Button Love Recipe Reviews (Pg. 1) - Allrecipes.com (10756284)

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Cherry Balsamic Short Ribs

Reviewed: Mar. 24, 2012
I made these for my boyfriend's birthday and they were AMAZING. The house smelled insane while I was preparing them - I felt like a chef. That being said, I couldn't really detect the cherry-based ingredients in the finished product. Just savory and delectable gourmet short ribs. I think next time I will decrease some of the chicken stock and add the juice from the cherries instead (recipe didn't say to add it and by the time I added the cherries there was already a scary amount of liquid in my French oven). I will DEFINITELY make these again, next time for company. I served mine with caramelized shallot smashed potatoes and a green apple-gorgonzola-walnut salad. Thank you foodlover!!!!
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8 users found this review helpful

Fat Pete's Fudge

Reviewed: Dec. 26, 2010
this is officially the best fudge I've ever eaten. I cut the recipe in half but forgot to half the evaporated milk, and maybe this is what kept it soooooo creamy. Like butta. I used a Ghirardelli bittersweet chocolate bar in place of the Hersheys. No one could believe I made this. thank you thank you thank you......
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8 users found this review helpful
Photo by Button Love

Best Toffee Ever - Super Easy

Reviewed: Dec. 22, 2010
OH. MY. GOD. I have never made candy of any kind (unless you count fudge which is a crapshoot as far as whether it turns out great or gross). I was scared to death to try this but figured I'd give it a shot. Followed the recipe to the letter. Stirred the mixture constantly while it was melting, then almost constantly after it came to a boil. It turned out perfect!!!! I was so concerned that the caramel wasn't going to harden but it did!!!! It is beautiful and delicious!!! Merci!!! Merci!!! Merci!!! My family could not believe that I made this.
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2 users found this review helpful
Photo by Button Love

Chocolate Crinkles II

Reviewed: Dec. 12, 2010
Delicious! I used a small scoop and eliminated the stickiness/washing hands issue. Plopped the dough balls right into a cereal bowl full of powdered sugar and swirled the bowl around to coat the dough. Mine needed 12-14 minutes in the oven. Beautiful!! VERY SWEET.
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1 user found this review helpful
Photo by Button Love

Baklava

Reviewed: Dec. 12, 2010
Believe the hype. This was my first attempt at baklava and it might be the best I've ever had. It's also conducive to making adjustments as you go along. I did find that I needed 1 1/2 times the sauce, and also more nut mixture, since I used 3 Tbsp (ok more like 3 "heaping" Tbsp LOL) per layer. Both were no big deal to throw together, just keep your dough covered with plastic & a damp towel so it stays pliable. I think if you use 3 Tbsp per layer you will need about 25% more nut mixture than the recipe calls for. The cinnamon tastes beautiful, the layers are crispy and the filling is juicy. Love it, love it, love it!!! Thank you so much for this recipe!!!!
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3 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Nov. 29, 2010
Loved this! Definitely sweet but that's how I like it. Followed the recipe to a T. Now I just have to find a good crust recipe. Thanks Angie!!!!
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1 user found this review helpful

Beefy Cheese Dip

Reviewed: Jan. 3, 2010
Oh my freaking gosh, is this good! If there are men in your life, this is the way to their hearts. Needs no changes in my opinion. I now always get requests for "the dip" when I have parties.
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1 user found this review helpful

Best Brownies

Reviewed: Jan. 3, 2010
Very good but definitely a little more cakey than fudgy. And I didn't overbeat or use an electric mixer. I will probably keep searching for a bit of a fudgier recipe. However, these are great if you don't have any baking chocolate. These call for ingredients that I would think most people have in their pantries. Thanks!
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1 user found this review helpful

Sylvia's Ribs

Reviewed: Jan. 3, 2010
I have never boiled ribs before and was not picturing a good outcome. But these were awesome!!! Some of the most tender ribs I've ever made. Only reason for the 4-star rating is that they were just a tad sweet for me. But that can easily be adjusted next time. Next time I also think I'll line my baking pan with foil - all the sugar from the sauce burned on the bottom and I think it might be a nightmare to clean. Thanks, Sylvia!
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8 users found this review helpful

Mary's Roasted Red Pepper Dip

Reviewed: Mar. 21, 2009
I really liked this! I made it last night for a get-together with my girlfriends, and several of them asked for the recipe. I did sub lite sour cream for half the mayo. For less grease. I bet it is pretty forgiving, for instance I think you could probably use many different kinds of cheese to experiment with different flavors. I might try with some Italian blends next time. It's a keeper! Thanks for sharing.
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1 user found this review helpful

Baby Shower Raspberry Dip

Reviewed: Mar. 21, 2009
I was disappointed in this recipe because it smelled and tasted too strongly of sour cream. I had high hopes but will try one without the sour cream next time. Thanks for sharing.
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2 users found this review helpful

Pepperoncini Beef

Reviewed: Feb. 2, 2009
I have made this many times and am asked for the recipe each time. I do season the meat with some garlic powder, Accent and pepper before I put it in the crock pot. I used the sliced pepperoncini so I don't have to pick the stems out at the end. I LOVE THIS!!!
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2 users found this review helpful

Mahogany Chicken Wings

Reviewed: Feb. 2, 2009
I made these several months ago and forgot to review them. I'm rating based on the fact that I never even got to try them, the men ate them all VERY QUICKLY. They smelled great and looked awesome. Thanks for the recipe!
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2 users found this review helpful

Detroit Hot Honey Wings

Reviewed: Feb. 2, 2009
I am SO GLAD I gave this a shot for the Steeler game. I didn't change the ingredients, only the cooking method (couldn't use my grill). I marinated the wings in the sauce for a few hours prior, then boiled the marinade and thickened it with 1 tsp cornstarch while the wings were in the oven. I basted the wings every 10 minutes and tossed them in the remaining cooked marinade after they were done. These were the best wings I've ever made. LOVED the flavor. I'll try them on the grill when it's nicer outside. :-) Thanks so much for the recipe!!!
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1 user found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 8, 2008
Sooooo..... I had to do these in two batches because I didn't realize that I didn't have enough vanilla and soda to make a full batch. So I started half a batch and sent my husband to the store so that I could make a second, full batch after. That first half-batch turned out GORGEOUS, just like the pictures. Round and puffy. NOT FLAT!!! I whipped up the second batch exactly the same way, as the recipe was written, and to my dismay, they turned out flat!!! I could tell they weren't going to be the same, because the dough seemed more flimsy and sort of sticky. I have no idea why. Once in between bakings I tried adding a little more soda, which helped a tad, but they never got back to that original puffiness. So frustrating!!! But still very good. I'll try again with some suggestions from others on the "puffy factor". Thanks for the recipe!!
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Red Wine Flavored Beef

Reviewed: Sep. 10, 2008
I made this yesterday in a pinch due to a lack of my "normal" pot roast ingredients. I was so pleasantly surprised, I may actually prefer this one to my old standby! My husband loved it too. I did add a couple bay leaves and a beef bouillon cube per other reviewers' suggestions. And I used the whole pack of soup mix. I will DEFINITELY make this again. Will try to add some mushrooms toward the end next time. So glad I gave it a shot. Thanks!
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 20, 2008
My favorite dip of this kind yet. I added all of the cheddar into the mix, then turned the heat off and moved into the oven in an 8x8 pan. Baked at 350 for a half hour instead of finishing in the crock pot.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Jan. 20, 2008
These were great! Thanks to the reviewer who offered the suggestion of using the pastry bag to fill the mushrooms. Did that and it literally took less than a minute to fill them. Watch the cayenne pepper, 1/4 tsp doesn't seem like a lot but it sneaks up on you.
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1 user found this review helpful

Sangria! Sangria!

Reviewed: Jan. 20, 2008
Love this! Made it for a get together and even one of my fiance's buds snuck one in between his beers. Topped it off with a little 7Up instead of the sugar. Also used fresh cherries since I had them. Would definitely make again.
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2 users found this review helpful

Cheese Ring

Reviewed: Jan. 5, 2008
This was really good, and my family raved about it at Thanksgiving dinner. Be careful with the green onions. I didn't think the amount the recipe called for would add much flavor, so I got a little carried away and probably doubled them. Very strong! Used a springform pan and seedless black raspberry jam. Would definitely make again.
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6 users found this review helpful

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