JUNEBUFF1 Recipe Reviews (Pg. 1) - Allrecipes.com (1632724)

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Barley and Mushrooms with Beans

Reviewed: Oct. 6, 2002
This is a really great recipe- the ultimate comfort food when it's cold outside. Next time I will sub some of the broth with white wine. I exchanged celery for water chestnuts b/c I don't care for celery and b/c I wanted the extra crunch factor. Be sure to watch the pot, tho. Mine was done in less than 45 min and almost got stuck to the bottom!
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13 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: May 4, 2005
Great recipe! I think vanilla pudding when cooked in cake and cookie recipes has a bit of a tang! So I always use devil's food pudding and white chocolate chips. They always turn out fantastic! Also, even though it sounds yummy, don't use 1 cheesecake flavored pudding mix and one lemon w/ white chocolate chips. Blech! =)
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0 users found this review helpful

Italian Cream Cake II

Reviewed: Dec. 14, 2005
Holy banana- this cake was amazing! It turned out perfect!!! And no one could believe I made it! I used parchment paper in the bottom of the pans instead of greasing and flouring. I used chopped nuts (pecans) to cover the outside edge over the frosting. Then I toasted some coconut and put it on top and sliced about 4 maraschino cherries and put the halves randomly on the top of the coconut. It looked like something from a magazine! =)
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7 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Feb. 3, 2006
This was a really good recipe! I used shortening in the dough rather than lard (ew!)- and it really did turn out flaky. I thought potatoes in the mixture would be weird, and it was a little bit, but I would make this again. The first step I took for the filling was to saute the onions, carrot, celery and potatoes with the lid on and a sprig of rosemary (which I later removed) until they were soft. I spooned the filling into 6 individual gratin dishes and covered them with the dough, letting it overlap the sides (instead of making a bottom crust). I used a small heart cookie cutter to create the vent. They turned out so cute! Thanks!
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5 users found this review helpful

Stuffed Eggplant

Reviewed: Nov. 22, 2004
Ew! I thought this was pretty awful. It took a long time to prepare- scraping the shells, cooking the filling and finally baking the whole thing. I poured all the breadcrumbs in at once- big mistake! The mixture turned into a glue-y mess and the final result baked hard and tasted only like the breadcrumbs. I hated to keep pouring more and more oil into the mixture- just keeps adding fat and calories. In the end, I threw the eggplant- AND the recipe- in the trash. Sorry!
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4 users found this review helpful

 
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