Rachael Beck Recipe Reviews (Pg. 1) - Allrecipes.com (10850086)

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Rachael Beck



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Chocolate Chocolate Chip Cookies I

Reviewed: Jan. 22, 2012
These were exactly what I was looking for! I used 1 cup white sugar and replaced 1/2 cup with packed brown sugar. I also subbed 1/4 cup of the butter for shortnening. Cooked for 10 minutes on the top rack of a 350 oven. The end result was a moist, fudgy cookie that was full of chocolate flavor. Perfect! Definetly a keeper of a recipe!!!
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Ham, Potato, and Cheese Soup

Reviewed: Mar. 24, 2010
This was awesome! The only thing I changed was instead of water I simmered a ham bone, 1 cup of carrots and 3 celery stalks for about 2 hours. Then I discarded all the veggies and used the broth for the soup. The whole family loved it!
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Potato Latkes I

Reviewed: Aug. 25, 2007
I have made this recipe at least 6 times now, and my family loves them. Never any left. I use an entire small onion, only 2 eggs, fry in olive oil, and use slightly less salt. These have quickly become a favorite. Esp with sour cream and green onions. Thansk Rachel!!
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Kay's Spaghetti and Lasagna Sauce

Reviewed: Aug. 23, 2007
Fantastic sauce! I took the advice of some others and only used 1Tbsp of sugar, and added a can of tomato paste. I ommited the green peppers and added some shredded zucchini. I substituted crushed tomatoes for the stewed and skipped the blending. This made for a wonderful chunky sauce. Simmered for about 2 hours. Right before serving I added some sweet italian sausage. It was great, and made enough to freeze half. Thanks Sherri!
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Peanut Butter Cookies IV

Reviewed: Aug. 23, 2007
These were great. They had a slight crisp on the outside, but the inside was soft and chewy. I cooked mine for about 10 minutes, and they were perfect. I had to put bread in the container to keep them soft, but they weren't crunchy. They definitely don't have a strong peanut taste, which was what I was looking for, but if your looking for a stronger peanut flavor I would add a little more peanut butter.
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Slow Cooker Apple-Scented Venison Roast

Reviewed: Mar. 11, 2007
This was excellent. My husband is a steak and baked potatoe type of guy when it comes to his venison. He LOVED this though. The longer it cooked the more tender it was, at 6 hours it was still a little tough for my liking. At 8 it was perfect. The gravy was also fab over mashed potatoes! I rubbed the roast down with salt and pepper also before roasting.
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Photo by Rachael Beck

Shredded Potato Quiche

Reviewed: Dec. 17, 2006
Great, easy to make recipe. I added cooked sausage to mine and used the spray butter instead of all the butter it called for. It turned out fantastic. My 2 year old daughter ate nearly 1/4 by herself! Great recipe Susan! I submitted a photo!
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