Maggie Recipe Reviews (Pg. 1) - (10611163)

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Foolproof Chocolate Fudge

Reviewed: Feb. 13, 2015
I have used this recipe for years and it's never failed me. I don't add the vanilla or salt, though. I do add a bag of reese's peanut butter chips for peanut butter chocolate fudge (gently fold in the peanut butter chips). This is especially good if you don't like the typical sweet fudge. *I also line the pan with tin foil instead of wax paper, works great.
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The Ultimate Brownie

Reviewed: Feb. 3, 2013
These are lovely brownies.. my favorite brownie mix, but there are a few tricks to ensure they are 5 star brownies. I originally chose this recipe one random night because " SEVEN eggs? THREE sticks of butter? This is gonna be good!" 1; They taste a LOT better the next day, so make them ahead of time. I was actually pretty ticked off the 1st time I made them "these aren't all that special, what a waste of time! 2; put them in a 13 x 9 pan, more to share and a bit thinner. It took me 40 mins. to cook it. To see if it's fully cooked, test an area that is one inch from the edge of pan not in the middle. Don't over cook. These are *fudgy* brownies. What I deviated from with the suggestions from other people; I used 6 xl eggs. use 7 if you have medium eggs. I used 1/2 vanilla and 1/2 almond extract After melting butter, I put in 3 generous spoon fulls of the cocoa in it, and cooled off the pan a bit before adding sugar. I added it about 1 cup at a time to get it really mixed up and then transferred to a bowl. You want to use a heavy duty whisk for mixing in the eggs, 1 at a time. I put the flour, remaining cocoa and salt into the sifter, stirred it up a bit, and sifted it directly into the batter making a medium/light coating on top, stirred in, rinse-repeat until it's all mixed in. Def. use tinfoil. It won't be horrible if you don't, but easier to cut up if you do. If you don't like an intense chocolate experience, these brownies aren't for you.
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Baked Ziti I

Reviewed: Jul. 26, 2012
This is awesome. The only thing I did was add a *lot* of italian seasoning and meat. I prefer italian sausage, so I add that along with the beef.
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1 user found this review helpful

Perfect Sesame Chicken

Reviewed: May 31, 2012
Amazing. Now, I'm not one to ever really follow a recipe, but I did with this one. (Though I was more generous with the chile paste) I did double the sauce recipe so I could save it. **I did end up have to douse the chicken in flour before frying it, and then when my friend fried it up, he added more flour to the frying pan. This truly is worth the 18 tiny measurements! I usually don't like recipes that call for so many ingredients I normally don't have on hand. It was awesome and definitely making again! Thanks Doreen!
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Baby Back Ribs

Reviewed: May 15, 2012
I give this 5 stars because it gave me the directions on how to cook at proper temperature to get the desired results. In addition to the time/temp, I removed the membrane on the backside and used just a BBQ rub and liquid smoke. when 95% complete, I brushed on the sauce and finished it up. If all you need is time/temp to cook your baby back ribs, this is it.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jan. 30, 2012
I've been making this for years and finally getting around to making a review. The only thing I do differently is add dry BBQ seasoning rub. Once we moved north, it was impossible to find decent BBQ. So many of my friends *LOVE* this recipe! I do take out 1 chunk at a time and keep the lid on. I'm not too fast on the shredding and get distracted.
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3 users found this review helpful

Ham and Cheese Bowties

Reviewed: Jan. 6, 2012
I didn't use bow-ties, and I used different cheese, monterey jack. and I used probably close to a pound of ham.. This is a really good recipe, thanks! I was looking for a recipe that didn't call for a ton of ingredients and this one is really good. Good enough to give a 1st review!
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Apr. 23, 2011
I love this recipe in that it gives me the basic time and how much I need of what. I'm a cook that almost always adds stuff to a recipe. 1; use yellow mustard to "glue" on the salt. Truly, you will not taste it. I've always made it this way. I found this tip on another recipe, but their cooking time wasn't very good. I slice up fresh garlic and then cut slits into the fat of the steaks and slide them in there. Rub with montreal steak seasoning and let stand at room temp. till it's no longer as cold. Rub with mustard and then the salt. Truly, promise, you won't taste any mustard!!! I do let it set for 20-30 mins, but it's important that it's covered with foil and in a warm place or it will grow cold and that makes me sad. The size roast you want is typically 1 bone per 2 adults.
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Stuffed Pork Tenderloin

Reviewed: Aug. 11, 2010
I cooked my stuffed pork tenderloin at 425 for 35-40 minutes and it turned out fabulous. while the recipe is fairly boring, it's a good jumping off point. I marinaded mine with herb and garlic sauce and used Kraft Sage stuffing. I like to do trials before I go so far as making my own stuffing as it can be a lot of work, The 4th start is because it has BACON in it.
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Smooth Sweet Tea

Reviewed: Apr. 29, 2010
I use this recipe but a bit backwards. boil 3 cups of water, remove heat. add baking soda and 3 fam. sized tea bags let steep for 13 minutes. add to gallon pitcher to make 1 gallon of iced tea. same results... Tea the whole neighborhood loves! Promise your neighbors your southern brewed sweet tea and they will do just about anything!
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Apple Pie I

Reviewed: Oct. 15, 2007
I tried this recipe, followed it to the T.. What I got was apple SOUP in a pie crust. complete waste of time and money. Thanks. I hope no one else tries this exactly, it won't be pretty. I have tried several recipes on this Website, all have been succesful. This is the only one that has been -completley- disasterous.
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4 users found this review helpful

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