LabFan1990 Recipe Reviews (Pg. 1) - (16805364)

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Lemon Bundt Cake

Reviewed: Mar. 2, 2014
To those complaining of a chemically taste...I wonder if you used Pillsbury Plus cake mix. I used to be loyal to that brand, however I discontinued using and switched to Duncan Hines due to the chemically taste. This cake was easy to prepare and tasted GREAT! It's perfect for when you are craving something lemony. I did drizzle a glaze made with powdered sugar, milk and lemon extract over the cake after I removed it from the pan.
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Grandmama Pampas' Old-Fashion Pull Mints

Reviewed: Jan. 27, 2012
I learned to make these from my grandma. As another said, a candy thermometer is a must. Also...DO NOT stir the misture in the pot. Just let it sit and boil. One last trick that my grandmother swore by - make these on a sunny day. If you make them on an overly cloudy day, they won't turn out right. The humidity level effects the candy and they usually "turn to sugar" as she called it (the candy is very grainy and not the smooth, melt in your mouth texture that it should be).
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Moroccan Chicken and Whole Grain Couscous

Reviewed: Dec. 27, 2010
Tasty & healthy! I was a bit leary of trying chicken with spices I normally associate with baking, but I'm glad I did. I took the advice from other reviews and only used 30 ounces of chicken broth (48 oz. would have made this recipe much too thin). I did not have whole cloves, so I used 1/4 tsp plus 1/8 tsp ground cloves. I also did not have crushed tomatoes so I used diced (next time I will make a point to have crushed tomates on hand - the consistency would be better). I'll be sure to make this again and again!
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The Best Lemon Bars

Reviewed: Aug. 28, 2010
Easy to make with a great shortbread crust. After reading the reviews I used a 2 1/2 qt glass baking dish and thought the ratio of crust to filling was perfect. I used 1/2 cup of fresh lemon juice and the grated peel of 2 lemons and thought it was the perfect lemon flavor. I would note that I was in a hurry when I made these and I dumped the filling on top of the crust as soon as it came out of the oven. Some of the egg started to cook separately because of the hot crust. Next time I will let the crust cool some before putting the final product in the oven.
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