lutie47 Recipe Reviews (Pg. 2) - (18275014)

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Strawberry Spinach Salad I

Reviewed: Nov. 21, 2009
The dressing can stand on its own merits...use it on any salad you make...we used it for a state-wide convention using canned mandarin oranges, instead of the strawberries, due to the time of year...could not keep up with the requests for seconds! Thanks so much for a great recipe!
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Blueberry Brie

Reviewed: Nov. 21, 2009
This was served at a business Open House 25th Anniversary and was the biggest hit! There was no time to put it in an oven (as there was not one on the premises), so I put it for three (3) minutes in their microwave until the Brie was soft...served it on a cake stand with pretzel chips...beautiful, excellent taste, and colorful. Thanks for the recipe!
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Aug. 6, 2009
This was not a great decorating icing, so if you are looking to make your cake look professional, look elsewhere. Other than that, the taste is fantastic...personally, it was not the consistency that I was looking for in an icing...I added more sugar to make it stiffer, but still felt like the texture was gummy...being a professional chef, I need to have something more reliable than this...a little too "fluffy".
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Tender Flank Steak

Reviewed: Jan. 24, 2009
Of course, I was in a rush and did not think ahead to marinate for all the hours everyone did with this recipe. I marinated it for 45 minutes and it was phenomenal! After searing it on top of the stove, I diagonally cut it and placed it under my broiler. Served it with beef gravy I made, baked potatoes, and home canned green beans. Absolutely a memorable meal. This was the best flank steak I have eaten in a long, long time.
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Sweet Dinner Rolls

Reviewed: Dec. 12, 2007
Passable, not that great. I am a professional caterer and tried these for a huge event. Thank goodness I used two different recipes, as my own potato yeast rolls were much better in performance and taste. These seemed to be a step above a first year student's rolls. Not impressed at all and will not use again. Sorry for the low rating, but I want something upon which I can depend as my reputation and livelihood hangs on how my food looks and tastes.
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3 users found this review helpful

Bread Bowls

Reviewed: Dec. 8, 2007
Made more than 100 of these for a convention... absolutely the talk of the convention! Make sure you press the bread to the walls of the bowl, as it will make sure that you spring "no leaks" when putting in the hot liquid. I made sure that I baked them a 2nd time after digging out excess bread and pressing the balance to the bowl. Bake for about 10 minutes. If you are using a commercial convection oven, cut back on the baking temperature to 300. If using a regular oven, use what is stated for the temperature.
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100 users found this review helpful

Displaying results 21-26 (of 26) reviews
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