ALIEA Recipe Reviews (Pg. 1) - Allrecipes.com (1868285)

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Mrs. Sigg's Snickerdoodles

Reviewed: Oct. 21, 2003
EXCELLENT! My husband has been wanting me to make good snickerdoodles for years, and I have tried... This is so wonderful. We had heard that a sour cream base is the secret to a popular commercial snickerdoodle, so I added 2 T sour cream and baked them a couple minutes longer. They were unbelievable. Perfect. I don't even know if the sour cream made any difference at all. This recipe is incredible. Thanks.
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Hoagie Bake

Reviewed: Dec. 18, 2010
Try this recipe AS IS - the 3-egg mixture really puffs the top crescent roll layer and gives you something different than just a calzone bake which I've done as well with pizza dough, sauce, oregano, pepperoni, mozzarella, etc. DO nuke the pepperoni for a minute on paper towels. We also baked this dish a couple more minutes uncovered (before covering) just to be sure there was no sogginess. Zero sogginess - it was delicious, simple, and picky-people approved. Even better - the next day we sliced up a few big squares and pan toasted in a little butter over low heat - almost even better!!!!!!!!!
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4 users found this review helpful

French Baguettes

Reviewed: Sep. 4, 2010
Came out perfect the first time, next time only thing I'll change is actually trying to incorporate a bit more of something to CREATE air pockets - which I love in a wonderfully dense and chewy dough such as this. Baked with the pan of water in the oven, and they came out ridiculously pretty to boot.
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1 user found this review helpful

Basic Flaky Pie Crust

Reviewed: May 2, 2003
Great savory pie crust that holds up yet flakes beautifully. Really really easy, too.
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: May 2, 2003
Excellent basic chicken pot pie recipe.
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3 users found this review helpful

The Best Lemon Bars

Reviewed: May 2, 2003
I loved this recipe! Old-fashioned lemon bars just like my grandma made. I juiced 2 lemons and ended up with 6 T juice, and I added 1 T or so lemon zest. Perfect and really lemony! Thanks so much for a great recipe.
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Easy Ham and Cheese Appetizer Sandwiches

Reviewed: Jan. 19, 2012
GREAT!
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4 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Oct. 21, 2003
Wow, great. I added some parsley to the dough and followed the suggestion for a second brushing just before serving. They reheat so well in the microwave, just wrap in a very slighty damp paper towel. Thanks for a great recipe.
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1 user found this review helpful

Naan

Reviewed: Mar. 6, 2010
Excellent - the garlic is wonderful. In a pinch (and it was snowing) we used our cast iron skillet on low heat, preheated. I, too ended up rolling these pretty thick to keep them nice and puffy and tender (my first one was too tortilla-like). I'm thinking grilling would make them puff up more without burning? Excited to try this on the grill!!! My husband asked if we could just keep these on hand all the time. THEY'RE GOOD. Oh, and when they dry out a bit after a couple days - cut into triangles and toast to crispy chips for hummus or roasted garlic and goat cheese - OVER the top delicious!!! THANKS FOR THE RECIPE!!!
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Angel Biscuit Rolls

Reviewed: Dec. 6, 2003
This is the best biscuit recipe I have ever made. I've never had biscuits come out so perfectly. I followed other reviewers' suggestions, but found that they're just variations on Laura's recipe, not necessarily improvements. If you like your biscuits buttery tasting, use 1/2 cup butter, 1/2 cup shortening and brush with butter before and after baking, or try one of the other buttery suggestions. Adding more sugar obviously gives a sweeter biscuit. We enjoy the buttery sweet biscuits sometimes, but my family usually prefers more simple flavors to accompany gravy and for ham sandwiches. I, too, cut in chilled butter/shortening before GENTLY stirring in the warm yeast mixture and warm buttermilk. The dough is moist and very soft; refrain from overworking! Flour the biscuit cutter each time you cut. They're incredible!
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Michelle's Peanut Butter Marbled Brownies

Reviewed: May 27, 2004
Incredible! I also cut the butter back to 3/4 cup and I added 1/2 cup semisweet chocolate chunks to the chocolate batter and 1/2 cup peanut butter morsels to the peanut butter batter. We're visiting my Dad in the mountains, elevation 9100 ft, so I baked them for 50 minutes and they came out chewy and delicious. If I were home I might have cut back on the time a bit. The top was lightly brown but soft. Really beautiful and tasty recipe, thank you!
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Apple Crisp III

Reviewed: Jun. 10, 2004
Great recipe. I rate 5 stars when I don't have to keep looking for a new recipe. This is definitely a 5 star. You can adjust this recipe however you like. We subtracted a little sugar overall, but heated up a big tablespoon of brown sugar in the water we poured over the fresh little granny smiths we used (they were tart and wonderful!) Thanks for a good reliable recipe.
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Pancakes I

Reviewed: Jun. 13, 2004
Gooood pancakes. I, too, added 1 1/2 T sugar, 1 t vanilla, and beat/folded in the egg white as mentioned below. I also added a good dash of fresh nutmeg, which we've become addicted to. For those in my family with a sweet tooth I dropped in semisweet chocolate chunks. I had left my old reliable recipe back home in another state, and was in a pinch and a little worried. This turned out great. When I poured the batter, I thought it a little thin, but it puffed up just that perfect little bit to create the quintessential pancake. The best base recipe, thank you!
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Displaying results 1-20 (of 78) reviews
 
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