Flo Recipe Reviews (Pg. 1) - Allrecipes.com (10261606)

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Chocolate Syrup

Reviewed: Dec. 30, 2013
I normally have a very strict rule about NOT reviewing a recipe unless I make it EXACTLY as the author wrote it (a real pet-peeve of mine!)...but, I'm making an exception this time, and here's why: I *almost* didn't try this recipe because of several revews claiming that it doesn't "thicken." But, I was desperately in need of some chocolate syrup, so I made a half-batch (just in case it didn't go well!), and afterward I decided that I MUST write a review because it would've been a shame to have NOT satisfied my chocolate craving because of misleading reviews! Here's what I did that differs from the original instructions: 1) I only made a HALF batch, and 2) Per other reviewers' suggestion, I mixed the water and sugar together, heated until the sugar was completely dissolved, THEN added the cocoa powder and salt (and vanilla at the end). I don't know if the sugar-and-water-together part is what makes the thickening-difference, but after I added the cocoa powder (which was a GENERIC brand, by the way), and the mixture started simmering, it seemed to have thickened enough that I was satisfied, so I stopped there. I'm not EXACTLY sure how long that took, but it was not more than 5-7 minutes. This mixture DOES thicken slightly more after a good while in the refrigerator but is still "pourable" (like Hershey's syrup), even after a night in the fridge. I also did not find this to be too bitter. NOTE: if you're looking for FUDGE sauce, that is a DIFFERENT recipe altogether. :)
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Mahogany Chicken Wings

Reviewed: Nov. 23, 2010
Super-yummy! But, watch them carefully in the oven. If they're in too long, the sauce turns VERY sticky-- like glue! But, the flavor was still out of this world. :)
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Butternut Squash Soup

Reviewed: Nov. 23, 2010
This is excellent. I DID roast the squash in the oven and cooked the onion in broth (rather than sauteeing); I only had enough ingredients to make a half-batch and only used 4 oz. of cream cheese. However, as other reviewers have stated, it would be delicious withOUT the cream cheese! It's a simple recipe, but the results are phenomenal. Thanks, Mary!
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Blackberry Cobbler II

Reviewed: Jun. 18, 2010
I've tried several recipes for blackberry (or other fruit) cobbler, and THIS one definitely yields the most consistent results. It multiplies nicesly as well-- so if you're gonna fire up the oven mid-summer (when blackberries are most plentiful), make a double-batch and invite the neighbors over-- and ask THEM to bring the vanilla icecream!
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Classic Peanut Butter Cookies

Reviewed: Jun. 1, 2010
Followed the recipe as-is, with the addition of a splash of vanilla extract-- because I just can't bake cookies without it-- and I think the recipe is great! I've always used my grandmother's recipe, but it got packed away and is now in storage, so I was not expecting to be blown away. But, I was pleasantly surprised! One note: Do NOT overbake! They will burn very easily. My oven cooked them perfectly in 9 minutes. Note that slight discrepancies might be a result of different qualities of peanut butter. Standard peanut butter might yield a different texture and flavor than an "all natural" peanut butter. Some peanut butters also contain more salt than others; so all these things should be considered when rating a recipe. Overall, this is a good recipe. It will give you perfectly edible peanut butter cookies, which are really great with a tall glass of milk!
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Fried Mozzarella Cheese Sticks

Reviewed: Feb. 23, 2010
Great basic recipe, but more seasoning is always a plus, in my book! I also had a hard time at the end of the batch because my dry mix got too wet, and I actually had to "pat" it on-- and the sticks with all that thick batter weren't as tasty as the ones from the beginning of the batch. Next time, I'll split my dry ingredients into two or three bowls so when one portion gets too moist, I can just move on to the next fresh (dry!) portion and get consistent results all the way through. (But, really, you just can't go wrong with breaded, fried CHEESE at any rate!)
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Simple Scones

Reviewed: Feb. 23, 2010
The most ingenius part of this recipe is the grating of the butter-- it yields a super-delicate scone since it all-but-eliminates the possibility of over-working the dough while trying to get those blasted bits of butter to resemble "coarse meal"! Oh, and I only stuck my butter in the freezer while prepping the other ingredients, and it grated beautifully. Definitely a keeper!
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Honey Mustard Dressing II

Reviewed: Feb. 23, 2010
A great recipe, as-is. However, it turns out pretty thick-- more like a dip-consistency. For a true "salad dressing" consistency, I added a bit more honey (I like mine super-sweet!) and a little more lemon juice, and it was perfect. Will definitely keep this one in my "go-to" list! :-)
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Hot Buttered Rum Batter

Reviewed: Mar. 26, 2009
Nice and easy. I actually found a Dryer's brand icecream that was Pumpkin Pie flavored, and it was perfect for this application! But, the vanilla is wonderful, too.
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Lemon Cranberry Muffins

Reviewed: Feb. 4, 2009
This recipe is perfect for a not-so-ordinary breakfast or snack! I followed the recipe exactly, with the exception of using dried cranberries instead of fresh; and I added some orange zest, simply because I had some on-hand and sprinkled the top with oats for a little fiber. I'd like to try adding a few white chocolate chips for a major treat some time! Thanks for sharing. :-)
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Oh-So-Good Chicken

Reviewed: Feb. 3, 2009
I usually don't rate a recipe unless I've tried it "as written" first, but this was excellent, so I had to give it proper credit! I kept the rice and other ingredients separate and just served the chicken/mushroom/sour cream mixture over the top of the rice (because my husband doesn't like casseroles, but I can sneak it by if I keep the rice separate!). I will make it again as-is later because I LOVE casseroles! But, know that it's quite tasty even if you don't want to bake it for 25 minutes. :-)
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Sweet and Sour Chicken I

Reviewed: Jan. 22, 2009
Great recipe, simple, not-too-fussy. Even if you don't want to coat the chicken, save yourself some calories (and time) and just make this sauce and pour it over some pan-fried chicken tenders. However, if you're craving some authentic restaurant-style sweet n' sour chicken, follow recipe as-is, and you won't be disappointed.
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Sausage Polenta Bake

Reviewed: Oct. 15, 2008
The recipe is perfect as-is (even if you don't make your own sauce-- I didn't!); but my family could've lived without all that sausage. A half pound would be more than plenty. I might try it next time with no meat at all, as a nice meat-free entree. I was concerned that the polenta wouldn't set up all the way after only 20 minutes in the oven; but, it was just fine. I let the polenta sit for another 10 minutes or so before putting the sauce mixture on top, checking for firmness. This is one of the easiest polenta recipes I've tried, and it was a perfect use for my turkey Italian sausage!
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Italian Sausage Soup II

Reviewed: Dec. 3, 2007
This was excellent-- even according to my "soup-skeptical" spouse! I substituted black beans and rotini pasta (because I had them on hand), and it was wonderful. I DID cook the pasta separately and add it just before serving. Love it!
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