RachelBC Recipe Reviews (Pg. 1) - Allrecipes.com (1448832)

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Raspberry Trifle

Reviewed: Jul. 25, 2006
Excellent trifle recipe! I made it with angel food cake and mixed all the whipped cream into the cream cheese mixture because I'm not overly fond of cream cheese. The trifle was lovely, garnered positive reviews from all my guests, and the pickiest member in the family (who hates trying new things) even asked for second helpings. A five star recipe!
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Creme Anglaise II

Reviewed: Apr. 5, 2006
A wonderful recipe for creme anglaise... simple to make. I like to use this smoothed over a slice of angel food cake and then topped with a scrumptious combination of fresh blackberries, raspberries, and blueberries.
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Teriyaki Marinade

Reviewed: Apr. 5, 2006
This recipe has great teriyaki flavour - I use it in my stir-frys all the time. Just thicken it with a little bit of cornstarch.
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Roasted Garlic Cauliflower

Reviewed: Apr. 5, 2006
5 out of 5! Cauliflower is not my favourite vegetable, but I had second helpings of this dish. Absolutely EVERYONE loved it.
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Bumbleberry Pie II

Reviewed: Feb. 14, 2005
A 5 out of 5!!! This pie is terrific. Normally, I have a difficult time making good pie dough, but this one was absolutely delightful, both to work with and to eat. :) I didn't have time to chill it 4 hours, so I only chilled it for 1 - and it still was a dream to roll out. I used my own frozen raspberries, blueberries, and rhubarb in this recipe, and the fresh apples called for. By the time I put that into my pie crusts, there simply wasn't any more room for the strawberries - so I left them out, and didn't even miss them. One thing I would suggest: serve this pie when it's totally cooled off, *not* warm from the oven. I served it warm, and the juice from all the berries made it really runny. I was a little upset at first, thinking I didn't add enough flour or something, but when it cooled off, it was a perfect consistency and thickness. I will be saving the pie dough recipe for all my pie recipes from now on, and I'll DEFINITELY be making this recipe again!
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60 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: Feb. 14, 2005
Very good stir fry recipe! I made as directed, except instead of snow peas and green beans (which I love, but didn't have on hand) I used some green peppers and finely chopped celery - and it still turned out nice. I think I would make a little bit more sauce, next time, to help keep the rice moist.
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Aunt Blanche's Blueberry Muffins

Reviewed: Jan. 22, 2005
A terrific blueberry muffin recipe! I made the recipe as directed, with one exception: instead of adding all the flour at once, I added the first cup, and stirred the blueberries into the second cup. The flour coated the blueberries and that way, when I stirred them into the batter, they didn't smear. The double-portion batch was wolfed down in two days by my family - it's definitly one that I will make again. :)
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Grandma's Lemon Meringue Pie

Reviewed: Jan. 20, 2005
I love lemon meringue, and have made it before, but using a pre-made crust, and one of those Sherriff's mixes for the lemon part. This is the first time I've made the entire thing from scratch, and I was quite pleased with the results! After reading the reviews, I decided to use storebought lemon juice, instead of juice from freshly squeezed lemons. Based on the info from the reviews, I decided to try using an amount between 1/3 cup and 1/2 cup of lemon juice, and that seemed to be a nice balance of tartness and sweetness. My lemon filling turned out nice and thick - no problems with runniness, like some other reviewers had. (I did make sure I cooked and stirred for quite a while) I added 1 tsp cream of tartar to the meringue, as I usually do, and that turned out nicely, as well. The *only* problem I had was that layer of water or juice between the lemon filling and the meringue. It wasn't a major issue; I noticed it becaused I'd seen so many other reviewers mention it. I didn't refrigerate the pie, but just left it on the counter after baking and served it fairly soon after that, so I'm not sure what the problem was. Still, it's a very good pie recipe! I think it's one that I'll be making again, since it's not very difficult and looks beautiful.
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French Pastry Pie Crust

Reviewed: Jan. 20, 2005
I attempted this recipe today, in conjunction with "Grandma's Lemon Meringue Pie". I say "attempted", because I've never been able to make pie pastry successfully - for some reason, it never turns out how it should. This recipe, however, was different! Simple to follow, easy to combine, and it didn't fall apart when I was rolling it out between two pieces of wax paper. The *only* thing I didn't quite like was that the pastry seemed over salty, when I tried a tiny piece of the dough. However, when I used it in combination with the lemon meringue pie, you couldn't really tell. Overall, it's a very good recipe, even for those that are pastry challenged - I just might reduce the salt a tiny bit when I use it with sweet fruit pies. :)
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Classic Bran Muffins

Reviewed: Jan. 20, 2005
A very good bran muffin recipe! I loved the fact that the muffins tasted light and moist - not horribly heavy and dry like so many other bran muffins I've tried. I increased the raisin amount slightly, because I like muffins chock full of raisins - but I'm sure the regular amount would have been fine. I'll definitely be making this recipe again - it made a wonderful grab-and-go snack on busy mornings!
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2 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Oct. 8, 2004
A delicious muffin recipe! I absolutely adore the combination of lemon and raspberries; this makes a wonderful snack or breakfast. I made only one adjustment to this recipe - instead of 1/2 cup of yogurt, I added another 1/2 cup (because the batter was so thick) and cooked the muffins for 25 minutes, instead of 15. The recipe still made 12 large muffins.
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Balsamic Glazed Carrots

Reviewed: Oct. 8, 2004
I made this recipe exactly as directed. Sauteeing the carrots wasn't enough; they were still crunchy, long after the recommended cooking time. I also found that the glaze didn't glaze the carrots, but kept on pooling at the bottom of the serving dish - therefore, the carrots did not have much flavour. What flavour they did have, however, was a nice delicate one - I imagine if the carrots were tender, and the glaze stayed on the carrots, this would be a good recipe.
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1 user found this review helpful

Rempel Family Meatloaf

Reviewed: Oct. 8, 2004
A wonderful, flavourful meatloaf, with a deliciously moist texture. I'm always looking for new appealing ways to use ground beef, and this is one of the better meatloaf recipes I've tried.
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Light and Fresh Dressing

Reviewed: Oct. 7, 2004
This is one dressing my family *really* enjoyed - no one was fussing over the salad this time!
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7 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 7, 2004
Absolutely fabulous is right - this makes a terrific house dressing that's my new favourite!
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2 users found this review helpful

Beef and Biscuit

Reviewed: Oct. 7, 2004
A quick supper dish that is nice and filling. I'm only giving it three stars, because I found it to have average taste - and my family didn't rave over it much.
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Butter Tart Muffins

Reviewed: Oct. 7, 2004
I'm not a huge fan of butter tarts, but tried these out on my family - and thought they were quite good! Wonderfully moist and delicious, and better than butter tarts, in my opinion. :)
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Lemon Chiffon Pudding

Reviewed: Oct. 7, 2004
Yum! This recipe didn't look like much when I was making it, so I didn't think it would taste good... but when I tried it, I rather enjoyed it. Definitely some for lemon lovers to try!
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Tater Tot Bake

Reviewed: Oct. 7, 2004
I wasn't particularly thrilled with this recipe; I thought the taste was rather bland and could definitely be spiced up a bit. It's a good quick meal for when you're in a hurry, though!
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Banana Banana Bread

Reviewed: Oct. 7, 2004
A fairly good banana bread recipe - I made it into muffins, since I find that every loaf bread I make tends to brown too fast in my oven. They turned out nicely, although because of the moistness of this recipe, required longer baking time than most of my other muffin recipes.
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