lulube11 Recipe Reviews (Pg. 1) - Allrecipes.com (13134179)

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Hot Water Pie Crust II

Reviewed: Nov. 27, 2010
This is my husband's favorite pie crust. I always had trouble rolling out the pie crusts. This last time, I added an extra 1/4th cup of water, and it was perfect. It was easy to roll out all 4 pie crusts. I froze one for later use and it was just as nice as the other three.
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2 users found this review helpful

Low-Cal Chicken

Reviewed: Nov. 11, 2010
I only had enough time to marinate the chicken for 40 minutes. It was very good but probably worth a 4-star rating. I made enough for two meals. The leftovers made one of the best chicken sandwiches I have every eaten. I plan to make this dish again and next time will marinate the chicken overnight. Instead of the artificial sweetener, I sprinkled about 1/4 teaspoon of sugar on the chicken.
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 7, 2010
I baked this bread last night. It tasted even better today. I used about 2 1/2 cups of sugar, fresh pureed pumpkin and canola oil instead of the vegetable oil. Now I'm not sure if I added the water or not. The only change I meant to make was to reduce the amount of sugar. It took longer to bake than stated. The ends and sides were hard. I cut off the ends to eat first and put the rest in the freezer. I ended up enjoying the that part of the bread as much as the rest of it. I did not read the reviews first, or I would have only used 2 cups of sugar. The reason the recipe was OK without the water was because I used fresh pumpkin puree which is more watery than canned puree.
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Cream of Celery Soup

Reviewed: Nov. 6, 2010
I read several reviews before making the soup. Some said the soup was too thin. So for 8 servings, I added 1/4 cup more flour. I also added 2 cloves of garlic. I didn't measure the chopped vegetables but guessed at the amounts. After the soup cooked, I pureed the vegetables leaving a few larger chunks. The soup was delicious. The reason I tried this recipe was because the celery was getting a little old but was still fine for use in cooking. I had forgotten about it as it was in the back of the refrigerator. A few stalks were slightly frozen. Using celery for soup uses up all those extra parts that often get thrown away. Though I sometimes use them to make vegetable stock.
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5 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 5, 2009
This is a great recipe. I didn't have enough zucchini, so I used 1/2 cup chunk pineapple. Per another suggestion, I also substituted 1 cup of whole wheat flour. This recipe is a keeper and the best zucchini bread I have ever made.
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Sandy's Chocolate Cake

Reviewed: Jan. 3, 2009
This recipe is wonderful. I didn't have sour cream so substituted a plain yogurt. For the icing, I didn't have all the ingredients so instead used the Rich Chocolate Frosting recommended by another reviewer. My husband was crazy about this cake. After all these years, we've found our chocolate cake recipe. This is it. I doubt that I'll try another.
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Simple Sugar Cookies

Reviewed: Jan. 3, 2009
I wanted to make simple sugar cookies for a family party; something less messy for the little ones. I thought this would fit my need. My husband insisted that I put on icing and sprinkles because it was Christmas. My sister loved the cookies because she said they were nice and moist, not hard like some sugar cookies. I may have added a tablespoon of milk to the batter. The cookie rolls were sticky but cut nicely after being in the refrigerator. The cookies were a big hit.
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Banana Prune Muffins

Reviewed: Jan. 3, 2009
After the holidays, I had some prunes to use up and this looked like a good recipe to try. I also had about 3/4 cup chopped cranberries (from frozen) that I was planning to use for bread or cookies, but decided not to make at this time. I ended up putting the cranberries, less than a tablespoon of orange zest and two tablespoons of orange juice into the mixture. I started to measure the mashed bananas (two medium bananas) but it looked like it came to just over a cup so I used it all. Thinking the cranberries might make the mixture too tart, I added another 1/8 cup of sugar. I meant to add 1/2 cup of walnuts, but forgot. They turned out great. Some might like sweeter muffins. The nuts with the ingredients I used would have made them perfect. My rating is for the adjusted recipe but I think the original which gave me the base would have been great too.
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Monkey Peanut Butter Bars

Reviewed: Jan. 3, 2009
I made these bars to take to a family gathering because I wanted something that would travel well. These bars more than met that requirement. The recipe puzzled me a little. It didn't seem like enough mixture to fit in an 13 x 9 inch baking pan but it did. I added a couple tablespoons of water, and once it baked, it looked fine. I would recommend spreading the chocolate chips out a little more evenly for the next step. I didn't. Mine were a little clumped but it didn't make any real difference. I only had crunchy peanut butter but it worked out fine. The topping was not spread evenly on the top but it added to the look. I put them in the refrigerator for a couple of hours then cut the bars to put in a tin for the trip, layering the bars with wax paper. My family loved them.
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