XiolaBlue Recipe Reviews (Pg. 1) - Allrecipes.com (10754719)

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Classic Peanut Butter Cookies

Reviewed: Oct. 26, 2012
I left the dough in the fridge overnight based on other reviews, so I did not have a runny cookie issue. However, these were a bizarre combination of crispy and chewy, and the flavor wasn't great, which suprised me since the dough was very good. However, after they sat for a couple of hours, they softened up and got rave reviews from my students.
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Caramel Frosting IV

Reviewed: Sep. 1, 2012
This had a great consistency and the kids I made it for loved it. Personally, I thought it was a little too sweet and tasted more like toffee than caramel. I think next time I make it, I will add a brick of cream cheese and see what happens.
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Texas Sheet Cake V

Reviewed: Sep. 1, 2012
I hate chocolate cake, but I liked this. The people I made it for (the ones who actually like chocolate cake) loved it. By request, I used Caramel Frosting IV from this site instead of the suggested frosting.
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1 user found this review helpful

Spooky Witches' Fingers

Reviewed: Oct. 30, 2011
Cookie flavor was okay, but these were way too much trouble for the result.
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2 users found this review helpful

Seven-Minute Pudding

Reviewed: Aug. 28, 2011
We live on a tight budget, so I made this to try not to waste egg yolks I had left over from a birthday cake. I wound up wasting milk, sugar, cornstarch, butter, and vanilla along with the yolks - the pudding never set up. It may well have been because of different wattage, but I can't recommend this in the microwave. The flavor was good though, so I may try it on the stove if I ever have leftover yolks.
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Heavenly White Cake

Reviewed: Aug. 27, 2011
Wow! I added the extra half cup of milk as suggested in the comments, and this cake was amazing! I also had to sub in AP flour and cornstarch for the cake flour, but I think it turned out fine. I made it as a 9x13 and cooked it about 35 minutes, and used cream cheese icing modified from Cream Cheese Icing II on this site.
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Cream Cheese Frosting II

Reviewed: Aug. 27, 2011
Great recipe - I halved the cream cheese and butter to ice a child's 9x13 birthday cake, but I'm certain it would have been great full-strength as well.
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2 users found this review helpful

Pumpkin Honey Butter

Reviewed: Nov. 7, 2010
This was a good base recipe, but I ended up putting more like 1/2-3/4 of a cup of pumpkin and seriously upping the spices to get it to taste like anything other than straight honey butter (and it was still very solid after it cooled thoroughly in the fridge). However, I got rave reviews after that, so I really appreciated being sent in the right direction!
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7 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Mar. 22, 2009
Great frosting, but I did hold back on the sugar after reading the other reviews - three cups was plenty for the frosted banana bars on this site.
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1 user found this review helpful

Vegan-Friendly Falafel

Reviewed: Mar. 22, 2009
Fantastic recipe! I had to fudge the herbs and spices a bit due to my poorly stocked pantry, but they still turned out great. I also left out the potato and used olive oil instead of canola just because of personal preference. This was a great way to feel like I was totally blowing my diet while still eating fairly nutritious food!
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3 users found this review helpful

Whole Wheat Beer Bread

Reviewed: Mar. 20, 2009
Fantastic bread!! I can't wait to make it again just because there are so many things I want to try it with!
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1 user found this review helpful

Walnut Pie Crust

Reviewed: Mar. 18, 2009
I needed a crust for a friend that can't have gluten, and this worked well. I filled it with a mix of apples, spices, and honey and it tasted good. I marked it down strictly because it didn't hold together as well as I had hoped.
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2 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Jan. 11, 2008
I've never had a Bisquick biscuit recipe fail, but this one was particularly good and has been raved about by the people I served it to. I did leave the salt out of the butter, though I would include it if I were using unsalted. I also found a garlic powder-parsley blend in the spice aisle that worked really well. Great recipe!
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1 user found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 14, 2007
I made this exactly as listed with the exception of doubling for 25 people and subbing pecans for cashews (I hate cashews), and it was huge hit at my meeting. In the interest of full discolure, I did have extra dressing, so I might ease off on that next time. I gave it only four stars because it's not one that keeps well as leftovers and I hate to waste.
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Real N'awlins Muffuletta

Reviewed: Feb. 15, 2007
I made this with the bread recipe and it was a hit with the 27 people I served it to. Definitely a keeper!
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3 users found this review helpful

Crispy Coated Cajun Fries

Reviewed: Feb. 15, 2007
These had great flavor, but a fire on the stovetop forced me to bake them in the oven after I already had them ready to fry. They were still okay, but I'll have to try them the right way sometime.
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15 users found this review helpful

Spanakopita II

Reviewed: Jan. 11, 2007
With the alterations I made, this turned out five stars, but I felt the amount of onion was far too much. I used half a sweet onion. I also added half of a wedge of Parmesan and a couple of spoonfuls of ricotta. With the phyllo, I cut the sheets in half, then layered them, buttering each sheet, the inside of the last fold to make it stick better, and both sides when it was completely folded. I got about 40 out of a double batch, but I stuffed them pretty full to use as a side as opposed to appetizers. It went over well at the meeting I served it at - some even took extras back to their employees! I served this as a side to the souvlaki on this site.
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Souvlaki

Reviewed: Jan. 11, 2007
I doubled this recipe for a board meeting. I used a full double batch of the marinade on the pork and probably could have used more. I made a single batch to marinate the vegetables separately and it seemed to be about right. Instead of grilling skewers, I baked at 350 for 20 minutes, then broiled for 15, but the butcher cut my meat about three times too big, so this would likely be a bit long for the proper size pieces. I then served it on flatouts with Tzatziki Sauce II from this site, crumbled feta, and chopped romas. It was well-liked, but the meat was dry - I felt this was a combination of not enough marinade and the previously mentioned size problem. Overall, a good recipe.
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Tzatziki Sauce II

Reviewed: Jan. 11, 2007
I served this with the Souvlaki recipe on this site served as gyros. It was one of, if not THE best tzatziki sauce I've ever had. Mine wasn't runny at all, but I was really diligent about draining my yogurt and cucumber. Excellent recipe!
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Pumpkin Fudge

Reviewed: Nov. 21, 2006
This recipe tastes fantastic, but, unlike the other two fudge recipes I made the same day, did not set up despite following the directions and using a candy thermometer. After reading all of the reviews, I'm wondering if it's a certain brand of some ingredient that causes problems for some - it would be interesting to see a comparison of what every person used. I think I'm going to serve mine in mini-muffin cups with a toothpick, because there's no way our business can afford to throw it away and try again.
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7 users found this review helpful

 
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