rayissa Recipe Reviews (Pg. 1) - Allrecipes.com (12354757)

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Lemon Square Bars

Reviewed: May 10, 2012
made these more than once. Had great success, except that the powdered sugar turned brown by the next day. So now, I just add the powdered sugar right before serving them, on top. Also, I used Meyer lemons instead of regular and it made a world of difference in flavor.
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Arancini III

Reviewed: May 10, 2012
Yummy, yummy. Made them more than once. Have added petite peas in sometimes or fennel. Have tried different cheeses. Always turns out well.
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Lori's Famous Crab Cakes

Reviewed: May 10, 2012
These came out really well for me. I used a mix of crab and lobster meat. I also took some of the other reviewers advice and sauteed chopped shallots, celery, and red pepper in a pan first and added that in to the mixture. But the spice mixture was great. These were a great hit - I made mini ones - and will definitely make again.
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Chocolate Peanut Butter Squares

Reviewed: Dec. 19, 2011
I made these this fall and they were a super big hit - so big I had to give away most of them so I wouldn't eat them myself! The graham cracker just made the recipe and they tasted like the ones I remembered as a kid. Easy to make, rich so don't cut them too big, and a big hit for any occasion or none at all!
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Kickin' Collard Greens

Reviewed: Oct. 6, 2011
Great recipe - I actually used this for my Southern Comfort menu on the Food Network Canada show, Dinner Party Wars, as a contestant. I lived in the south for about 6 years, in NC, and this was the closest to the real thing I had found. The only change I made, was the second time I made it, I did not return the crumbled bacon to the pan, as the collards were cooking. I added the crispy bacon in after the collards were done, for some crunch. The smokey bacon flavor was there, as the onions and collard simmered in the bacon grease, but leaving them in the pan during the wilting collard green process, made the bacon soggy. Also, I bought really good smokey bacon from the butcher, thick cut, with 2/3 meat to fat. Made all the difference in the world. Corbin, the chef judge, declared them "Yummy!" which was high praise indeed! Glad the bacon bits were crispy! Have made it a few times since and making it again for Canadian Thanksgiving this year.
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Cajun Style Meatloaf

Reviewed: Jan. 20, 2011
Oh my gosh, is this good! Followed the recipe and it turned out well, really moist. Added about 1/8 inch of water to casserole dish before putting it into oven. But would place it into a much larger casserole or corning ware dish next time, as it was difficult to get out without breaking it to put on a platter. Turned out really moist and spicy. Also, during the last 15 minutes, basted it with the juices in the pan so the top got a bit of a nice brown crust on it. Also, the only andouille sausage we could find was already precooked so we just diced it up really really fine, which was okay, but if had the same sausage for next time, might try mincing it in food processor first. Or looking for uncooked sausage in raw form to really incorporate into meat mixture. Also, diced the onions, green peppers, and green onions into really really small pieces so there were not big chunks in any of it. I don't even like meatloaf and I loved it as well a my guests! Went really well served with cornbread. Did not need sauce or anything else served with it. And held up well next day to be reheated in microwave.
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Oklahoma Cheese Grits

Reviewed: Jan. 20, 2011
Yummy! Used a beautiful, boutique bought white sharp cheddar for this instead of a grocery-store brand as the cheese really brings this to life. I was cooking it with something else, so I actually cooked it at 400 for 30 minutes and then at 350 for about 10 minutes until the top got a nice light brown crunchy top. Was even good the next day heated up in the microwave. Would definitely do again. Like I remember from down south.
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Ranch-Style Buttermilk Dressing

Reviewed: Jan. 20, 2011
Turned out okay. Had to doctor it to get the southern buttermilk ranch taste I was going for, after making it the first time. Changes: - No sugar - Half the dill amount - 2-3 tablespoons of fresh lemon juice - Full fat mayo and sour cream, otherwise too sweet - Used a total of 3 garlic cloves, not 1 - Better if sat in fridge for an hour and then left on counter for about 30 min before serving -
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Fried Dill Pickles

Reviewed: Jan. 20, 2011
Loved this recipe. Made it for the first time yesterday. Used baby kosher dills so the pickles were bite-sized. Added a 1/2 teaspoon hot sauce to the egg mixture and served with a homemade buttermilk ranch dressing for dipping. Would definitely make again. Easy to prepare and do, great as an unexpected appetizer. Let the dill pickles sit out for about an hour after sliced to help dry out a little.
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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 20, 2011
These turned out so well! They were moist and a bit chewy and oh, so chocolatey. I froze them after cooking and they were also good, just not as chewy. Got lots of complements on them. Followed the recipe without any changes and it worked. Would definitely make again.
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