furayar Recipe Reviews (Pg. 1) - Allrecipes.com (13771067)

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Fresh Rhubarb Pie

Reviewed: May 11, 2014
Oh this one is a big YES. How can anything so simple be so good? This is my go-to rhubarb pie recipe. My 100% rhubarb pie-loving boyfriend thinks that this is the best he has ever had. Do put the pie on the lowest rack and follow the temp instructions. Do everything as written! Others said that they rubbed food coloring into the sugar/flour mixture - I do not recommend that - I found that although the coloring gave the juices a beautiful rosy hue, there was red lumpy-looking coagulation (from the flour thickener) that didn't look nice. Now, we just eat the pie in all its green glory and leave out the food coloring.
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Crust for Veggie Pot Pie

Reviewed: Dec. 19, 2010
This is a GREAT recipe! It worked so well. I made it to the letter the first time, but we like more crust on our pot pies. The second time, I added 1/2 to everything, but instead of 1/3 more shortening, I used butter. The crust was flakey and tasted GREAT. I brushed the crust with cream the second time around and it browned nicely also. A keeper!
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Molasses Cookies

Reviewed: Jul. 31, 2009
Easy to mix up and smelled heavenly as they baked...but they were flat as pancakes - and I mean FLAT. I double checked the ingredients and I did not miss anything. The dough was chilled. What could have happened?
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Grilled Salmon I

Reviewed: Jun. 15, 2009
Absolutely perfect marinade. I used olive oil instead of the other. I made this with Nutty Basmati Pilaf from Recipezaar - except that I omitted her spices, and added onion, carrot, peas, snap peas, and 1/4 cup of this marinade as part of the cooking liquid. It was an AWESOME dinner. Next time, I would use 1/2 c of the marinade in the rice - it could definitaly hold up to the flavors.
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Tuna Noodle Casserole IV

Reviewed: May 7, 2009
It wasn't bad, but it wasn't the best. It just seemed a bit bland. I don't even know what type of herb I would add, but I think it needed something. I will make it again and try changing it a bit.
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Saltine Toffee Cookies

Reviewed: Jan. 4, 2009
Really, really nice. I couldn't imagine using a cup of butter for that many saltines so I used 1C brown sugar and 1/2C butter. Don't do that! It seemed like there wasn't enough liquid to cover both sides of the crackers (assuming that it somehow seeps down through when you pour it on) so next time, I will definitely use the full cup. My boyfriend says that it tastes like almond roca - which I've read in other reviews. I think it tastes great - and it was so simple!
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Dawn's Candied Walnuts

Reviewed: Jan. 1, 2009
EXCELLENT recipe. I used my candy thermometer for the first time for this and it worked well. I followed the recipe to the letter and although the cinnamon smells strong as the syrup mixture cooks, it is very mellow on the finished product - you could probably even add extra if you really wanted the cinnamon flavor to pop. When you add the nuts to the syrup mixture, you need to stir quickly to coat them because the syrup starts chrystallizing fairly quickly. I served these on a salad of mixed greens, balsamic vinaigrette, dried cranberries, feta, and tomatoes and it was awesome. Definitely a keeper - and I might experiment with adding the cayenne or other things.
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High Temperature Eye-of-Round Roast

Reviewed: Dec. 9, 2008
This is a cooking technique that I am very interested in perfecting. I had a 4.1 pound roast that I did a brine-marinate thing with. I had a recipe with bourbon, brown sugar, cilantro, lemon juice, worcestershire, soy sauce, thyme, and water. I cut slits into the meat and stuck garlic in about ten different places and then floated in the meat in the liquid for 24 hours. Then...475 for 24 min and then one hour in the oven with it off. It rested on the countertop for 20 minutes. It was a gorgeous medium rare (on the rare side) and the trick was to slice it SUPER thin, otherwise, it was tough. I had to slice by hand, so it was super tricky. But it was deeeelish!
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Potato Casserole II

Reviewed: Aug. 30, 2008
Recipe was super easy to make and was delicious. I used 1 c mozarella and 1 c sharp cheddar. It made the potatoes more white with yellow threads running through - very pretty. Also, I didn't add any butter (already fatty enough!)and I used sweet maui onion potato chips crumbled on top and it was SOOO good. My boyfriend likes ham so I used two 8X8 dishes, one with added ham and one without. Great recipe - will use again and again. I might try adding broccoli or spinach next time for an easy veggie.
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Snickerdoodles III

Reviewed: Jun. 28, 2008
I followed the recipe as it was (temp wise) but found I was out of tarter. I substituted 3 tsp of lemon juice, as my substitution chart indicated. Therefore, anything I say is contingent upon the substitution. The cookies did hold their shapes so I had to kind of flatten them with the spatula. Also, I think that probably others are correct - 400 degrees for 8 minutes is too hot. I will make these again because the dough was delicious but I will cook at 350. I like really chewy cookies and these are a bit on the crisp side.
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