purple_inferno Recipe Reviews (Pg. 1) - Allrecipes.com (10536032)

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Pineapple Upside-Down Cake VII

Reviewed: Sep. 13, 2011
I tried the recipe as written and really liked it, but I went with several reviewer suggestions and this cake was an absolute hit! I added the liquid from the pineapple in lieu of water for the cake mix along with 1/2 tsp of cinnamon (adds a wonderful layer of flavor). Also, I used cherries and pineapple rings to create a nice pattern on top, then filled all of the spaces with crushed pineapple. VERY wonderful flavor, incredibly simple to make, and beautiful presentation for guests.
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Manicotti Alla Romana

Reviewed: Nov. 19, 2010
Oh... the white sauce! this recipe is fantastic! Of course you definitely have some elbow room in cooking this to suit your taste. Spice it up to your liking. Just make sure you use fresh ingredients, and try not to use jarred sauce! I like to do it with a homemade bolognese. The meat is extra awesome with 1/2 beef and 1/2 ground sausage.
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Absolute Mexican Cornbread

Reviewed: Nov. 19, 2010
I get rave reviews every time I make this! I like to make this batter and bake it in mini muffin tine for a nice bite sized appetizer to serve at parties. As written it is 5 stars, but to kick it up to 5+ stars I like to add about 1/2 c thawed frozen corn kernels (amazing to bite into), and chopped/seeded fresh jalepenos in place of the canned peppers. Try this recipe!
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Ciabatta Bread

Reviewed: Feb. 25, 2011
Amazing flavour and simple to make! I like to make rosemary infused olive oil and brush the tops when they are hot out of the oven for a nice subtle rosemary taste.
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Classic Peanut Butter Cookies

Reviewed: Sep. 7, 2011
Peanut buttery, crumbly, decadent... everything you want in a classic peanut butter cookie. The only changes I made were using smooth peanut butter instead or crunchy, and dark brown sugar instead of brown and that was what I had on hand. Delicious. I will make these again.
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Fluffy Seven-Minute Frosting

Reviewed: Jan. 8, 2012
Excellent with a decadent and dark chocolate cake. I make it s written, and it is wonderful.
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Whipped Cream Cream Cheese Frosting

Reviewed: Feb. 14, 2012
Thick, fluffy, light, sweet... everything you want in a frosting! Flavour is very good. I much prefer this to a traditional cream cheese frosting.
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Sugar Cookie Icing

Reviewed: Oct. 13, 2012
This icing turns out SO beautifully! The more milk you add, I find, the less glossy, so try to keep cling wrap on them when you are not using them. I usually make a few colours and keep them all covered, uncovering them only as I use them, the re covering them as I move through the colours. I also found that liquid food coloring can make it a tad runny depending on how rich of a colour you are trying to achieve. If you are going for deep, rich hues... go with gel food colouring so you don't water down your icing. They are SUPER concentrated.
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Pork Chalupas

Reviewed: Oct. 17, 2012
Simple and delicious meal that my whole family enjoys eating. As written it is wonderful. The only thing I add is a chopped onion, but it is great without it, aswell. I also reduce salt. Just a personal preference. I usually double the recipe, and freeze whatever is left into freezer bags for dinner when I don't have much time. To serve from frozen, I just sit the freezer bag in warm water until thawed then pour into a pot and reheat on the stove (though I'm sure it could be done in a covered dish in the microwave, aswell). Great recipe for make ahead meals!
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White Almond Wedding Cake

Reviewed: Oct. 17, 2012
Excellent cake for stacking or carving. Holds up well if using fondant. I've done this as written, and also with chocolate cake mix and both were great! Feel free to change this up with other cake mix flavors and other extracts (as long as you are using basic mixes, and not, say, angel food or something).
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Gingerbread Men

Reviewed: Dec. 19, 2012
Excellent cookies! If you are looking for a gingerbread recipe that simply doesn't use molasses but tastes just like gingerbread, then don't try this recipe. Like many other reviewers said, this is like gingerbread for people who don't like gingerbread. My son, who hates gingerbread, gobbled them up! We also made a gingerbread house with this yesterday and it turned out wonderfully. The pieces for the house had to be baked for longer than stated, and the gingerbread men and trees had to be baked for less time. Just keep an eye on them and you will not be disappointed. This is a keeper for us. It's now going to be a part of our regular holiday baking. Thanks, Kim!
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Royal Icing II

Reviewed: Dec. 29, 2012
Great recipe! I've used this recipe several times, all with much success. Please keep in mind that a wide variety of factors will affect how much liquid is needed (and if you used any extracts to flavor it... I like a tad of lemon... this counts as part of your liquid). It is best to add the liquid a little at a time so that you can stop if you reach the desired consistency with less liquid, and keep going if you need more. The last time I made this (for xmas cookies) I needed about 9 tbsp!
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Chewy Coconut Cookies

Reviewed: Dec. 29, 2012
Amazing! Made these for a little something different to add to my holiday cookie tray, and I am so glad I did. These were an absolute hit! Of everything I made (7 types of cookies) these were the first to go at 2 separate events!
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Cream Cheese Frosting II

Reviewed: Jan. 25, 2013
Excellent recipe. Rich, tangy, sweet... Mmmm. I love cream cheese icing, and this one is great. For Piping READ THIS! Use all room temperature ingredients and make as directed, but add and extra cup of confectioners sugar. Yes, it does make it sweeter, but it is the only way this will stand up to piping. Depending on climate, humidity, and many other factors, you may need more/less sugar. Once it's whipped, the icing should hold a medium-firm peak. Use Philadelphia cream cheese, and do not use light... full fat regular is the only way to go. Pipe it chilled ( I chilled mine for a few hours). It will still be softer than, say, a buttercream, but your piping will hold. Once I piped this on cupcakes and let them sit for a few hours in a pretty warm house full of people, it held. You could go ahead and use it as written and pipe it cold, but it may fall as it warms up... what's the point in going to the effort of piping gorgeous swirls only to have them fall? Before I added the extra sugar, it was a bit soft for piping, IMO.
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Quinoa and Black Beans

Reviewed: Jan. 27, 2013
AWESOME!!! The whole family loved this recipe, and we will put this into our regular side dish rotation. I used chicken stock instead of vegetable and didn't use cilatro (we didn't have any) but otherwise as written.
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Carrot Rice

Reviewed: Jan. 27, 2013
Delicious! Used toasted almonds because it's what I had and no ginger root since we don't like ginger. I will definitely make this again.
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Marshmallow Fondant

Reviewed: Jan. 30, 2013
Amazing. No complaints. Easy to work with, colors nicely with gel colors. Paint vodka over top of it once in place and you will get a nice shine.
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Butternut Squash Soup II

Reviewed: Apr. 8, 2013
How easy! I cooked this in my rice cooker!! This recipe was incredible! I love butternut squash soup, but this is my new favourite. I cut the squash, removed the seeds, rubbed it with olive oil, then roasted it in the oven first for more flavour and to make peeling it easier. I highly recommend this step! My only complaint is that I found that the potato added a bit of graininess to the otherwise velvety texture of this soup. I'm thinking that it may be because I used russet potatoes? I'm thinking that I should have maybe used Yukon or new potatoes? I'll have to play with that a bit. I finished the soup with a hand blender and a dollop of sour cream (low fat). The soup tastes great without it, but it is even better with it. I also tried it with a touch of cinnamon and curry and preferred the flavour with those spices, rather than without... but to each their own. Try this soup! You won't be let down.
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