CONNIELUNA Recipe Reviews (Pg. 1) - Allrecipes.com (1292457)

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Brian's Favorite Sauce

Reviewed: Apr. 19, 2003
Here is another great basic red sauce recipe........but it needs long, slow simmering, for at least a couple of hours!
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2 users found this review helpful

Big Pot Sauce

Reviewed: Apr. 19, 2003
With a couple of minor adjustments, this is excellent. With this quantity of garlic, I think slow cooking for much longer than 90 minutes is essential. Otherwise there is a lingering garlic harshness which mellows and becomes a great undertone after about three hours. I also would use far more onion......onions are full of sugar, and also add a nice chunkiness. I'd use four or five times the onion, sauteed until translucent.
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9 users found this review helpful

All Day Versatile Sauce

Reviewed: Apr. 19, 2003
Just as all the other reviews say, this is THE basic red sauce recipe. It's great as is, and it's also versatile: add a lot of chopped flat-leaf parsley in the last hour; add bay leaves at the beginning (making sure to fish them out at the end!); add chopped fresh basil in the last hour; add red wine at the beginning and boil off the alcohol; throw in a rind of hard cheese. I would add one teeny suggestion: canned tomato sauce is already pretty cooked, and this is a long-cooked sauce. You may want to use whole peeled tomatoes, which you can either dice and use with the liquid, or whirl it in the blender. It's no big deal, but it is a far less-cooked product, suitable for long cooking in the recipe.
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34 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 8, 2002
Having read a lot of the previous reviews, I used 2 C. brown sugar, 3 C. confectioner's, and 1 C. peanut butter. It was EXCELLENT.
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1929 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 8, 2002
Basically, this represents a terrific, 5-star fudge recipe; I would tweak the instructions, though. First, cook for 6-1/2 minutes, because at 5 minutes, it really needs to be kept in the fridge to maintain the right texture. If you DO prefer the super-creaminess of the 5-minute cooking time, then it will be far less "melty" if, after refrigeration, you cut it into squares and let the squares "air-harden" on racks or trays until the sides are not tacky. (Obviously, this is kind of a pain, so I go with the 6-1/2 minutes!) And finally: This is too much butter. 1 tablespoon works well, and the butter can actually be left out completely if you like.
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444 users found this review helpful

Best Ever Fudge

Reviewed: Dec. 8, 2002
I've been testing fudge recipes lately, so I've had the opportunity to compare. Most other recipes topped this one; this one is too much trouble for what is really a marshmallow-type fudge, and it's a little icky (over-sweet, over-rich, over-soft).
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53 users found this review helpful

Creamy Guilt-Free Fudge

Reviewed: Dec. 8, 2002
My own recipe has approx. equal amounts of the condensed milk and the chocolate.......I suspect this one would come out too chocolate-hard. Also, about 2/3 (or more) of the chocolate should be MILK chocolate, or else this tastes like melted chocolate chips. So, follow these directions, except use one can of condensed milk to 12 ounces total chocolate.
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29 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Dec. 8, 2002
Everyone seems to love these. I like to do them in throw-away pans and give the whole pan as a gift. They look great with a little melted dark or white (or both) chocolate drizzled lightly over the top. Be sure the jam does not touch the sides of the pan!
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19 users found this review helpful

Cooking Light magazine's Lazy Lasagna

Reviewed: Aug. 10, 2002
This is very good. Even better if you drain the cottage cheese for about an hour in a colander. Also, I love to add a thawed, squeezed-out, box of frozen spinach to the cottage cheese, and blend it in the blender. It's pretty as well as very good for you! Tastes yummy too.
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13 users found this review helpful

 
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