Sara P Recipe Reviews (Pg. 1) - Allrecipes.com (18333011)

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Key Lime Pie VII

Reviewed: Sep. 13, 2012
Made this 2 ties, once with limes I had around, (I am in podunk Maine) and then with real key lime juice from Trader Joes. It was better with the real limes. Will go back to that.
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1 user found this review helpful

Chocolate Cheesecake

Reviewed: Jul. 11, 2012
I used 2 9 inch pre-done graham cracker crusts, and there was a little left over after I filled them to the top. I put that in a ramekin without graham cracker crumbs, just butter, and that was the sh*t! Used a water bath for it... The pies were ok, very rich, unedable without whipped cream, but the crustless ramekin warm was to die for! I am going to just to that next time and see how it is. Warm liquid chocolate at the bottom...no crust to fill you up...oh man!
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Easiest Peanut Butter Fudge

Reviewed: Dec. 13, 2011
Great fudge...when you forrow the original recipe. I did it the way it says first, but letting it boil without stirring before adding the milk, and hand stirring it and mashing the C sugar's lumps out. FABULOUS fudge. I then did it the way the reviews said, boil a little, use 2c. brown sugar 1c. peanut butter and 3c. powdered sugar. And used the mixer. Not again. Only OK. I am sticking with the original recipe. BTw I only use Teddy P'nutbutter, no extra sugar. Maybe thats why some people's is too sweet. Mine is not.
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3 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: May 20, 2011
Good recipe, I used my hens eggs but the rest was the same, turned out good, easier to scoop than other recipes. Used the pampered chef medium ice cream scoop and the pampered chef pizza stone and let them cool on the stone and they were great. Not burned and not too soft.
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3 users found this review helpful

World's Best Potato Soup

Reviewed: Dec. 27, 2010
Because I don't eat MSG, I had to change a few things...put the veggies and the potatoes in broth to boil, homemade a cream of mushroom by sauteeing the mushrooms and onions, making a roux, then adding heavy cream. Also used ham because it was on clearance, very nice.
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4 users found this review helpful

Brown Sugar Shortbread Cookies

Reviewed: Dec. 18, 2010
Good cookies, I find making them thick and cutting baking time keeps them from being too cruchy. I put a pecan in the middle and drizzled ganache over them, very pretty.
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10 users found this review helpful

Banana Pound Cake With Caramel Glaze

Reviewed: Nov. 25, 2010
I agree with Alician, can't add all the sauce this makes to the bottom of a bundt cake. Change: make the sauce after the cake comes out, and pour most of it over the top. Good otherwise, I am eating a piece right now!
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5 users found this review helpful

Australian Damper

Reviewed: Jan. 29, 2010
Had to double the butter and add half a cup of milk to get this to form into something besides dry crumbs. I threw it int he oven but I am sure it will just be thrown out when its done, it looks like Ayers rock.
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4 users found this review helpful

Greek Orzo Salad

Reviewed: Jul. 7, 2008
good, a little tasteless so I added some greek dressing. I don't eat olives so I left them out. Keeps well.
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4 users found this review helpful

Tim's Lamb Stew

Reviewed: Jul. 7, 2008
This is fabulous. I didn't use the oil, just added the flour directly because I am just that good and it was great. I make it all the time.
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12 users found this review helpful

Log Cabin Cookies

Reviewed: May 4, 2008
Like Shortbread, only I didn't know if adding more butter would ruin them. In the end I only could use 80% of them because the rest stayed a powder. They got rock hard after an hour and were inedible. Too bad because the smell was great.
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2 users found this review helpful

Perfect Sushi Rice

Reviewed: Apr. 7, 2008
Just as Jamie said, put your hand in the water of the rice cooker. Been doing this for 15 years. As for the recipe, I just add it all to the warm rice. No need to boil. Just cut the sugar a little.
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11 users found this review helpful

Winter Energy Cookies

Reviewed: Dec. 23, 2007
Great!
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0 users found this review helpful

Western Pound Cake

Reviewed: Dec. 23, 2007
I made it in the pan it asked for and that was a mistake. Next time a different pan, maybe Bundt. It took a lot of extra time to cook and by the time the middle was done the outside was burned. Then it didn't taste like anything so after most of it it sat on my table for the rest of the day I threw it out. And I had 6 kids here! What a waste of nuts and chocolate.
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3 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Dec. 23, 2007
I will never make this again. The lentils just muck it up and the whole thing was too much work for the results.
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2 users found this review helpful

Foolproof Chocolate Fudge

Reviewed: Dec. 17, 2007
Really easy to make but sticky and hard to cut and get out of the pan. Sticky to eat, too. I will never make again.
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3 users found this review helpful

Best Hot Crab Dip

Reviewed: Mar. 19, 2007
Oh man I and my friends loved this
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0 users found this review helpful

Warm Apple Buttermilk Custard Pie

Reviewed: Mar. 19, 2007
I put in 3/4 cup of sugar, after reading the reviews. It made it a little too unsweet. I will do 1 cup next time. I think the point of a custard is to be sweet....but if you don't like sweet, just cut the sugar. Even better the next day.
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Cream Cheese Sugar Cookies

Reviewed: Feb. 13, 2007
This is going to be my go to recipe. I froze it for an hour too and used a whole egg, wow this is easy to roll and great tasting.
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2 users found this review helpful

Old-Fashioned Cutout Cookies

Reviewed: Feb. 13, 2007
I would never make this again. The dough was so sticky I had to refrigerate it because the top of the dough would slough off. After I did that I had to be very careful because the cutout would loose its shape on the way to the cookie sheet. And they have zero flavor. I would be ashamed to serve these.
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3 users found this review helpful

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