CARDI1 Recipe Reviews (Pg. 1) - Allrecipes.com (1433230)

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Fluffy Whole Wheat Biscuits

Reviewed: Feb. 25, 2013
Loved this biscuits! Doubled the recipe & added a little sprinkle of cream of tartar to make them even fluffier & wow...I was impressed. I was expecting a denselike hockey puck, due to the amount of whole what flour. Served them with potato leek soup and a salad...Yummy!
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Creamy Potato Leek Soup II

Reviewed: Feb. 25, 2013
Absolutely delish! Had only two leeks, but it worked out really well. Followed all the directions except I seasoned the leeks while they were cooking with salt & fresh ground pepper. To decrease fat/calories (especially after using real bacon) I used evaporated skim milk instead of the heavy cream and added a couple of sprinkles of ground nutmeg. I also pureed the soup mixture with my immersion blender and topped each bowl with the browned bacon rather than mixing in with the soup. Yummy, thank you for the recipe!
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3 users found this review helpful
Photo by CARDI1

Chewiest Brownies

Reviewed: Mar. 21, 2010
In my quest for chewy brownies, I came upon this recipe. I prefer chewy, not cakey brownies. This recipe delivers. I did take other reviewers' suggestions by decreasing the cocoa powder to 1/2 cup and decreasing the sugar to 1 1/2 cups. Definately chewy. Dough is sticky, so I added a splash of milk and lined an 8x8 pan with parchment and spread mixture on top. Next time, I will double recipe. Not the prettiest, but definately the tastiest & chewiest recipe I've ever tried. Outside crust is crackly and slightly crisp. I may try pouring chocholate ganache over the top next time. Yummy!
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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 21, 2010
Followed this recipe as written. I did made the dough ahead of time and wrapped tightly in flastic wrap & put in frezer overnight. This made the dough easier to work with. Cookies came out soft & chewy and melt in your mouth yummieness. Just the way Snickerdoodles should be. Excellent recipe!
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Mar. 21, 2010
This recipe is right on! I followed the recipe exactly, with one exception. I used regular shortning in lieu of butter flavored. Dough was somewhat sticky, so I wraped tightly in plastic wrap & put in freezer overnight. Used a melon baller tool to scoop out. These cookies came out delectible, melt in your mouth. Slightly crispy on the outside, soft & chewy on the inside. I lined my sheets with parchment paper for easier cleanup. Hubby & all who tried loved these. Baking times for the most part are precise, although I did have to increase baking time by 1 - 2 minutes on a couple of the batches. Great recipe!
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Photo by CARDI1

French Baguettes

Reviewed: Mar. 1, 2009
Yummy! This is one awesome baguette recipe...Easy because you can use the dough cycle of your breadmaker, which cuts the "work" out of the whole process. The taste is absolutely wonderful. Crusty & golden on the outside, & soft and chewy on the inside. I never thought I could make an actual French Baguette on my own, but now, I can. The only issue I have is that the baguettes disappear quickly. Next time, I will double the recipe & include some whole wheat flour for a little more fiber & nutrition. Thanks Judy, for sharing!
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Photo by CARDI1

Pope's Valentine Cookies

Reviewed: Feb. 16, 2009
Easy & tasty! Good basis for sugar cookie - not too overly sweet...However, the dough was very crumbly and difficult to form into a ball for chilling to prepare for easier rolling out. Also, the amount of dough seemed to be rather small so I did the following: Added 4 tablespoons milk, 1 egg, (thought it was odd that there were no eggs in this cookie recipe) and 1/2 cup flour. This did the trick. Dough was easier to roll into a ball for chilling. Also, I used "Sugar Cookie Icing" by Gigi found here...Big hit with Hubby. YUMMY!
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Barley, Lentil and Mushroom Soup

Reviewed: Jan. 15, 2009
Great recipe! Although I did tweak it a bit to incorporate the ingredients that I hand on hand...I made it in my crockpot, which is huge, so I doubled the recipe and reduced the amount of liquid as I wanted more of a stew-like consistency. I also browned some ground beef to give it a little more flavor. I used a package of button mushrooms and included a can of italian style stewed tomatoes. This is a versitle recipe which is easily adaptable to what you have at home. Very tasty...Yum-o!
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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 27, 2006
I have made this recipe several times and can say that this is the best tasting gingerbread. Moist & delicious. I sifted the flour twice. I made mine in a bundt pan & sprinkled it with powered sugar. My family loves this gingerbread - yummy!
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 27, 2006
The finished product is quite tasty. However, the dough was really tough to work with. While the recipe instructs to refrigerate at least 1/2 hour, I refrigerated my dough for over an hour. The first two cut out cookies came out well, but then the dough kept melting & sticking to the wax paper. It was quite messy & frustrating. I managed to put the dough back into the bowl & refrigerate overnight. The next morning, it still kept sticking to the wax paper. I found that by putting it into the freezer for an hour and it was easier to manage. I ended up making another batch and the freezing helped. I increased the cinnamon to 1 tsp. and they were definately yummy. I will make another attempt to make these again.
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