LYERI Recipe Reviews (Pg. 1) - Allrecipes.com (18021199)

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Perfect Pumpkin Pie

Reviewed: Nov. 24, 2007
This was the first time I ever made any kind of pie. I read some of the reviews and based on that ended up adding about a third cup of sugar and a pinch of ground cloves. It came out absoultely delicious (actually had to make it with cooked fresh pumpkins since I was in India and canned pumpkin is not available there. I was a bit concerned about how the consistancy would be with the fresh pumpkin, but it was just fine). Definitely a keeper!
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Pie Crust IV

Reviewed: Nov. 24, 2007
This was the first time I ever attempted to make a pie crust (in India from all places!). I read some of the comments and added just a little bit of sugar to it, and added the iced water one tablespoon at a time. Other than that I followed the recipe as written. The crust (and the whole pie) came out real well, nice and flaky. I never realized how much better a home-made crust is than a store-bought. I don't think I will ever buy a pie in the store again... In addition the nice thing was that I only used half of the recipe to make a single crust, saved the rest in the fridge. I ended up using it 2 days later (the pie I made was gone in no time and everybody wanted more!). The crust came out even better this time, if at all possible. Great recipe, a keeper for sure!
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Dijon Crusted Halibut

Reviewed: Mar. 16, 2005
This fish is absolutely delicious! I followed the other reviewers' advice on cutting down on the horseradish and the mustard. Also I use tilapia instead of halibut. It's about half the price and tilapia is very nice-tasting, mild fish. The first time I used halibut but because of the thickness of the fillets it took a lot longer to bake them than the recipe suggests. Additionally, when prepared this fish looks extremely pretty with the crust on top, so it's a great dish for entertaining dinner guest. In fact my husband and I like it so much that I make it on Christmas Eve as our special Holiday dish. I highly recommend this recipe.
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Oranged Cranberry Sauce

Reviewed: Nov. 24, 2004
The combination of cranberries and orange is a great idea in this recipe. However, I made the sauce the day before Thanksgiving (luckily) and both my husband and I found the cinnamon overpowering. So I dumped the first batch, ran out to the grocery store, got some more ingredients and cooked the whole thing again with a fraction of the cinnamon this recipe calls for. I have to add: we both love cinnamon, but it was just too much. The second time around - much better!
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