egghead96 Recipe Reviews (Pg. 1) - Allrecipes.com (10704921)

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Quick Eggplant Parmesan

Reviewed: Jul. 27, 2011
This was my first time eating and making the dish. I suggest you peel the eggplant before frying it, I found the skin too bitter and the texture was weird. I also found I liked the taste of this dish the 2nd day as leftovers. I didn't add mozz cheese to the frying pan as suggested, but I did sprinkle the eggplant liberally with garlic salt once out of the fryer. I then layered the dish like a traditional lasagna, and baked in the oven until the cheese on top was bubbly. Yum.
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World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Dec. 4, 2009
First time making scones EVER and they turned out GREAT! I Brittish woman even asked ME for the recipe! Didn't have unsalted butter, so I used regular butter and ommited the salt. I also didn't use the egg was either.
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1 user found this review helpful

Southern Praline Pecan Cake

Reviewed: Dec. 17, 2007
I've made this twice following receipe exactly and loved it. I think next time I'll cut the oil so it isn't as heavy. I also plan on drizzling some carmel over the slices for an extra yumminess. LOVE IT!
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Chex® Muddy Buddies®

Reviewed: Jan. 30, 2007
I first saw this at a High School party, but it was called something else- "Puppy Chow". I was really disturbed that it was sitting out in a brown paper bag along with all the other food items, but when I looked inside I was delighted. **I recomment Corn Chex in the recipe. It gives a nice saltiness to contrast the pwdered sugar. YUMM-O!
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Taco Seasoning III

Reviewed: Jan. 25, 2007
YUMMY! I suggest putting the mix in an old plastic parmesan cheese shaker. That way you can sprinkle on as much as you want, or scoop it out of the other side. Plus the container holds a lot, and you can always see how much is left over.
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67 users found this review helpful

Mexican-Style Goulash

Reviewed: Jan. 17, 2007
VERY EASY! You can make this with rice if you don't have the elbow macaroni (I think this makes it a little more Mexican-like). Also, adding some green pepper really adds a nice flavor. YUMMY!
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1 user found this review helpful

Italian Wedding Cookies III

Reviewed: Dec. 28, 2006
YUMMY!! Since I didn't have an nuts to add to the cookie, I increased the powdered sugar to 1 cup, and then added add about 3 teaspoons vanilla AND 3/4 teaspoon almond extract. BTW, I made this once with UNsalted butter and added added the 1/4 teaspoon salt as suggested, but thought it still needed more, so I added a few dashes. But remember, I didn't use any nuts. The amount of saltiness needed probably has a lot to do with the type of nut (if any) that you used. When I made the recipe again I used SALTED butter and only a dash of salt (no nuts though) and it tasted perfect. I agree with the reviewer who said to roll them in powdered sugar while hot and then roll (or dust) again. It makes the cookies kinda goey, so separate layers with wax paper, but they totally melt in your mouth. I made them teaspoon sized as the recipe says, but actually prefer a larger cookie, just add a bit more cooking time. Remmeber, these cookies don't really brown, so be careful. Check for doneness by the touch-test, or by looking at the bottom of the cookie, it should be only slightly brown. YUMMY!!
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1 user found this review helpful

 
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