LTCS Recipe Reviews (Pg. 1) - Allrecipes.com (18093317)

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Chicken Cordon Bleu II

Reviewed: Jul. 10, 2012
This was a very good recipe, but the basil at the end really made the sauce. I doubled the sauce and had about 2 cups left over. I added another batch to it, doctored it up a bit (peppers, sun dried tomatoes, one of the left over chicken cordon blue breasts), and used it as the sauce for chicken tortellini the next evening. It was very good.
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3 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: May 11, 2012
My family has never made dressing/stuffing with sausage. I wanted to try something different. I did make it the night before. I used fresh herbs and sour dough bread. I soaked the cranberries in the chicken stock overnight. I added the stock and baked the next day. Everyone loved it and wanted the recipe. I think I started a new dressing/stuffing tradition.
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4 users found this review helpful

Baby Back Ribs

Reviewed: May 11, 2012
This is the only rib recipe I use. I rub the ribs and wrap them in tin foil overnight. Then I put the sauce on the ribs and wrap them in tin foil overnight. Then I bake them. So it is a 3 day process. Well worth the trouble if you like favorful, fall off the bone ribs!
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3 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Oct. 13, 2010
This really is a perfect Pumpkin Pie! I like to be able to taste the spices in my pumpkin pie so I 'toast' the spices a bit in a dry frying pan to release the oils. You have to measure a bit more for the spices as some get left behind in the frying pan. For the topping, I add 1/4 teaspoon of pumpkin pie spice to 2 cups of Cool Whip. It is quite nice.
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9 users found this review helpful

Curried Cauliflower

Reviewed: Oct. 13, 2010
I just made this. It is very good! I used the 'Roasted Garlic Cauliflower' recipe on this site to roast the veg first. I only roasted for 15 minutes, then I added the sauce and baked for 30 minutes. I also added a bit extra curry. Thank you for the recipe.
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2 users found this review helpful

Chicken Wing Dip

Reviewed: Oct. 12, 2010
Quite good.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Oct. 12, 2010
They were so good, I could not believe that I had made them. I found them best if eaten the day they are made.
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2 users found this review helpful

Roast Leg of Lamb with Rosemary

Reviewed: Oct. 12, 2010
Excellent recipe for leg of lamb! Thank you.
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7 users found this review helpful

Penne and Vodka Sauce

Reviewed: Oct. 12, 2010
This is a very good recipe, but the taste depends on the pasta sauce used. I like to use Prego; I find it has a lot of flavour.
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3 users found this review helpful

Buffalo Chicken Dip

Reviewed: Oct. 12, 2010
This isn't all that pretty, but it sure is good!
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2 users found this review helpful

Cioppino

Reviewed: Oct. 12, 2010
The list of ingredients looks daunting, but it really isn't that bad once you get going. Simmering the sauce a bit gives it time for the spices to kick in, and adding a bit of butter gives some depth. I serve this in oversized white bowls, with warm, crusty bread. Guests are always impressed and you look like a chef!
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4 users found this review helpful

Coconut Shrimp I

Reviewed: Oct. 12, 2010
These take a bit of time to prepare, but they are very good. I found they had to be served quickly as they cool down fast. I served with President's Choice "Memories of Thailand" dipping sauce.
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3 users found this review helpful

Fig and Olive Tapenade

Reviewed: Oct. 12, 2010
I have made this every Christmas since 2005 but have never added my review. It is excellent. I really like it with the goat cheese; the cream cheese is just as good. I like to let it sit a day before serving.
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10 users found this review helpful

Caramelized Onion and Blue Cheese Orzo

Reviewed: Mar. 20, 2009
This is a very good side dish. I always use the number of onions called for, and I have used cream cheese. You will taste the sweetness of the caramelized onion, so if you don't like onion...
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4 users found this review helpful

Chocolate Caramel Brownies

Reviewed: Mar. 20, 2009
These are excellent, and extremely rich. Since there is only 2 of us eating them, when the pan has cooled, I cut individual servings and freeze them. They thaw and reheat very well.
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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Mar. 20, 2009
I make this recipe quite often for summer get togethers. I marinate all ingredients over night, except for the tomato. Just before serving, I add the seeded tomato. I always receive compliments.
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3 users found this review helpful

Portofino Lamb and Artichoke Risotto

Reviewed: Mar. 20, 2009
We really enjoyed this dish. I was hesitant about adding the juice from the artichoke jar, but it was fine. A great way to use lamb leftovers.
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3 users found this review helpful

Mussels in Curry Cream Sauce

Reviewed: Oct. 8, 2008
These are excellent. If you like the broth a bit thicker, just cook it down further either before you put mussels in, or after they are cooked. I too put in a bit more curry.
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3 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Oct. 8, 2008
Very good recipe. It tasts better as it cools. I always add extra lemon juice.
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4 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Oct. 8, 2008
Excellent muffins! I did cut back on the oil (3/4 C), and did not compensate with apple sauce or butter.
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3 users found this review helpful

Displaying results 1-20 (of 24) reviews
 
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