Hubcitypam Recipe Reviews (Pg. 1) - Allrecipes.com (10050644)

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Saltine Toffee Cookies

Reviewed: Feb. 3, 2015
Hands down my most requested Christmas cookie recipe. You can use Ritz crackers and milk or white chocolate and different nuts to mix it up. Do make sure to boil 3 minutes after it reaches boiling...and use Reynolds Non-stick foil to like the jelly roll sheet.
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Roasted Okra

Reviewed: Aug. 17, 2013
I love to make okra like this - it is like fried without the guilt. It shouldn't be slimy if you cook it at 425 until it starts to brown. You can add some minced garlic if desired.
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3 users found this review helpful

Fried Rice Restaurant Style

Reviewed: Mar. 5, 2013
I've used this recipe for years with whatever I had on hand - shrimp, leftover chicken, pork and if the cupboard is bare just frozen peas and carrots or mixed veggies. I too do the eggs on their own and mix them in. Sesame oil is important as is soy - and it won't look anything like the picture if you add enough soy.
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Baby Ruth Cookies

Reviewed: Jan. 27, 2013
This is the original Baby Ruth cookie recipe except a very important step was omitted - chill for 30 minutes. That may be why people sre having trouble.
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1 user found this review helpful

Blueberry Gingerbread

Reviewed: Dec. 23, 2012
This was an EXCELLENT gingerbread recipe much like my grandmothers. I did not care too much for the blueberries but that may just be personal preference. I will certainly make this again - without blueberries it will be easy, quick, very tasty and very inexpensive - what more could one want? I used 1/2 white and 1/2 whole wheat flour and 1/2 white and 1/2 brown sugar as suggested by other reviewers and increased ginger to 1 t. so I can't give it 5 stars. Worth trying.
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Peanut Butter Vegetable Chicken Soup

Reviewed: Jan. 9, 2011
Excellent soup. As for peanut butter grittiness this might help. A recipe for a simlilar peanut soup from Ghana I got years ago uses this method - In a heavy saucepan cook peanut butter over low heat, stirring almost constantly. It will turn silky and runny, then start to firm up again. This is the most labor intensive step. Add 1 1/2 cups of the broth and mix until smooth. Then add to soup
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24 users found this review helpful

Cajun Chicken Pasta

Reviewed: Oct. 5, 2010
Sory to jump off the bandwagon but I agree with the reviewer that said something is missing here. I work for a well known chain reataurant and brought home some of our cajun spice. Based on other reviews I used twice as much as suggested. I used a teaspoon or more of fresh basil and some red pepper flakes but somehow the sauce did not meld flavorwise -- it had some heat but no depth.. I used 1/2 and 1/2 but the problem was not in the richness of the sauce but rather it seemed one demensional if that makes sense. I probably won't even bother to tinker with it on a retry.
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Scallops Mascarpone

Reviewed: Jul. 24, 2010
I guess I have to give it 4 as I substituted the fresh basil that I had for the Parsley. Other than that I made it as directed (except using much less pasta) and it was very very good -- I have no idea about actual fat vs. alfredo but I think this was a lot lower fat and just as tasty. When I make it again I will use even less pasta and double the asparagus.
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Apricot Bars I

Reviewed: Dec. 18, 2008
I made this for my sister (she is on a liver transplant list) because it is so VERY VERY low sodium -- only sodium is from the egg. I used one whole egg instead of the 2 yolks and 1/2 graham flour and 1/2 white. Used 1/2 jar of apricot preserves and sliced almonds. It was great! Next batch will be with seedless blackberry preserves and chopped walnuts that I have on hand, but I'm afraid the sliced almonds (and maybe the part hertier flour) really made this. I made 5 batches of low/no sodium cookies and this was the best to me.
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Thai Shrimp and Noodles

Reviewed: Jun. 16, 2007
This was so very good and easy. Every bit as good as a restaurant. It can be sort of a "kitchen sink" recipe...whatever veggies are on hand -- even frozen mixed ones work OK. I add fresh jalapenos for more kick. The leftovers are every but as yummy as a cold sald. It would be a good potluck dish to make ahead as a salad.
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