lutzflcat Recipe Reviews (Pg. 12) - Allrecipes.com (11492450)

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Raspberry Lemon Meringue Pie

Reviewed: Jun. 11, 2014
I didn’t realize I hadn’t pre-baked the pie shell until the finished pie came out of the oven, meringue beautifully browned, but the crust uncooked...my BIG mistake. I built a large foil tent over the pie to keep the meringue from totally over browning, bumped up the temp to 375, and then put it back into the oven for 15 more minutes. Whew, that seemed to work pretty well, even though the meringue ended up a little browner than I'd have liked. I used fresh raspberries, so I did add just a little water to the pan for some moisture that would have been in there had I used frozen berries. Raspberry and lemon are two flavors that always partner well, and this pie was no exception. You have the sweetness from the raspberries and the tartness from the lemons, so each and every bite is pure bliss! I used Basic Flaky Pie Crust from this site. Thanks ejm228 for sharing your recipe.
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Cinnamon Vanilla Granola

Reviewed: Jun. 11, 2014
As other reviewers have mentioned, I would have liked a "clumpier" texture. I did add some additional maple syrup thinking that might resolve the issue, but that didn't do the job. I always have a good supply of dried fruits on hand, so I added pineapple, cranberries, apricots, and blueberries. Also, watch your timing in the oven, this browned up pretty quickly for me. I eat a lot of yogurt for breakfast and love the crunch that a granola topping adds, so I'm always looking for new granola recipes. Although this did taste good, there are other recipes on this site that I prefer, and it's doubtful I'll make this again.
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Easy Classic Goulash

Reviewed: Jun. 9, 2014
Goulash (or often called chili macs in my house) is something that I typically throw together without a recipe, since I've made it so many times. The addition of the bay leaves, worcestershire sauce, and sofrito (I made my own and always have this in the freezer) were several ingredients that I typically don't include, but I liked the new layers of flavor that they bring. I followed the recipe with the exception of scaling back the seasoned salt. One thing in particular I like about this recipe is that you cook your macaroni in the goulash mixture, so you're saving yourself one more pan to wash. Just watch your time on this step, as the macaroni will absorb the liquid pretty quickly, and you may need to add a little more water (I did). The one seasoning I missed was chili powder, but that's my own personal taste that I know many don't include in goulash. This is just good old-fashioned comfort food. Thanks Dawn Bohler.
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Kick'N Chicken with Mango Salsa

Reviewed: Jun. 8, 2014
Oh yes, we liked this...liked it a LOT actually! The one thing that I did add was some chopped jalapeño to the mango salsa, and I would definitely do that in the future. The flavor is bright, fresh, and simply awesome, and it has lovely presentation! Nothing not to like here, I put this one in my Favorites folder.
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Marinated Cucumber, Onion, and Tomato Salad

Reviewed: Jun. 8, 2014
I make a salad similar to this all year long (but with less pepper). I really prefer apple cider vinegar or white balsamic which gives you more tang instead of the very mild white vinegar, but this is a personal preference. I was a little concerned with the amount of pepper, but it was fine. You really can't go wrong with this simple salad, as it will complement most anything you're serving.
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8 users found this review helpful
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Easy Cold Cucumber Soup

Reviewed: Jun. 7, 2014
This may be a personal preference, but I like cold soups like cucumber and gazpacho a little thick. I added 1-1/2 cups of vegetable broth (not 2), and this still was too thin for me; you literally could drink it. I did use reduced fat sour cream and Greek yogurt. It does have good taste, so if I make it again, I definitely will cut the vegetable broth in half, maybe more. Also, I typically eat smaller amounts of cold soups, like not a soup bowl. Considering that, this made way more than 4 servings in our house (made about 2-1/2 pints), so depending on much you normally serve, you may want to take that into consideration. That's not meant as a negative remark, I just ended up with more than I would have liked.
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Skillet Baked Beans

Reviewed: Jun. 7, 2014
Gotta confess, these were surprisingly good without baking. I didn't want to heat up the kitchen, so it seemed like a good enough reason to try this recipe. If you've had baked beans at Steak 'n Shake, that's what these taste like. Nice recipe chelee.
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Tarragon Chicken and Rice Soup

Reviewed: Jun. 5, 2014
I made half a recipe to see if we liked it, which would be 3 each carrots and celery. Once I chopped 2, I knew 3 would be too much, so I left them out. Two cups of water wasn’t enough to even cover the chicken breasts, so more water and a little more soup base went into the pot initially. I shredded the chicken and put it into the pot along with the veggies and the rice. Once I mixed in the rice, I knew it needed even more liquid, since rice cooks at a 1 part rice to 2 parts liquid ratio, so I added some chicken broth. After simmering for 30 minutes, neither the rice nor the carrots were cooked, so back on for another 15 minutes. When I next checked, the rice had absorbed most of the additional chicken broth. I know she says this is a very thick soup, but at that point, it was on the verge of totally drying out, so I added even more chicken broth to reach a soup consistency (and it was still “thick”). The instructions aren't good, but it does taste good, so if you're prepared to tweak, go for it!
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Lemon Basil Grilled Chicken

Reviewed: Jun. 4, 2014
These should have been for dinner last night, but...........too long to explain. They ended marinating for 24 hours, and they grilled up beautifully, tender, moist, and just loaded with flavor. I wish I'd grilled another breast, as this would have made a nice salad tomorrow. This will be a repeat in this house!
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Baked Zucchini Chips

Reviewed: Jun. 4, 2014
Unfortunately, as often happens with baking rather than frying, the zucchini chips just didn't even come close to being crisp or even slightly crunchy. At 15 minutes baking, they hadn't browned at all, so I left them a little longer hoping they would get a little color. They never really reached an appealing color, and although the taste was OK, they were simply mushy. Sorry for the bad review, I know this is the first one, but we just didn't care for these.
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Lemon Cream Cheese Bars

Reviewed: Jun. 4, 2014
Made half a recipe, used an 8x8 baking dish, and cut into 12 squares. I used reduced fat cream cheese and Splenda (cutting back on the amount in the recipe) with good results. This is a really quick and tasty dessert!
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74 users found this review helpful
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Tropical Kiwi Ice Pops

Reviewed: Jun. 3, 2014
Oh yes, this recipe is a keeper. We thoroughly enjoyed these creamy ice pops. The coconut, banana, pineapple, and kiwi are perfectly balanced, with not one dominating, with the flavor leaning toward a pina colada IMO. I used light coconut milk and sub'd Truvia for the sugar. Another thing you'll like about this recipe is how easy it is to make. These would be the absolutely perfect snack or dessert for a summer BBQ (actually perfect any time in this house!). Well done MsNingyoo.
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Baked Tomato Slices

Reviewed: May 31, 2014
Sometimes the best recipes are the simplest ones, and this one certainly is worthy of 5 stars. Right now, the large tomatoes in my area still aren't tasty, so I used the smaller Campari tomatoes. I just sprinkled the garlic and rosemary over the sliced tomatoes, drizzled the olive oil, gave them a sprinkle of freshly-ground pepper and salt, and into the oven. The tomatoes just get sweeter as they bake, and they have nice presentation as well. This was enjoyed as a side dish, and I see this one on our table often!
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Cookie Butter Fudge

Reviewed: May 30, 2014
Tastes just like cookie butter, but it really didn't solidify as fudge should. I put it in the fridge, and after chilling, I was able to cut it into squares. It softens once at room temperature and is "squishy" for lack of a better word, but if kept in the fridge, it's OK.
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Breaded Chicken Fingers

Reviewed: May 29, 2014
Don't know what more I can add to all of the outstanding reviews for this recipe other than these are hands down the best chicken fingers I've ever tasted ANYWHERE. Yes, they are that good!!!
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Colorado Pug

Reviewed: May 29, 2014
I typically don't like sweet liqueur drinks like this, but the club soda really made it work for me. It's a little fizzy, not overly sweet and simply refreshing. Thumbs up from me!
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Tangy Southwest Coleslaw

Reviewed: May 29, 2014
I like the tartness that the lime juice brings to this coleslaw, found the cumin a little overwhelming, so I will cut that back a bit in the future. That little kick from the cayenne is just perfect for the dressing, and I love the way this breaks down nutritionally.
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Honey Mustard Sauce for Dipping

Reviewed: May 29, 2014
Good balance of sweet and tart with the honey flavor being the star, and it emulsified well giving you a perfect dipping texture. Enjoyed this with some chicken fingers, but this would be great for a pretzel dip, as well.
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Zaxby's Chicken Fingers Dipping Sauce

Reviewed: May 29, 2014
Oh my, just really liked this sauce. Have seen Zaxby's restaurants in both Florida and Georgia but have never eaten there, so I don't really know whether or not this is close to their sauce. We had this with some breaded chicken fingers, and I will say that we devoured it. I can see this on a good old grilled hamburger, as well. And it just doesn't get much easier to mix up than this. Franny, thanks for sharing your recipe.
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Basil Lemonade

Reviewed: May 28, 2014
A little on the sweet side for us so I'd most likely eliminate the sugar if using the concentrate. We enjoyed the subtle basil flavor which partners well with the lemon. I make freshly-squeezed lemons often, so I think I'll incorporate the basil the next time I make it (when the price of lemons goes down!). A nice twist on lemonade.
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