kelannrey Recipe Reviews (Pg. 1) - Allrecipes.com (1563785)

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The Best Rolled Sugar Cookies

Reviewed: Apr. 23, 2011
I'm giving this 4 stars based on the adjusted recipe (I added an extra cup of sugar and an extra teaspoon of vanilla). I prefer very sugary cookies and these hit the spot, especially with royal icing and colored sugar. My dough was fine to roll and cut after an hour in the fridge. I put the dough back in the fridge between batches. However, I did have to flour my surface and rolling pin frequently. You can use cookie cutters with this recipe but the cookies do expand slightly, so you are probably best sticking with non-intricate shapes. Perfect texture (somewhat chewy on the inside). The "sugar cookie cutouts" recipe on this website yields cookies that hold their shape better than these, but those cookies were too bland for my taste.
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Sugar Cookie Cutouts

Reviewed: Apr. 18, 2011
Agree with the reviewers who said this cookie is not sweet enough. I could taste the flour and even royal icing + colored sugar did not make up for the bland cookie. While the cookies were not crispy, they also were not very chewy...more of a dry but soft texture. They did roll very well, even after only 30 minutes in the fridge. If you are looking for a cookie that is not too sweet, this will work for you.
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6 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Mar. 22, 2010
Fantastic cookies. I added shredded coconut to the batter and then topped the cookies with some toasted coconut about two minutes before they were finished baking. I did not press the cookies down with a fork and mine were nice and thick.
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3 users found this review helpful

Broccoli and Cheddar Soup

Reviewed: Nov. 30, 2009
I eat Panera's broccoli and cheddar soup a few times a month and this does not match that soup, BUT, it is good. Adding dijon and hot sauce gets the recipe closer to Panera's, but not all the way there. I used 10 oz of cheese instead of the recommended 8 oz and the soup ended up with a flavor that was too cheesy. Stick with the 8 oz that is recommended. I ended up serving my soup as a fondue with sourdough bread and apples and carrots because it was so cheesy. I used extra sharp and agree with earlier recommendation to go with either sharp or a mix of sharp and extra sharp. One note - if serving in crock pot, which I did, after an hour or two the soup starting losing its smooth consistency. So I recommend serving soon after making it. I will try this recipe again and will add dijon/hot sauce again but this time I will follow the 8 oz sharp cheese recommendation and maybe then it will come closer to Panera.
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To Die For Blueberry Muffins

Reviewed: Aug. 23, 2009
My hubby loved these muffins; I thought the dough could have been sweeter (I agree with the reviewers who said it was a little bland). I cooked at 400 for about 4 minutes less than recipe called and they were perfectly cooked (they were not at all flat, they did not burn, and they did cook through). Only change I made to the recipe was to use brown sugar for topping instead of white.
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Pesto Cheesy Chicken Rolls

Reviewed: Aug. 20, 2007
Even with my homemade pesto (which has a nice kick to it), this dish was bland.
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3 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Feb. 16, 2007
Excellent dish. I followed previous reviewers's recommendation to cut back on the broth to avoid a runny lasagna and this worked well. I needed more mozz cheese than recommended by the recipe.
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Crab Dip

Reviewed: Jun. 23, 2003
I recommend serving with warmed pita wedges.
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2 users found this review helpful

 
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