SweetSweetSteph Recipe Reviews (Pg. 1) - Allrecipes.com (10601075)

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Refreshing Limeade

Reviewed: May 17, 2010
Just tried this and it's delicious! I didn't have fresh limes, so I used bottled lime juice and it's still really good (and I'm picky!) I used 6 tablespoons of bottled lime juice. Also, if you want a sparkling limeade, use club soda instead of water - yum!
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9 users found this review helpful

Easy Apple Cinnamon Muffins

Reviewed: Jan. 26, 2010
This recipe doesn't work! I wish people would rate the recipe as written!!! With the proper adjustments, it was 5 stars. If you make the batter as written, it is super dry! I substituted 1 & 1/2 cups of sara's homemade applesauce (from this site) for the chopped apples (this caused me to end up with 16 muffins.) Without this, this would have not have been moist at all. Also, reduce the sugar if you use sweetened applesauce and I'd reduce the flour to 1 cup and add only 3/4 cup of applesauce to make 12 regular sized muffins. I also had to adjust the temperature to 375 degrees so the muffins wouldn't burn before they could cook through. I also only cooked them for 18 minutes, then let them rest in the pan for 5 minutes to let residual cooking do the rest. The crumb mixture is also incorrect; I used 2 TBsp of butter, 1 TBsp of flour, 2 TBsp rolled oats, 1 TBsp sugar and 1/2 tsp cinnamon. This makes plenty of crumb mixture for 12 muffins. And ABSOLUTELY only fill the muffin tins 2/3 of the way, not completely full! The recipe as written is a disaster, but I gave it 2 stars based on the ease to manipulate it into something yummy!
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3 users found this review helpful

Mushroom Salisbury Steak

Reviewed: Jan. 26, 2010
I did not make in microwave, but either way the cornstarch gravy is off-putting and has an odd flavor. If you can make traditional gravy, do it! If not, you probably don't notice the difference. I made the patties, seared each side (3 mins) in a skillet then removed patties, added cornstarch/beef broth mix to the skillet, cooked until thickened, added the patties back to the gravy, reduced heat to low, covered and simmered 15 minutes. Overall, the recipe was basic to prepare and decent to eat, but the taste of the cornstarch just ruined it for me.
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4 users found this review helpful

Easy Lemon Cookies

Reviewed: Sep. 23, 2009
These were awesome! I made some changes thanks to the most helpful reviews. I added the zest & juice of 1 lemon instead of the extract and I chilled the dough overnight before scooping & baking them - I also baked them for 10 mins @ 350 like I do all cookies. These were my brother-in-law's birthday gift and he only got 2!
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1 user found this review helpful

Party Mimosa

Reviewed: Aug. 25, 2009
I gave 4 stars since I didn't make the original and can't say for sure, but the variation I made was the same jist and was totally 5 stars. 12 oz Pineapple Juice, 12 oz can of Apricot Nectar, 16 oz. of Orange Juice, Mixed with a bottle of chilled dry Champagne. I gave people the option of adding a Shot of Grand Marnier if they wanted - Awesomely Delicious!
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4 users found this review helpful

Jalapeno Popper Spread

Reviewed: Aug. 25, 2009
I have to say this dip is fatty and rich, with a little kick. I didn't care for it because you really can't eat very much before getting sick and the flavor doesn't lend itself to effortless snacking.
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1 user found this review helpful

Marshmallow Fondant

Reviewed: Aug. 11, 2009
I made this fondant to make cupcake toppers with (in this case, boobies!) I made this recipe without any changes and it turned out awesomely. I haven't tried to use it to cover a cake, but for detail work it's easy to work with and very forgiving! I did add color to the marshmallows when they were warm, but that's just common sense.
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2 users found this review helpful

Butter Bean Burgers

Reviewed: Jul. 21, 2009
I'm torn on this recipe. I followed the directions to a tee and while the flavor is excellent, I hated the texture! It's like eating a creamy, hummus patty! Not my cup of tea... If I can find a way to mod the texture, it's a great recipe. The hubby loved it regardless :)
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Parmesan Roasted Corn on the Cob

Reviewed: Jul. 13, 2009
Love it! This is how we've always eaten street fair corn. I grew up in the south, so the Mexican influence is alive and well. I, too, was used to putting the toppings on after it was roasted, but I loved the flavor of the chili powder more so this way. I slathered the corn in the mayo and ancho chili powder, wrapped it up, roasted it and then rolled it around in the cheese right before serving. Muy Bien!
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2 users found this review helpful

Korean BBQ Chicken Marinade

Reviewed: Jun. 12, 2009
This is a really good base marinade. I doubled the recipe and froze half with chicken and the other half with pork and both turned out awesome! It was very moist and flavorful. I made the recipe as is and then added orange zest & juice for the pork; and added fresh grated garlic and additional chili flakes with the chicken. Delish - A total keeper!
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Fruit Dip II

Reviewed: Jun. 8, 2009
So easy, so very sweet and definitely a party or summer BBQ favorite! For a cheesecake version of this dip, I simply add a 6 oz container of sour cream and voila! Just like a new york style cheesecake without the guilt! (Goes fabulous with strawberries & graham cracker sticks!) And make sure all your ingredients are room temp! They'll combine so much easier (especially if you add the sour cream)!
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3 users found this review helpful

 
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