sassypriscilla Recipe Reviews (Pg. 1) - Allrecipes.com (10006250)

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Garlic Croutons

Reviewed: Jul. 1, 2010
The recipe was very good - I didn't make any changes and the croutons turned out great! Took about 12 minutes in my oven. Thank you for a great tip for using leftover bread.
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2 users found this review helpful

Blackened Chicken

Reviewed: Feb. 15, 2010
I used this recipe as a guideline on how to blacken chicken as I was looking for a way to use some Penzey's Cajun Seasoning. I oiled the chicken breasts with cooking oil, sprinkled on the cajun season and and rubbed it in. I then seared the breasts for about a minute on each side and placed in a parchment lined pan in the oven at the recommended 350 degrees. I'm not sure how thin Karena's chicken breasts were but it took 25 minutes for my chicken to bake as opposed to the recommended 5 minutes. The chicken was moist, tender and delicious. I served it with brown rice and glazed carrots.
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4 users found this review helpful

Orange Glazed Carrots

Reviewed: Feb. 15, 2010
I was trying to make the recipe from memory so used 1/4 orange juice, 2 TEASPOONS brown sugar, pinch of salt and 1 TABLESPOON olive oil, 2 teaspoons cornstarch. Tasted plenty sweet so I don't think the omission of brown sugar was bad at all. Probably would have had a nutty taste with the butter but I was trying to be a little healthier. I cooked the carrots until a little tender to the fork. Then put them in a colander to drain. I bought the saucepan back on the burner, put in the pre-mixed glazed ingredients and brought to a boil. When it started to thicken a little, I added the carrots and then let the glaze coat them and boil down.
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14 users found this review helpful

Egg Noodles

Reviewed: Dec. 6, 2009
These are really good noodles. I use them when I make crockpot chicken noodle soup. As others have suggested, I use a pizza cutter to cut the noodles. After cutting, I then roll each noodle like a snake - just for a moment to give them a round consistency. I dry them on a cookie drying rack if I have time. Sometimes I use them almost immediately. The rounded consistency reminds me of my great-grandma's noodles. She died before I ever took an interest in cooking and she never wrote down her recipes.
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4 users found this review helpful
Photo by sassypriscilla

Butter Icing for Sugar Cookies

Reviewed: Oct. 29, 2009
Eliminate the vanilla if you want white icing. If you want to color the icing black, make a chocolate icing by adding 1-T of baking cocoa with the powdered sugar. This made for a pretty, glossy icing.
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3 users found this review helpful

Sweetened Whipped Cream

Reviewed: Nov. 27, 2008
Worked great. Added a little extra sugar as it wasn't stiffening up even though I chilled the bowl and beater.
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3 users found this review helpful
Photo by sassypriscilla

Play Dough Cookies

Reviewed: Jun. 24, 2008
This recipe was a real hit at my son's nursery school. The cookies are colorful and fun to make. I made the balls first and then chilled them and only used 3 colors. I don't find them very tasty - as mentioned before, it is more like a spritz cookie than a sugar cookie. But the final result is beautiful especially when sprinkled with a bit of sanding sugar.
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24 users found this review helpful

Pizza English Muffins

Reviewed: Dec. 21, 2007
Very good guideline. I followed this just to make a quick dinner with canned pizza sauce and cheese. I toasted the English muffins in the oven for 5 minutes, took them out and put the toppings on. I then cooked for 15 minutes more. Thanks!
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12 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 17, 2007
Holy smokes are these good. I tried these with Rolos and then with caramel filled Hershey Kisses. I think both are good but the Hershey Kisses are better.
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5 users found this review helpful

Fruit Dip II

Reviewed: Apr. 29, 2007
Extra delicious! I use low-fat cream cheese, add a little lemon juice or lemon extract and some lemon zest for a little color. Perfect for dipping anything!
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8 users found this review helpful
Photo by sassypriscilla

Too Much Chocolate Cake

Reviewed: Mar. 12, 2007
Just as wonderful as all the reviews state - moist, super -chocolate-y, delicious!
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7 users found this review helpful

Buttermilk Pancakes II

Reviewed: Mar. 12, 2007
Excellent! I made 1/2 the recipe which was plenty for 4 of us. Halving it called for 1 1/2 eggs so I used one egg and one egg white. I'm wondering if using all egg whites would make them fluffier. I added a teaspoon of vanilla as suggested by other reviewers.
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5 users found this review helpful

 
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