LiljaMoon Recipe Reviews (Pg. 1) - Allrecipes.com (13285901)

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Plain Cake Doughnuts

Reviewed: Nov. 9, 2013
Admittedly this was my first attempt at donuts. I followed the recipe exactly except that I made donut holes instead of donuts. Out of the fryer it took me a few attempts to get them cooked all the way through, I think someone else said that it just depends on if the oil stays hot enough. I made them a little too thick at first and once I corrected that, it was fine. I rolled them in cinnamon and sugar when done. I would say the taste was pretty good straight out of the fryer, but they tasted not so great the next day. Not something you can wait to eat. I made these in the evening and they were dry and crumbly the next morning even after being in ziplock bags. Love how simple the recipe is though.
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Best Lemonade Ever

Reviewed: Jan. 5, 2013
Yup, this is the REAL deal. This is the lemonaid I am craving when it's hot. Fresh and utterly delicious!
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1 user found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Jan. 5, 2013
This came out just ok. The flavor was decent, I think the ground mustard was a nice addition. Like other posters said though, if you don't plan on eating it right away, don't plan on eating it at all. It turns hard as a rock once it cooks even somewhat. Reheated it's not as good as it was first made.
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Roast Leg of Lamb with Rosemary

Reviewed: Jan. 5, 2013
This was SO stinkin' good. I didn't have time to marinate over night, but I did for about 5 hours. It came out so tasty and delicious. IT was super easy to make and everyone loved it!
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Peanut Butter Fudge II

Reviewed: Jan. 5, 2013
This was soooooooo yummy and easy to make. I ended up having to add a little bit of real peanut butter to the recipe though, because I only bought 1 bag of peanut butter chips (FYI that is not quite 2 cups). It still turned out delicious and it was gone super fast.
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Ponnukokur

Reviewed: Dec. 7, 2012
Just for the record -- this is not a traditional Pönnukökur recipe. In Iceland we do not use sour cream or nearly that many eggs. You would need to use a special crepe pan to get the correct thinness (that is key for authenticity). We also do not typically serve it rolled with brown sugar, or icing sugar but it is traditionally served either regular granulated sugar in the middle and rolled up(for the kids) or with jam and whipped cream, then folded into triangles (served at get-togethers w/coffee). While this recipe is delicious, it is not the same as Icelandic Pönnukökur. A more traditional recipe is more like: 2 c flour, 1 tbsp sugar, 1/8 tsp baking soda, 2 eggs, 1-2 tsp cardamom (or vanilla) 3/4 c margarine (melted) and milk added until it has a somewhat runny consistency. A good Pönnukökur pan is passed down from generations from mother to daughter and is already well "seasoned". If you are starting out with a new one, you may have to go through several pancakes before it forms well. Melt butter on the pan and add to batter before frying. The thinner you can get the pancake to fry without falling apart, or with holes, the more admiration you get ;)
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Grilled Pork Loin Chops

Reviewed: May 18, 2012
This sauce is SUPER tasty and easy to make!
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Tater Tot Bake

Reviewed: Jan. 2, 2012
This was surprisingly VERY good...my kids loved it. I did what some other readers suggested, and layered the tots on top of the meat and it came out crispy and perfect. We will definitely make this again.
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3 users found this review helpful

Spanakopita II

Reviewed: Dec. 28, 2011
This recipe is AMAZING! I made it in a glass pan instead of making individual ones as one member suggested and it was so easy. I also used cooking spray instead of butter between layers to cut calories and this worked well too.
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4 users found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 26, 2011
Absolutely perfectly delicious. This is one of the best rhubarb pie recipes I have come across, and so simple. Mine baked up perfect!
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2 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Aug. 26, 2011
The taste of this crust is amazing. I used the butter flavor crisco as some of the other reviewers suggested, for a rhubarb pie. I did use cold water and refrigerated it for an hr, however it's the middle of August and my kitchen was sweltering hot...making the dough impossible to work with. It stuck to everything and I couldn't get it to roll out right. I am going to try this one again, but it was not the easiest dough to handle.
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Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 28, 2011
Great receipe! Delicious, made it for a potluck. Subbed chicken stock for water, reduced by 1-2 cups, added extra cajun and cayenne (I dont like too much heat and even I thought it needed a little more). Other than that, delicious!
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Moroccan Lentil Soup

Reviewed: Nov. 30, 2009
This is SO good...I made some changes, but everyone loves it. I used 1 large onion instead of 2, used 4 cloves of garlic, double the carrots, chicken broth instead of water, kidney beans and white kidney beans instead of cannellini beans and pretty much double or tripled the cumin. I also omitted the garam masala because I couldnt find it, still delicious!
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Photo by LiljaMoon

Sam's Famous Carrot Cake

Reviewed: Mar. 29, 2009
Absolutely Fantastic. I made two versions of this cake for my moms birthday (one to practice eat, hehe) and both came out great. I only made slight changes...I used 1 cup sugar, and 1/2 cup brown sugar instead of all white. On the second final cake, I decreased the walnuts and raisens to 3/4 c each, and this was much more to my liking. I used a cream cheese icing of 8 oz cream cheese, a carton of heavy whipping cream, about 1 1/2 c of powdered sugar, 2 tsp vanilla and a dask of salt. It was great! Perfect compliment to this cake as it is not terribly sweet (just like I like it). This is the very best carrot cake, it's the one you are craving!
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7 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Mar. 17, 2009
These were soooooooo good. The first batch were a little hard because I over baked them. They aren't kidding when they say 8-10 min. I took the second batch out when it still looked a bit under done, and let it set...those were perfect. Hearty and delicious, and perfect with raisins!
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Baked Chicken Nuggets

Reviewed: Mar. 17, 2009
Fantastic! My 4 year old, who doesn't eat much of anything, just closed his eyes in ecstasy! He ate all of it and asked for more! I did substitute the butter for Smart Balance Spread melted, and it worked just fine. It was crispy on the outside, tender on the inside. Easy recipe, this is a keeper!
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3 users found this review helpful

 
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