mami2emily Recipe Reviews (Pg. 1) - Allrecipes.com (10442456)

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Mom's Zucchini Bread

Reviewed: Sep. 9, 2014
Wow! Just tried this recipe today. Perfect blend of flavors and exactly the taste I was looking for. Thank you!
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3 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Sep. 1, 2014
What I love about allrecipes is that you can always count on thousands of people who have tried the recipe, made little tweaks, and written about those tweaks in their reviews. I feel it helps make a very good recipe even better. Usually I always follow a recipe first as written, then the next time I make changes. However, upon seeing the many reviewers who indicated it was too much ketchup taste, I decided to go with the reviewers who substituted their favorite BBQ sauce for the ketchup. I subbed 2 cups of Stubb's original bbq sauce for the ketchup, and kept everything else the same. Cooked in the oven for 30 minutes as indicated (I did cover them with foil to help expedite the release of the fat). Then transferred to the crockpot and poured sauce mixture on top. In my crockpot it did cook for 5 hours on low and they were tender at that point, but not falling apart from the bone. To serve I poured all the sauce back into a medium saucepan, and let it reduce to help thicken it for about 20 minutes. I served the sauce in a gravy boat for those who like their ribs extra saucy. The combination of bbq sauce, chili sauce, and the remaining sauce ingredients was spot on: not overly sweet, not overly vinegary, just right for us. This will be my "go to" recipe when making BBQ ribs in a crockpot. Thank you to all the recipe testers and the original recipe poster.
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Apple Pie by Grandma Ople

Reviewed: Oct. 24, 2010
Our family just finished eating this pie...oh my...lives up to the 5-star ratings! I made the pie exactly as listed. The lattice crust was perfect for letting the syrup ooze into the apples below it. You have to take your time pouring it in though, so make sure you slow down for this part. I did brush egg whites on the bottom crust...that trick worked really well. Next time I will use a blend of apples as I personally prefer a sweeter apple...but made with the granny smiths was still very very very good since the syrup is so sweet. Our favorite thing was how crunchy the crust gets with the syrup that remains on top baked in...addictive! Please make the recipe at least once as written, you will not be disappointed.
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White Chocolate Macadamia Nut Cookies IV

Reviewed: May 20, 2010
Just finished making a batch of these cookies...they are soooo good! They baked really big on my airbake sheet; the few I put on a regular baking sheet didn't get as big and burned a little on the bottoms. I used Ghirardelli white chocolate bars. Also, I used a stick of unsalted butter that I did not bother to bring to room temperature since it appears a lot of people had trouble with spreading. I was able to get 40 cookies with the recipe as written; using a medium cookie dough scoop, and got a generous size cookie out of it. A keeper recipe...thank you.
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Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Apr. 19, 2010
Just made this tonight. I took the advice of previous cooks and reduced the brown sugar by half. Everything else I left the same. It was still plenty sweet and yummy. My hubby likes a little bit of heat, so I sprinkled creole seasoning over his. The buttery-sugary-bourbon glaze is divine. Serving it with a simple salad.
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1 user found this review helpful

Spinach and Rice (Spanakorizo)

Reviewed: Apr. 8, 2010
Just made this tonight for dinner. After reading the recipe I wasn't sure how it was going to turn out...looks like such simple seasonings. But the flavors really come together well, especially with the sprinkle of fresh lemon juice and feta cheese once it's cooked. I made a few minor changes in the liquid to rice ratio to suit our rice "style". We don't like mushy or wet rice and the recipe has a lot of liquid for such a small amount of rice... especially for jasmine rice which is what we buy. Usually I do 1 1/2 cups liquid to 1 cup rice, so for this recipe I used 2 cups broth, 1 cup tomato sauce, and increased the rice to 2 cups. I also used 1 1/2 bags (10 ozs. each) of fresh spinach leaves. Everything else I did as per the recipe...oh except I cooked it covered with a tight-fitting lid for the recommended time. Definitely do not forget to sprinkle fresh lemon juice and feta! I served this with Spicy Chicken Shawarma from Cooking Light, homemade pita bread, and plenty of tomatoes and cucumbers. We will be making this again and again. Thank you for the wonderful change from our regular rice dishes!
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Microwave Oven Peanut Brittle

Reviewed: Jun. 23, 2008
I made this today for the first time. Couldn't believe how easy it was. I followed the recipe exactly (using 6 minutes for the initial cooking, then 3 minutes for the second "nuking") and was very happy with the finished brittle. Very crunchy and no burnt taste! Although it does make a small batch, there is practically no effort involved it's that easy. Followed some of the recommendations from previous reviewers: a Pyrex measuring glass bowl (mine was 8-cup), preheating the greased baking sheet to make the spreading easier, and using unsalted dry peanuts. It'll be great for gifts this Christmas. Thanks for the recipe!
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