SUNDROPFAIRY Recipe Reviews (Pg. 1) - Allrecipes.com (18317348)

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Creamy Lemon Pie

Reviewed: Feb. 4, 2011
As written, this is just okay, but add 1/2 teaspoon lemon extract and a few drops of yellow food coloring, and you've got a winner. I prefer the graham cracker crust. Cooking time can be a little long. Sometimes it is done in only 20 minutes.
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3 users found this review helpful

A Different Carrot Raisin Salad

Reviewed: Jun. 20, 2009
We make this at work a lot and always have people ask us for the recipe. The only thing we do differently is we always use toasted walnuts and if we've got toasted coconut to use up, we use that, but using untoasted coconut is just as good.
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3 users found this review helpful

Vegan Mexican Stew

Reviewed: Jul. 29, 2008
We make this at work and get requests for the recipe everytime we serve it. We follow the directions exactly, but I like the idea of adding pinto beans to give it some good protein.
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10 users found this review helpful

Quinoa and Black Beans

Reviewed: May 12, 2008
I made this for work for a group of 25. I added 2 cans of diced tomatoes and the juice of 3 limes. I also toasted the quinoa before using. At work we get a blend of frozen corn and black beans that has onions, green and red peppers and Cuban spices in it, so we used that plus 2 cans of black beans. It was delicious and I had 8 people ask me for the recipe.
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Chickpea and Couscous Delight

Reviewed: May 12, 2008
I made this at work and quadrupled the recipe for the large group I had. I cooked the couscous in veggie stock as others mentioned. I made the dressing using 3/4 cup each of olive oil, white vinegar, and lemon juice. I added some dried basil to it as well. It was awesome! I served it cold and the group loved it. I think it would have been very very dry had I only used the 1 teaspoon of olive oil and white vinegar called for in the quadrupled recipe.
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1 user found this review helpful

Pasta e Fagioli III

Reviewed: May 12, 2008
I made this recipe for work and had to quadruple it for the size of the group I had. I only used 6 cans of cannellini beans and 2 pounds of pasta, but it was way too much pasta in my opinion, it took over and that was all you could see and taste. Next time, I'll only use 1/4 pound for the recipe as written or 1 pound for the quadrupled amount. Since the cannellini beans are the same color as the pasta, I may use red kidney beans next time for a nice contrast. Or stick with the cannellini and use spinach pasta instead. Everyone loved the taste, but agreed that it was too much pasta.
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8 users found this review helpful
Photo by SUNDROPFAIRY

Strawberry Orange Rhubarb Cake

Reviewed: May 10, 2008
MMMMM...this was great!!! I made it at work for a group of 20 people, I tripled the recipe and baked it in a full size hotel pan. I needed 2 tablespoons of orange zest, but only got 4 teaspoons from the orange I had, so I used 2 teaspoons of orange extract to make up the difference. I added 1/2 teaspoon of ground ginger (will add more next time)to the flour mixture, and also substituted part of the all-purpose flour with stone ground whole wheat flour to up the nutritional value. The cake did take about 20 minutes extra to bake. I think next time I'll bake at 375 instead. I served it warm with a swirl of whipped topping on top. Delicious! *** I recently made this exactly as written and it was fantastic. A keeper for sure!
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Special Buttercream Frosting

Reviewed: Jul. 5, 2007
I used 1/2 cup of butter and 1 1/2 cups shortening and added 1 tsp of clear butter flavoring. I did not have any clear vanilla, so I used regular and was still white enough for me. It was a little humid the day I made it and I should have used less whipping cream as it was a little softer than I would have liked. (I ran out of powdered sugar and didn't want to run to the store for more.) Great taste, nice and fluffy. I loved that I didn't have to sift all that powdered sugar too.
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Toffee Pie Bars

Reviewed: Jun. 28, 2007
I made these at work as I had graham crackers to use up. Turned out great!
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Banana Muffins II

Reviewed: Jun. 28, 2007
I made these at work this morning, they were great! I added 1 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp nutmeg as suggested by other reviewers. They had a nice crispy top and were very moist. Great way to use up old bananas.
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3 users found this review helpful

Blueberry Crumb Pie

Reviewed: Jan. 9, 2007
I didn't care much for the lemon flavor. Next time I'll omit the zest or cut it way down. I used fresh blueberries that I had frozen when blueberries were in season. No problems with it not setting up.
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BBQ Country Style Ribs

Reviewed: Jan. 9, 2007
This was my first attempt at ribs, I thought they were very good. I followed the recipe exactly using Sweet Baby Ray's BBQ sauce. I had 2 half full bottles, one original and one hot and spicy, so I used them both up. Very tender and lemon added nice undertone.
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1 user found this review helpful

Caramel Heavenlies

Reviewed: Nov. 19, 2006
I've tried several different recipes to use up graham crackers that had been around a while at my job. This one is the best! Everyone loves it and those that bake always ask for the recipe. I increased the marshmallows to 4 cups and the brown sugar and butter to 1 cup. Once out of the oven, I use an icing spreader to combine the melted marshmallows with the almonds and coconut otherwise I've found they fall off the cookie. I bet it would be very good with pecans too.
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29 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Jul. 26, 2006
I made these with the other reviewers suggestion of 1 1/4 cup brown sugar and 3/4 cup white sugar. I added 1 teaspoon orange extract, 1 cup dried cranberries, and 1/2 cup chopped pecans. So good!
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Hot Bean Dip

Reviewed: Jan. 16, 2006
Very good, I like things spicy so next time I plan on adding more hot sauce and some cilantro.
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Carnation® Raisin Bread Pudding

Reviewed: Aug. 3, 2005
Best bread pudding ever. Very moist.
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Fantastic Gorgonzola and White Wine Cheese Ball

Reviewed: Feb. 2, 2005
This is so good!!! It is very easy to make and looks great. Wonderful combination of flavors.
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