Carrie Recipe Reviews (Pg. 1) - (11834448)

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Easy Greek Yogurt Cucumber Sauce

Reviewed: Jan. 21, 2013
I made this last night for Gyros, and it was fantastic. I made it as listed the night before, and the flavors melded perfectly. Tonight we used a little of the left over sauce to dip hot wings in, and it was super yummy! Tomorrow night we'll have pita chips to dip....there's no way I'm tossing the leftover sauce, we'll use every bit of it. Thanks so much for sharing this recipe, we'll be making often!
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Fluffy Pancakes

Reviewed: Dec. 29, 2012
These were fantastic, and I’ll definitely make these again and again. Our three-year-old is a very light eater, usually eating only a few bites at meals and snacks, but this morning she ate a whole pancake! The texture was light and tender, and they’re just shy of sweet. I had buttermilk on hand, so didn’t use “sour” milk. I’ve used “sour” milk countless times, and I’m sure the result is equally as good. The only thing I’ll do differently the next time I make these is use 1 full cup of buttermilk. The batter is very thick, and like another reviewer points out, don’t be tempted to stir it down before cooking, or you’ll lose the tender, fluffy texture. I cooked them on lower heat than I usually use for pancakes (med-low); they’re very thick, and need just a smidgen more time to cook through.
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Dilly Rye Boat Dip

Reviewed: Nov. 29, 2012
This is very good, and I make it several times a year. There are a lot of different variations to this recipe that are equally as good, so don't be afraid to experiment and adjust to your taste. This variation was good, but I usually will omit the Beau Monde and reduce the celery salt to 1 tsp, and Dill to 2 tbsp. I like a little tang, so usually add 2-3 oz of soft cream cheese. NOTE ON DRIED BEEF: If your unfamiliar with this ingredient, or any ingredient for that matter, taste it! Understand the flavor and texture before adding it in. Anyone who's tasted dried beef straight out of the package or jar knows immediately it's cured in salt and should be rinsed...and they probably won't do it a second time. Rinse the dried beef off, slice by slice, then taste it again. If it's still too salty, rince and repeat. I tried another reviewer's suggestion and added about 1 tbsp of very finely diced onion, another keeper! I bet stirring in a little roasted garlic paste would be good time I roast garlic I'm gonna try it. :)
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Cream of Sweet Potato Soup

Reviewed: Sep. 6, 2012
I have to give this 5 stars! I made as directed, and it was really tasty and satisfying. My husband, who doesn't care at all for sweet potatoes, ate a whole bowl and said he'd eat it again. ...from a man who doesn't like sweet potatoes, that's saying something! Thanks for sharing ZOEMC! I've made again today making adjustments for what I had on hand and my personal taste, and will post a customized version to share. Hint, if you love garlic, I added 3 cloves of roasted garlic (among other things), to my custom version, and I love it! ;)
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Overnight French Toast

Reviewed: Nov. 28, 2010
I made this for Thanksgiving breakfast and it was absolutely wonderful! It was light and fluffy, and perfectly browned; our entire family loved it, and I'll definitely be making this again. I served with the praline syrup and offered fresh whipped cream. I used French bread, but also did some slices in 100% whole wheat. Next time, I'll use a much lighter wheat loaf, since the 100% whole wheat is a little strong for a sweat bread recipe.
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No Bake Cookies III

Reviewed: Oct. 25, 2010
Our family loves no bake cookies, and I like this version best. I like the texture when you add the PB after the boiling stage. I use butter and double dutch processed cocoa; sometimes, dark double dutch.
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Soft Sugar Cookies IV

Reviewed: Feb. 18, 2010
This is an exceptional, easy recipe, and I now keep a log of these in the fridge for an occassional (and quick) after school treat or weeknight dessert. Just slice, sugar and bake. My rating is based on the original recipe; I do however change it up now and then by adding a little extra vanilla or some lemon zest for more flavor. My husband likes them best when they're rolled in cinnamon sugar.
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Crispy and Creamy Doughnuts

Reviewed: Jan. 13, 2010
These were very easy and the result fabulous! I did fry at 325 degrees F. The doughnuts were melt-in-your-mouth tender, and everyone ate more than they should have. I used the day-old left overs to make a bread pudding....awesome!
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