Tippy Recipe Reviews (Pg. 1) - Allrecipes.com (10849809)

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Jul. 8, 2011
Love this although I didn't have wings, so I used 1/2-inch cut chicken breast meat. The breading and the flavor are fantastic. Don't skip the refrigeration step, it sets the breading on the chicken for a nice crispy touch. Since my chicken was boneless, I prepared a Buffalo Chicken Salad on individual plates, covering each plate with Romaine and Arugula, then added the buffalo chicken strips, and I topped it off with crisp-fried flour tortilla strips, crisp bacon and homemade bleu cheese dressing. the dressing counters just a bit of the heat from the buffalo sauce. A complete meal in one. Thank you for this recipe.
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8 users found this review helpful

South African Malvapoeding (Marshmallow Pudding)

Reviewed: Jan. 4, 2009
I was not impressed with this recipe at all. The name leads one to believe it has a fluffy, marshmallow-like texture, resembling a lightweight pudding. It's a cake, not a pudding. The flavor was okay but it is on the greasy side. I'm confused as to some of the higher ratings on this site because I'm not a new cook, I followed the directions explicitly.
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1 user found this review helpful

Delicious Blueberry Smoothie

Reviewed: Feb. 10, 2008
This is actually very good. It's too bad someone had to rate it on what they thought it might taste like. I'm not a big instant tea drinker - but I liked this. It's very much along the lines of those iced latte-type drinks.
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17 users found this review helpful

Ham Muffinwiches

Reviewed: Oct. 15, 2007
I was pleasantly surprised by this recipe. I was in a jam, unannounced company mid-morning and I had very little in the house to serve them. After reading this recipe, I put the cooked ham in the food processor and shredded it finely. I did the same with regular onions, as I had no green ones. I subbed in melted butter instead of oil and blended the cheese in the batter. I brushed more melted butter on top and the ladies loved them. I served them for brunch with cantaloupe chunks and hot tea. I patiently passed my recipe around while three women copied it. I'm a happy camper. Thanks for this life-saver.
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11 users found this review helpful


Reviewed: Aug. 2, 2007
This is a good recipe - but as one poster already mentioned the beaten egg will need to be added, I used half shortening and half butter and the finished product was tasty and light. One thing to keep in mind is that with an entire cup you will need to allow the cresents to rise to at least double before baking to keep them from being dense. I made the dough after lunch, refrigerated it for an hour, left it on the counter for the rest of the time. The only thing I would change is to make three circles, instead of four, so the cresents are not so tiny. These rolls have a great taste. I will make them again and again.
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8 users found this review helpful

Spinach Enchiladas

Reviewed: Jan. 16, 2007
This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a white sauce with spinach. I simply sauted minced garlic in a small amount of butter - and added my thickener, flour in this case, to make a typical Roux, before adding half and half to the mixture until I reached the correct consitency. Used only salt and white pepper for flavor. The filling is brought together with the Ricotta - don't leave that out. It lends a smooth and rich taste to the finished product. This filling could be made in advance and assembled before cooking. Very good recipe.
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275 users found this review helpful

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