Carrie Recipe Reviews (Pg. 1) - Allrecipes.com (18864630)

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Cucumber Sandwiches III

Reviewed: Mar. 2, 2007
I must have bought the wrong type of french bread, because it didnt cut thin enough or work well with the texture of the sandwich, so I mearly used white bread and they turned out great! I had some leftover spread that was really good alone on the unused french bread too :)
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Spaghetti Carbonara

Reviewed: Dec. 1, 2011
Delicious! I was a bit skeptical because of the low number of ingredients and also because I wasn't sure how easy it would be to "cook" the eggs onto the pasta, but it came out really good and was quite a bit easier than I had imagined. I used turkey bacon because it was what I had on hand, but I can't wait to try it again with the real stuff :)
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2 users found this review helpful

Brandied Orange and Cranberry Sauce

Reviewed: Nov. 25, 2011
This is really good! Just be absolutely sure you don't use the pith! (the white part). I did use about half the amount of zest as others recommended, and I also added a stick of cinnamon to step two and removed it at the end. Oh, and DON'T THROW AWAY THE ORANGE WATER that you worked so hard to make!! Substitute it for water in whatever recipe might taste better with a hint of orange, or add an equal amount of sugar to it, heat to dissolve and you have a wonderful orange simple syrup. You can use it to make recipes, or even mix with your leftover brandy to make some really good cocktails (I added mine to our batch of sangria we make every year and it came out extra delicious :)
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4 users found this review helpful

Shieldzini

Reviewed: Sep. 10, 2011
This was really good, went well with the asian lettuce wraps I served. The soy and sesame were nice additions. I used sesame oil instead of the vegetable oil and won't use quite so much next time, the sesame flavor was a bit strong. So either half and half or leave the sesame oil out all together.
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Creamy Buttered Cucumbers

Reviewed: Aug. 14, 2011
Like others, I was a bit hesitant about this recipe. But it was delicious! A nice change from the typical vinegar/cucumber salads. Will definitely be making this again.
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Ultimate Maple Snickerdoodles

Reviewed: Jun. 16, 2011
YUM! Like many other reviewers, I did not have maple sugar. So, to compensate, I use all white sugar with a tiny bit of maple syrup mixed in. If you add a small enough amount (about 1 tsp to a full cup of sugar) and mix it thoroughly, you can end up with a crumbly sugar mixture that has the maple taste, but is still powdery enough to roll the cookies into.
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White Cheese Chicken Lasagna

Reviewed: Jun. 10, 2011
Delicious!! We made this using left over turkey and used fresh spinach that I sauteed instead of the frozen. It came out wonderfully!
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4 users found this review helpful

Bread Pudding II

Reviewed: Mar. 1, 2011
I highly altered this recipe, but it was a great starting point :) Changes I made: - Used homemade Challah instead of french bread - Replaced the milk with half and half and only used 1 1/3 C. - Added about 3/4 C dried sweetened cranberries and the 2/3 C orange juice I reconstituted them in (cooked the lot on the stove for about 10 min). - Left out the nutmeg (didn't have any) and the pecans. Served it with a simple caramel sauce: - 1/2 C each of butter, granulated sugar, brown sugar, and cream - cooked together on the stove for a few minutes until hot and well combined. Next time I plan on reducing the sugar a bit since the challah, sweetened cranberries, and orange juice added plenty on their own.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Oct. 26, 2008
This was soo good! We made it last night for dinner and I'm polishing off the leftovers now. The sauce came out just a little bit loose at first, but give it a few minutes and it tightens right up. One tip is don't rinse your pasta when you drain it. Rinsing it only rinses away the starch which helps thicken up the sauce, but also adds extra water, which could make it too soupy. Definately something we will make again!
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Key Lime Pie V

Reviewed: Aug. 11, 2007
My father was adamant that TRUE key lime pie had three very distinct qualities, it was made with KEY lime juice, and not just lime juice, it was NOT green colored (sign of food coloring or geletin), and it wasn't smothered in whipped cream. This recipe is exactly how I remember this pie from his kitchen and from our trips to the keys. Delicious!
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58 users found this review helpful

Unstuffed Cabbage Dinner

Reviewed: Mar. 12, 2012
YUM! Though I might cut back on the black pepper next time. I decided to double the recipe at the last minute since we have 6 people in our family (totally unnecessary as it makes A LOT!), and used a can of tomato soup concentrate + enough water to make the total volume as a substitute for the can of tomato juice. Will be making this again.
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1 user found this review helpful

Easy Add-In Macaroni and Cheese

Reviewed: Nov. 27, 2006
This is the ultimate comfort food! I have also made it with shredded velveta, which works just as well.
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2 users found this review helpful

Mock Lemon Chiffon Cake

Reviewed: Feb. 9, 2006
Oh My! This was AMAZING! Definately the best cake I've ever tasted! I accidently picked up frozen strawberries instead of fresh, but simply drain them well and they worked just as good. I am definately putting this into my permanent recipe file.
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Banana Banana Bread

Reviewed: Mar. 2, 2013
This has been my goto recipe for using overripe bananas for over 10 years now. I never actually measure my bananas but find that 3 bananas is a perfect amount. My kids love it, and it freezes wonderfully. Try baking it in muffin tins and freezing the muffins. Warm individually in the microwave for about 30 seconds for a quick breakfast or snack.
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Jo's Rosemary Bread

Reviewed: Jul. 29, 2005
Definately a keeper, best warm, but great either way.
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Maple Fruit Dip

Reviewed: Dec. 22, 2004
I didn't bother to try to make this low-fat. I used real maple syrup and full calorie yogurt and whipped topping. Came out wonderfully! Especially delicious with strawberries.
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Classic Green Bean Casserole

Reviewed: Dec. 22, 2004
I love the twist that the added cheese whiz added. I also used chedder french fried onions. Will definately be making this again next thanksgiving.
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Buttery Cinnamon Cake

Reviewed: Dec. 22, 2004
This cake was amazing! Very moist and delicious, and the glaze is to die for! I didn't have a bundt cake pan, so I use an angel food cake pan and it worked just as well.
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Super Easy Doughnuts

Reviewed: Sep. 4, 2005
I loved these, they were light and fluffy and reminded me of when my mother made doughnuts when I was a child. I agree with alot of other reviews, they needed more dry ingredients or less wet (I simply added more flour until it was at a soft, roll-able texture). I don't know about going as low as 160 on the oil temp tho, mine worked great at 375, and started cooking slower when the oil cooled down to 350, I would imagine keeping the oil so low (the 160) would make them greasy. Wish we had powdered sugar to glaze them, but they were good with a sprinkling of granulated sugar and cinnamon.
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29 users found this review helpful
Photo by Carrie

Flan II

Reviewed: Apr. 30, 2007
I loved this recipe! My finished product still had some crystalized sugar left in the bottom of my custard cups, but it might be the way I melted my sugar. Next time, I do think I will add a bit of water to the "caramel" and a little vanilla extract to the custard to give it a bit more richness.
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6 users found this review helpful

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