TheCosmeticQueen Recipe Reviews (Pg. 2) - Allrecipes.com (10904870)

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Beat and Bake Orange Cake

Reviewed: Jun. 4, 2008
This is a very good cake. To the batter I added the zest of one orange, 1 tsp of orange extract and 2oz of cream cheese (afraid it would be dry based on other reviews). As a result, this was a 5-star cake! The flavor was fabulous and it was soooooo moist! I baked it in a bundt pan generously sprayed with Baker's Joy for 45 minutes and it released beautifully. Just beautifully. I didn't use the frosting, instead I glazed it. I will make this again and again!
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26 users found this review helpful
Photo by TheCosmeticQueen

Easy Mint Chocolate Chip Ice Cream

Reviewed: May 26, 2008
Fantastic! Absolutely could not have worked out better. I just bought the KitchenAid Ice Cream Maker attachment for my KA stand mixer and this is the first recipe I've tried. It was so easy and turned out perfectly. Loved that it didn't include eggs and didn't need to be cooked. Thank you so much for posting this recipe... DH and the kids ate every bite and licked the bowls clean :)
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Photo by TheCosmeticQueen

Homesteader Cornbread

Reviewed: May 16, 2008
This turned out really good! I usually buy Jiffy cornbread mix but today just thought I'd try making it from scratch. This is really a good recipe - aside from halving it, I didn't change a thing!
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1 user found this review helpful
Photo by TheCosmeticQueen

Chantal's New York Cheesecake

Reviewed: Apr. 27, 2008
This recipe worked beautifully. The ONLY modification I made was using cinnamon graham crackers instead of plain. Having never made a cheesecake in a springform pan before, I had no idea how this would come out I baked it "bain marie" style and it was perfect. Thank you very much for posting it and I thank the previous reviewers for their tips!
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1 user found this review helpful
Photo by TheCosmeticQueen

Carrot Cake III

Reviewed: Apr. 11, 2008
Having never made (or even eaten) carrot cake before, I don't have much to compare to but this was really good! I followed the modifications recommended by gneebeanie and was happy with how the cake turned out. I wasn't a big fan of the icing however insofar as it came out thinner than I'd like. I topped with shredded coconut and the family loved it. I'll definitely make this again - but with a different icing :)
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Absolutely The Best Shrimp Scampi

Reviewed: Mar. 14, 2008
This really was fantastic! I squeezed in the juice of one lemon, added some capers... and then before putting it under the broiler I topped it with some freshly grated parmesan reggiano cheese. I'll definitely make this again!
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6 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Mar. 2, 2008
Great flavor!! Although I chose a different cooking method the sauce from this recipe was great!!!
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Brown Sugar Sauce

Reviewed: Feb. 29, 2008
Made this to accompany my bread pudding... very nice. Will use this sauce again and again :)
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Sweet and Sour Chicken I

Reviewed: Feb. 10, 2008
This was just 'alright' to me. Now granted, I didn't use the chicken preparation method in the recipe because I don't like all that batter. I used this recipe primarily for the sauce. And the sauce was just 'alright'. I would not make this again.
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1 user found this review helpful

Szechwan Shrimp

Reviewed: Feb. 9, 2008
Excellent!!! I used a little over 1/2 pound of fresh shrimp since that's what I had... doubled the sauce... doubled the crushed red pepper (cuz I like it **spicy**)... added water chestnuts, bean sprouts, green pepper and onion (cuz I like my veggies)... and boy oh boy was this fantastic. Thanks so much for posting. I'll definitely make this again (and again... and again!!)
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2 users found this review helpful

Amber's Sesame Chicken

Reviewed: Feb. 8, 2008
Fantastic. I tripled the amount of honey and teriyaki... and added 1 additional tsp of Chinese 5 Spice. Really a fabulous dish and I'm so glad I made it. I'll DEFINITELY make it again. Thank you for posting!!
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Gobble Up Granola Snacks

Reviewed: Jan. 27, 2008
Terrific! I used cranberries instead of raisins, skipped the peanut butter altogether and added 1/4c white chocolate chips. I'll definitely make these again.
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Fig and Lemon Chicken

Reviewed: Jan. 26, 2008
Having never eaten a fig before (and not knowing their flavor) I used only about 10 dried-then-halved figs. Also, I used boneless, skinless chicken breasts because that's what I had on hand. Fabulous flavor! After the chicken was cooked I removed the juice from the baking dish and poured it into a saucepan, added 1T brown sugar and reduced the sauce to thicken it. When I make this again, I'll double the amount of sauce because it was THAT good :)
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4 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Jan. 23, 2008
Perfect! I have an 1100 watt microwave and used another reviewer's suggestions for that wattage. This is a sure-fire winner!!
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Killer Shrimp Soup

Reviewed: Jan. 19, 2008
Extremely good - but very time consuming. Save the leftover broth for another day and all you'll need to do is simmer it and add shrimp... and you have another meal :)
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Slow Cooker Adobo Chicken

Reviewed: Jan. 19, 2008
Fantastic. I used boneless skinless breasts and thighs, added 1/8th cup brown sugar and 1/2T ginger. A major hit with my husband and kids (even my picky 10 y/o son who cleaned his plate!!). I will definitely make this again - not only did it taste fantastic but it made the whole house smell incredible!
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jan. 16, 2008
Incredibly ordinary, exceptionally flat cookies. After reading such an overwhelming number of outstanding ratings/reviews, I had high expectations. This recipe really did not work out for me. Only because it is so highly rated I will make it again and if it works out better next time I will definitely be sure to revise this review. EDITED: I've discovered the "problem" (as I see it) is this recipe calls for butter. Whenever I make a chocolate chip cookie using butter, it flattens out. I don't want a flat chocolate chip cookie, I want a chocolate chip cookie that has some height to it. The solution? I use Butter Flavor Crisco instead of real butter and as a result my cookies are not flat and they stay soft and chewy too. It has to do with the melting point of butter vs. the melting point of crisco. And don't freak about Crisco being unhealthy. Crisco has 50% less saturated fat than butter and Crisco has 0g trans fats. I still haven't made this recipe again and I probably now won't. I don't think the vanilla pudding added much... besides excess vanilla flavor.
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Photo by TheCosmeticQueen

Blueberry Buttermilk Coffeecake

Reviewed: Jan. 13, 2008
Exceptional! The only modifications I made were as follows: halved the recipe, used an 8x8 dish, sub'd almond extract for the vanilla, added 1/4c crushed toasted almonds to batter, added 1/4c crushed toasted almonds to topping. This was truly exceptional. Great flavor, extremely moist and not at all difficult to make. I recommend this highly and would definitely make again!!
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Caramel Apple Pork Chops

Reviewed: Jan. 13, 2008
This was terrific. Would definitely make again!
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Chocolate Pound Cake III

Reviewed: Jan. 10, 2008
AWESOME! I made this for my colleagues at work and it came out great. After reading reviews that said this was too much for a bundt/tube pan, I cut the recipe in half and baked it in a loaf pan and it was just the right amount. I was worried about the instant coffee because I have a deep seated aversion to anything with even the slightest hint of coffee flavor but you definitely couldn't taste it in the batter nor in the finished cake. I also folded in about a 1/2 c of semi-sweet mini-morsels before pouring it into the pan. It's not cloyingly sweet but sweet enough. Just the right amount of chocolate taste to satisfy chocolate lovers but not so much so that it turns off those who aren't that "into" chocolate. It was super moist and the density was just perfect for a pound cake. After it cooled, I dusted lightly with 10x confectioner's sugar for presentation. I look forward to making this over and over and over!
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