mharris Recipe Reviews (Pg. 1) - Allrecipes.com (1073769)

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Creamy Chocolate Yogurt Pudding

Reviewed: Aug. 29, 2007
This is a great fat-free treat. Used Fat-Free Cool Whip and Dannon Fat-Free Plain Yogurt - added my own vanilla. I also used Equal rather than granulated sugar. I added a total of 4 tablespoons of coffee (instead of water) in with the cocoa. Mixed in 6 packets of Equal to the cocoa after the heat step. Very good. Slightly tangy, but not so much that I minded. You really need to use a good quality cocoa powder. Never missed the fat. Froze half in popsicle molds to make my own Fudgsicles.
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Classic Macaroni Salad

Reviewed: Jun. 4, 2007
Great recipe - exactly what I was looking for. I did, however, took heed from some of the earlier reviews and reduced the sugar by half. I also used apple cider vinegar because that was all I had. In addition to that, I left out the onion because my family does not like it and added onion powder instead. I also added a bit of Old Bay seasoning, parsley flakes, Tabasco for a kick and a tiny bit of sour cream to give a nice creamy mouthfeel.
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Caramels

Reviewed: Mar. 27, 2007
Last Christmas when my family got together, we discovered that we all made caramels following this recipe. Funny thing is, everyone's final batch came out slightly different - flavor, texture, and color - we'll blame it on different candy thermometers. Nevertheless, they were all great and none were left by the end of the week. We definitely did NOT wrap the caramels individually - just laid them between layers of waxed paper. Note to self: try adding some salted peanuts next year.
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Corned Beef and Cabbage II

Reviewed: Mar. 27, 2007
My past experiences with Corned Beef has always conjured up images of bland, over-boiled, chewy shoe leather. This recipe is nothing like that. If you like the boiling method, stay with it. The beef in the baking method will taste nothing like the typical boiling method. Boiling/Simmering "washes" out the flavor/salt in the corned beef, whereas the baking method intensifies the "corned" flavor. I will never go back to boiling ever again. I followed another review's lead and used apple cider rather than water; I also added some whole black peppercorns and a couple of whole cloves. My corned beef was only a mere 3#, so I baked it for just under 3 hours. I had no problems with the meat drying out - make sure your oven is calibrated, or use an oven thermometer. Next time I might follow another reviewer's lead and use a roasting bag rather than foil.
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Angel Biscuits II

Reviewed: Dec. 20, 2005
I really liked this recipe. The yeast really makes a difference in creating a light and fluffy biscuit. After seeing some of the reviews complaining of lack of flavor, I opted to use half shortening and half unsalted butter...a suggestion I highly recommend. I also chilled the dough overnight. This may also help those who had difficulty with a too soft/wet dough.
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Pumpkin Bread IV

Reviewed: Nov. 13, 2005
I made this using 2 cups of granulated sugar and 2 cups of brown sugar as suggested by other reviewers. It was very good, however, I still thought that something was missing but I'm not quite sure what that "something" was. I baked them in some really super cute wooden baking baskets from Panibois (picked up from Crate & Barrel last year) and gave a few away as gifts. I also added a streusel topping to half of the loaves. I liked the loaves much better with the streusel than without. That being said, I think that next time I will add a couple of tablespoons of molasses to see if that adds some depth to the flavor.
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