crazylazycook Recipe Reviews (Pg. 1) - Allrecipes.com (13635774)

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Garlic Asparagus with Lime

Reviewed: Feb. 11, 2009
I made this recently for company dinner to go with a baked ham and it was a huge hit! Everyone said it was the best asparagus they ever had. Didn't have a lime handy so substituted lemon juice.
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Baked Ziti I

Reviewed: Feb. 12, 2009
Loved this recipe! The sour creams adds a great taste that I wouldn't have thought of. I covered the dish with foil for the first 20 minutes of baking then removed it for the last 10. Used cooking spray on the foil so the cheese wouldn't stick to it. It would have been dried out if I hadn't done that.
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Chris' Bay Area Burger

Reviewed: Jun. 8, 2009
I've made these burgers twice now on the outdoor grill and they are the best I've ever made, my husband loves them. Fabulous flavor and very satisfying. I cut the salt down slightly but other than that I follow the recipe exactly.
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Creamy Vanilla Pudding

Reviewed: Sep. 20, 2009
This was perfect, exactly what I was looking for to go with fruit topping. I added a tablespoon of butter for extra richness but it tasted great without it, too!
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Favorite Molasses Cookies

Reviewed: Oct. 3, 2009
These are delicious, thinner and flatter than I was expecting, but just the way I like them with crispy edges and soft chewy center. I used half brown sugar, half white and added 1/4 tsp salt. In my oven, they cooked perfectly in 10 minutes at 375. I'd make them again and might add more spice as the spice flavor was mild (but good!).
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Easy Corn Chowder I

Reviewed: Oct. 30, 2009
This is a fast and easy chowder, just what I was looking for. I made it exactly as written. Rich and creamy with a smoky flavor from the bacon, great balance. I was a little nervous about cooking a cream based soup for 25 minutes or more, but it was fine. I watched and stirred pretty carefully until it came to a boil then reduced the heat as low as possible. I cooked it covered for 5-10 minutes but the lid kept it boiling too vigorously so I cooked it the rest of the time without a lid.
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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 11, 2009
This is the best snickerdoodle recipe I've tried, they came out perfect. I recommend sifting the dry ingredients so you don't end up with any clumps of cream of tartar in the dough. The dough was very soft but wasn't sticky. Used the plastic bag method to coat with sugar as recommended by other reviewers.
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No Fail Pie Crust I

Reviewed: Nov. 27, 2009
I usually struggle with pastry dough, but this was easy and stress free to make and came out light and flaky for my Thanksgiving pumpkin pies. I'll definitely use this again.
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Blue Cheese Garlic Bread

Reviewed: Dec. 1, 2009
This was so delicious, I don't think I'll ever make regular garlic bread again. I used fresh pressed garlic and about half the amount of blue cheese called for and I didn't have any chives.
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Minnesota Golf Course Chili

Reviewed: Dec. 7, 2009
This was delicious, I'd definitely make it again. The only thing I did differently was to substitute one can of pinto beans for one can of the kidney beans because I didn't have 2 cans of kidney, and I added a tablespoon of ground cumin with the chili powder. Even with the cumin, it still was not too spicy, just right. I served it with chopped fresh cilantro, grated chedder cheese, sour cream and tortilla chips that everyone could add to their bowl if they liked (I added everything to mine, yum!).
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Photo by crazylazycook

Chewy Coconut Cookies

Reviewed: Dec. 12, 2009
These are the best coconut cookies I ever made. They're almost like a macaroon. The puff up big in the oven but collapse when taken out, they're crispy on the edges and chewy in the middle. They were wonderful made just like the recipe, but I could see them with the addition of macadamia nuts for a really decadent goodie. They also are super easy to make. The recipe made 24 cookies using a rounded teaspoon.
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Ginger Crab Cakes

Reviewed: Dec. 19, 2009
These were good, but if you aren't a fan of of fresh ginger, you won't like them. I followed the recipe exactly except substituted cracker crumbs instead of bread crumbs because that's what I had on hand. Very messy to make but browned nicely and looked beautiful when done. They went well with a tangy coleslaw with pineapple. They had a nice fresh taste and if I make them again, I think I'll use less ginger (and I love ginger!)
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Easy Pizza Sauce II

Reviewed: Dec. 28, 2009
I didn't like this at all. I was out of tomato paste (which I've used to make pizza sauce before) so tried this with a can of Hunt's tomato sauce exactly as written. It was thin and not "tomatoey" enough. My hubby liked it better than I did but said it was missing something. I'll stick with the store-bought pizza sauce for my homemade pizzas.
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Mom's Sweet Potato Bake

Reviewed: Jan. 1, 2010
I'm giving this 5 stars even though I cut the sugar down to just 1 tablespoons because I like the natural sweetness of the potatoes without adding too much extra sugar and the topping has brown sugar in it. It was fantastic! Looks great and is an impressive company dish. I will definitely make this again.
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Authentic French Meringues

Reviewed: Jan. 9, 2010
These are great!!!! I love meringues and these are so much better than store-bought, no cream of tartar after-taste. I had a little trouble with the temperature of the oven, keeping the door ajar with a gas stove isn't really an option. I put the oven at about 175 and kept the door closed. There was some minor cracking but it was only cosmetic. The taste is fantastic, melt in your mouth with a little chewiness in the center. Use parchment paper for no cleanup and they peel right off. Also let the egg whites come to room temperature before beating and you shouldn't have any problem. I've made these twice now and I make them a little bigger and get about 15 meringues from this recipe and they don't last long!
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Ginger Creams

Reviewed: Feb. 20, 2010
These were very good, a soft cake-like cookie, like little gingerbread cakes. Great with the frosting and tasted best the first day I made them. The next day they were a little dry. I would make them again.
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Lemon Pudding Cake II

Reviewed: Mar. 13, 2010
This had a great tart lemon taste I was looking for but I thought the cake layer had an odd texture, not as much like a cake as I was anticipating. I probably won't make it again.
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Sherry Sour Cream Chicken

Reviewed: Mar. 29, 2010
I made this tonight and taking suggestions from other reviewers I sauteed some sliced onions and mushrooms in the pan before deglazing with sherry and adding sour cream and I sprinkled the chicken with garlic powder (I didn't have fresh). I only baked the chicken 35 minutes, 1 hour would have been way too long. I thought the rosemary taste was a little strong but I'm giving it 5 stars because my husband declared it delicious and worthy of a world class restaurant!
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Gorgonzola and Wild Mushroom Risotto

Reviewed: Mar. 29, 2010
This was great. I made it as directed except I didn't have any shallots and the package of dried chanterelles was 3/4 ounce...2 ounces would have been way too much for the amount of rice (and expensive, the 3/4 ounce package was almost $5.00!) I found that 1 quart of broth wasn't enough and I ended up using about 2 more cups than called for. After tasting, I added another tablespoon of gorgonzola and cream. Perfect! If I make it again, I think I'll use mixed wild mushrooms or porcinis for a stronger mushroom taste and a little more truffle oil added after cooking.
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Tangy Honey Glazed Ham

Reviewed: Apr. 6, 2010
This is the best ham glaze I've ever tasted and resulted in the best ham I ever baked. I used a 10lb shank portion Cook's ham, bone-in and followed the directions on the packaging to cover it tightly in foil and bake 25 minutes per pound at 325 deg. I temoved the foil and basted it with the glaze several times during the last 30 minutes. It came out juicy with a beautiful and delicious glaze. The next day I sliced thick pieces and fried it in a little butter until hot and then added leftover glaze and it was even better the next day! I will definitely make this again. I didn't have dark brown sugar so used light brown and added about a tablespoon of molasses and I was out of Diijon mustard so used spicy brown mustard. Perfect!
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