MelanieW Recipe Reviews (Pg. 1) - Allrecipes.com (18911373)

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MelanieW

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Broccoli and Cheddar Soup

Reviewed: Jan. 26, 2006
Very good, and like the Panera version, it's quite thick. I used 1/2 medium onion, which was more than enough. I also added two small cubed and peeled potatoes. I boiled them alone for a few minutes in the broth etc. before adding the broccoli, which was fresh not frozen. I also added some hot sauce and quite a bit of salt towards to end. This recipe is delicious and doesn't need any more cheese, and I am a cheese lover.
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5 users found this review helpful

Lebkuchen IV

Reviewed: Dec. 21, 2008
Having moved away from home (and away from German cookie bakers), I decided to try making these for the first time, and I'm happy to report, that this recipe was great! The only thing that I changed was that I used a bit more citron and nuts than was called for, and I used chopped pecans. Before baking, I pressed a pecan half into the center of each cookie. Also, I used a lemon glaze - something that I think is necessary. To make, juice one lemon and add enough powdered sugar to make somewhat thick. Spread on when cookies are still hot from oven. In terms of stickiness, this dough is quite sticky, but it is definitely manageable. Make sure you chill it overnight, and do not add a lot of flour into the dough as you roll. Before placing the cookies on the sheets, I blew off any and all flour I could. The cookies turned out great; I have the last sheet in the oven now...
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14 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Apr. 29, 2011
I have made this pie several times, and it never fails to delight whomever I serve it to. I just took a pie out of the oven, and I had to stop myself from eating half it. There are a few tweaks I make, however, to simplify and make it even more delicious: after I cut up the apples, I squeeze the juice of 1 lemon over them; I increase the flour to 4 tbsp; I add 1 tsp of vanilla extract to the sauce after I turn off the heat; I sprinkle 1.5 tsp of cinnamon over the apples; I mix the apples and sauce before I pour them into the pie crust; I use a regular pie crust not a lattice crust; and finally, I brush the top crust with milk and then generously sprinkle cinnamon-sugar. This cinnamon-sugar encrusted top is what puts this pie over the top.
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11 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 29, 2011
Really delicious, no-fail cookie, but I make a few tweaks to work for me: I use all butter; I live in a country where there is no cream of tarter, so I use 3 tsp of baking powder. I have made hundreds of cookies over the last few months using this recipe, and it never disappoints. I often will roll them all and dust with cinnamon-sugar and then refrigerate the dough balls and bake off as necessary.
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1 user found this review helpful

Butter Flaky Pie Crust

Reviewed: Apr. 29, 2011
It's a good recipe. I always double it and freeze the extra crust; it's just as easy to make, and it's great to have a crust ready to go in the freezer. I don't have very many kitchen gadgets, so I freeze and grate the butter into the flour mixture, which works great. It's fast, easy, and effective.
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2 users found this review helpful

New Orleans Stuffed Artichokes

Reviewed: May 7, 2011
I can tell you before making this recipe that there is no way the stuffing can stuff 10 artichokes. I am a NOLA native and maker of stuffed artichokes from way back, and the proportions for this recipes are off. I cannot comment on the flavor of this recipe as I use a much simpler recipe, but I just wanted to warn folks who might want to try this recipe, you should plan on stuffing about two artichokes with this amount of stuffing.
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11 users found this review helpful

 
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