brownbaby80 Recipe Reviews (Pg. 1) - Allrecipes.com (10259995)

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Amish White Bread

Reviewed: Aug. 25, 2010
Just like Mom used to make...brush butter on top before pulling out of the oven and it's perfect!!
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Exquisite Pizza Sauce

Reviewed: Aug. 25, 2010
WOW
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Chicken Cordon Bleu II

Reviewed: Jul. 5, 2010
I love this recipe it's a great starter to use as a base for a great dish. Instead of just flour for mine though I use a mix of flour, seasoned bread crumbs if I have them and some Panko (Japanese bread crumbs). Panko makes the coating MUCH crispier!! I usually season my meat first before coating and for that I use basic salt, pepper and paprika. Also one thing to remember, a dry ham always tastes best! Just ask your deli person for a dry or cured ham.
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15 users found this review helpful

Mini Pineapple Upside-Down Cakes

Reviewed: Jul. 5, 2010
I agree with other reviewers, just use plain yellow cake mix and water instead of pineapple mix and juice. The rum addition in my opinion is a great idea and only adds to the depth of flavor. One note that I don't think any one has mentioned, if using the regular sized muffin tins don't worry about filling the cups too high, they don't overflow like you think they would! I ended up using about 2-3 tablespoons of mix in each cup topping off the pineapple bottom. Definitely a keeper! I put mine on slightly spread out metal muffin wrappers so people wouldn't need forks or small plates!
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3 users found this review helpful

Easy Cheese Ball II

Reviewed: May 16, 2010
I fried my own bacon and crumbled it for bacon bits. I only added half the package for ranch mix and that was more than plenty. I think with the added bacon it made the cheese plenty salty. Also keep in mind that most crackers you'll buy also are salted! My family ate part of the cheese ball immediately (it was great!) and some the next day. A reviewer mentioned they liked it the next day but I can say I liked it the same on both days!!!
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1 user found this review helpful

Light Oat Bread

Reviewed: May 15, 2010
wow...a little TOO easy. Thanks for the recipe!
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Pistachio Cake III

Reviewed: May 15, 2010
Moist cake but heavy if you use the sour cream suggestions as others have commented using. Great base recipe to add other flavors.
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Artichoke Chicken

Reviewed: May 15, 2010
Be sparing on the artichoke topping if you don't want the chicken overpowered. The chicken comes out fantastically moist in this recipe though, definitely a keeper with some adjustments.
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Whipped Shortbread Cookies

Reviewed: Feb. 28, 2010
These taste even better than Knott's shortbread cookies. WOW!!! THANK YOU for posting this!! I didn't have cherries so I used a couple of jams I had in the fridge. Note: for those of you like me that can't wait...and just HAVE to taste the dough...do NOT be disappointed that the dough isn't that tasty. Be patient and wait until they're finished you will not regret making these!
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Bulgogi (Korean Barbecued Beef)

Reviewed: Jan. 25, 2010
My mother's Korean and I make this dish quite frequently. This is a decent basic recipe but to make it your own consider these alterations as I use! Instead of sugar, use honey or kyro syrup. After the meat cooks for a while the sugar will help thicken the sauce and caramelize nicely. That adds the sweetness you HAVE to have. (Otherwise you're making plain stir fried beef Chinese style!) Definitely leave out the salt as that's what the soy sauce is for! To tenderize the meat so it's not stringy (if using a cheap cut of beef) mince up some Korean/Asian pear or kiwi and add that in there. My mom even uses Pepsi/Coke when we're out of fruit in the house and it works great! Plus it adds some additional sweetness. I'm lazy and use a mini food processor to mince my garlic and fruit together then add them both to the bowl. I never put in the extra vegetables, if I do use any I use sliced green onions for color only. Also, MSG isn't very good for you in large amounts so if you don't feel like using it leave it out. MSG adds a little more depth to the flavors without increasing the saltiness, so feel free to use it at your own discretion.
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385 users found this review helpful

Bacon Wrapped Smokies

Reviewed: Jan. 14, 2010
I've known this recipe for many years and if you haven't tried it please do, it's wonderful. Thank you Jill for putting it on the website!! Here are some tips that I use when making these: 1) use half a bacon strip instead of a third, this way you get more tasty bacon and don't even need the toothpicks! 2) I go ahead and place mine on the slotted broiling pan (along with the bottom drip pan) that way the bacon grease drips down and they crisp up more easily! Just wait until they cool a bit and the sugar will caramelize and be oh so tasty!
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