AZAlyssa Recipe Reviews (Pg. 1) - Allrecipes.com (10970298)

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Old Fashioned Potato Salad

Reviewed: Feb. 12, 2012
Very good, although dry. I reduced the relish to 2 heaping tablespoons and added a tablespoon of cider vinegar to keep things moist and keep a good balance of flavors.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 11, 2012
Delicious and perfect! For those having trouble with flat cookies, here are some hints. First, do not melt the butter until it is separated. Warm it just until super soft. Second, don't overmix the dough. If you play with it too much, they will go flat no matter how long you chill the dough. This is why the dry ingredients are combined separately. You want them to incorporate evenly and quickly with a minimum of stirring. Third, definitely chill the dough until quite firm. Fourth, do be sure of your oven temperature. Any flaws in this recipe's outcome can pretty much be related to one of the above problems.
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Spicy Eggplant

Reviewed: Dec. 4, 2011
Have made this several times now, both with Japanese and regular eggplants. Either way is good and leftovers are even better the next day!
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2 users found this review helpful

David's Yellow Cake

Reviewed: Dec. 4, 2011
Good basic cake. I sometimes have trouble with homemade cakes being overdone on the edges before the rest is done, but this one did pretty well in a Bundt cake pan.
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1 user found this review helpful

Asian Chicken Salad

Reviewed: Jul. 24, 2011
I use this dressing with bagged, shredded coleslaw cabbage, drained mandarin oranges, almonds and crushed, dry ramen noodles. Yum!
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Broccoli Salad

Reviewed: Jul. 24, 2011
Delish! I use bagged broccoli slaw and soy bacon bits to save time and make this vegetarian. It comes out great every time! You can skip the cheese, but I like to add a handful or two of raisins. It needs some fridge time, so don't judge this one by the just-mixed flavor!
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Guacamole

Reviewed: Feb. 13, 2011
Super salty...will scale back on the salt next time, but the recipe's overall flavor is well-balanced and yummy!
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5 users found this review helpful

Vegetarian Refried Beans

Reviewed: Jan. 8, 2011
The only downside to this recipe is the time required. Good flavor, but not so overpowering that you couldn't use the beans in a variety of dishes. If you do the quick-soak method, be warned that using 2 inches of water to cover after soaking will produce very runny beans. I forgot to adjust for that and had to cook them down longer at the end.
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3 users found this review helpful

Simple White Cake

Reviewed: Oct. 30, 2010
Those who described this as a sugar cookie-like cupcake are right on. If you add a bit more milk as some recommend, the top doesn't get puffy like some cuppies, but spills onto the tin and gets crispy. Delish! Am making these for my daughter's birthday and am frosting them with buttercream frosting, but are perfectly servable plain.
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Cauliflower-Cheese Soup

Reviewed: Aug. 1, 2010
Yum! Used broth instead of water and omitted potato as suggested by others. Skipped the butter and flour and just used a hand blender to puree about half of the soup. Also used up a chunk of Velveeta with this. Will make again!
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Korean BBQ Chicken Marinade

Reviewed: Jul. 2, 2010
Perfect! Simple and tasty. Followed recipe as written, then added sesame oil and sprinkled finished chicken (cooked in slow cooker for 7 hours on low, then served over jasmine rice) with sesame seeds and chopped green onions. Yum!
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Squash Stuffing

Reviewed: May 24, 2010
Made this without the cheese and butter. Came out just fine! Make sure to cover with foil.
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Best Guacamole

Reviewed: May 9, 2010
I totally agree that this needs cilantro. I added a tomato, but didn't have cilantro on hand and I really missed it! I also skipped the olive oil.
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3 users found this review helpful

Six Week Bran Muffins

Reviewed: Mar. 17, 2010
I did as Diyeana suggested and scaled this to 36 servings which made 24 regular-sized muffins exactly as she said it would. I scaled back on the sugar and used butter instead of shortening. Will try using coconut oil and some fruit puree next time. Wonderful!
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2 users found this review helpful

Coconut Curry Tofu

Reviewed: Feb. 20, 2010
Very good! Did not use the tomatoes or bell pepper. Used green curry paste, snow peas and extra mushrooms. Also added chopped cilantro at the end. We thought it could stand to be a bit sweeter next time, though, and with less soy sauce.
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1 user found this review helpful

Cranberry Orange Loaf

Reviewed: Dec. 22, 2009
Delicious! Didn't feel like zesting an orange, but did use fresh-squeezed OJ. I also used about 2 c. cranberries and increased butter to 1/2 cup based on previous reviews of a "too dry" loaf in lieu of glazing the final loaf. Came out great -- dense, moist, and flavorful. Just as a good holiday bread should be!
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Garden Veggie Pizza Squares

Reviewed: Dec. 6, 2009
Yuuuuuum! These are my favorite! I like these with finely chopped radishes along with the other veggies,but will happily eat them any way I can get them! Put the green onion on the cream cheese layer first -- the flavor blends a little bit better that way.
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Potato and Bean Enchiladas

Reviewed: Dec. 6, 2009
A bit more time-intensive than my usual throw-whatever-I-have-together enchildadas, but pretty tasty nonetheless! I didn't have queso fresco, so used jack cheese, but everything else was as written. I would agree that these on their own are bland and I think it's the sauce -- not the potatoes -- that needs spice help. I'm just not sure it's jalapeno or cumin that it requires. Maybe a squeeze of fresh lime upon serving? I also agree that serving these along with some sour cream would signficantly improve the overall flavor. I found myself scraping most of the tomatillo sauce off to get to the potatoes, which were yummy on their own. If I could give this one 3.5 stars, I would.
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Quick and Almost-Professional Buttercream Icing

Reviewed: Nov. 7, 2009
Fabulous! I was looking for an all-butter frosting recipe and this will be my new go-to icing. Light, but very flavorful. Do use the full amount of a good quality vanilla -- you won't be sorry! I scaled the recipe to make 32 servings so I could use a full pound of butter and a full 2 pounds of powdered sugar (didn't bother sifting and didn't have any lumpiness), just scaled back on the amount of milk a bit. I had plenty to frost a 9" layer cake, 12 cupcakes, and a 5" cake and still had leftovers with that amount.
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Spanish Rice II

Reviewed: Aug. 5, 2009
Yum! Why buy prepackaged rice mixes when making this is so much better and really not that much more work? Definitely add the garlic & cumin and broth. The only suggestion I have is not to double the recipe in the same pot -- mine came out a bit gluey in some parts; dryer rice grains in others, even with a stir near the end. Original quantities make a sizeable pot anyway.
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Displaying results 1-20 (of 38) reviews
 
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