MOLLY86 Recipe Reviews (Pg. 1) - Allrecipes.com (18122628)

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Spinach Lasagna III

Reviewed: Jun. 30, 2009
I've made this a couple times now, and it always goes over well! I sauteed the spinach with the onions and mushrooms, but just added it later. After it cools, I add the ricotta and egg into the pan without using an electric mixer. I also use fresh lasagna noodles, so there's no need to boil them. Also, I find that I like this better with a rose sauce than with regular tomato sauce, so I make a simple bechamel and then add a can of pasta sauce to it. I find this matches the flavour of spinach better, but isn't as rich as an alfredo-based sauce.
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5 users found this review helpful

Zucchini Brownies

Reviewed: Apr. 9, 2008
These were great! I do think that they are a bit cake-like, but definitely a good brownie too. I don't know if anyone would, but don't make the mistake I did: the first time I made these, I used the coarse shredder (as though I was making zucchini bread) and I encountered the dry crusty top problem. The second time, I used the fine shredder (not the grater) and my one large zucchini was a gloppy mess, but my batter was perfect. So good!
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Oatmeal Blueberry Muffins

Reviewed: Feb. 6, 2008
I really liked this muffin! It's not very sweet, so I wouldn't make this if you prefer a lighter, cakelike muffin, but it has very good flavour for being pretty healthy. I used between 1/4 and 1/2 a cup of applesauce instead of oil to cut calories, and it still tasted good. I sprayed my muffin pan well with cooking spray and skipped the liners, then filled almost to the top - no problem getting them out, and they rose nicely. I also mixed about a tablespoon each of sugar and cinnamon and sprinkled it on top before baking for a little extra crusty flavour on top. Very tasty!
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Michelle's Peanut Butter Marbled Brownies

Reviewed: Jan. 11, 2007
Mmm, these were really good, and lots of people liked them. I halved the recipe, so I had to change the proportions a little bit (like one egg in each of the different mixtures) but it turned out great. The marbling effect came out really nicely - I just dropped teaspoonsful here and there, so you could see more peanut butter layer than chocolate on top. I've already been asked to make them again.
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Buttertart Squares

Reviewed: Jun. 5, 2006
Yum! I brought these to a piano recital, and they all disappeared. Someone asked for the recipe, and wouldn't believe me when I said it was super easy. I used raisins, but omitted the coconut, and I let it cool before cutting. I will definitely make these again for my family and me.
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Applesauce Barbeque Sauce

Reviewed: May 31, 2006
I took other reviewers' advice and halved the sugar too. I thought this had a nice tangy zip to it, and it was really easy to make, but I don't think it had distinctive enough a taste for me to make it regularly. Thanks, though!
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2 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: May 29, 2006
These turned out really well! I didn't have any nuts, and I even ran out of brown sugar so I had to use half white, but they were still good! My friends and I ate half right out of the oven.
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Jo Jo's Favorite Banana Muffins

Reviewed: May 3, 2006
Very tasty. I used applesauce instead of margarine. They came out denser than I thought, but a very nice texture. I threw some chocolate chips in half the batter for my sister, and those came out really nicely. I will definitely make these again, maybe with nuts next time.
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Belle and Chron's Spinach and Mushroom Quiche

Reviewed: Apr. 30, 2006
Very good. Like most other reviewers, I sauteed the mushrooms first and wilted the spinach - I didn't even have to chop it. It was really good even though I forgot the onion. Also, the amount I made fit into two eight-inch pie plates instead of one nine-inch deep dish (I didn't measure exactly, but I'm sure it was close to the original recipe amounts). Everyone who tried it was very happy with it.
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5 users found this review helpful

One-Hundred-One-Year-Old Pastry Recipe

Reviewed: Apr. 30, 2006
The first time I made this, it didn't turn out so well, but I tried it again with the leftover liquid, and it was extremely good and flaky! I had to use closer to six tablespoons of liquid though, not four, to hold the dough together properly. Mixing in the bag helped a lot. Thanks for that suggestion!
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3 users found this review helpful

Twelve Minute Pasta Toss

Reviewed: Apr. 18, 2006
It was very good and tasty, but my boyfriend and I found it just a touch lacking in texture. I made it again and added sauteed spinach and mushrooms, and mixed it with ricotta cheese instead of parmesan. Yum!
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Baked Dijon Salmon

Reviewed: Apr. 16, 2006
So good! I didn't garnish either, like another reviewer, and it was still amazing, even the next day. I only had dried parsley, which worked fine. I had salmon steaks instead of filets, so I only ended up using about three quarters of the sauce and topping, but it was great as a thick layer on top. I crushed the pecans with a rolling pin. Don't omit these, if possible - they give it such a nice texture!
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Apr. 15, 2006
These were very good. I didn't have enough semisweet chocolate squares, so I threw in some pure chocolate chips (it was all I had) and reduced the sugar somewhat. They still turned out well, and I served them with vanilla ice cream since I didn't have raspberries. I had to increase the baking time a little bit for the edges to set, but I think my oven was having problems. I gave it four instead of five stars because a few of them ended up collapsing instead of standing nicely, but they were still delicious.
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Double Chocolate Pie

Reviewed: Apr. 15, 2006
I thought this was great, and my sister loved it, too. I think it makes a big difference when you use homemade pie crust. I followed the directions exactly, and it set beautifully. I had too much pie filling for the crust, so I let it set in a bowl, and then served that with raspberries, vanilla yogurt and granola, and even that was a hit!
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Jam Filled Butter Cookies

Reviewed: Apr. 15, 2006
These are fabulous! I've made them at least a dozen times now, and they've turned out perfectly each time (and I never refrigerate my dough). They're best with a fruit preserve or very fruity jam, but the cookie is so good alone, it's easy to put something different in the middle to make it festive. I made them with half a green maraschino in the centre for St. Patrick's Day (and got rave reviews), and I'm going to make them for Easter with some festive-coloured icing sugar sprinkled on top. You will not be disappointed with these easy-to-make and delicious cookies!
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