Yresim Recipe Reviews (Pg. 1) - Allrecipes.com (16434890)

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Alfredo Sauce

Reviewed: Aug. 11, 2013
It's definitely a solid base recipe. But I had to add extra milk, and it definitely needs more spices (we added salt and pepper). I'm not totally sure whether or not the salt was necessary: my boyfriend said it needed it and I foolishly believed him without tasting it for myself first. Certainly, adding a bit of salt did NOT make it taste super salty, so he was probably right. And it definitely needed the pepper. My suggestion is to taste it while you are cooking and add more pepper/salt/other spices if it tastes bland.
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Grandmother's Chowder

Reviewed: Jun. 12, 2012
It was very bland. After trying my luck with a ton of pepper and extra salt, I decided it needed 'more'. I added Oregano, Freeze-Dried Chives, Rosemary, Cayenne Pepper, Tony Chachere's Creole Seasoning, and garlic. It was okay. Then I tossed the spinach I'd made as a side into the pot (frozen spinach with garlic and butter). That actually made it quite tasty. Overall, the recipe is okay, but it's definitely "season to taste."
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Raspberry Peach Crumble

Reviewed: Oct. 30, 2011
You have made me a very happy woman, MCBEALE11! True, the filling needs some modification, but the topping is perfect, and is something I've been trying to find for years. I had a similar recipe in my mom's cook book, called a "crispy cobbler", and I haven't been able to find/re-make it ever since my brother stole the book & lost it. This was absolutely what I wanted. Thank you, thank you, thank you! :D
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Lemon Cream Pasta with Chicken

Reviewed: Aug. 17, 2011
I would have rated it 5 stars, but the cooking time for the noodles is wrong (change "25 minutes" to "the amount of time directed on the noodle package"). For those who find it bland, you probably used a lower salt chicken broth. Just add some salt, and it will spice right up. Also, try using fresh or minced garlic instead of garlic powder. Once you get over the fact that it is a lemon-garlic cream sauce, this is really quite good. Some people aren't used to cream tasting sour unless it's gone bad, so you may have to tell yourself "it isn't bad" for the first few bites the first time you try it. My boyfriend had that issue at first, and now it's his favorite sauce. If it ends up too thin, it's probably because you used just a little too much broth or cream, or not enough noodles. The amount of liquid in the recipe really needs to be precise to come out properly, so using a 32 oz box of broth or a 6 oz package of pasta makes a difference, but it's easily fixed. There are lots of ways to thicken it: add a pat of butter, 1/2 cup parmesan cheese, some cornstarch (pre-mixed with a little cold water), or a flour roux. PLEASE NOTE: I am only rating the sauce & noodles, not the chicken. I make roasted lemon chicken, and we always have leftovers, so I now use the leftovers with the sauce/noodles in this recipe to make something a little different the next night.
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Golden Yam Brownies

Reviewed: Nov. 30, 2010
For those of you who like a less "cakey" brownie, just leave out the baking powder. That's what I did, and they came out wonderfully dense and chewy. I also added 1 tsp fresh ginger, 1 tsp ground cinnamon, and a cup of raisins to one batch. It was quite good without them, but absolutely to die for with them. I kept the full amount of sugar, and loved it with the glaze. My boyfriend preferred it without glaze, which surprised me because he's usually more of a sweet tooth, but I was really glad I made several versions. I rated this a 5 because a good "base" recipe is worth far more than one you can't add anything to, because everyone has different tastes. This is definitely a "season to taste" recipe. I will definitely be making this recipe over and over again for many years to come.
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