Cristina Recipe Reviews (Pg. 1) - Allrecipes.com (10275510)

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Red Velvet Cake I

Reviewed: May 28, 2013
I followed the recipe and suggestions to the tee, the cake was terrible. It was chewy and heavy, very bland flavor, so the modifications others made did nothing to help the original recipe.
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Breadsticks with Parmesan Butter

Reviewed: Jan. 24, 2011
Really good recipe, I halved it as one user suggested. I also added a tablespoon of garlic powder and a 1/4c of parmesan cheese. I threw everything in my bread machine and set it on the dough cycle. When it was done it was really sticky so I just turned it out onto a board and kept adding flour until it was the right consistency. Then I let it rise in a warm oven and baked as instructed, they came out perfect!
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Black Beans a la Olla

Reviewed: Jul. 23, 2009
Excellent! Only change I made was using a large fresh jalapeno in place of the cayenne(just had one on hand). I also read other reviews and let it simmer a couple of hours.
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BAKER'S Peanut Butter Oatmeal Chocolate Chunk Cookies

Reviewed: Jul. 21, 2009
These cookies were perfect..wouldn't change a thing!
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 22, 2009
Really great recipe, I didn't have vanilla extract so I subbed almond, still wonderful.
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French Bread

Reviewed: Mar. 7, 2009
This is an excellent bread machine recipe, I've made it twice now and it came out beautifully each time. I did follow another users advice on adding a tbsp of olive oil. I also have made this into one big roll instead of two smaller ones and it still came out perfect.
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Baked Potato Soup V

Reviewed: Nov. 15, 2007
Excellent recipe..but I did make some adjustments. I used only 1/3c flour (believe me-it's enough) and I sauteed half an onion and 4 or 5 cloves of garlic and added it to the soup. I also cooked half a package of real bacon (low sodium), substituted chicken broth and skim milk for some of the whole milk and added all 4 stalks of green onions into the soup. I also found it needed more salt and cheese than called for. And lastly, I used yukon gold potatoes (left the skins on). It turned out fantastic!
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