Tahoefans Recipe Reviews (Pg. 1) - Allrecipes.com (16037803)

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Lime Cilantro Cauliflower "Rice"

Reviewed: May 7, 2015
Added coconut oil instead of butter per recommendations and loved it. I don't even like cauliflower but could eat this daily! It doesn't taste like rice though.
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3 users found this review helpful

Cheese Biscuits II

Reviewed: Feb. 18, 2015
These popped out of the pan nicely; even out of heart shaped muffin tins but, the flavor was dull. The texture was good but they tasted like Bisquick. Not particularly better with butter or gravy. Very surprising, actually, since they looked so good. I followed the recipe and am an avid cook. Alas, I will need to find a better recipe.
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Grits a Ya Ya

Reviewed: Jan. 12, 2015
Awesome! Will make over and over minus one cup of cream. Family went back for thirds but, many noted you couldn't really find the grits, so to speak, because it was so soupy with cream. I recommend just one cup at the end. You can always add more, if needed. I despised grits until this recipe. Thank you SO much for sharing!!! I can't wait to make it again.
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1 user found this review helpful

Grits a Ya Ya

Reviewed: Jan. 12, 2015
Awesome! Will make over and over minus one cup of cream. Family went back for thirds but, many noted you couldn't really find the grits, so to speak, because it was so soupy with cream. I recommend just one cup at the end. You can always add more, if needed. I despised grits until this recipe. Thank you SO much for sharing!!! I can't wait to make it again.
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3 users found this review helpful

Barramundi With Lemon Basil Sauce

Reviewed: Jan. 7, 2015
This is a keeper. Made with baby potatoes and artichokes. Everyone liked it.
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Dec. 31, 2014
Perfect. Will use this recipe forever. To those who found it bitter... it may just not be sweet enough for you but, the rind will make it bitter if you zest below the color of the fruit, in this case, lime. Lightly zest so you just scratch the green off and don't get any white below the green into your zest mix. Within reason, of course. Obviously some may get in but, key limes are so small that zesting one is quick business and it is easy to scrape too many times.
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1 user found this review helpful

Cherry-Blueberry Pie

Reviewed: Dec. 31, 2014
Very good but, needs more filling than recipe makes. I also didn't like the pre-made pie crust but I will use this filling recipe again for sure. I think if it was doubled it might fill a 9in deep dish pie crust correctly, although doubling it may be what is required just to fill the normal 9in pie crust correctly. Thanks for sharing. It is great to have a filling that is perfect...not too runny and not too thick.
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Guinness® and Chocolate Cheesecake

Reviewed: Jul. 3, 2014
It was like mousse and extremely delicious. A keeper recipe. The recipe is fantastic. Rarely do I follow a recipe exactly or measure anything. I usually wing it all with great success but, I did follow this to the letter (minus a few sips of Guinness) and it was perfect.
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4 users found this review helpful

Jesse and Steve's Fresh Strawberry Cake edited

Reviewed: May 10, 2014
Fantastic cake that is going into my cookbook. I didn't even frost it. I topped ours with whipped cream and a strawberry/blueberry compote with lemon juice. When that ran out we ate the cake by itself. I think it would be delicious in a trifle with a layer of meringue.
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Jesse and Steve's Fresh Strawberry Cake

Reviewed: May 10, 2014
Fantastic cake that is going into my cookbook. I didn't even frost it. I topped ours with whipped cream and a strawberry/blueberry compote with lemon juice. When that ran out we ate the cake by itself. I think it would be delicious in a trifle with a layer of meringue.
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1 user found this review helpful

Roasted Beet and Potato Soup

Reviewed: Feb. 26, 2013
Good soup. We needed to add a little something to tweak it. I added cayenne pepper. Garlic croutons worked, too. Will definitely make again.
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Chocolate Cavity Maker Cake

Reviewed: Sep. 5, 2011
Fantastic! Serve with cherry ice cream!
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Baked Parmesan-Crusted Chicken

Reviewed: Mar. 8, 2011
Tender chicken (used perdue) and really flavorful. SO easy! A definite keeper. Sadly, after I had gotten half way through the recipe I realized I did not have Parmesan cheese! So, I crushed up garlic/parmesan croutons for the bread crumbs, instead of parmesan and breadcrumbs. Even easier and delicious!
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3 users found this review helpful

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