ladydaisy Recipe Reviews (Pg. 1) - Allrecipes.com (13791178)

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J.P.'s Big Daddy Biscuits

Reviewed: Sep. 6, 2010
I wanted to make biscuits this morning but was sad that all the recipes called for shortening, which I dont have. Luckily, I read some reviews of this recipe that said it is ok to substitute butter, so I made them. They turned out great. I love the soft texture. I will make them again. Thanks!
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 21, 2010
I have made this pumpkin many times. It is favorite in my house. My changes to the recipe are similar to others, in that I use 1 Cup brown sugar and 1 1/2 white sugar, a dash of vanilla and extra tsp cinnamon. So glad that Libbys finally got the pumpkin back in the stores so that I could make it again.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 9, 2011
This is a GREAT recipe!! I followed the recipe for the marinade almost exactly except I did not have fresh rosemary, so I used dried. I also do not have skewers, so I did not cut up the chicken breast. Instead I used a meat tenderizer to pound out whole breasts and then cut them in half. I marinated the chicken for about 3 hrs and then cooked them in a frying pan with a little oil and butter. The chicken was extremely tender and infused with flavor. It was great served with some fresh veggies and pasta. Also, adding a little reserved marinade (not used to marinate the chicken) and chicken stock to the pan drippings and allowing to reduce down a bit makes a great sauce for the chicken and pasta. YUM!
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Best Carrot Cake Ever

Reviewed: Oct. 8, 2012
This is my favorite carrot cake recipe! I made it exactly as written except I had two 9 inch pans and made a few cupcakes on the side.
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Grandma Johnson's Scones

Reviewed: Dec. 4, 2012
These scones are amazing! When I make them, everyone that eats them raves about them. I follow the recipe pretty close, except adding a teaspoon vanilla. I also mix the baking soda in with the sour cream as suggested by one of the reviews. One review also suggested softening the butter and I would urge everyone to NOT do that unless you want flat scones. The butter should be cold and cut into the flour just like most pastries. I use my food processor. Makes a huge difference in the outcome. Thank you for the wonderful recipe!
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