Maggie M. Recipe Reviews (Pg. 1) - Allrecipes.com (10707975)

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Maggie M.

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Tortillas I

Reviewed: Sep. 22, 2012
These were delicious. I will make them exactly like this again and again. The hardest part by far was rolling the tortillas out. I am thinking about finding a good tortilla press to expedite the process, as I foresee making these from now on instead of purchasing them. I don't know if the recipe was off or if it was due to user error but I didn't get anywhere close to 60 tortillas out of these.
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Broccoli Salad

Reviewed: Jul. 30, 2011
Loved this! Made it with one packet of Splenda instead of the sugar to cut the carbs. Have made twice already...delicious! For convenience I used frozen broccoli florets (microwaved just long enough to thaw but not cook) and 1/2 a 3-oz bag of real bacon bits. Thanks for the recipe!
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Caley's Classic Zucchini Bread

Reviewed: Jul. 30, 2011
This bread is absolutely wonderful! I didn't use nuts and trust me, it doesn't need them. I will definitely be making this recipe again and again. Thank you!
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2 users found this review helpful

Asian Potato Salad

Reviewed: Jun. 3, 2011
This intimidated me at first because it seemed like such a bizarre combination, but it was delicious! The only substitution I made was I used Yukon Gold potatoes instead of red because that was what I had on hand. I made the rest exactly as written and found it to be a truly unique flavor. Nice job, thank you for sharing!
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4 users found this review helpful

Maple Oat Bread

Reviewed: Jun. 3, 2011
This bread is excellent. We have made it several times now. We have even made it with fake syrup (the stuff they just label as 'pancake syrup') and it works all right, although not as maple-y as using real! We have also used honey in place of syrup in a pinch, giving it a different but equally delicious flavor. We also do it with 1 1/2 cups whole wheat flour and 2 cups of all-purpose, which makes a nice, dense bread perfect for toast. All in all, a wonderfully flexible recipe, good as is or easily adaptable to what you have on hand. Thank you for it!
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Bean with Bacon

Reviewed: Mar. 2, 2009
I have made this several times, as written and with modifications. It is a very versatile recipe! Our favorite way to make it is: substitute turkey bacon for regular bacon (you may have to add a little cooking oil after cooking it to get enough grease to do the veggies in since turkey bacon is very lean), omit the tomatoes and use a mix of 1/2 dried white beans and 1/2 split peas. Even my husband, who feels that "soup is not a real meal", requests this one! Thank you.
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3 users found this review helpful

Chocolate Chip Cookies (Gluten Free)

Reviewed: Sep. 13, 2008
This was the first GF recipe I've tried. I give it 5 stars with the following modifications (based on the other reviews I read): 2 eggs instead of egg substitute; no salt; 3 1/2 C. GF baking mix. Unlike others I did not think they were too sweet. My baking mix was 2 c. white rice flour, 1 c. tapioca starch and 1/2 c. sorghum flour. It was excellent; my 5-year-old son loves them and didn't think they taste any different than standard cookies. Thank you for this recipe!
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10 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Feb. 18, 2008
This is really excellent. We usually make the sauce separate on the stovetop and just top the chicken with it...the flavor is strong enough that the meat really does not need to marinate. In a pinch we have made it with spicy brown mustard, which comes out tasty also, although the texture will be quite a bit grainier.
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Tangy Slow Cooker Pork Roast

Reviewed: Feb. 18, 2008
Very good. I made this with white vinegar, as it was all I had, and sprinkled in minced garlic with the onion rather than using garlic powder. As some reviews said the flavor doesn't really penetrate the meat, but in my house with a 4-year-old it works out perfectly--we are eating the flavorful outside and he is eating the plainer middle of the meat. Before putting the meat in the slow cooker I did sear it and deglaze the pan, which added another layer of flavor to the mix. All in all, very good and I would make this again.
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Pumpkin Layer Cheesecake

Reviewed: Nov. 23, 2007
This was excellent and easy to make. I was alarmed how puffy it was when it came out of the oven but it settled down into a picture-perfect cheesecake. My only suggestion is to increase the amount of pumpkin; I thought the pumpkin flavor got a little lost in all the cream cheese. I will definitely make again, with more pumpkin, maybe in a deep dish. Delicious, thank you!
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Flourless Chocolate Cake I

Reviewed: Nov. 23, 2007
This was both a snap to make and a huge success at the Thanksgiving table! After reading other reviews, I reduced the butter to 1/2 cup and used 6 oz. unsweetened chocolate and 1 bag of semi-sweet chips. I did not do the water bath, but did set a pan of water on the rack below while baking. This recipe worked really well in a disposable pie pan; it popped right out when I was ready to serve it. This is definitely a keeper!!
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