taricotta Recipe Reviews (Pg. 1) - Allrecipes.com (18100360)

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Baker's Secret Pie Crust

Reviewed: Oct. 23, 2011
I'm not sure what all the hype is about with this recipe. I've tried to make it twice now and both times I ended up with a wet, sticky mess before I even used up half of the liquid ingredients. On the second batch, I stopped adding the liquid once the dough came together and just started to become too wet. I gently kneaded in a couple tablespoons of flour before wrapping it up and sticking it in the fridge. Honestly, I'm afraid to make a pie with it, I picked my own apples at a local farm and I don't want the thing to come out a big soggy mess. I guess we'll see what happens!
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Best of the Best Blueberry Muffins

Reviewed: Feb. 5, 2010
I love these muffins! I added some lemons zest to the batter as I added the eggs and they were even better! I made them this way and brought them to a bake sale and they were gone quick! I've found these muffins are delicious even when using frozen (thawed) blueberries, obviously fresh are even better. I'm definitely keeping this recipe handy.
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Apple Crisp II

Reviewed: Jul. 5, 2009
This is the best apple crisp ever, plain and simple. I've made it numerous times and it always gets rave reviews. People have said this apple crisp is the best they've ever had! I use 8 medium granny smith apples. I juice a lemon into a large mixing bowl, fill the bowl with water and toss the apples in to prevent browning. Instead of adding 1/2 cup tap water I use the lemon water. I also add a teaspoon of cinnamon to the crumb topping. It comes out perfectly, just the right amount of sweet and tart. Excellent!
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Chocolate Shell Sauce

Reviewed: Jul. 5, 2009
Perfect for ice cream sundaes!
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Pumpkin Fluff Dip

Reviewed: Jan. 1, 2009
This is such an easy recipe but its very yummy and addicting!!! I've made this with the Cool Whip Lite and the regular kind, they were equally good! I've made this at parties and everyone raves about it and asks for the recipe. Its a keeper!!!
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Sarah's Banana Bread Muffins

Reviewed: Nov. 4, 2008
These muffins are great! I added 1 tsp cinnamon and cut the sugar down to a half cup and I also used chopped pecans instead of walnuts because thats what i had on hand. They were more bread-like, not so sugary sweet like the banana bread I've had in the past but i still think it had just the right amount of sweetness without over doing it. Very versatile recipe with delicious results!
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Roasted Beets and Sauteed Beet Greens

Reviewed: Dec. 8, 2007
I love beets and this is a great basic recipe. Try adding crushed red pepper flakes to the greens. Yum.
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Jean's Homemade Chicken Noodle Soup

Reviewed: Dec. 8, 2007
My husband and I just finished devouring this soup. I am only giving it 4 stars because I like to make the stock using leftover roast chicken and I had to fudge the recipe accordingly. Here's what I did: Put what was leftover from my 4-5lb chicken in stock pot and covered with cold water. Add 2 bay leaves, a palmful of whole peppercorns, 1 medium onion cut into large chunks, 3-4 cloves smashed garlic and about a thumb-sized piece of fresh, peeled ginger, also smashed. Add about 1 TBsp salt. This sounds like a lot, but trust me, you'll need it. Simmer on medium-low heat with lid on for about 45 mins - 1 hour. Next, strain into large bowl, reserving the broth. Separate chicken from bones and add the meat and the chunk of ginger into the bowl with broth. Discard the remaining bones and onion, bay leaves etc. Put broth back into stock pot and onto medium heat. Add chopped celery and carrot and allow to simmer for about 1/2 hour. Taste broth and adjust seasoning if necessary. If you're like me, you'll probably need to add more salt and pepper. Remove ginger, bring broth to a slow boil add 1.5-2c egg noodles (1/2c of egg noodles equates to about 12 noodles... definitely not enough!). Simmer for about 10 mins and serve. My husband says he isn't normally a fan of soup but he had two servings and all but licked the bowl in the end! The ginger adds a lovely zesty flavor in the background and really completes this soup. It's a recipe I'll come back to again and again.
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Beef and Bean Chimichangas

Reviewed: Sep. 25, 2007
This is a quick and easy recipe. I didn't have taco sauce so I used a smaller sized can of crushed tomatoes in puree and added about half a teaspoon of cayenne pepper. I toasted them in a frying pan with some veg. oil and they got nice and crisp. The flavor was yummy, I will probably make these again, might try it in the oven next time.
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Quiche Lorraine I

Reviewed: Sep. 10, 2006
This is really delish! I didn't have Swiss cheese so I used a hunk of smoked gouda and it complemented the smokey bacon very nicely. Also, instead of chopping the onion, I ran it against a box grater and then sauteed it in the leftover bacon grease. The onion flavor was throughout the whole quiche but wasn't overbearing. So yummmmy!
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Dec. 24, 2005
This recipe is very good, but of course I had to add my own personal touches. Firstly, I have read some reviews of the cookies coming out flat. I think this is caused by the 325 oven, not the ingredients. My first batch came out flat at 325, so I upped the temp to 350 and they came out perfectly. Baking at 325 melts the butter before the cookies set and begin to brown and that's what flattens them out. The only other tweaks I made was ditching the walnuts and doubling the chocolate chunks to 2 cups (a whole bag of chips). I also add a teaspoon of cinnamon when adding the vanilla. I love the combo of cinnamon and chocolate, and with the oats it really makes for a delicious, soul warming cookie.
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