Annaid Recipe Reviews (Pg. 1) - Allrecipes.com (18052029)

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Lemon Sauce I

Reviewed: Mar. 6, 2006
Yum! Goes well with Greek Lemon Cake from this site. Added a bit extra cornstarch.
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4 users found this review helpful

Fabulous Zucchini Grinders

Reviewed: Mar. 27, 2006
I added some lentils to the tomato mixture to make this a more hearty meal. They turned out wonderfully, and I will make this again.
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Mango Cardamom Bread Pudding

Reviewed: Aug. 26, 2006
This
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7 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Mar. 6, 2006
Wow, these were fabulous! The darker the better. Next time I'll use half the salt--they tasted fine, but I think they'd still be great with less, too.
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0 users found this review helpful

Creamed Spinach a la Lawry's

Reviewed: May 8, 2006
This is the best spinach I've ever tasted. Everyone loves it. I like to add extra garlic. Warming up the milk before you add it will help it to combine with the flour more easily.
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1 user found this review helpful

Baked Ziti I

Reviewed: May 8, 2006
This was excellent! I substituted mozzarella for the provolone. I also assembled it ahead of time and refrigerated it, then baked it for 5-10 minutes longer the next day. Don't let the pasta sit too long before you assemble it, like I did, or it will stick together!
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2 users found this review helpful

Pad Thai

Reviewed: May 8, 2006
I added the cilantro at the end. I thought it tasted good with lots of lime juice! Do add cilantro--it balances the flavors and tastes wonderful.
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2 users found this review helpful

Apple Crisp II

Reviewed: Jun. 9, 2006
I used a half recipe with a quart of home-canned apples. I cut down the sugar a bit. It was very good and I've added this recipe to my collection.
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Homemade Cereal

Reviewed: Jun. 19, 2006
This stuff is great! I left out the wheat bran and it was still fine. I will make it often.
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2 users found this review helpful

Easy Key Lime Pie I

Reviewed: Jul. 4, 2006
This tasted wonderful and was easy to make. I added the zest of two limes, but I don't think it was really necessary. I made it with a homemade regular crust. I might make more filling next time --it looked fine with the whipped cream on top, but I really liked the filling.
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1 user found this review helpful

Pie Crust III

Reviewed: Jul. 5, 2006
This turned out very nicely, especially for an oil-based pastry. It was a warm day when I made it, and it was very soft, but it still rolled out fine (with lots and lots of flour). I will use this one often, and maybe try it with whole-wheat flour next.
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Perfect Pumpkin Pie

Reviewed: Dec. 20, 2005
It really was just perfect. Turned out beautifully.
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1 user found this review helpful

Peppy's Pita Bread

Reviewed: Oct. 4, 2005
This is great! I don't have a bread maker so I used my standing mixer to knead the dough. Then I let it rise. It turned out wonderfully. I will make it often.
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Greek Pasta with Tomatoes and White Beans

Reviewed: Sep. 19, 2005
Wow! This was awesome. Very healthy and cheap and filling. I will definitely make this again.
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Coconut Cream Pie I

Reviewed: Jul. 5, 2006
This was very easy and very good. I toasted the coconut in the oven at 325 until it was golden-brown, and I added 1/2 teaspoon coconut extract to the pudding mixture. Everyone liked it.
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1 user found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 20, 2006
This was very nice and tasty. I added raisins.
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1 user found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Jul. 5, 2006
These are great! I had never tried letting something rise overnight before, but it worked perfectly. they are wonderful without the glaze--in fact, I think I like them better that way. If you make the glaze, milk works in place of half and half.
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4 users found this review helpful

Colonial Brown Bread

Reviewed: Jul. 8, 2006
This was really great, even with all my substitutions. I used reconsituted powdered skim milk with lemon juice for the buttermilk, half ground oatmeal in place of the whole wheat flour because I didn't have enough, and I added some dried fruit and nuts. It was very moist out of the oven, and just as good the next morning. I think the oatmeal really helped keep it moist.
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Greek Lemon Cake

Reviewed: Mar. 6, 2006
This was fabulous! Mine was in texture like a pound cake, probably because I used all-purpose flour. I used the zest of 3 lemons and would add another one or 2 next time. I also used half a cup of lemon juice. It tasted even better the next day. Combine the lemon zest with 1/2 cup sugar in the food processor and grind to bring out even more lemon flavor. Highly recommended!
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75 users found this review helpful

Snickerdoodles V

Reviewed: Aug. 21, 2006
These
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Displaying results 1-20 (of 61) reviews
 
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