chikalin Recipe Reviews (Pg. 4) - Allrecipes.com (11831562)

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Ruth's Grandma's Pie Crust

Reviewed: Dec. 9, 2010
a perfect pie crust. definitely refrigerate it for at least an hour before you roll it out, though, or it is very hard to work with.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Dec. 9, 2010
wonderful banana bread, especially if you like a strong banana flavor. definitely use overripe bananas. i like a more spiced banana bread, so i added 1 tsp of cinnamon, 1 tsp of vanilla, 1/2 tsp of cloves (i think the flavor of cloves goes very nicely with bananas), and 1/4 tsp nutmeg. i also greased the pan and then dusted it with a mixture of 2 tbsp white sugar and 2 tsp cinnamon. i then sprinkled the remainder of the cinnamon-sugar mix on the top of the batter before baking. if you like nuts in banana bread, you can really use any kind you choose, but i recommend chopped walnuts (i added 1 c of them).
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5 users found this review helpful

Coconut-Cream Cheese Frosting

Reviewed: Dec. 9, 2010
this was just great. i used it on a carrot cake and it really added to it without overpowering the flavors of the cake. it was so good, though, that it would probably be delicious on anything!
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2 users found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Dec. 9, 2010
great! i made some changes based on what i had, but i think it would be delicious exactly as written as well. i omitted the water and used extra broth and wine instead for more flavor, and i used two cans of tomato sauce instead of one and the four tomatoes. i also left out the carrots and zucchini (i didn't have any), added about 2 tbsp of heavy cream for a slightly more substantial broth, and added about 1/2 c parmesan cheese while it was cooking. for a more substantial soup, double the tortellini but only add an extra 1/2 of the amount of everything else in the recipe.
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6 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Dec. 9, 2010
delicious! it might even be good, albeit far from traditional, with cheese tortellini. i used fresh parsley, basil, and oregano instead of dried, which i always think adds a bit more flavor. i also doubled the cheese and added some more on top when serving.
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Hot Spiked Cider

Reviewed: Dec. 9, 2010
wonderful! you can also make this (or just keep it warm) in a slow cooker - have it on high until the tea is to your desired strength, add the rest of the ingredients, leave it on high for 15-30 min (until the flavors meld and the taste is where you want it to be) and then turn it to low and basically forget about it until you want to serve it. if you leave it for a long period of time, though, i would recommend adding the alcohol at the last minute. personally, i left the rum on the side so people could control the potency of their drink (and so people that don't drink could leave it out altogether). i used the cloudy, refrigerated cider, which i tend to like better anyway, and it made a delicious drink. i used spiced rum (as many reviewers suggested) and i think it complemented the cider well. i think halving the butter might be a good idea unless you really like butter, because we all found it to be a bit too much. the second time i made this, i doubled the recipe and used half orange spice tea bags and half gingerbread spice tea bags. i liked the combination of the two a lot. i also added a bit of vanilla.
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Dog Biscuits I

Reviewed: Nov. 26, 2010
as far as the person saying garlic is unsafe for dogs- if you are worried about this, check out this site. it pretty much says garlic is safe (and even potentially beneficial) in small quantities, provided the dog doesn't have previous problems, doesn't eat too much of it and doesn't eat it too frequently. http://www.natural-dog-health-remedies.com/garlic-for-dogs.html
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6 users found this review helpful

Mama D's Italian Bread

Reviewed: Sep. 25, 2010
5 stars for taste, 3 for the directions. delicious bread! but... if you add the sugar and yeast to all three cups of water, it doesn't proof right. that leads to problems with the bread rising. the second time i learned to proof it in 1/4 c of water and add the rest of the water later. turned out much better. also, 'knead until as soft and smooth as a bambino's behind'... that really doesn't help me all that much. i went with kneading for 10 minutes. if anyone has any suggestions for a different kneading time, i'm all ears!
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6 users found this review helpful

Italian Easter Cookies

Reviewed: Apr. 14, 2010
These cookies came out great! My boyfriend described them as "soft, fluffy, and not too rich". However, I couldn't get the hang of tying the knots and just ended up making thick round discs.
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3 users found this review helpful

Displaying results 61-69 (of 69) reviews
 
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