DameLibelle Recipe Reviews (Pg. 1) - Allrecipes.com (19267391)

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Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 31, 2011
Hands-down, this is the best salad dressing recipe I've ever come across. I actually used limes and a couple tablespoons of mayo, too.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Aug. 29, 2014
This recipe does work! Without the vinegar and salt there will be graying of the yolk. The ice water plunge shrinks the membrane and allows it to peel away from the white easily. I did have to lengthen my boiling time to 20 mins. Also, for those having difficulties with cracking as they enter the water, use a large tablespoon to gently lower the cold eggs into the boiling water. Be sure to guide them with the spoon all the way to the bottom! No need to allow them to reach room temperature before boiling.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Oct. 1, 2014
Only change I make is i double the sauce and capers.
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 17, 2014
Love this recipe. I make it in a bundt pan with a cup of crushed pecans in the bottom and I also double all the spices in it. Added an 1/8 tsp of cardamom this time. Delicious!
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Janet's Rich Banana Bread

Reviewed: Nov. 17, 2014
Only alterations I make to this recipe are to add a cup of crushed walnuts and two extra bananas (as black as they can be). Yummy.
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Chef John's Creamy Mushroom Soup

Reviewed: Feb. 11, 2015
Oh. My. Goodness! This is the most fantastic soup I've ever had. Thank goodness that I doubled the recipe. All the effort is worth it!
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Beef Stroganoff III

Reviewed: Feb. 26, 2015
Pros: excellent flavor, the sour cream doesn't overpower, and the consistency is perfect. Cons: dumping flour straight into the pan clots the flour, calls for waaaaaay too much butter, cooking it one pan is an unnecessary disaster. Recommended Recipe Alterations: 1. Cut the butter by half to 1/4c 2. Put the flour in a separate bowl and added some of the pan drippings. Mix the two together in the extra bowl until a paste develops and then add back into the sauce. 3. Remove meat before adding the flour paste to make the sauce and avoid sloshing it all over the stovetop. Add meat back in after flour is fully incorporated. 4. Substitute white onion for green onion. Half a small onion is plenty. 5. I would never, ever use canned mushrooms. I used two packages of fresh sliced mushrooms and sautéed them with the onion in a SEPARATE pan and added them both to the sauce after the flour is incorporated.
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Kettle Corn

Reviewed: Dec. 31, 2011
I'm sure this is a great recipe for most, but our family loves that "crust" on the kettle corn we purchase from vendors. I actually used equal parts sugar and popping corn and it turned out just the way we like it.
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Fluffy French Toast

Reviewed: Oct. 30, 2014
Ehh. Nothing extra despite the added flour. Sticking with my original recipe.
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