LBME Recipe Reviews (Pg. 1) - (1974593)

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My Crab Cakes

Reviewed: Mar. 31, 2003
With a few adjustments suggested by others these were the best I've had. I used two cans of crab and one sleeve of Ritz. I added fewer onions, but also some minced red pepper for color. Served them for some extra special friends and they know good food when they taste it. An instant classic. p.s. if you don't want to invest in buying Old Bay or don't have the room in the spice cabinet, just look at the ingredient list; you probably have most of them in your cupboard already.
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110 users found this review helpful

Gluten Free Macadamia Pie Crust

Reviewed: Sep. 13, 2006
I tried this for a banana cream pie for my gluten-free husband. I used Bob's Redmill general pupose baking flour instead of soy flour. I don't think that was a problem. There was no conceivable way to roll this into a piecrust. I did, however, press it into the pie plate. It did brown up just like regular pie crust though. I did not care for the overpowering taste of the macadamia nuts. They are best eaten in small doses if you ask me and for $5 a bottle, I'll try another recipe. thanks for the effort though
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18 users found this review helpful

Easy Lemon Cheesecake

Reviewed: Oct. 21, 2002
I made this last Thanksgiving. It tasted a bit more like pudding-y than cheesecake-y. You can't beat it for ease.
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6 users found this review helpful

Vanilla Cream-Filled Eclairs

Reviewed: Sep. 24, 2003
I've made these twice. I like the pastry part of this because it's a little more substantial than the store bought eclairs; not so flimsy. The filling is worth making from scratch instead of using pie filling. I used less cornstarch than called for and some 2% milk instead of some of the 1/2 and 1/2 the second time and it was still very thick. The frosting is excellent. I used a little bittersweet in the place of some of the semi-sweet morsels and it tasted like a fancy restaurant. Only caveat I have is don't try to make more than 12 because the pastry is quite airy and if they are small and get an air bubble, when you split them in half you will have no bottom half. EXCELLENT!!
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3 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Oct. 21, 2002
I've been using the old Betty Crocker pie crust recipe for years with mixed results. I was looking for a change. This pie crust was perfect; tender and flaky and it did not crack at the edges. It was so easy to work with. I froze one for next time for an even easier pie making experience. A++++
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3 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jun. 16, 2014
Just made this tonight. Followed recipe to the letter except left out the lemon and added some dried chive. It made the tilapia 100 times better than just baked.
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2 users found this review helpful

Bananas Foster II

Reviewed: Oct. 31, 2009
This was awesome. When you put it over pancakes, it's the closest you'll get to a Pecan Cinnabon you can get! My only changes are add a little water to thin it out and the bananas probably only need 30 seconds on the burner or they get very soft. Awesome
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1 user found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Apr. 2, 2003
Like many others, I have been looking for a creamy coleslaw with more flavor than KFC. I really liked this. I used 1/2 cabbage and 1/2 broccoli/carrot/redcabbage slaw in the produce department. Also added diced red pepper for more color. I liked it very much and will try some celery salt next time.
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1 user found this review helpful

San Francisco Sourdough Bread

Reviewed: Oct. 22, 2014
I have made this 4 times using a friends starter I have managed to keep alive. It makes very good bread. It is soft but not overly airy. The crust is very nice and not too stiff. Did not use the onions. It makes excellent french toast for just those reasons.
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