Diane, Manitoba Recipe Reviews (Pg. 1) - Allrecipes.com (13883468)

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Diane, Manitoba

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E-Z Drop Biscuits

Reviewed: Oct. 8, 2013
These were amazing out of the oven, but after an hour or so they seemed a bit dry, without butter, but they were fairly greasy because if the cheese, strange combo. I will make again though, and just make sure I serve them fresh!
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Eggplant Supper Soup

Reviewed: Oct. 4, 2013
Made exactly as described, except I had no celery or carrots so I replaced them with zucchini, this was a delicious soup with loads of flavour, I would like to try again with the celery and carrots as I bet it would have even more flavour!
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Mom's Zucchini Pancakes

Reviewed: Sep. 21, 2013
Great flavour, good recipe!
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Fluffy Pancakes

Reviewed: Aug. 13, 2013
Very thick batter, I made two 8" or bigger pancakes, then I had to make another batch. Well worth it, they were delicious and fluffy.
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Aunt Norma's Rhubarb Muffins

Reviewed: Jul. 20, 2013
Moist, love the topping, and the rhubarb flavour is great without being overpowering.
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Photo by Diane, Manitoba

Best Ever Banana Bread

Reviewed: Jul. 6, 2013
Very easy recipe, I made it into mini muffins (made 5 dozen, baked at 325 for 20-22 min) at the Ronald McDonald Family Room where I volunteer. I am Very surprised at its high rating - not much flavour and blah glue like texture, even though I added chocolate chips (can't bake with nuts here). They turned out for me, even rose nicely, and didn't turn out dark. My co-volunteer said they were fine, otherwise i would have rated it a 2. I will stick to the other recipe on this site, even though its a much bigger recipe.
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Beef Stew VI

Reviewed: May 20, 2013
I didn't have bullion so I used vegetable stock and a bit of red wine. Otherwise followed to a tee, and there was still lots of flavour
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2 users found this review helpful

Warm Crab Parmesan Dip

Reviewed: Dec. 20, 2012
I made this for a mid day potluck at work, so I used a small (sauce type) slow cooker instead of baking in the oven. I didn't get that nice crunchy layer on the top, but everyone asked me to send them the link to the recipe because they loved it. I only used 1 cup parmesan per previous reviewers and author, and also used canned crab, sorry, i'm sure the real stuff is better but it was delicious nonetheless.
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Chocolate Fudge Cookies

Reviewed: Oct. 13, 2012
It smelled great, came out super soft, and the easiest recipe! I used only 1/3 cup of oil.
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1 user found this review helpful

Frosted Rhubarb Cookies

Reviewed: Jun. 12, 2012
This recipe yielded 65 1-1/2" cookies (made balls about 1" round) . I was totally, pleasantly surprised by the taste of the cookie dough! And they're delicious once baked. I was concerned because the dough was pretty dry before I added the rhubarb, but somehow it turned out perfectly! I used butter because I don't have shortening. The frosting is not needed, but I added a few drops of lemon oil to the frosting recipe, just cause I love lemons. Seriously good recipe!
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Easter Lemon Drop Mousse

Reviewed: Apr. 16, 2012
This was a delicious dessert! Thank you for sharing. The mousse part was perfect. I followed the recipe as is, except the grocery store had green lemons, I only had 1/2 of one at home, plus I picked up another one. I didn't measure the lemon juice, just used the juice from 1-1/2 lemons, then added 4 drops of real lemon oil from a Health Food store. I didn't have a springform pan so I used two 9" pie pans, used a whole box of the vanilla wafers (probabaly around 75 and FYI I'd call these cookies if it didn't say wafers on the box) and added a bit more butter to the base to make two bases. There was enough filling and whip cream in this recipe to make into two pies, about 1" deep. I almost only gave it 4 stars because of two things: (I think these are just personal preferences) A) I didn't like the hard candy crunchy texture. I put the hard candies in the food processor, so the pieces were quite fine. Maybe that didn't help. (The candies were also hard to find, who would have known?) B) I served it frozen and before I froze it, it was a wonderful thick consistency. It was still delcious frozen, and would be amazing on a hot summer day, I might try it again but plan on serving in individual cups, omitting the crust and the hard candies, and just refrigerating.
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Super Al's Cocktail Sauce

Reviewed: Apr. 9, 2012
Fantastic recipe, less intimidating in yield than others on this site. But the flavour was exactly what I was after!
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Roasted Garlic Soup

Reviewed: Apr. 9, 2012
I did use only 2 leeks, and they wasn't overpowering, so next time I'll try all 4. Also I used red wine because I didn't have sherry, and the flavour is amazing! Will definitely make again. The color was very brown, not sure why, just didn't look like the pics. Other than the changes listed above and vegetable broth instead of chicken broth.
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Amazing Whole Wheat Pizza Crust

Reviewed: Apr. 9, 2012
My first time making pizza dough, and it was perfect. I made to semi thin crusts that fit on my pampered chef pizza stone. Parchment paper on top of the stone worked like a charm! I per baked crust for 12 min first.
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Princess Cookies

Reviewed: Apr. 8, 2012
I made exactly as is but I did add 10 drops of lemon extract instead of zest, didn't have lemons. I also used about 1 cup whole wheat flour and 1-3/4 cup regular flour. It wasn't sticky at all, and formed balls very well. I did refrigerate it overnight, but I could have rolled them into balls right away. Delicious flavor, and soft at 10 mins.
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Healing Cabbage Soup

Reviewed: Feb. 20, 2012
Great recipe! I didn't have bouillon so I used vegetable stock. The soup still had lots of flavor, maybe partly because the stewed tomatoes had red chilis in them. Either way, I will make this again, thank you!
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Oatmeal Biscuits

Reviewed: Jan. 29, 2012
Just like the ones my great grandma used to make! I have her recipe but the 'handfuls' as measurements never worked out for me. This recipe tastes great! I did half and half white to whole wheat flour and it's wonderful! Thanks very much! I like mine plain or with strawberry jam.
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Snappy Turtle Cookies

Reviewed: Dec. 23, 2011
I doubled the recipe the first time I made it: it was a bit time consuming. Let me tell you these were a hit! And they do taste great. The egg whites really hold the pecans on the bottom of the cookie! As this recipe is written, I used 1/4 tsp maple syrup instead of the 1/8 tsp flavouring. Not sure if it added much, but they did taste great. For the icing, I did as this recipe indicated except used only 6 tblsp of milk. I didn't need to add more than 1 cup icing sugar, it was a perfect consistency, and had a really nice, sweet, dark chocolate taste.
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Szechwan Shrimp

Reviewed: Dec. 4, 2011
I didn't have ginger, but otherwise followed recipe, and doubled the sauce because i was serving over rice... this is a great recipe, thank you!
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Baked Buffalo Wings

Reviewed: Jun. 19, 2011
THis is a fabulous recipe, I was very impressed. I struggled with the 5/5 but went with it because it had such wonderful taste...IF you save some sauce (make extra) and re-baste the chicken. Without that, it is still really really good. I liked the suggestions by others to put a splash of vinegar in the sauce, and pepper to the flour mixture. I also added juice from 3 limes to the sauce... This recipe is a keeper, thank you!
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