Prissz Recipe Reviews (Pg. 1) - Allrecipes.com (10585398)

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World's Best Lasagna

Reviewed: Jun. 15, 2013
Perfect as written. Really. Seriously. Don't change it. In fact, double it. Okay, now that I said don't change it. I'll tell you that I do double it EXCEPT I don't double the beef or sausage. That's just a personal preference though :-)
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Pig Picking Cake III

Reviewed: May 9, 2013
I give this cake 5-stars the way it is written. 6-stars (if only it were possible) with the following changes. This cake is fantastic. Like other reviewers mentioned, I use orange juice instead of water. I also use a package of instant lemon pudding AND I decided to add 1 tsp. of orange extract. Truly fantastic that way. I buy 2 cans of 15-oz. mandarin oranges and reserve 1/2 a can for decorating on top and add the others to the mix :-)
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Mexican Baked Fish

Reviewed: Mar. 29, 2013
I left off the cheese and corn chips and it was phenomenal. I did add a small handful of chopped fresh cilantro. I've made this recipe as written before and it is still 5-stars. I just prefer a little more healthy approach. Enjoy :-)
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Southwestern Roasted Corn Salad

Reviewed: Feb. 16, 2013
Wonderful recipe. I didn't add any hot sauce because I don't really care for spicy. I also used a bag of frozen roasted corn from Trader Joe's. I added more cilantro because I had tons left. My family loves it, especially my 16-year-old daughter. Thanks, Kim :-)
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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 8, 2013
SOFTEN your butter, don't melt it, and your cookies will be perfect. I used all butter, no margarine like some reviewers said. Melted butter does not make good cookies. Even half melted will mess up your dough. This is why some reviewers said it works better if it's put in the fridge... they melted it too much. If you don't take your butter out in time to soften just put a stick in the microwave for 2-3 seconds per side and it's perfect. I used 1/2 brown sugar and 1/2 white sugar. Be sure to press the brown sugar FIRMLY when measuring. Dough was very thick and I used a small scoop and then pushed down slightly so it wasn't just a ball. They don't expand much nor do they flatten like a pancake. Once again, that's a too soft/melted butter issue. WONDERFUL COOKIES. I used Ghiradelli (sp) cocoa powder. You want to make sure to use a good quality cocoa powder; it really makes a difference. Remember, take your BUTTER out of the fridge ahead of time and your baking will be perfect. Thanks for the wonderful recipe :-)
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Quick Alfredo Sauce

Reviewed: Feb. 8, 2013
Lovely, super-easy and just as fast as opening up a jar and heating; not to mention how phenomenal the homemade taste is :-)
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Easy Sugar Cookies

Reviewed: Dec. 28, 2012
Quite possibly the best sugar cookie recipe out there. I would, however, add a pinch of salt because it needs a bit. Took mine out @8 minutes and perfect after cooling a few minutes. DO NOT OVER BAKE. I used a small cookie scoop and it was super-easy. I did roll some in a cinnamon sugar mixture because husband begged for them. I tried telling him they weren't sugar cookies with cinnamon, but he was happy and they came out equally as good as the plain. If you need to soften your butter simply put in microwave for approximately FOUR seconds per side. Do NOT use melted butter. GOOD RECIPE, STEPHANIE :-)
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Broccoli Cheese Soup

Reviewed: Dec. 4, 2012
This is super-easy and oh so delicious. Don't have Velveeta? Don't worry, shredded cheddar works fine, too. Make a double batch and freeze it because it freezes well :-)
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Baked Ziti III

Reviewed: Nov. 30, 2012
I agree with the other reviewer that said to mix the sour cream with the pasta to keep it from drying out. I thought it needed some salt, but the kids and husband disagreed with me, so there you go… LOL. I was also too lazy to cut and sauté the onion so I used an envelope of Lipton onion soup mix. I have made it exactly as written before and it's a FIVE star recipe. I've also added cottage cheese before when I had extra that was getting kind of… old. I've also made it with elbow macaroni before. It's a very versatile dish. :-)
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Tasty Lentil Tacos

Reviewed: Nov. 28, 2012
Awesome recipe. My kids loved it, too. I baked flour tortillas and made a salad of sorts out of it. Thank you for a wonderful healthy alternative :-)
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Raspberry and Almond Shortbread Thumbprints

Reviewed: Sep. 4, 2012
My favorite cookie recipe EVER. Everyone I've ever made these for agrees that although the raspberry ones are good the apricot ones are PHENOMENOL… the bomb. I use a jar of Smucker's sugar-free apricot preserve. I find it easier to use my index finger instead of my thumb as the thumb leaves one side lower instead of an even indentation. Do yourself a favor, make a double batch.
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Lamb Barley Soup

Reviewed: Aug. 18, 2012
Fabulous recipe as written. After we all ate the soup I added another pound of browned lamb, puree'd tomatoes and beef stock to make it more of a stew. Just stretching it a bit more and changing it up for the next night. My children say it's one of their favorites :-)
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Aug. 12, 2012
Wow, Chef John, you are my new HERO. Dinner tonight was probably one of my best and I am a woman that LOVES to cook. I didn't make it too spicy, but everything else I did as written. I paired it with your perfect mashed potato recipe, wonderful by the way, and some grilled sweet peppers tossed with olive oil and butter pecan infused balsamic vinegar. All three of my kids have had seconds. I quadrupled the recipe making 1/2 of it now and freezing the meat mixture for another time. WOW, can't wait to try more of your recipes. You're AWESOME :-)
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Wonderful Short Ribs

Reviewed: Aug. 10, 2012
I used boneless short ribs and they were AWESOME. Super-tender and very flavorful. I couldn't find my thyme so used tarragon and a bit of sage instead. I only used 1/2 tsp of pepper flakes and it was a bit much for me. Yes, I know I'm a lightweight… LOL. My husband could have had it hotter so go figure. This is much better the next day, and yes, skimming the fat is easier that way. Like other reviewers I browned the meat first and then sautéed the onions in the drippings. Great recipe, MEDIVALU, thank you :-)
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Baked Snapper with Chilies, Ginger and Basil

Reviewed: Aug. 8, 2012
This was a wonderful recipe and I'd definitely make it again. Do what the other reviewers say and don't leave out the brown sugar. The ginger and wine vinegar make it. I didn't brown it first and it crisped right up in the oven.
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Chocolate Candy Bar Cake

Reviewed: Jul. 28, 2012
Rated 5-stars for the recipe as written. Awesome and amazingly delicious. I am always asked to bring this cake… ALWAYS. If you don't have 3 baking pans just make two and then you can cut them in half when you are finished. I find dental floss works great and makes nice clean cuts. I have now started adding a package of MILK CHOCOLATE CHIPS to the batter after it is blended. As per some of the other reviewers suggestion I add crushed OREOS to the frosting mix. It is the BOMB!! With the addition of the OREOS I give it 6-stars ;-)
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Grilled Pork Tenderloin

Reviewed: Jul. 25, 2012
Grilled this on our propane grill using indirect heat. I seared the meat on both sides (450 degree-ish) and then turned it down to 350 degrees for 30 minutes and 15 minutes more with the BBQ sauce. I've also cooked this before at 400 for 25 minutes and then 10-15 minutes with BBQ sauce when I wasn't paying attention to the temp. For someone trying to figure out timing on this without searing just do 350 for 35 minutes and then 15 with sauce. The 5-star rating is for the recipe AS WRITTEN, but I now add smoked paprika and onion powder to my seasonings. That's just a personal preference. Rest assured it is GREAT as written. I always use Sweet Baby Ray's Honey BBQ sauce. Another reviewer wrote that they put the rub on and then let it sit in the fridge for a while, claiming it makes it tender and juicy. However, salt, if left on, will leach the juice OUT of the meat (not to be confused with brining, which is a great method, and will happen if left on for longer and more liquid). So, my thought was imagine how juicy it would be if she didn't let it sit. I put the rub on and then right on the grill. I paired this with a pineapple fried rice. Great recipe Cathy Christensen :-)
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Grilled Romaine

Reviewed: Jul. 3, 2012
Absolutely AWESOME. I've grilled some unusual things and this is one of them. Everybody loved it. I used Montreal Steak Seasoning by McCormick, I think.
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Grilled Lamb with Brown Sugar Glaze

Reviewed: Jul. 3, 2012
Awesome, made exactly as written EXCEPT I used basil instead of tarragon simply because I didn't have any. A finicky eater even LOVED them.
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Baked Kale Chips

Reviewed: Apr. 2, 2012
I prefer to use Lacinato kale, otherwise known as Dinosaur kale, due to it's texture. I do NOT like using the precut kale with the stems. I wash and then run a knife down one side of the stem and then the other side and remove it. I leave the stem at the top where it is very fine. Tear into pieces and then toss in my salad spinner to remove all water. Then I put into a large bowl and add about 1 TBL of olive oil and "massage" the leaves with my hands. It insures that they are covered and works better than just drizzled, in my opinion. I use a 13x18 baking sheet lined with parchment paper and try to lay them out as single layer as I can and follow the baking instructions. Don't take them out too soon or they won't be crispy. I don't add any salt at all. Kale is very high in sodium as it is and we're not used to using much salt in my house anyway. If you do add some though be careful because it is naturally salty anyway. Enjoy and thanks for a great recipe :-)
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