Courtney Recipe Reviews (Pg. 1) - Allrecipes.com (18456643)

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Garden Fresh Tomato Soup

Reviewed: Mar. 26, 2011
I just made this soup, and it was absolutely delicious. I generally followed the recipe as written, but I chopped the onion and garlic and used vegetable stock instead. I also added some half & half at the end, but I don't think that was necessary. I didn't feel the need to add any additional spices, as I really enjoyed the flavor of the tomato and garlic. Would definitely make again.
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2 users found this review helpful

Stephen's Chocolate Chip Cookies

Reviewed: Oct. 18, 2010
This is hands down the best chocolate chip cookie recipe that I've ever made. I've come back to it time and time again, and people really go crazy over them.
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4 users found this review helpful

Tomato-Feta Bow Ties

Reviewed: Mar. 23, 2010
I love feta cheese, but I didn't really like it in combination with the other ingredients in this recipe. I followed everything exactly using white wine, and it just wasn't that good. I'm giving it 4 stars instead of 3 because I did love the addition of the sunflower kernels.
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2 users found this review helpful

Spinach Tomato Tortellini

Reviewed: Dec. 29, 2009
I've never actually made this recipe with the tortellini, but the sauce is EXCELLENT. Everyone goes wild for it! I've used frozen spinach rather than fresh, and I always use all milk in place of the heavy cream, and it still turns out great. Thanks for a great recipe!
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0 users found this review helpful

Mississippi Tea Cakes

Reviewed: Aug. 19, 2009
These were very disappointing. I followed the recipe exactly, and ten minutes in the oven was definitely not enough time for me. They ended up being extremely moist and fragile, and they were too sweet. Nobody had a second when I served them with tea.
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English Royalty Chocolate Chip Scones

Reviewed: Aug. 19, 2009
My friends and I really enjoyed these scones! I added an extra 3T of butter to get the mixture more crumbly (and because I prefer to use the whole stick). I only had 2T left of orange juice, so I used an extra 2T of milk and they were perfect. The dough should seem a little dry- after all, they're scones. The recipe did make 12 scones, but they were pretty small. Were fantastic with some raspberry preserves!
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Quick and Easy Pizza Crust

Reviewed: Aug. 13, 2009
My family and I LOVE this recipe! My mom thinks it's better than pizzeria crust. The only thing I do differently is to divide it into 3-4 personal pizzas and then grill them. The dough is usually extremely sticky, though, so you have to be sure to use lots of flour when rolling it out. I love how quick this recipe is without sacrificing taste!
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Quesadilla Jalapeno Spread

Reviewed: Jun. 13, 2009
I've been making simple cheese quesadillas lately for quick meals, but they were really plain and boring. I remember seeing this recipe and decided to try it. I scaled it down to 1 for my one tortilla and it worked great! I didn't change anything besides using Miracle Whip instead of mayonnaise (it was all I had on hand). It was just what I was looking for and it added a great kick to an otherwise unremarkable quesadilla.
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1 user found this review helpful

Buttermilk Pancakes I

Reviewed: May 3, 2009
I'm not going to lie-- I really didn't like these pancakes. They weren't nearly as good as some of the other basic pancake recipes on this site that use only milk. Convenient when all I had in the house was buttermilk, but I won't be making again.
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Russian Mushroom and Potato Soup

Reviewed: May 3, 2009
This soup was absolutely fantastic. The only herb I had on hand was parsley, so I used that instead of dill weed and it was still great. I'm not a huge fan of mushrooms, but I loved the flavor of the soup. Really great comfort food.
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Absolute Best Pancake Syrup

Reviewed: May 3, 2009
Eh, I was a little disappointed with this recipe after reading so many rave reviews. I definitely increased the amount of cinnamon after giving it a taste, but the separated buttermilk just really turned me off. However, maybe the buttermilk in Ireland is "real" buttermilk and hence the difference... will try again back in the states.
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1 user found this review helpful

Easy Sugar Cookies

Reviewed: May 3, 2009
I made these a few weeks ago and they were simply fantastic. I used all butter, and they were perfectly soft and chewy. Combined with the "Sugar Cookie Frosting" from this site... just woah. I ate three dozen all on my own.
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Carrot Cake III

Reviewed: May 3, 2009
I made the recipe as written, except I used walnuts instead of pecans. It was definitely a good cake, but next time I think I'll increase the amount of grated carrots and use a lot less vegetable oil (the cake was incredibly moist, even after dehydrating the carrots). The cream cheese frosting was superb.
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1 user found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: May 3, 2009
I have made this recipe several times now, and it always turns out fantastic. Scaling it down to 1 serving size is definitely enough for two people. I wouldn't change a thing!
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Cream Corn Like No Other

Reviewed: Dec. 4, 2008
I must have gone wrong somewhere in the recipe because it tasted absolutely awful. But I've checked and rechecked all the ingredients and I measured everything exactly. I've had the delicious, sweet cream corn at Rudy's, and this just did not compare. The black pepper and salt dominated the flavor, and it was not sweet at all. I'm still not sure why mine turned out so awful when everyone else obviously loved it, but I don't think I'll try it again.
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MMMMM... Brownies

Reviewed: Nov. 10, 2008
These brownies are pure evil.
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Great Garlic Bread

Reviewed: Oct. 20, 2008
I make this recipe all the time because it is SO easy. And if the ingredient list wasn't already easy enough, I simplify the directions as well. I don't bother melting the butter, and instead I just use the whipped tub stuff and mix it together with the garlic and parsley. As I'm generally only making enough for myself, I cut the recipe down to one tablespoon of butter mixture per slice of bread and really layer it on. Then I just pop it in the oven for 10 minutes to toast, forgoing the cheese. If I was serving this as an appetizer or a snack I would add it, but I generally feel that there's already enough cheese with the main course as it is. I've also started cutting down on the parsley by about half because it was just too much for me. This makes a quick garlic bread that smells amazing when it's toasting in the oven.
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Homemade Black Bean Veggie Burgers

Reviewed: Oct. 13, 2008
Disappointing. I followed the recipe exactly and several weeks later I still can't get myself to finish these. They don't stay together at all, and the taste doesn't make up for the mushiness. Basically tasted like mashed black beans with cumin.
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Tasty Lentil Tacos

Reviewed: Oct. 7, 2008
This recipe definitely deserves all the five star reviews! These were fantastic, and I didn't miss the meat at all. With the seasonings it tasted exactly like taco ground beef. Not only is this much healthier than beef, it is also cheaper! The only issue I had was that it took a lot longer than 8 minutes for the mixture to thicken, but it wasn't that big of a deal. I wouldn't change a thing!
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Kettle Corn

Reviewed: Oct. 4, 2008
This recipe is absolutely incredible! I no longer make popcorn any other way! Kettle corn has always been a favorite of mine-- who knew it was so easy to make yourself? I usually halve the recipe which makes enough for 1-2 people. The first time I made this I burned it horribly, but I've caught on to a few tricks since then. First of all, add only the vegetable oil and three kernels. When the kernels pop, add the rest of them along with the sugar. I then use a wooden spoon to constantly stir the mixture until the rest of the kernels start popping. This prevents the sugar from burning and helps to evenly distribute it among the kernels. After covering the pot, alternate with three seconds shaking and three seconds on the heat until the popping slows down. You want to make sure the heat is high enough unless it will take much longer to pop all the kernels and most will burn. All in all this should only take a few minutes. Thanks for the fabulous recipe!
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