Lazy Caprese Recipe Reviews (Pg. 1) - Allrecipes.com (13983040)

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Rhubarb Marmalade

Reviewed: Apr. 29, 2011
After I had this project underway, I realized that the size I had chosen to "chop" my rhubarb may have been wrong... it would be really helpful if that was made more specific in the instructions. Mine were about 1/2 inch chunks, and the chunkiness remained in the final product. I also used less than 6 cups sugar. But it tastes great - like orange candy. Also, my jam came out a sort of muddy yellow color, because the rhubarb I used had a lot of green in it. My guess is that the marmalade in the photo contained mostly red rhubarb. It took longer than 1 hour to gel, but less than 2.
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11 users found this review helpful

Crisscross Salad

Reviewed: Apr. 27, 2011
Visually impressive! I messed with the proportions, basically eye-ing it all, and added black olives. Also, I didn't add the cheese until right before serving, so it didn't get soggy in the dressing. Great next to a burger!
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4 users found this review helpful

Cranberry Muffins

Reviewed: Apr. 23, 2011
Great tasting muffins. The only substitutions I made were 1 cup vanilla yogurt because I had no sour cream, and Craisins instead of regular cranberries. With the sugary topping, they were equally great for dessert or breakfast.
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4 users found this review helpful

Raw Hummus

Reviewed: Apr. 23, 2011
Excellent taste. Never having tried a four-day recipe before, I enjoyed this, and let the beans sit in a 8 by 8 brownie pan for their sprouting, with plastic wrap over them. I spotted one moldy offender on the last day, so ventilation is important, and I will omit the plastic wrap next time.
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8 users found this review helpful

Granny's Brownies

Reviewed: Aug. 25, 2010
At 350 degrees for 40-45 minutes: delicious! I substituted a few semi-sweet squares for a few unsweetened ones. A keeper.
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9 users found this review helpful

Miracle Baking Powder Pie Crust

Reviewed: Oct. 21, 2009
Wonderful. I like this process for making pie crust, pretty easy to follow. My second time around with this recipe I made sure to add enough water to keep the dough stuck together, rather than stopping at the amount given in the recipe. It needed a touch more so that I didn't have issues rolling it out later. Very yummy; I'm so glad I found it.
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6 users found this review helpful

Chocolate Chip Cookies VI

Reviewed: Oct. 21, 2009
Wonderful! Our garden did well this year, so I've gone a little overboard with putting carrots and squash into everything I make... so I didn't put 1 and a half cups of zucchini, because my husband wanted me to bake something "normal"...ha ha. With closer to a half cup of zuks, no one else in the family could tell they weren't regular chocolate chippers. They did turn out puffy, not flat, and have a cute little shape. I used one cup of regular sized semi-sweet chips. Awesome!
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6 users found this review helpful

Carrot Cookies III

Reviewed: Oct. 11, 2009
These turned out yummy! I used carrots dug from our garden, and with no shortening in the house, substituted 1/4 cup canola oil and 1/2 cup butter. For the icing, I started with the 1/3 cup powdered sugar and added ONE Tablespoon of orange juice, then added more sugar until it was thicker. Even then I had to put only a few drops at a time to keep the icing from flowing off the sides. My parents and siblings all praised these cookies! Try them!
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2 users found this review helpful

 
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