welldone Recipe Reviews (Pg. 1) - Allrecipes.com (10549776)

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Pizza Dough II

Reviewed: Sep. 15, 2009
I am very please with how this recipe turned out. I have made a LOT of pizza dough recipes in my life and so far this is my favorite. I made it exactly as the recipe states, with the addition of a bit more flour, probably because it's a humid day in a humid climate. The only change I may make next time is to use a pizza stone instead of a baking sheet. Enjoy!
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Megan's Granola

Reviewed: May 30, 2009
I'm happy with it. Definitely be careful about burning. Don't let it turn brown. Just cook according to the directions and then take it out, even if it seems soft. It will harden as it cools. My preference is that the honey-nut taste was a bit strong. Next time I will use half the nuts, no honey, and add sweetened coconut with coconut oil in place of veg. oil. I also subbed ground flax for the oat bran. I figured there were already enough oats and wanted to add the healthy flax. Though a 1:1 sub was a bit much. Maybe next time i'll only add half the flax so it won't leave little flecks in the bottom of my bowl :) I also didn't add raisins to the whole batch I add them in later as needed. Sometimes I do fresh fruit instead of raisins.
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Graham Cracker Crust II

Reviewed: May 30, 2009
Simple, great with key lime. Will use again.
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Marshmallow Fondant

Reviewed: May 30, 2009
THRILLED. This was my first attempt at fondant and it was so easy!! I've heard that making fondant is very tricky so I've never attempted it until now. A perfect recipe, easy to follow, easy to make. My first fondant cake actually worked! My design skills may need some improvement but the fondant turned out great. I forgot to put the shortening on my hands at first, BIG MESS. I definitely advocate the use of shortening. Also, I didn't refrigerate overnight and it came out fine. I just rolled the fondant into a 2 inch thick slab, put in the freezer for about 30 min followed by the refrigerator for about an hour. Afterward I brought it back to just under room temp and rolled it out to about 1/6 inch thick. It was enough to easily cover a 4 layer 9 inch round with butter cream between the slabs. I made another half recipe to use for decoration. Very happy. I will likely never try another fondant recipe, no need to mess with perfection.
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Best Buttercream Frosting

Reviewed: May 30, 2009
I thought it was great. The taste was nice and it was fluffy. It did have some grit but for me it didn't matter much because I was using it under fondant. If I try to use it as a stand-alone frosting I may try a super fine sugar or even powdered.
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Becky's Chicken Salad

Reviewed: Apr. 23, 2008
The missing ingredient is onion, not cayenne. If you think this needs a little something extra, try a little onion powder or chopped onion (depending on preference) This is my version: Double the grapes, red, quartered. 1 rotisserie chicken, torn (about 3 cups..if you snack a little :) 1/2 tsp onion powder 3/4 c light mayo, no whipping cream (i like it light) toast your almonds, i prefer slivered to sliced everything else the same Serve on a fresh croissant with red lettuce and a side of canteloupe. My favorite lunch EVER! Or for a different trick, my grandma's way is to serve inside 1 canteloupe half and eat like a salad.
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Chicken Tacos

Reviewed: Apr. 11, 2008
I accidently burned it and my husband ate it up and asked me to make it again (which happens about 1 in 25 dinners). I think it will be good not burned. I did add cumin, red pepper, black pepper and salt.
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