CherryLime Recipe Reviews (Pg. 1) - Allrecipes.com (13260949)

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London Broil II

Reviewed: Oct. 20, 2013
Delicious. So easy. Used a ziplock to marinate. No leftovers. :)
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Japanese Zucchini and Onions

Reviewed: Oct. 20, 2013
I used zucchini and yellow squash and thought this was good, but I added some lime juice for extra zing. Kids liked it too! My tip: I would have used a mandolin to do the slicing, if I were smart. :)
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Rocky Road Cake

Reviewed: Oct. 24, 2010
MAKE THIS CAKE! It was VERY easy, and the glaze/frosting was simple and came out delicious as well, though sweet, which IMHO, is a good thing. Best cake of this type I've had in a long time. Okay, so I confess I didn't sift anything. I did use a whisk to try and blend the dry ingredients, but I'm no pastry chef, so maybe that is supposed to do something, but the cake was amazing anyway. I plan to use the glaze on other cakes. It set up pretty quickly, and would work on many other cakes. I also think I may double the cake recipe but not the glaze next time, and bake in a 9x13 pan. I think I may also try without the marshmallows. DISCLAIMER: I do not, as a general rule, like chocolate cake. That being said, this one was absolutely delicious! Thanks for the recipe LEESON71!
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Tangy Cucumber and Avocado Salad

Reviewed: Sep. 25, 2009
I thought this was delicious! I used basil instead of cilantro (I HATE cilantro), and used kosher salt. I folded in the avocado at the very end, and next time, I think I will skip the refrigeration wait period (though in summer, that would be good). Great job Jessie! It is a nice change from the usual.
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Old German Honey Cookies

Reviewed: Sep. 25, 2009
I made these for Rosh Hashana, and I also used 1 1/4 cup honey and 1/2 cup sugar. I thought they were very good, they remind me of cookies I used to eat in Israel called Duvshaniyot. Those have a glaze on them, which might have helped these. I only gave them 4 stars because I served them with some other cookies, and I had the most left over of these. My relatives said they were good, but a little bland, and not as sweet as they would have imagined. Anyway, they were delicious with tea.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 27, 2009
Really good! I only did three things differently. I left out the salt, and instead of butter, used all shortening. I also read it was better to use your hands for this, but I used the paddle attachment of my Kitchenaid. Once it was blended, I took it out and shaped it. I made the coating in a small bowl that I rolled the balls of dough around in. I baked it at 400 for exactly eight minutes. They were VERY puffed up and fragile, but hardened as they cooled. Just the right texture of chewy, and not sickeningly sweet. My husband LOVED them, and he doesn't normally like cinnamon. So good!
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