LoriER Recipe Reviews (Pg. 1) - Allrecipes.com (16641795)

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Lebkuchen II

Reviewed: Feb. 13, 2014
As a military family, who lived in Germany, these are traditional. They harden over night, so store them in an airtight container with a slice of apple. This will keep them soft. I made the glaze in a double boiler, this allowed me to keep it warm and not burn it. I didn't get the glaze up to 230 as suggested, but I did get it up to 200. It turned out fine. I substituted candied pineapple for the citron, since that was the only candied fruit available this time of year. It gave the cookies a nice citrus flavor. I may even try candied ginger in the future. My mom also told me, after I made them, that you can substitute orange zest and juice for the lemon. This recipe is a definite keeper.
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Pistachio Cake III

Reviewed: Dec. 22, 2013
I made this for a Christmas luncheon at work. It was a huge hit. I used applesauce as a one for one substitution for the oil. It added moisture to the cake. It was sweet, but not overly sweet. They want me to make it again, and that's the true mark of a good recipe!
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Overnight Blueberry French Toast

Reviewed: Jun. 30, 2013
This is a good base recipe, but I suggest making it first, as is, then tweak it according to your personal preferences. I used some of the suggestions in the other reviews,ie added powdered sugar and used Italian bread. It was good and went over well with these modifications, but I think it needs some lemon zest or something to make the blueberry flavor come out. My husband suggested that I cut back on the cream cheese filling next time I make it. I agreed. The blueberry topping was good without any modifications, and I'd use it on pancakes or ice cream. I also want to make this recipe with tart apples and add cinnamon and nutmeg to the egg mixture. A Rhubarb version would be good too.
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Golden Rum Cake

Reviewed: May 27, 2013
This recipe was wonderful. I only had about half as much sugar for this recipe. I substituted brown sugar and liked it so much that I think I will do it again! Also, I substituted pecans, because I prefer them to the nuts in the recipe. It was a huge hit at work.
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Donut Muffins

Reviewed: Dec. 31, 2012
I asked my daughter what her friend and she wanted for breakfast. Afterall, the best part of a sleepover is to have a fun breakfast. She told me to surprise them. Thanks to this recipe I did. The girls loved them. I made them in a donut pan and it made 8, so I doubled the recipe so that I had enough to make 15 donuts. They are light and go great with fresh fruit. I liked them just as well without the sugar/cinnamon coating.
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Chunky Monkey Pancakes

Reviewed: Nov. 25, 2012
Good but it's almost overwhelming with chocolate chips and maple syrup. Fun alternative, but not something that I'd serve often.
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Cheese Straws

Reviewed: Sep. 23, 2012
When making this recipe, I followed the instructions that were given. I did not have a problem creaming the butter and the cheese and did not have to add any additional items. It helps if these two ingredients are at room temperature. For me, it went through stages as I beat it. First it got really crumbly, but the longer I beat it, it became more like dough. I do have a stand mixer, and I don't know if that helped the with the mixing. Although the taste was very good as is, I did sprinkle some garlic salt on the top before baking.
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Wrapped Salmon

Reviewed: Feb. 15, 2012
This was very good and easy to prepare. It does take some prep time, and it helps to have the skin removed from the salmon and cut to shape before melting the butter. I'll make it again and may try the version with the rice and spinach that was provided by another reviewer.
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Creamy Coconut Cake

Reviewed: Jul. 16, 2011
Instead of a box mix, I made my own cake with a Paula Dean basic recipe. I used whole wheat white flour instead of the traditional white. This helped absorb the liquid. I didn't have whip topping, so I mixed up a thin layer of powdered sugar icing. I topped it with shreaded coconut...and chocolate chips. HUGE HIT!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 14, 2011
I agree with the reviewer who cut back on the sugar. It's best to make, serve and eat in the same day. Left overs don't last beyond the first serving, so I would not make this in advance. I need to play around with the cinnamon chips. I don't believe I got it right, so I used cinnamon graham crackers instead.
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Seven Layer Salad

Reviewed: Jul. 14, 2011
I read the reviews of some others and decided to add some packaged dry dressing mix to the mayo. I'm glad I did or it would have been a little bland. I also added some sunflower seeds and dried cranberries.
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Rhubarb Strawberry Crunch

Reviewed: Jun. 13, 2011
I thought this was good basic recipe and can be made as is. I did make it, except for the white sugar measurement, as described, but I need to reduce the butter and sugar for health reasons. Next time I will make the following changes: 1) Reduce the amount of white sugar to 2 tablespoons of Turbinado sugar. 2) substitue whole wheat pastry flour 3) Reduce butter to 1/2 cup. When assembeling, I'm going to use a 9 inch pie pan, use half of the topping and press it in the bottom for a crust. Bake for 10 minutes, remove and spread the fruit, and sprinkle the rest of the topping over it. Return to oven and bake for the remainder of the time. It was great with the vanilla ice cream, but I may use melted white chocolate or Royal icing and drizzle it on prior to serving. Still, this is good recipe.
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Stuffed Cabbage Rolls

Reviewed: Apr. 4, 2011
I really liked the flavor to these. It was something different to get out of the "spaghetti Monday" routine. The kids, however promptly removed the cabbage and ate the inside. They liked the flavor, but didn't know what to do with the cabbage. It was a different texture for them. I'd make it again because the flavor was so good.
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Chantal's New York Cheesecake

Reviewed: Apr. 4, 2011
On the good side, the texture is light and very nice. On the "bad" side, I felt I wanted more flavor. It seemed a little bland to me. I'm going to make it again and see if I did something wrong or if I can boost something, because the texture made this worth trying again.
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Parmesan Spinach Balls

Reviewed: Apr. 4, 2011
This makes a lot! It's perfect for a pre-game party, since they are bite size. We liked them with salsa. I'd recommend making them a day ahead of when you need them because I lost count of how many I actually made....so it's not a last minute fix to take to a party or serve with dinner.
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Pasta Sauce with Italian Sausage

Reviewed: Apr. 4, 2011
This is a great sause to use if you like sausage. I didn't blend it with beef, and I'm glad I didn't. My husband and I really enjoyed it, but it was a little too flavorful for my son.
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Popovers

Reviewed: Apr. 4, 2011
For those who have never had a pop over before, they kind of taste like a pancake. It's a dense texture, but spongy. We ate them with honey and they were awesome. I didn't have a pop over pan, so I followed the suggestion of another reviewer and made them in a muffin tin. It made 24. Definitely will keep this recipe.
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Rosy Grape Jelly

Reviewed: Jan. 7, 2011
I used this basic recipe with different types of juices. Turned out perfect every time! My favorite was an acai/blueberry combo!
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Black-Eyed Pea Salad II

Reviewed: Jan. 7, 2011
What a way to start out the New Year! This would also be great for the 4th of July BBQ!
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Steamed Squash Medley with Sun-Dried Tomatoes

Reviewed: Jan. 7, 2011
I was looking for something different to get me out of the "green bean's or corn" mentality. It was colorful and good when served warm and great as a cold left over.
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Displaying results 1-20 (of 21) reviews
 
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