ANISELAINE Recipe Reviews (Pg. 1) - Allrecipes.com (1400332)

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French Bread

Reviewed: Nov. 27, 2014
This bread was delicious. Great texture--chewy crust, soft center. Only 4 stars because I edited the recipe. Started with bread flour, not all purpose. Increased salt to 2 tsp, added about a tablespoon of olive oil, and decreased flour to scant 5 cups. After baking, rushed with olive oil. If I weren't using for sandwiches, I'd skip the final step, but I wanted a slightly softer chew. Not dense at all (thanks to ample kneading and reducing to 5 cups of flour) and made very fine bahn mi sandwiches.
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Grandma VanDoren's White Bread

Reviewed: Nov. 10, 2012
This recipe was amazing. It had the right texture, didn't make my mouth feel weirdly dry, and tasted like the way I always imagine homemade bread is supposed to taste. The only change I made was that I used butter instead of oil only b/c that's what I had on hand. The bread was fluffy, light, flavorful...I mean, just perfect. Really, really good. I've tried MANY white bread recipes over the years, and this is a clear winner. Will absolutely 100% make again.
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Soft Oatmeal Cookies

Reviewed: Feb. 21, 2010
Subbed shortening for butter (was out). Was also out of vanilla: added an overripe banana to make up for the flavor. On account of my changes, cookies tasted amazing, but were perhaps a little chewier than expected. Still, they were so so good, and everyone loved them.
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Poblano Chile Pepper Soup

Reviewed: Feb. 21, 2010
Halved this recipe, EXCEPT the chicken broth. (Used full amount). Added one onion, 4 cloves of garlic, and white pepper. Used olive oil instead of butter b/c we were out. WAS SO GOOD.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Feb. 13, 2010
This is a wonderful chocolate frosting. Straight out of the mixer it feels a tiny bit greasy in my mouth. My perfect frosting would be somewhat more fudgy with a mouth-feel more akin to a truffle. Sticking it in the refrigerator seemed to help quite a bit to produce a nicer mouth feel. (Also, I quartered this recipe for a smallish sheet cake and that was a perfect amount. For a darker chocolate, choose a Dutch process cocoa. More expensive, but very pleasing results.
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Perfect Sesame Chicken

Reviewed: Nov. 18, 2009
Wonderful. I didn't have chicken broth so i subbed plain water, and I baked the chicken instead of frying. Was still spectacular; everyone loved it, even the kids. I served it over white rice with a side of stir-fried bok choy. It's a new family favorite.
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Swedish Meatballs

Reviewed: Feb. 9, 2007
Oh my hail that's good. Best Swedish meatballs I've ever had.
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Buttermilk Pie IV

Reviewed: Jan. 20, 2007
Utterly delicious. Loved it.
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Pumpkin Pancakes

Reviewed: Nov. 23, 2006
I had very good luck with this recipe and will defintely use it again. I added about 1/2 teaspoon of vanilla, and maybe an 1/8 teaspoon of both nutmeg and cloves. I used buttermilk instead of milk (and therfore omitted the vinegar). The batter was a little thicker than I'm used to, so I diluted with a bit of fat-free half n half, and added a few extra tablesppoons of pumpkin to compensate (I didn't want to lose the pumpkin flavor) I realize these are not insignificant changes and therefore skew my review, but with these changes the pancakes were absolutely fantastic. I topped them off with bananas sauteed in butter, brown sugar, vanilla and grand marnier--defintely not necessarily, but a wonderful addition. The whole family raved about this breakfast for days.
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Cheesy Macaroni and Cheese

Reviewed: Sep. 16, 2006
My family loves this recipe. Although I love a more grown-up mac n cheese with a more savory flavor (onions,mmm...) my kids won't eat that. This is a recipe we can all agree on. It's cheesey, creamy, not too sharp, and just very tasty. This is my stnadard recipe now.
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The Perfect Chocolate Chip Cookie

Reviewed: Jan. 28, 2006
These were quit epossibly the worst cookies I've ever tasted. The use of oil instead of shortening was a very bad idea--the cookies tasted almost rancid. Cannot recommend.
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Chicken and Dumplings III

Reviewed: Jan. 13, 2006
Absolutely fantastic recipe. I'm not much of a cook; I'm the baker in the family and my husband cooks. But he wasn't feeling well so I wanted to make him something easy and delicious and comforting. I've never made a dish similar to this, and I expected it to be difficult, but it was very easy to make, and an absolute hit. I omitted the celery seed; otherwise I followed the recipe as written. The whole family loved it. My one criticism: I would double the soup for a family of four. There were enough dumplings but we needed more liquid.
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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 23, 2005
These biscuits are absolutely fantastic. They're a real treat for our family on Sunday mornings. It does take a bit of trial and error to get them to be the right size, but so worth the effort. I have made and loved the biscuits following the recipe exactly as written, and I have made the recipe substituting shortening with butter, and using buttermilk instead of sweet milk. Our family has loved the recipe both ways. (Though I myself tend to like the variation best.)
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The Best Rolled Sugar Cookies

Reviewed: Dec. 23, 2003
This recipe makes a soft, fluffy, somewhat cakey and not overly sweet sugar cookie. This cookie takes frosting well, though I also enjoy this cookie by itself. If you're looking for a grocery store cookie clone, this isn't it. The taste of this cookie is much more subtle, more "grown up". I have not rolled this cookie, however,I have noticed that this cookie tends to fluff up, and if you're cutting out intricate cookie designs (such as the snowflakes I made this year) be very careful with this dough--or use another recipe that bakes flatter. Over all, however, I am a huge fan of this cookie, both with frosting and without, (or with a jam center, mmm mmmm!) and make this treat as a standard dessert at least once a week. (But then, I love to bake!)
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Sugar Cookie Frosting

Reviewed: Dec. 21, 2003
This is a very easy, very creamy frosting that would even be suitable to use in piping bags if you need a frosting that is soft to medium soft in consistency. (I didn't have to add more milk, but then I halved the recipe, and sometimes that makes a difference.) I will go out on a limb and say that this recipe would also be delicious as a frosting on cupcakes. This frosting is thicker than many folks are probably used to on a cookie, but I enjoy a thicker frosting. I liked this very much, and didn't find at all that it tasted like shortening. I will be using this as my standard sugar cookie frosting.
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Kentucky Butter Cake

Reviewed: Dec. 4, 2003
This cake was disappointing. In a good homemade cake, you should be able to taste the ingredients, and no one ingredient should be so overpowering that the delicacy of the cake is lost. In this recipe all you taste is sugar and butter. It doesn't taste *bad*, but to spend the time to make a homemade cake and then not have it be something special is a huge disappointment. This cake would be good for kids and people without discerning taste. But gourmet it isn't. It tastes not unlike a boxed cake with butter/sugar poured on top.
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Big Soft Ginger Cookies

Reviewed: Dec. 2, 2003
I'm a huge gingerbread cookie fan, but I don't like crispy cookies, so this recipe was a real find. I made these last Christmas and my husbad said they were the finest homemade cookies he's ever had. These cookies bake up soft and flavorful. One of my very favorite cookies.
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Amish White Bread

Reviewed: Nov. 12, 2003
I've tried many a bread recipe in my day, and this is one of my all time favorites. The bread is a wee bit sweeter than I like my sandwich bread to be, but it is so light and fluffy that I'm too chicken to mess with the recipe! Excellent bread. Works well substituting 1/3 of the clour for wheat and subbing sugar for honey.
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Clone of a Cinnabon

Reviewed: Nov. 12, 2003
This recipe is absolutely delicious. The glaze reminds me of the filling of a cream cheese kolache. Very rich and extremely good. My husband and kids ate this up like nobody's business.
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