Rich Recipe Reviews (Pg. 1) - Allrecipes.com (10026774)

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Clone of a Cinnabon

Reviewed: Jan. 27, 2007
I have been making Cinnamon Rolls for years, a family tradition that has been passed down over the years. This recipe turned my head, so I had to try it. A few tips for starters I do not have a bread machine to mix it all in so you can do it by hand just do not melt the butter or you will have a sticky mess. I have learned over the years that you can use the rolling pin to get more of the cinnamon brown sugar mix in to the dough this will also help keep it in the roll and not in your pan. Also use a very sharp knife to cut the rolls with as to not squeeze the filling out you can also cut it about ¾ the way through and make a wreath out of it (great for Christmas morning). Lastly have the cream cheese as soft as you can this will help make a smoother topping. Everyone loved it and I have a new Cinnamon Roll recipe, Sorry Mom.
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Spinach Dip II

Reviewed: Mar. 17, 2007
So I have now made this recipe now three times and I do know that it does say Dip but the second time I made this as a dip people started to just eat it with a spoon. So this time I made it as a pasta sauces but I did make some changes. I change the bechamel sauce for sundried tomato alfredo sauce I used two jars this time instead of one that I use for the dip. I also have used fresh spinach and frozen about half and half, finely cut the fresh and drain most of the water out of the frozen spinach like what has been said before. When adding the cheeses I like to pour the graded cheese slowly and keep stirring until all of the cheese is in, then let it simmer being careful not to burn it but to melt all the cheeses into the sauce. i will next time put some chicken or shrimp to it. I know this is a dip recipe but it can work and everyone enjoyed it, have fun and enjoy cooking
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13 users found this review helpful

Sinfully Delicious Chocolate Pie

Reviewed: Apr. 4, 2007
This is a great pie but you have to mix it for that full 5 min for every egg!
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Blackened Chicken

Reviewed: Jul. 9, 2008
I do not write many reviews but this one is a keeper. I did not change too much of this recipe but I tenderize the meet and cooked in a pan on a high heat for about 2 min a side and flipped it many times to give it a good crispy outside and not to burn it. Keep basting the chicken every time you flip it over until all of the sauce is gone. Everyone has loved the sauce so make plenty.
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12 users found this review helpful

 
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