LPALMER22 Recipe Reviews (Pg. 1) - Allrecipes.com (1037896)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 2, 2009
Absolutely Amazing! I made these cookies with the following additions. I used 1 cup of white and 1 cup of semi-sweet chocolate chips. This made them divine without being too chocolaty. I also added an 1/8 teaspoon of cream of tartar to give the cookies that nice folded look like you see in the stores. Definitely better than mall cookies. Also I baked some cookies without refrigerating the dough and they came our just as good as the ones that I made after refrigerating the dough. I wanted to see if it made a difference and it didn't. I made cookies scooping them out with a tablespoon scooper and they made perfect 3 inch cookies. I cooked them for different times to see how they turned out and here is what I found. I cooked them first for 12 mins. and they were quite chewy and not as done as I would like. I then tried 13 mins. and they were a little more done, however did not have the crisp that I wanted on the edge. I then cooked them for 14 mins. and this was the holy grail! Perfect on the bottom (I used parchment paper) and they had that slight crisp on the edges and were soft and gooey in the middle. Too die for!
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Baked Orange Roughy Italian-Style

Reviewed: Dec. 29, 2008
Very Tasty. Be sure to broil for a couple of minutes at the end to get just the right crisp!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Dec. 2, 2008
This is a great quick recipe for any fish! The only change I made was to add 1/4 teaspoon of seasoned salt to give it some flavor. The first time I made it, I didn't add the seasoned salt and it needed a little more seasoning so I added it next time and then it was perfecto.
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Rick's Special Buttercream Frosting

Reviewed: Nov. 23, 2008
This icing in AMAZING! I modified the recipe and used 1/2 cup of butter and 1 cup or butter flavored shortening. I also added a teaspoon of artificial butter flavor. This made for a scrumptious icing. The recipe makes quite a bit and should be scaled down in planning on making only a two layer cake. However if you are going to use piping. flowers, etc. It would be more than enough, Definitely a keeper.
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Special Buttercream Frosting

Reviewed: Oct. 21, 2008
This icing is AMAZING! I looked at the recommendations from others and made the following changes. I used 1 cup of butter flavored shortening and 1 cup of butter. I also added 1 teaspoon of butter flavor (I'll probably use 2 tsp. next time) I piped icing and made decorations with no problem. I was licking the icing of the spoon like ice cream, because it was so good.
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Chicken Breasts Stuffed with Perfection

Reviewed: Jan. 4, 2006
This chicken was superb. Be sure to have tortilla chips or toasted bread to utilize the extra spinach stuffing. I froze it and used the rest to make 8 additional breasts from the 6 I made before and still had enough spinach stuffing to have a bowl full of dip.
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Old Fashioned Peach Cobbler

Reviewed: Mar. 17, 2004
I am really not a peach cobbler gal...but I am now. This was scrumptious! The only thing I would change is to use more peaches or less sugar. I think 3 pounds of peaches is not enough for the amount of sugar and other ingredients. I would double the amount of peaches and leave recipe as is.
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Bodacious Broccoli Salad

Reviewed: May 27, 2003
This recipe is quick, easy and delectable! My family loved it. I prepared it for a Mother's day dinner and doubled the recipe. I did not have any left and there were only 6 people at the dinner.
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Fried Butterflied Shrimp

Reviewed: Nov. 15, 2001
I made this batter and it was absolutely delicious! The only thing is is is way too much of the liquid batter for 1 pound of shrimp. If you scale it down to a 3/4 of a serving it will not leave you with a lot of excess cornstarch batter.
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Banana Pudding I

Reviewed: Aug. 8, 2001
This recipe is awesome!!! The only thing is that the pudding takes sooooo long to thicken. I cranked up the heat and it still turned out fine. Also I took 3 egg whites and beat until fluffy while gradually added 1/4 cup of sugar to create a meringue to go on top. I then put it in the oven for 15 minutes to brown the top and it was scrumptious. Update: I have been making this pudding for almost 10 years and I believe I have now "perfected the recipe! So as to not burn the pudding, you can substitute a 1/4 of the milk content for heavy whipping cream and it will thicken up and smooth out great. i.e. instead of 2 cups of milk add 1 1/2 cups of milk and a 1/2 cup of heavy whipping cream. I also do not put any egg whites in the pudding. I love meringue on my banana pudding and I take all the eggs the recipe calls for and only add yolks while using the whites to make delicious meringue with the recipe I included earlier. To DIE for!
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