Sugaree1485 Recipe Reviews (Pg. 1) - Allrecipes.com (18120710)

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Easiest Peanut Butter Fudge

Reviewed: Dec. 17, 2009
Besides what I feel is a needed sugar adjustment, this recipe is awesome. Very easy and with great results. I too would increase pb to 1 cup, reduce brown sugar to 2 and confectioner's sugar to 3, or perhaps even 2 and 1/2. Prior sifting of the confectioner's sugar would make the smooth texture even easier to attain. Great recipe, thanks!
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1 user found this review helpful

French Quarter Bread Pudding

Reviewed: Nov. 20, 2005
This is probably the best bread pudding I've ever eaten, homemade or otherwise, and was the first I'd ever made. I received tons of compliments and many requests for a recipe. I even prepared it with old sandwich bread it turned out excellent.
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14 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Nov. 20, 2005
My boyfriends ate an entire nearly two dozen of these in two days. They're incredibly light and sweet, not to mention easy to prepare.
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2 users found this review helpful

Rajma (Kidney Bean Curry)

Reviewed: Sep. 9, 2011
This dish was wonderfully aromatic and flavorful, as well as filling. I served with Palak Paneer and brown basmati rice. One precaution: go easy on the ghee. I found it could easily overpower the dish and cause to be a bit too rich.
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6 users found this review helpful

Spinach, Red Lentil, and Bean Curry

Reviewed: Sep. 1, 2010
Excellent dish! I suggest not overcooking this one so that the textures of the spinach and tomatoes are still present. I increased all the seasonings, added a an extra garlic clove or two and a 1/4 a tsp or so of red pepper. Will make often!
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3 users found this review helpful

Beet Bundt Cake

Reviewed: Dec. 12, 2011
I was quite impressed with this recipe. I decreased the brown sugar, used 1/2 whole wheat flour and added 3 tbsp cocoa powder. I used five moderate sized beets, peeled and boiled them, then pureed them. I agree with other reviewers that this cake was much better a day or even several days after baking it. One day after I could detect a bit of graininess from the whole wheat flour and maybe a twinge of bitterness. The texture was magnificent a couple days afterward and the rest disappeared quickly. My finicky brothers had no idea it contained any beets!
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2 users found this review helpful

Sweet and Tangy Sauteed Collard Greens

Reviewed: Nov. 18, 2011
These are the most delicious collard greens I've ever eaten. This method allows the greens to retain some texture and crunch (and likely loads more nutrients) than those recipes that "cook the greens to death". I omitted the onion and didn't miss it...just simple, delicious greens. This is a new addition to our Thanksgiving meal.
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4 users found this review helpful

Apple-Cheddar Tossed Salad

Reviewed: Nov. 20, 2009
A beautiful alchemy of a salad. I suggest high quality sharp cheddar cubed small and Gala organic apples.
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2 users found this review helpful

Simple Whole Roasted Chicken

Reviewed: Apr. 18, 2011
Tastes delicious, super moist. Barely a reason to cook a whole chicken any other way. I also stuffed garlic cloves beneath the skin over the breasts, legs, and thighs.
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2 users found this review helpful

French Leek Pie

Reviewed: Jan. 14, 2010
This is a delightfully simple dish with a delicate, classy flavor. For "light cream" I used half heavy cream, half 2% milk and whisked in ~2 tbsp flour based on previous suggestions. The texture is perfect and flavor divine. The only thing i'll change next time use of a homemade pie crust.
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5 users found this review helpful

Corn and Black Bean Salad

Reviewed: Dec. 13, 2005
This is the one of the easiest, most delicious recipes I've ever come across. My mom and I love and prepare it habitually. On ocassions when I'm without fresh cilantro, two tablespoons of dried has worked beautifully as well.
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5 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Nov. 20, 2005
Excellent recipe. These are even better a day or two after baking. Just pop them in the microwave for fifteen seconds and pair with a cold glass of milk.
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1 user found this review helpful

Aloo Palak

Reviewed: Nov. 21, 2009
This DELICIOUS simple dish makes an excellent, hearty fall meal: healthy too! I substituted curry powder in place of curry leaves, and a bit of onion powder for asafoetida powder. Sesame oil may work better for sauteeing the spinach at high enough heat to remove excess water, as peanut oil will smoke a bit. Some may want to increase salt. Wonderful dish. Thanks SUSMITA!
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11 users found this review helpful

The Best Vegetarian Chili in the World

Reviewed: Sep. 9, 2011
Hearty and delicious! This could easily become a St. Patrick's Day tradition. I increased the carrot a bit for color and added a little chopped celery. I also left most of the skin on the potatoes for a rustic colcannon. Excellent.
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2 users found this review helpful

Duck-and-Sausage Gumbo

Reviewed: Nov. 29, 2005
This dish has been deemed an opening day tradition. An excellent recipe and relatvely easy. Just make sure you get your roux perfected and the rest is a cinch. I added file as well during the last five minutes of cooking.
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1 user found this review helpful

Algerian Carrots

Reviewed: Oct. 27, 2010
Great flavors and fresh twist on the traditional steamed carrots. It was very important to maintain a crisp-tender texture in the steamer to avoid mushy carrots after sauteeing with spices.
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14 users found this review helpful

Exotic Indian Cabbage

Reviewed: Dec. 12, 2011
Beautiful dish. I crushed the whole seed spices a bit with a mortar and pestle. I also used ghee in place of oil.
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 17, 2009
These cookies taste delicious, however, mine were not terribly soft. Perhaps because I took the advice of previous reviews and added a little extra flour and salt for ease of handling. Pairing that with the freezer technique made working with these cookies no problem.
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2 users found this review helpful

Ceviche Self-Portrait

Reviewed: Aug. 19, 2010
I added avocado and used crabmeat and mahi mahi in this dish. After increasing by several limes for juice I left overnight and the seafood cooked perfectly. Next time I'll shred the fish, rather then cube it for even faster cooking. Refreshing dish.
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14 users found this review helpful

Displaying results 1-20 (of 27) reviews
 
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