Valorie Martin Recipe Reviews (Pg. 1) - Allrecipes.com (18131536)

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Valorie Martin

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Buttercream Icing

Reviewed: Jul. 27, 2010
Much better than the recipe on the powdered sugar box-- it was too sugary, not enough butter. This one is about perfect.
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Pizza Dough I

Reviewed: Feb. 5, 2010
Super fast and pretty tasty. Of course its not as good as it could be, but we're sacrificing a bit of flavor for speed. Adding a little seasoning or herbs help, as does using a really good pizza sauce.
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Sweet Coated Pecans

Reviewed: Feb. 5, 2010
Yum. Hubby had been whining for some sweet pecans for a while, so I made these. He couldn't keep his mitts off of them! I had to smack him to keep him out of the second batch I made for holiday dinners. I used a little vanilla and half brown and half white sugar. I liked the way it turned out. I think next time I will go all white sugar though- the brown, while good, gave it a "cookie" taste.
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Fluffy Biscuits

Reviewed: Feb. 5, 2010
YUM. Love these biscuits. I used all butter, no shortening. I thought the flavor from using all butter was Fantastic. (who keeps shortening on hand these days?) I enjoyed the texture of these biscuits, I thought they came out great. I did knead the second batch I made, and they rose VERY high. When using all butter, I found the dough to be very sticky, so I just added a little extra flour and it came out perfect. Alternatively you could just use a little less milk. This is the best biscuit recipe I have found yet! **edit to add: I have been trying to count my calories to help lose weight. FYI, these have 161 calories per biscuit when using butter, more when using shortening. I used the caloriecount recipe analysis.
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Whipped Cream Biscuits

Reviewed: Feb. 5, 2010
Meh. This is a good recipe if you have left over whipping cream from another recipe on hand like I did. I used un-whipped cream like some of the other reviewers. I liked the texture of these biscuits, but they were nearly flavor-less. Fine for sausage gravy though.
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Thai Spicy Basil Chicken Fried Rice

Reviewed: Oct. 25, 2009
Yum. Like others mentioned, I cut down the oil by half- it was more than enough. It could definitely use a tablespoon of soy sauce, or to taste. The Thai Basil is important to use instead of Italian (common) basil. We found ours at an Asian grocery, along with the fish and oyster sauces. The fishy smell of the sauces goes away as you stir-fry, so don't worry about it. I was a little freaked out about it at first, and everything was fine. Our Fav Thai restaurant recently burned down :( and this was my husband's favorite dish from there. It's very similar to the restaurant's dish. I think there is still something missing though but I can't put my finger on what.
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Funnel Cakes IV

Reviewed: May 23, 2009
Yum. Just as good if not better than the ones from actual funnel cake stands. After some experimenting I found that: very thick batter is best, just like the recipe makes; when using a ziplock bag, cut the corner so you get a fairly wide stream if you like the cakes less crunchy; adding at least a tsp. of vanilla really helps the flavor; I add an extra 1-2 tablespoons sugar depending on the size of the batch. The dough freezes well if you only want to make one or two at a time. I've been on a funnel cake craze ever since finding this recipe!
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Cucumber Sandwiches III

Reviewed: Apr. 29, 2006
Making this for the second time. Everyone loves it- even people who don't like the ingredients by themselves. Great for parties, takes next to no time to make, and everyone thinks I am a culinary genius!
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