CLL Recipe Reviews (Pg. 1) - Allrecipes.com (12341568)

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Easy Vodka Sauce

Reviewed: Sep. 10, 2014
Nice and easy. I spice it up with minced fresh basil and parsley, as well as parmesan cheese. Do I also mention salt and pepper? It goes well with chicken or seafood.
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Best Bruschetta Ever

Reviewed: May 7, 2014
Diced onion is a must. Add some lime/lemon juice for more depth. Because I have homemade pickled red onion (made with red wine vinegar), I omit the vinegar part. Fresh herb is preferred. I use chopped cilantro because I have it in the fridge. Fresh parsley or basil will do as well. My friend also adds fresh chive in hers. As for olive oil, I drizzle enough just for the consistency. I also spread coconut oil on toasted bread before assembling the buschetta. 3 servings down to my belly in 10 minutes. Yum!
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Cranberry Sauce

Reviewed: Nov. 11, 2013
Pretty good and easy to make. I cut sugar to a litle bit more than 3/4. I also use 3/4 cup of freshly squeezed orange juice (2 medium oranges make about 1 cup juice), plus 1/4 cup of Triple Sec after the sauce starts to boil. After I turn the heat off, I grate some orange zest. A side note. Craberries really pop!
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Banket

Reviewed: Dec. 23, 2012
Used this recipe for bear claw filling because it is less time-consuming. People like it. I still have some filling in the freezer. Next time I'll make the real banket.
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Photo by CLL

Almond Bear Claws

Reviewed: Dec. 19, 2012
Made it with two filling recipes, one from this recipe, one from a pignoli recipe. People like the filling from this recipe better because it has better almond flavor. However, it is more labor intensive. My little coffee grinder and I worked very hard to get that 2 3/4 Cups of ground almond out. To avoid burning almonds slices on the top, I used a pan toasting those slices. After the bear claws are done, I put on the sugar icing and toasted almond slices on each claw and return them to the oven for less than a minute.
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Fluffy Peanut Butter Frosting

Reviewed: Aug. 6, 2012
It's very peanut butterish and is also spreadable. However, it is way too sweet for my preference. After all, there is already plenty of sugar in peanut butter. Next time I'll start with sugar, peanut butter, butter ratio at 2:2:1 and add more sugar if needed. Possibly can also tone down butter to 1/3 cup?
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Vonciel's Seafood Salad

Reviewed: Jun. 25, 2012
Excellent! I also have some avocado and green onion left to add into the salad. Potato and pasta could also be good for extra volume. I serve it on tortillas for quick lunch in hot summer days. Thanks for sharing.
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2 users found this review helpful

Cheese Ball I

Reviewed: May 24, 2012
It was easy to make, but was on the salty side, especially when I spread it on Ritz crackers. Might need to reduce the ranch mix a bit or use plain crackers for this reason.
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3 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: May 24, 2012
I made half of amount of the recipe in order to serve with another savory cheese ball. It was great. Leaving cream cheese and butter at room temp is the key if you don't have electric mixer.
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Scottley's Basic Yellow Cake

Reviewed: Apr. 26, 2012
I used this recipe for my very first cupcakes with strawberry frosting. It turned out well as I didn't expect it to have sponge cake or angel food cake texture.
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Real Strawberry Frosting

Reviewed: Apr. 26, 2012
It is a really easy and good frosting recipe. Without a electric mixer, I hand-whipped butter at room temperature with a fork and a whisk. The thing is, add confectioners' sugar in small portions while whipping the butter. Mix in strawberry puree at the end because the puree may harden the frosting if it was stored in the refrigerator. Didn't even bother to simmer down the strawberry puree and the consistency turned out pretty good. In addition, if you don't like the texture of strawberry seeds, use cheesecloth to get smooth texture of your puree.
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Gourmet Mushroom Risotto

Reviewed: Apr. 13, 2012
I made this risotto a while ago. This time, I added in some leftover butternut squash and broccoli stems. It turned out surprisingly beautiful and tasty!
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Butternut Squash Risotto

Reviewed: Apr. 13, 2012
Glad that I've found this recipe because I have 2 cups of leftover butternut squash. I also add half of an onion, baby portobello mushrooms, and broccoli stems. The color was beautiful with mixture of orange, green, and brown. The flavor was also well-balanced. Suggestion on the amount of chicken stock. Instead of adding 5 cups of stock all at once, add 1 cup stock at a time and let the rice cooks. Add another cup when the liquid is reduced. This way, you have the control over the total amount of stock that is needed in your risotto. Also, have fun adding other ingredients.
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Best Ever Muffins

Reviewed: Apr. 8, 2012
A pretty good basic recipe, although the muffins turned out somehow pale and with little aroma when they were freshly out of the oven. The flavor of my choice were 1/2 cup of walnuts, 1/2 cup of diced butternut squash, and 1 tsp of vanilla extract. Surprisingly it wasn't too sweet. Update on savory muffins: I reduced sugar to 2 tablespoon, added 1/4 cup of pan-fried onion, 1/2 cup of chopped bacon, and 1 cup of shredded cheddar cheese in the dough. Considered the amount of grease, I only added 2 tsp of bacon fat and no vegetable oil. The muffins turned out again a little bit pale and with mild dough taste. I think it would need something like parmesan cheese. It is a much better recipe for sweet muffins than savory ones.
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Restaurant Style Beef and Broccoli

Reviewed: Apr. 6, 2012
Flank steak works pretty well, as long as you cut against grain and makes thin strips. Oil and cornstarch will help to tenderize the meat. High heat and quick stir-fry are the key. Recommend to use Chinese broccoli and keep garlic and ginger in your dish for a true Chinese style beef with broccoli.
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3 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Apr. 6, 2012
Slow cooker is a good idea, but the only andouille sausage available in my local grocery store was less juicy and released less flavor into jambalaya. I still prefer smoke sausage.
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Pita Chips

Reviewed: Apr. 1, 2012
It took me about 3/4 cups of olive oil to cover every wedge on both sides. Instead of garlic salt, I only put garlic powder. The chips were lightly salted after 7 minutes in the oven. Then were baked until the surface turned golden brown. Bake thin and thick chips separately is a good tip.
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2 users found this review helpful

Cabbage, Polish Sausage, and Pierogies

Reviewed: Mar. 27, 2012
I used half of butter that was called for in the original recipe to quickly sauté onion, garlic, mushroom, and cabbage, before chicken stock (substitute for beer) was added. I also browned Polish sausage in another pan in its own grease. Because I liked my sausage juicy with some crispy texture, I put it into cabbage mixture at very end. I also reserved some sausage grease for pan-frying pierogies. The remaining of sausage grease I pulled into cabbage mixture to enhance the flavor. It turned out great. I love my first pierogie dish.
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Adam's Apple Cake

Reviewed: Mar. 23, 2012
For the apples, I used 2 granny smith and 2 macintosh, coarsely chopped. The batter was thick and sticky. At times, I wished I had a electric mixer. I baked some in a big muffin pan and the rest in a souffle dish. Baked time was 45-50 minutes. Both turned out well. The only difference was that muffins had chunks of apples on the top. Thanks for sharing, Adam. I'm going to use this recipe to make it a Thank-You gift for baby shower.
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Stir Fry Tomato and Eggs

Reviewed: Mar. 19, 2012
Tomatoes and eggs are a great combination. Recommend to try a different way. Heat pan with medium heat. Pull enough vegetable oil to coat the pan. Add coarsely chopped tomatoes in the pan and cook until tomatoes get soft and mushy. Then pull beaten eggs seasoned with pinch of salt over the tomatoes. If you like green onion, add it in egg mix. Let egg sit for about a minute before folding and scrambling, because tomatoes and eggs need some time to integrate. The recommend ratio of eggs to tomatoes is every 2 large eggs to a half of a regular vine ripe tomato.
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