chef maggie Recipe Reviews (Pg. 1) - Allrecipes.com (10100433)

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Hash Brown Casserole II

Reviewed: Nov. 29, 2000
DELICIOUS!! It sounds strange to put corn flakes on hash browns, but, I'm telling you, people RAVE. They don't know what it is that makes it so wonderful, and BEG for the recipe!!
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1 user found this review helpful

No Bake Cookies III

Reviewed: Sep. 2, 2001
You can increase the cocoa to 5 T if you want to. That's the way my original recipe reads, and they turn out a bit darker and richer.
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1 user found this review helpful

Easy Cajun Jambalaya

Reviewed: Jun. 4, 2002
My kids hate anything spicy but did tolerate this. My husband and I enjoyed it a lot. I made two changes: I mixed in a can of black beans with the rice after cooking, and kept the rice/bean mixture separate, using the chicken and sausage mixture over the top. We like to have control over how much meat or rice each of us gets. I liked it that way.
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4 users found this review helpful

Glazed Meatloaf I

Reviewed: Jun. 4, 2002
I really enjoyed this. I would use the glaze mixture again on other things as well. Simple, but good ratio of sweet to tangy. Usually I have to keep tasting and correcting, but not with this. A no-brainer.
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1 user found this review helpful

Chocolate Eclair Cake

Reviewed: Jun. 4, 2002
I have made this A LOT of times. I usually substitute Bailey's Irish Cream for part of the milk, and people are so impressed. They can't tell what it is. Ridiculously simple, but great.
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5 users found this review helpful

Oh So Tender Brisket

Reviewed: Aug. 1, 2002
I made this recipe EXACTLY as stated. I thought it would be too much liquid smoke, but I was wrong. It was great! My neighbor walked into the house (which smelled incredible after 7 hours of cooking) while I was taking it out, and kept sampling, not wanting to stop! It was really good. I stored the leftover in its own juices and we put it on crusty rolls for sandwiches later. Brisket is almost too lean for that purpose. You need cheese or something with it, although the flavor was just excellent.
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2 users found this review helpful

Hummus III

Reviewed: Aug. 1, 2002
Every person who tried this at a gathering loved it, and most of them hate garbanzo beans. They were surprised to find out this fantastic stuff was made with them! I used more garlic than called for, but roasted the garlic first. Instead of thinning it with the juice from the beans, I used yogurt, so it would come out a bit creamier.
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116 users found this review helpful

Honey Mustard Dressing II

Reviewed: Aug. 1, 2002
Thanks for the recipe. The proportions are helpful. However, for a more sophisticated taste, this recipe should be submitted again substituting dijon mustard for prepared mustard! The blend of honey and dijon has a more complex flavor than the yellow stuff. Even if you don't normally use dijon it is great in the dressing.
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4 users found this review helpful

Festive Shortbread

Reviewed: Dec. 19, 2002
This is THE classic recipe for traditional Scottish shortbread (the ONLY shortbread) The others pale in comparison. Ironically, the simplest and easiest!
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23 users found this review helpful

Easy Mushroom Rice

Reviewed: Dec. 19, 2002
This was awful. I'm sorry, but no one at my house could even finish it. Tasteles, yet salty.
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2 users found this review helpful

Key Lime Pie VII

Reviewed: Aug. 22, 2013
Perfect!
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1 user found this review helpful

Classic Seven Layer Salad

Reviewed: Nov. 14, 2013
The reason I submitted this is that it is the old standby "classic" from 20 years ago (couldn't find this in a search in this form) that is still a family favorite even though it is so simple. The "do ahead" aspect is why I will always go back to this one. I want to enjoy my company instead of slicing and dicing while everyone else has a drink in their hand, :-)
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0 users found this review helpful

Pot-au-Feu

Reviewed: Nov. 14, 2013
This is made in the traditional French way but updated a bit for American's supermarket choices. It is very time consuming but if you want to try a classic just for fun here it is. Couldn't find this anywhere on Allrecipes database.
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Raspberry Vinagrette

Reviewed: Nov. 14, 2013
This is simple stupid! For those of us watching fat it is great to use the fat free Italian but you could use the regular type if fat is no concern. I served it fat free to everyone at a buffet lunch and men who said they normally hate salad came back for seconds, so there's that!
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