Aimee Recipe Reviews (Pg. 1) - Allrecipes.com (13233355)

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Spicy Coleslaw

Reviewed: Jun. 23, 2009
This was very different and we liked it, however, my husband wanted a creamy coleslaw, so with the leftovers I added some mayo, sour cream, extra seasonings and a bit of vinegar and it went FAST! My 3 year old son gobbled it up asking for more and more.
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3 users found this review helpful

Tiramisu I

Reviewed: Dec. 4, 2009
I am giving this 4 stars,instead of 5, only because I think that there are some things you should know before you make this. The hardest part is the "dunking". I did it several ways, but since there were some that got way too soggy when I served it there came a puddle of coffee.(This is MY fault). Instead of adding brandy (we do not drink, so I used an extract) (rum, as I like the tiramisu with the rum flavor) I added too little (again, MY fault), so it had a good coffee flavor, but not enough of the rum. Now, I think you should let it set for at LEAST a day for the flavors to blend. The texture (despite it being runny from the coffee)was good. Overall flavor, was good. I have read that people have toasted the ladyfingers before dunking and used a brush (I used a brush and it didn't really penetrate the ladyfinger). I would try this again, it would hopefully turn out better the second time. It truly wasn't hard, I just wanted to "help" out with suggestions for the dunking of the ladyfingers.
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2 users found this review helpful

White Cheese Chicken Lasagna

Reviewed: Mar. 3, 2010
Wonderful! I didn't add the fresh parsley and I exchanged one container of spinach for artichoke hearts My husband said he would keep it that way instead of 2 boxes of spinach. I also used the oven ready noodles and increased the time to 50 minutes. I also just cut up frozen chicken breast (3). I would highly recommend this to anyone! We were all well pleased. This is definitely a keeper...thank you so much for sharing!
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1 user found this review helpful

Cannoli Pie

Reviewed: Apr. 23, 2010
Very nice. I have made this before and we also sprinkled a dusting of coffee powder (we have a burr grinder and ground coffee on the finest setting) on a few of the pieces. I liked this a lot. Easy to make and we all enjoyed the taste.
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Ice Pops

Reviewed: May 22, 2010
Easy and the possibilities are endless with flavor combinations. Thank you for posting!
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3 users found this review helpful

Rhubarb Berry Jam

Reviewed: Jun. 10, 2010
Wow! This is so easy to make and tastes really good. This is really a wonderful recipe. I made one batch and knew right away that I needed another batch. I shared with some family and they liked it very much also. Yum!
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4 users found this review helpful

Peach Pie the Old Fashioned Two Crust Way

Reviewed: Sep. 17, 2010
I followed some of the advice and switched out the nutmeg for ginger ( very good!) and I upped the cinnamon to 1 t. I LOVED it, and my four year old said "This is the world's best pie mom!" I also did a homemade crust. ( I HATE to actually make them, but they are a necessity when it comes to pies. It really adds so much to the pie. I will make this again.
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5 users found this review helpful

Buttermilk Bread II

Reviewed: Dec. 29, 2011
This is my go to recipe. I use butter instead of margarine, but other than that, we love this recipe. I have never had any problem with it being dry. I made it for a church potluck and got MANY complements on it. I love the aroma of it baking and it just is a very easy and comforting recipe. Yum! I also use this for cinnamon raisin bread. When mixing add 1 tsp vanilla and 1 c raisins (more or less to your liking). Before placing in the well greased pans roll out to get any air bubbles out and butter (you don't have to) then mix 3 -4 T sugar with 1 t cinnamon) sprinkle liberally. Place in pan let raise. Bake as usual. I have made this without the vanilla and it's okay, the vanilla just gives it a nice flavor.
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2 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Dec. 3, 2013
I just made this pie and the taste is GREAT! I had a quart of heavy whipping cream to use up and so I decided to use this pie to help "get rid of it". So I doubled this recipe for two pies - which worked out well. For adding the eggs I did 3 minutes for the first 2 eggs and 5 minutes on medium high speed for the last two eggs (using the stand mixer). YUM! Then it turns out that the whipped cream is clumpy. So... I have 2 French Silk pies...what a problem to have! Yes it is "thin" but the flavor is good.
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1 user found this review helpful

 
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