Petey Recipe Reviews (Pg. 1) - Allrecipes.com (10643368)

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Root Beer Float Cake II

Reviewed: Jun. 16, 2013
The cake turned out pretty crumbly. I live at 4500 feet, so I probably should have used the cake mix high-altitude directions (didn't think about it until it was baking). I added 1.5 tsp root beer concentrate, which did give it a root beer flavor, and I used the cool whip/pudding mix frosting, which was alright. Given the crumbliness of the cake, I would have actually preferred a more substantial buttercream or sour cream frosting. Overall it was a Fathers' Day root beer-themed-meal success, but I probably won't make it again.
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Cool Whipped Frosting

Reviewed: Jun. 16, 2013
Easy! Delicious! But if you need it to be white, choose a pudding flavor like coconut (or maybe French Vanilla?) because regular vanilla pudding is distinctly yellow. The cool whip lightens it up a bit, but not completely.
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Autumn Harvest Cookies

Reviewed: Jun. 5, 2011
I rated this recipe 5 stars because: 1) its an excellent blend of flavors and textures, and 2) its VERY customizable. I just made it with some alterations, which turned out GREAT and made the recipe even healthier: 1/2 C Splenda instead of white sugar (still used brown sugar) 0.5 C butter, 0.5 C canned pumpkin 1 C all-purpose flour, 0.5 C whole wheat flour 1.5 C rolled oats, 1 C quick oats Baking soda instead of baking powder Added 1.5 Tbsp flaxseed meal Used Craisins instead of plain cranberries After 10-11 min at 350, the cookies turned out thick, moist and chewy, with a very slight Splenda aftertaste (next time I may use Stevia, or less Splenda and some white sugar) but I'm the only one who noticed the Splenda taste. The Craisins are perfect--make sure you get a lot in each cookie!
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Seven Minute Frosting II

Reviewed: Oct. 17, 2009
Folded in just under 1 C semisweet choc. chips right after taking the frosting off the heat, then quickly frosted my cake. It made a GORGEOUS chocolate swirl pattern as the chips melted in the warm frosting. I sprinkled a few chips on the top afterwards, too. Delicious and looks great!
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21 users found this review helpful

The Best Lemon Bars

Reviewed: Oct. 11, 2009
GREASE THE PAN. I had a devil of a time getting these out of a glass 9 x 13" pan! But other than that, they were great.
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4 users found this review helpful

Garlicky Baked Butternut Squash

Reviewed: Nov. 6, 2008
Only okay. The squash baked well, but the mix of flavors didn't really seem appropriate to me--the squash is just too sweet to try to make it into a savory dish, in my opinion.
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Italian Summer Squash Polenta Bake

Reviewed: Oct. 3, 2008
Very good--The squash is delicious! I didn't have quite enough mozzarella, but used extra parmesan and it crusted over the vegetables very nicely.
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2 users found this review helpful

Toasted Garlic Bread

Reviewed: Jul. 12, 2008
I used margarine instead of butter, and bottled crushed garlic instead of fresh, and it was easy to spread and tasted great! I made it without cheese, but either way would be delicious, I'm sure.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Jul. 12, 2008
This is AMAZING--and flexible! I made a double batch, only to realize I had just one can of tomato paste in the house but needed two. So I put in 1/2 can of condensed tomato soup instead and it turned out great! I also used bottled crushed garlic instead of fresh cloves, and freeze-dried chopped onion which I reconstituted with some water before sauteing.
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Beef Cabbage Hash

Reviewed: Mar. 17, 2008
Good, basic dish. Kinda plain unless you add enough salt for your taste. Try it with some ketchup--adds a bit of extra "zing"!
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Cornish Finnish Michigan Pasties

Reviewed: Feb. 11, 2008
Good basic recipe, though the filling could use a bit more spice. Will try another reviewer's idea of adding Worcestershire sauce. Vegetables came out well done, not too soft and not too crunchy. I like to mix creamy horseradish with ketchup and eat it with the pasty!
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4 users found this review helpful

 
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