand so I used poultry seasoning thyme garlic powder and fennel seed with fresh black pepper (fennel really adds a kick). Great thing is salt doesn't have to be added the boullion does the trick. However, I used 14 cups of water instead of 12, seeing that the pasta just sucked up all my water. Other than that this is an amazig recipe that is definitely a keeper! I served with fresh pugiliese bread from Costco's ovens. And don't be fooled by the picture, the "liquid" is packed with flavor and the butter doesn't grease your pallets
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Egusi Soup

Reviewed: Feb. 16, 2011
This is an interesting recipe. When I made it, it tasted noting like what my mom makes. The pumpkin seeds taste completely different from the actual egusi seed. I used palm oil instead of peanut oil and chicken instead of shrimp. But as always, the plantain puts a perfect touch =)
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