SABLE906 Recipe Reviews (Pg. 1) - Allrecipes.com (1588773)

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Key Lime Pie VII

Reviewed: Nov. 8, 2009
Simply. Flawlessly. Delicious. BTW, I used a shortbread crust as an alternate to the graham cracker crust. Either way, simply, flawlessly, delicious. Indeed.
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Cajun Corn and Bacon Maque Choux

Reviewed: Nov. 7, 2009
I tweaked the recipe in two places: (1) I used 1/2 cup of heavy cream instead of milk. (2) I added 1-1/2 lbs of raw shrimp during the last 10 minutes of cooking time, cooking only long enough for the shrimp to turn pink. The addition of the shrimp made the dish hearty enough to serve alone yet still be substantial enough for 4 men and a growing 10-year-old girl! Everybody had seconds! Thank you.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Mar. 21, 2009
Easy! Delicious! My husband (Chef Mike) couldn't believe I made it! Thank you.
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Red Velvet Cake

Reviewed: Mar. 21, 2009
Even though I had to substitute apple cider vinegar for white vinegar, my cake came out well. I topped the cake with a cream cheese frosting from this site. My family enjoyed the cake. Great result. Thank you.
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Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Jun. 8, 2008
I changed the recipe slightly and used 3/4 cup heavy cream and 3/4 cup whole milk. The quiche was absolutely amazing. Light, fluffy, incredibly tasty. My family loved it.
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Aunt Johnnie's Pound Cake

Reviewed: Mar. 22, 2003
I substituted one teaspoon of vanilla extract for almond extract. This cake was so good that I wouldn't have believed I made it if I hadn't seen it with my own eyes! I liked the flavor of the cake. The texture was almost perfect. I used an angel food cake pan because more than one of the reviews indicated the batter overflowed in certain bundt cake pans. Using the angel food cake pan, the batter rose almost to the top of the pan, but I did not experience any overflow. My husband (Chef Mike) doesn't eat a lot of sweets, but he ate most of this cake. I topped the cake with a light lemon glaze. Wow! Thank you, Aunt Johnnie.
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