conniey Recipe Reviews (Pg. 1) - Allrecipes.com (15110160)

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Figs and Toasted Almonds Brie

Reviewed: Jun. 8, 2014
I tried the recipe last night - I used a jar of fig conserve (about 4 oz) that had orange rind in it, toasted sliced almonds in a fry pan on top of the stove until just brown, put the conserve in to melt it, and then poured it on top of the brie. It was perfect and everyone loved it, especially my husband. I served it with water crackers, but did not like the combination - next time I will use something wholegrain. We served another, slightly tart appetizer with it to cut some of the sweetness.
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Clapshot

Reviewed: Oct. 15, 2013
This is exactly like the dish my mother-in-law used to make and she was of French-Canadian descent - the family always asks for it when we get together and I have had company rave about it as a substitute for plain mashed potatoes - the turnip does not come through on its own as all the flavors blend well. I usually use a little more potato to equal amounts of turnip and carrot and milk rather than cream, although I like the idea of cream.
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Zucchini Crisp

Reviewed: Aug. 24, 2013
This certainly tastes like apples - next time I will use a little flour with the zucchini, as ntate suggested. I also increased the lemon juice to 2/3 C and the sugar to 3/4 cup. I used the food processor to make the topping, just pulsing it all until it got crumbly. I needed to bake it a little longer as well - an hour did the trick.
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Zucchini and Potato Bake

Reviewed: Aug. 19, 2013
I had rather low expectations since it called for roasting something rather watery with something starchy and then adding bread crumbs, but I needed to find another way to use my zucchini - This is excellent! My husband asked me to make it again today. I used quite a bit of paprika - might try smoked paprika next time. Otherwise, I made it as written and think it is perfect.
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Mexican Caviar

Reviewed: Jul. 31, 2013
This is an excellent salsa - I used champagne vinegar instead of tarragon and about 1/2 teas sugar as it was too sharp for my taste. I also added fresh cilantro just before serving, as others suggested.
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Gumbo Style Chicken Creole

Reviewed: Apr. 14, 2012
This was very good. I followed others' suggestions and added thyme, 1.5 C of low sodium chicken broth, about 1/2 pound of andouille sausage, okra and doubled the seasonings except salt. It still was not spicy enough for my family's palate so I will add more hot sauce next time.
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Peanut Chewies

Reviewed: Apr. 14, 2012
These bars were a big hit with our friends at dinner last night. I was even asked for the recipe. I 'd give this one five stars, but they need just a drizzle of chocolate on the top to make these yummy cookies perfect. I melted about 1/4 C of chocolate chips with 1/2 teaspoon of shortening and drizzled it on top after they had been refrigerated overnight.
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Maple Syrup Pudding

Reviewed: Apr. 14, 2009
I am an experienced baker; and try as I might, this recipe did not give me anything beyond a light-textured cake and no sauce.
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Mediterranean Style Trout

Reviewed: Dec. 29, 2008
I tried this recipe with steel head trout and found it good. I was expecting stronger mediterranean flavors, but will try it again.
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