Charlotte Recipe Reviews (Pg. 1) - Allrecipes.com (13657288)

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Chinese Steamed Buns with Meat Filling

Reviewed: Nov. 12, 2010
awesome recipe! very tasty filling. Used ground pork instead of chopped and it worked out well!
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Chinese Steamed Buns

Reviewed: Nov. 12, 2010
Incredibly delicious! Used meat filling from this recipe, substituting gruond pork instead of chopped! worked well! Will definately make more often!
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J.P.'s Big Daddy Biscuits

Reviewed: Jul. 30, 2010
These biscuits were delicious and a snap to make. I ran out of shortening so i used butter instead. I made them smaller, so i got about 12 biscuits. We ate them with beef goulash as well as butter and jam. Wow! Will definately make often!
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Walnut-Coconut Coffee Cake

Reviewed: Jul. 10, 2010
This cake was wonderful. I used all brown sugar. I also topped cooled cake with an icing sugar/butter quick frosting. Delish! i got rave reviews from my beau and family! This is definately going to be a frequent visitor in our home!
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Bake Sale Lemon Bars

Reviewed: May 16, 2009
I played around with the proportions of lemon juice and sugar to my liking (1/2 c lemon juice to 3/4 cup sugar) and i doubled the recipe. For my crust i did my regular shortbread type crust, which is very similar to this and i prebake in a deep 10 x 10 stoneware pan for about 10 minutes and pour on filling immediately. Bake till filling is set. Good basic recipe, it made it easy for me to achieve the perfect balance of sweet and tart. Thanks!
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Classic Bran Muffins

Reviewed: Apr. 16, 2009
I made these once before-(exact same recipe on the package of wheat bran) and they turned out good but dry-so i baked them this time with about a 1/4 cup of shredded sweetened coconut and i used melted crisco butter flavour shortening instead of oil.Also used more raisins because i like them. Turned out great. Taste divine fresh from the oven!
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Ciabatta

Reviewed: Apr. 14, 2009
I made this today,using all ap flour and gave the starter/sponge about 7-8 hours, used a tad bit more water. It turned out pretty good, my friends, hubby and brothers polished off almost a whole loaf within 10 minutes of being out of the oven. I omited the baking stone/parchment step. after the first rise i transfered the dough to an oiled 10 x 10 pampered chef stone baking pan and let it rise again before baking. Next time i think i will give starter/sponge much more time for more of that tangy flavour. I've already got my second sponge started! Thanks for a great recipe!Can't wait to try it with stews and soups! update: turned out better second time around-gave starter 15 hours. Dough was stickier which attributed to more of that holey ciabatta texture. Also had a more developed tangy hint. Perfect for sandwiches!
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Sam's Famous Carrot Cake

Reviewed: Apr. 12, 2009
One word for starters- WOW!!!!and this is coming from a baker!This cake was super moist and delicious- Was just a tad short on the nuts- i ran out! and packed the carrots in 2 cups. used the simple and efficinet wet/dry method. Whipped up a simple cream cheese icing by blending 8 oz cream cheese and about a cup and a half of icing sugar and a couple tbsp of lemon juice-for a fuss free topping Fantastic recipe.Made it for easter dessert instead of boring ol pumpkin pie.This is going to be 'the carrot cake recipe" for me and my family. I had an old fav that i lost, but it doesnt hold a candle to this one! Way to go Uncle Sam. And thanks for sharing Brian!
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Key Lime Pie V

Reviewed: Mar. 5, 2009
I did as one other person did...3 egg yolks and increased lime(not key)juice to about 1/2 cup just about. i also used a reg. pastry crust. and topped with meringue snd baked for 10 minutes or so till browned before cooling and chilling. It wasn't the firmest pie, but it sliced just fine and it was delish. Everone loved it! Thanks for a great recipe base
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Mushroom Meatloaf

Reviewed: Feb. 24, 2009
Instead of 1/2 lb fresh mushrooms I used a can( 1/4 lb. approx) of whole ones ( minced) because it's all i had. Added 3 cloves of minced garlic, dash of cayenne, some msg t.t( it does wonders) and a little more salt and pepper than recipe calls for. Didn't add the whole mushrooms in the middle. Added a layer of ketchup to the top of meatloaf before baking- did not use any in meatloaf mixture. Took just under 1 hr 45 min to bake. Cut beautifully. My mother could'nt get over how well it sliced-she was impressed-she's a meatloaf lover and so is my hubby- he said it's as good as his dad use to make it when he was a a kid. I used some of the "juice" from the meatloaf with a club house mushroom gravy mix, and it was divine. Love this recipe. Definately a keeper. And i hated meatloaf before this. Way to go! I would recommend this recipe to anyone- meatloaf fan or not!
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Banana Banana Bread

Reviewed: Feb. 24, 2009
I'm a baker by design and i gotta say, this is one of the best banana bread recipes i've ever made. I've already made it several times in the month and a half since i discovered it. The extreme banana flavour is awesome.I did make a couple additions- a spoonful of fresh ground cinnamon for that beautiful hit of spice, as well as a tsp of vanilla while creaming butter/sugar. Also a big handful of freshly toasted, roughly chopped pecans after adding flour mix to batter. Also i think that because i add nuts i end up having to bake about 5 - 10 min longer than specified in the recipe. Fantastic recipe- i don't think that anyone would be able to turn down their nose to a slice of this fantastic banana bread. Way to go Shelley! Note: for all t hose finding it too dry- Don't overmix the batter, and don't overcream the butter/sugar mixture either. You do not have to cream as u normally would for a cake recipe. And the key to getting the perfect sweetness is to use really really overripe bananas.( store overripe bananas in the freezer with the skins on-defrost,peel and mash before using in recipe)Also pack the brown sugar very tightly and you will not be disappointed!
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