ANNIESMYTH Recipe Reviews (Pg. 1) - Allrecipes.com (1165281)

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Crab Imperial II

Reviewed: Dec. 30, 2013
I doubled the crab and everything else, but used the only 1/2 tsp. cayenne and 1/2 tsp. paprika this time. I love spices, but it was overpowering the crab. Using JUMBO LUMP is more expensive, but so worth it. Makes ALL the difference. Used Kerry Gold Unsalted butter (not melted) right before I put it in the oven. Ridiculous! :D
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1 user found this review helpful

Cream Cheese Pound Cake I

Reviewed: May 25, 2003
EXCELLENT!!! I have made A LOT of pound cakes in my time as I was once a semi-professional baker. This recipe is great! I used all vanilla extract as I don't like almond in my pound cakes. Also--make sure you blend this batter long enough as there are no rising agents. I used two loaf pans as tube pans don't always yield the best results with a heavy cake (I made this for the first time on Mother's Day and I didn't want any mishaps). I filled it with fresh whipped cream and sugared strawberries for an awesome strawberry shortcake.
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59 users found this review helpful

Grilled Shrimp Scampi

Reviewed: May 25, 2003
Really yummy! I omitted the crushed red pepper and used black pepper instead. I also use fresh lemon juice. Just make sure and soak those skewers for a few hours!
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5 users found this review helpful

Farm Macaroons

Reviewed: Dec. 15, 2002
I really liked these. I messed them up the first time because I didn't follow the instructions carefully enough. Make positively sure the egg whites are a ROOM TEMPERATURE! They won't get the consistency that's required if you don't. Also, unless you have a stand-up mixer, you will kill your arms. I put the mixture with the whisk attachment on my KitchenAid (on FULL BLAST) for a full 5 or 10 minutes to get the right texture. (Did I say make sure the whites should be at room temperature--LOL). Another great tool for these cookies is a cookie scoop. I don't use mine much, but it was invaluable for these. My last suggestion is to cut the amount of sugar. I used the 1 & 1/4 cup amount the first time and they were a bit too sweet (and I LOVE sweet). I reduced the sugar to a SCANT cup. Everyone loved them.
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101 users found this review helpful

Italian Cookies II

Reviewed: Dec. 15, 2002
I always loved these and was happy to find the recipe again. They definitely need the frosting as they're not overly sweet. Be careful not to overbake as they don't get a golden color like most cookies do when they're done.
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52 users found this review helpful

The Big Apple Pie

Reviewed: Oct. 10, 2001
This pie is WONDERFUL! The crust, in particular, was a dream come true! I have tried so many recipes for crust and my Irish mother would always tell me, "Butter, flour, salt and water is all you need," but I wouldn't listen. Mom knows best! The filling is great, too as it doesn't have too much spice to it (some apple pie recipes are drowned in cinnamon and nutmeg and you can't taste the apples). Since I go to the orchard to pick mine, I want to be able to taste them (that's the only thing I do differently with this recipe-- I don't use Granny Smith). Thanks so much for submitting this!
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24 users found this review helpful

French Pastry Pie Crust

Reviewed: Oct. 10, 2001
I don't know whether I did this wrong or what, but I was awful! (I followed the recipe exactly and I'm good at baking, so I have no idea) It was hard and tasted like cardboard. I feel bad posting a bad review, but because of it I had two pumpkin pies (made with real pumpkin, no less) that I couldn't use. My family and I just ate the pumpkin out of the shell and threw the pastry away. On top of this, it was so crumbly and dry that it made a huge mess every time somebody cut a piece. I can't tell you how many times I had to wipe the counter and sweep the floor! Save yourself the aggravation and make a basic crust with 2 cups flour, 1 teaspoon of salt, 1 stick cold butter and 1/2 cup ice water. You know the drill from there. Much better and much easier!
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6 users found this review helpful

Pumpkin Pancakes

Reviewed: Oct. 10, 2001
These pancakes are OUT OF THIS WORLD! They're moist and delicious! As always, I used REAL pumpkin instead of the canned stuff (I think it makes a HUGE difference and real pumpkins are so easy to cook--I just cut them in half, scoop out the insides, and then put them face down on a baking sheet at 425 degrees for about an hour. After they cool, the skins come off very easily. Then take the pumpkin and mash it with a potato masher. Just make sure that you use the right kind of pumpkins--sweet ones like New England or Baby Pam. The big ones at the supermarket will not work). Then I put butter REAL maple syrup on the pancakes, but they're so good, you could almost eat them plain! 5 stars!
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287 users found this review helpful

 
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