nicole9z Recipe Reviews (Pg. 1) - Allrecipes.com (11854437)

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nicole9z

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Rich Italian Sausage and Potato Soup

Reviewed: Dec. 24, 2013
Yum! Though something was lacking, maybe extra butter? Also, a nice substitute was sweet Italian sausage, removed from the casing, and browned in a skillet before adding to the soup. Overall great recipe. I can eat the leftovers everyday for lunch till they run out.
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Crawfish Etouffee II

Reviewed: Jul. 6, 2011
Not all, but most of the crawfish etouffee I've seen and tasted whether in a cajun restaurant or made by my relatives born and raised in Southern Louisiana is an orangy color, which is based on tomato paste. The dark roux we use is typically for gumbo or rice and gravy. To those reading reviews...try the recipe for yourself. It is still authentic though the recipe varies in flavor/ingredients depending on region and personal preference.
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3 users found this review helpful

Brigadeiro

Reviewed: Jan. 27, 2011
Easy to make! The pictures shows brigadeiros covered in coconut, nuts, and sugar. The Brazilian bakeries I have visited consistently coat the chocolate balls in brown chocolate sprinkles. Then, they are served in tiny cupcake paper cups or aluminum foil cups. The recipe came out just like the ones I tried to replicate in Brazil! Only issue I had was rolling the chocolate balls...I could not get the chocolate to cool enough so that I could handle it. I waited 45 minutes with the mixture on a cooling rack. And when that didn't work, I put it in the fridge for 30 minutes. It was very messy and was a messy cleanup, but as good as they tasted I am definitely going to use this recipe again.
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5 users found this review helpful

Bill's Sausage Gravy

Reviewed: Jan. 27, 2011
I had to add more flour to my recipe to get the gravy to the thickness I liked, but served as a delicious base recipe for this first time sausage gravy maker!
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6 users found this review helpful

Peanut Butter and Banana French Toast

Reviewed: Jan. 27, 2011
My significant other loves peanut butter. I omitted the banana for his and he loved it! The peanut butter idea turned out to be such a tasty addition to this classic and terrific recipe.
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0 users found this review helpful

Fluffy Biscuits

Reviewed: Jan. 27, 2011
I'm young and not yet a great cook. So I need easy recipes that taste like I have mastered the kitchen, especially for my significant other who loves biscuits! I follow this recipe to a tea and get soft, fluffy tasty biscuits every time! I like to pair this recipe with another recipe I found here on allrecipes: Bill's Sausage Gravy. The two paired together make a great country breakfast!
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Homestyle Turkey, the Michigander Way

Reviewed: Jan. 27, 2011
After Thanksgiving got a 23lb turkey on a great sale. I'm 26 and it was my first time ever making a turkey! This turkey turned out better than my Momma's! The difference between this recipe and Momma's is inserting the butter between the skin and turkey breast for that extra juicy, tender white meat. You could eat it without a knife. This is my go-to recipe for turkey from now on. As a first time turkey maker I would like to share my mistakes for other first timers though. My bird was nearly twice the size of the recipe's. So I doubled all the ingredients. This can be problematic when doubling the amount of water used if using an aluminum roasting pan just the size for the bird. While there is plenty of room for the water at first, as the turkey bakes it loses some juices, causing the liquid in the pan to rise and spill over the top of the roasting pan brim. This means you will have to bake the turkey longer than the recommended time, due to having to open the oven to clean and remove liquid as you go. Otherwise, an easy, simple and delicious recipe!
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7 users found this review helpful

Easy Cookies

Reviewed: Dec. 11, 2010
The recipe is wonderfully quick and easy to prepare. However, there is one little instruction that made the process take far longer than I had expected. What I did was thoroughly roll the balls of dough in sugar, place them on the baking sheet, and bake as directed. The result was burnt-bottomed cookies. What I would do instead is dip only one side of the dough balls into sugar and then place them sugar-side up on the baking sheet prior to baking. I spent a good half an hour scraping the bottoms off my black bottom cookies. Otherwise a tasty recipe!
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15 users found this review helpful

 
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