SimplyGoldenx2 Recipe Reviews (Pg. 1) - Allrecipes.com (10158135)

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Robbi's M&M Cookies

Reviewed: Jul. 16, 2011
Disappointing . . . I followed the recipe to the letter but used the peanut butter M&Ms. There is just something missing in the cookie portion. After baking two cookie sheets, I'm thinking about throwing out the dough.
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1 user found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Sep. 29, 2010
OK but didn't have a whole lot of flavor and it just wasn't what I expected. I did follow the recipe exactly but it just needs something more. My family ate it but their comments included, "Campbell's is better" and "Don't save this recipe."
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Baked Macaroni and Cheese II

Reviewed: Sep. 29, 2010
Not what I expected. Family refused to eat it after the first and second bites. I ate some but it just didn't fit my expectations. Next time, I'll find a recipe that does not include tomatoes.
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4 users found this review helpful

A Slow Cooker Thanksgiving

Reviewed: Mar. 3, 2010
I'm not going to throw out this recipe because I definitely think it has potential. Unfortunately, I didn't notice that it only needed 4 hours in the slow cooker. I turned it on and left for work and left it for more than 8 hours. My house stinks of burnt stuffing. I made it without the cranberry sauce. That just didn't appeal to me. The part that didn't burn wasn't terrible. Just pay attention to the time.
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19 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Sep. 10, 2007
I made this Friday night when I was in a bit of a baking frenzy. I haven't made bread in 20 years and I must say that this was a wonderful recipe to start out with. Instead of using some white flour and whole wheat flour, I only used whole wheat flour. I didn't miss the white flour at all. I didn't know what "Bread" flour was, when I went to the store, no flour specified bread flour so I bought All-Purpose. I have a feeling that using All-Purpose made my bread a bit densor than it should have been but it was still yummy. Next time, I'll brush up on my baking verbage so I do it right. Thank you BIZZYBRANDI for the "New Breadmakers" instructions. That really helped! This is definitely a repeat recipe!! ADDENDUM: I just found out why I needed to use both white flour and whole wheat flour! I found this on another Web site: "Within categories of flour, there's also a range in amount of protein between different brands. It's also important to know that, despite its high protein content, whole-wheat flour has to be mixed with all-purpose flour to form a light loaf (the bran in whole-wheat flour tends to cut gluten strands, reducing elasticity)." Learn something new every day!!
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3 users found this review helpful

 
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