Burgundy Recipe Reviews (Pg. 1) - Allrecipes.com (18370492)

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Oatmeal Raisin Cookies I

Reviewed: May 8, 2012
I LOVE LOVE LOVE this recipe, AS WRITTEN. I read some of the negative reviews and I think they are written by people who prefer a more fluffy, cakey cookie like those you would find in a pepperidge farm bag. Myself, I like my cookies chewy in the center with a little carmelization crunch on the edge. They did spread quite a bit, but I would liken the effect to a typical chocolate chip cookie. My husband loved the cookies too, and I will be making them again for certain. And I definitely won't be adding extra flour to this recipe, as I fear it would throw off the delicate balance between chewy and crunchy this cookie has going on.
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3 users found this review helpful

Spanish Rice

Reviewed: Sep. 11, 2010
This was so easy, and tasted perfect. I will be making this again.
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1 user found this review helpful

Moist Banana Muffins

Reviewed: Sep. 11, 2010
This one is A KEEPER! I have been searching for the perfect banana bread/muffin recipe for years, and I have finally found it. For those of you who may be thinking "Mayonnaise! What???" do not fear, there is no residual mayonnaise taste in these muffins whatsoever. If you think about it, mayo is really just egg whites and vinegar, which often appear together in cake recipes. And these are very cake-y indeed. Even my banana-phobic brother in law couldn't get enough of these. Also, to the reviewer who found the recipe not liquid-y enough, something must have gone horribly wrong. You do have to make sure that you choose bananas that are past their prime, they'll break down into liquid and sugar better/faster. Also, the mayo makes this recipe a little more "sticky" than the typical quickbread batter. Just go with it, you won't be sorry.
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64 users found this review helpful

Alcohol-Free Mint Julep

Reviewed: Aug. 22, 2010
I brought these to a luncheon for my pregnant sister. They looked incredibly elegant, and tasted really refreshing. She and all the other guests loved them! Never missed the alcohol! Thank you for the recipe!
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9 users found this review helpful

Indian Spiced Rice Treats

Reviewed: Dec. 22, 2009
These are definitely a keeper - if you like Indian rice pudding, then you will like these. Instead of cashews, I used almonds (like one of the other reviewers) and they turned out excellent. And this is a tip that applies to all rice krispy treats - make sure that you sort of coax the krispies into the baking dish - don't press too hard, or they'll be dense and heavy instead of light and airy.
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10 users found this review helpful

Dad's Steak Rub

Reviewed: Aug. 3, 2009
Wonderful! Wonderful! Wonderful! The maple syrup worked really well - it carmelized and sealed in the juices.
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1 user found this review helpful

The Captain's Famous Jambalaya

Reviewed: Jan. 11, 2009
My husband and I can't claim any louisiana roots, but we love to make cajun food, especially Jambalaya. This one is a great "base" to which you can add all sorts of things. We used jumbo shrimp and finely chopped sausage, with great results. The best thing about this base: the spices. I didn't add the file powder because I couldn't find it my grocery store, and we didn't miss it. The allspice is a really nice twist that works really well!
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3 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Jan. 11, 2009
This recipe is a keeper! The sauce is a good general chinese brown sauce that you can use for all sorts of things. The only warning: a little goes a long way!
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1 user found this review helpful

Three Bean Salad

Reviewed: Nov. 23, 2007
When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer green onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it!
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508 users found this review helpful

 
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