x17star17x Recipe Reviews (Pg. 1) - Allrecipes.com (13336372)

Jamie's Minestrone

Reviewed: May 22, 2010

Great soup. I don't change much about it, except I leave out the pasta and add chopped baby red potatoes. It makes a LOT, so be prepared to pack some away. I just made a double batch because it freezes well. Thanks Jamie for sharing such a great recipe!

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Hot Italian Giardiniera

Reviewed: Dec. 2, 2009

Delicious! Just make sure to wear gloves when chopping jalapenos. It was my first time cutting peppers and my hands were left burning! Also make sure to wash the salt well off of the vegetables. The second time I made a batch I didn't. I also didn't add any oil so it would be diet friendly, and I can't see a reason you'd need to. Great healthy snack and awesome ontop of a pastrami sandwich.

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3 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Dec. 2, 2009

Great taste. I used 1 1/2tsp pumpkin pie spice and 1/2tsp cinnamon for my filling. Simple and great tasting.

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Graham Cracker Crust

Reviewed: Dec. 2, 2009

Great simple and easy to use graham cracker crust. Same recipe they use on the graham cracker website.

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Best Steak Marinade in Existence

Reviewed: Dec. 2, 2009

Super delicious. I have never had a steak fail with this marinade. No steak sauce needed and your steak is left so moist and full of flavor. I use this on 2 thin cut top sirloin steaks and half the recipe for the marinade and it works out perfect.

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Colleen's Potato Crescent Rolls

Reviewed: Dec. 2, 2009

These were so awesome and easy to work with. I rolled them out with a rolling pin and cut the triangles using a pizza cutter. Buttered and rolled. They baked up nicely. Just make sure to tuck the tip under the roll well or it will come up and look like a pokey roll. I saw another reviewer used these for cinnamon roll dough, and I can completely see how that would be amazing. I plan on making cinnamon rolls with this dough as well. With the 3/4 cups of sugar in the dough, it gives it a slight sweet taste with a buttery texture. This is the #1 dinner roll in my home and I'm def going to pass it along to others. Thanks Colleen! You rock for posting this.

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Chocolate Caramel Brownies

Reviewed: Jul. 31, 2009

These are a serious sugar overdose. Super dense, super full of sugar. I use sweetened condensed milk instead of just evaporated, and devils food cake instead of German chocolate. I've had people pay me to make them time and time again. Not for the faint at heart.

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Jay's Signature Pizza Crust

Reviewed: Jun. 29, 2009

Finally a pizza crust that's thick and chewy! Delicious! I did sprinkle the crust with a little garlic powder, oregano, and Parmesan cheese before spreading on sauce and toppings. NOTE: Add more than 2 cups of flour before trying to mix until it's not 'sticky' as the instructions indicate. My hand's were covered in sticky dough until I added at least 3 1/2 cups total. I suggest at least 3 cups of flour before adding extra and kneeding. I also don't suggest pouring it on a 'well floured' surface. Just keep working with the dough in the bowl and it will save you a lot of hassle and clean-up. NOTE: This should make about 4 medium sized pizzas. You can freeze the rest of the dough for up to 6 months. Just roll out 10" rounds onto well oiled parchment paper (make sure all sides of paper that touch the dough are well oiled. Wrap tightly in plastic wrap to store. When you're ready to use the dough, let it thaw 30 minutes on counter before topping and baking.

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Exquisite Pizza Sauce

Reviewed: Jun. 29, 2009

Awesome awesome awesome. I wouldn't change a thing about this recipe. I find it funny that other reviewers find it too spicy. I am very sensitive to spicy food, and have no problem with this sauce. I didn't use anchovy paste, nor marjoram. I doubled the oregano since I didn't use the marjoram (wouldn't even know where to look for this spice). This is enough to make 3-4 medium size pizza's, depending on how much sauce you like. This is my new go-to pizza sauce recipe. Delish!

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Cha Cha's White Chicken Chili

Reviewed: Jun. 18, 2009

Pretty hot for my taste but my boyfriend LOVED it. It's more of a soup than a 'chili'.. but great flavors. Next time I'll have to make some jalapeno corn bread to side with it.

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Baked Whole Cauliflower

Reviewed: Apr. 1, 2009

Wasn't impressed. Just tasted like cauliflower to me. Maybe I should have followed others advice than sticking to the exact recipe :)

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Ultimate Chocolate Cake

Reviewed: Apr. 1, 2009

Great heavy dense delicious cake. Mine didn't come out like the one on the picture, it was more creamy in texture (not dry looking) and super moist and dense. My boyfriend LOVED it. Instead of using sour cream, I used vanilla yogurt. I made it in a cupcake pan. Letting this cake sit overnight makes it even more amazing, and easier to get out of cupcake wrappers. Didn't last in my house for more than 2 days. Topped it with a gnash frosting (2 cups semi sweet chips and 2 tablespoons butter microwaved).

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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Mar. 21, 2009

Honestly it doesn't get any better than the original toll house cookie recipe. Same recipe they use on the back of the bag. Reminds me of childhood :) Cookie always come out soft and chewy. Parchment paper is a lifesaver when it comes to baking these so you don't lose the chips on the bottom of your pan.

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Mrs. Sigg's Snickerdoodles

Reviewed: Mar. 21, 2009

This cookie recipe changed my favorite cookie from double chocolate brownie to snickerdoodles! These come out perfectly every time. Make sure not to over cook, just until they start to crack on top. Let them set and cool so they remain chewy. I added 1/2 a tablespoon of cinnamon to the base mixture to give it more of a cinnamon sugar flavor. Delicious.

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Satiny Chocolate Glaze

Reviewed: Mar. 21, 2009

This came out perfect! I was so tired of trying to find a frosting recipe that didn't use powdered sugar as the base, and here I am! I used it on my boyfriends double chocolate birthday cake and let it sit ontop (inside the pan) overnight and it firmed up just a bit. I also added in a tablespoon of milk to make it more smooth. I will def invest in a bunt cake pan and make this again and again.

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Soft Oatmeal Cookies

Reviewed: Mar. 21, 2009

Holy cow! These are amazing. I followed the recipe, except I doubled the vanilla extract and didn't flatten the cookies with a fork. Not needed. The recipe also easily changes yield. I only had 1/4 cups of butter, so I made 6 servings (which were really 8 large cookies). They came out perfectly round. 10 minutes at 375 makes them come out golden brown. I chopped dried cherries and put white chocolate chips in mine.

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