LN Lee Recipe Reviews (Pg. 1) - Allrecipes.com (18878492)

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Classic Bran Muffins

Reviewed: Feb. 11, 2013
I substituted 2 cups Bran Flakes for the wheat bran, and skim milk for the buttermilk. I also added some orange zest and a dash of cinnamon, as well as small handfuls of: chopped apples, grated zucchini, chopped nuts, and fresh cranberries.
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Mini Cheesecakes I

Reviewed: Dec. 25, 2012
Easy recipe. When served without topping, cheesecakes taste a little too "vanilla-y" for my liking. Cheesecake tend to stick a little to the paper liners, so perhaps foil would be better. Overall, though, I enjoyed this recipe.
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Microwave Caramel Popcorn

Reviewed: Dec. 25, 2012
For 1/2 cup of kernels (~16 cups air-popped corn), I altered the recipe to make 1.5 times the amount of caramel. I also added about 2 cups of whole almonds, pecans and walnuts and it was a wonderful crunchy addition. However, I ended up microwaving the coated popcorn to dry it out in 5 batches, for about 4 to 5 minutes each at 50% power. It still didn't end up as dry/crunchy as I would like, but I think only I noticed the difference. For a quick-and-easy caramel popcorn recipe, this is definitely a keeper. YUM - my husband and I finished all 16 cups in 2 days!
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Creamy Rice Pudding

Reviewed: Oct. 30, 2012
I cooked this at lower heat for longer than the suggested time, but it turned out rich, creamy and delicious. This beats Kozy Shack pudding hands down!
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J.P.'s Big Daddy Biscuits

Reviewed: Aug. 16, 2011
I tweaked the recipe, used butter instead, and did 'pull-apart' biscuits by using an icecream scoop to drop scoops of batter onto a pan. I couldn't stop eating these fresh from the oven. They are light, fluffy and so good on their own that you don't need butter, honey or jam! Easy recipe that I'll be making again and again.
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Black Bottom Cupcakes I

Reviewed: Aug. 5, 2011
I omitted the salt and used white vinegar instead of cider vinegar. These were good, but the batter was not as rich, fudgy and chocolatey as I was expecting. Next time I think I'll actually melt some chocolate into the cupcake batter.
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Marble Swirl Pound Cake

Reviewed: Aug. 5, 2011
I followed the advice to decrease flour to 3 cups. I added in a few drops of almond extract into the white batter, and into the chocolate batter added a handful of melted chocolate chips and 2 heaping tbsp. of Nutella(!). Great recipe.
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Sugar Cookie Icing

Reviewed: Jun. 28, 2010
This is my go-to recipe for icing sugar cookies. I've used it for weddings, birthdays, and holidays for a professional look. It's no-fail -- just add a tad more milk and corn syrup slowly, if the texture is too dry.
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Chocolate Pecan Pie IV

Reviewed: Apr. 15, 2009
This is a delicious-tasting pie. I adapted the recipe for a deep-dish pie so multiplied the recipe by 1 2/3, and used a combination of dark cocoa powder and semi-sweet chocolate chips. I used the 'Butter Flaky Pie Crust' recipe on this website for the crust. Since I was baking in a thick Le Creuset ceramic pie plate, my baking time was far longer at 1.5 hours! I covered it after 25 minutes in the oven because it was already quite brown and even then, the pecans around the edge of the crust, after covering, were borderline overbrowned. During baking, it puffed up beautifully to nearly 3 inches, and it still seemed a little soft in the centre when I turned off the oven, but I figured it would solidify as it cooled. The texture and taste of the pie was fabulous. As others have mentioned, there is a subtle yet distinct chocolate flavour. The next day when I sliced it, it had indeed solidified, although there was still a little tiny bit of liquid oozing out from the filling.
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Butter Flaky Pie Crust

Reviewed: Apr. 15, 2009
I followed the recipe exactly and it produced a flaky, tasty crust for my deep-dish pie, as well as enough extra dough for a couple of extra tarts. I will be using this recipe again!
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Peach Bread

Reviewed: Apr. 1, 2009
I was happy with the way the bread turned out as it is very versatile. It was moist and had good firm texture. I made numerous modifications: I used 1/2 cup butter and 1/4 cup oil, I added 1/2 cup sour milk, decreased sugar to 1 1/2 cups, used 1 cup frozen sliced peaches and 1 cup frozen blueberries, substituted 1 cup flour with 1 cup ground almond meal, added 1/4 tsp almond extract, added about 2 tsp orange rind, decreased cinnamon to 1 tsp, used 1 cup walnuts, and added a pinch of ground spices (nutmeg, ginger, cloves) into the bread. Following these modifications, I found the bread nutty and flavourful.
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Chewy Coconut Cookies

Reviewed: Dec. 14, 2008
These cookies were really flavourful and 'coconutty.' I put the batter in the fridge for an hour or two and then rolled them out into balls. However, I was a bit to cautious and didn't push them down as thin as I would like - I found the cookies hardly spread out at all. Next time I will either decrease the amount of refrigeration time or take the liberty of pressing them down a little harder. I also didn't find the cookies browned as nicely in the oven whereas the bottoms were already quite brown, but I believe this again had to do with the thicker, denser cookies. I will definitely make this again with above alterations, as my family really enjoyed them.
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Flourless Chocolate Cake II

Reviewed: Oct. 3, 2007
Absolutely delicious as is. I baked it to accomodate a friend with Celiac's disease, and everyone loved it.
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Party-Size Greek Couscous Salad

Reviewed: May 14, 2007
Even with a few omissions and substitutions, this recipe was an absolute hit at a recent potluck. Others could not stop raving about it! Will be making it again and again.
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Carrot Cake

Reviewed: Sep. 27, 2006
This recipe did not work for me. The only thing I did differently was use fresh pineapple which I chopped in a blender (but didn't drain). The batter seemed wet, so I even added a bit more flour, but the end result was still a carrot pudding rather than a cake. I'm an experienced baker so I'm not sure what happened. The taste was decent, though.
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Creamy Pesto Shrimp

Reviewed: Sep. 27, 2006
This is a no-fail dish. I often make it healthier by decreasing the amount of butter to 1/4 cup, and halving the amount of whipping cream by using 1 cup milk (and a bit of flour as thickener). Every time I make this, there are no leftovers. Thanks!
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Cheese Filled Triangles

Reviewed: Dec. 30, 2004
I have made this a few times now and they are always a hit, even if I don't have cottage cheese on hand. However, I prefer using puff pastry as opposed to phyllo. Delicious!
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Easy Focaccia

Reviewed: Dec. 30, 2004
This recipe was delicious and so easy. I served it hot-out-of-the-oven as one of my appetizers for Christmas eve dinner. My family loved the taste, texture and flavour. I did make a few substitutions: I used 3 cups all-purpose flour, omitted the cheese, and sprinkled dried rosemary and coarse sea salt on top. I will definitely be making it again.
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