meganeloise Recipe Reviews (Pg. 1) - Allrecipes.com (11052708)

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Best Peanut Butter Cookies Ever

Reviewed: Dec. 6, 2009
AMAZING. The flavour is really peanut-buttery. I halved the recipe because I didn't want that many and used 1/2 cup brown sugar and 1/2 cup white sugar instead of the 1 cup white like others suggested. You really do need to wait for them to cool before trying to remove and eat them. I'm impatient, so I tried to remove them after only 3 minutes of cooling and they tore on me. Also, make sure the balls are really quite small because they grow like crazy and spread out a lot, 2 inches of space between each one wasn't enough for me. SO GOOD though! I would definitely make them again, plus the ingredients and those perfect ones that everyone usually has handy :)
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Ukrainian Red Borscht Soup

Reviewed: Dec. 7, 2009
Delicious! I used eatmedetroit's suggested changes and it turned out amazing. Pretty easy to make too, I'm a very unexperienced cook but it turned out pretty much perfect.
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1 user found this review helpful

Chocolate Cream Pudding

Reviewed: Dec. 8, 2009
oh my god these are so good, so easy and so delicious. I halved the mixture because I didn't need as much and doubled the chocolate because I like mine extra chocolatey. SO GOOD.
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Chocolate Cut Out Cookies

Reviewed: Jan. 2, 2010
These are AMAZING and worked perfectly even though I substituted gluten free flour which can usually end up ruining a recipe. They retained the cutter shape really well even with delicate shapes and didn't crack.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Jan. 2, 2010
These are fantastic. They literally work perfectly, I had absolutely no problems and I used gluten free flour instead of normal which usually mucks things up a bit. They retain the shape perfectly and taste amazing!
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Sugar Cookie Icing

Reviewed: Jan. 2, 2010
As other reviews indicated, absolutely amazing.
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Omelet in a Bag

Reviewed: Jan. 5, 2010
I think the most important thing here is the concept, because obviously everyone is going to make the omelette to their own tastes :) I think this is a fantastic idea! and so so tasty, also a good remedy as I can never manage to flip an omelette well when I make one in the pan.. but this works perfectly! I've made it twice so far and have had no problems with bags breaking.. I place the first omelette in a freezer bag and shake and tie it and then place the second in a zip lock bag :)
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Chocolate Crinkles II

Reviewed: Jan. 6, 2010
WOW! Everybody in the family loved these!
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Best Ever Chocolate Cutout Cookies

Reviewed: Jan. 6, 2010
These really are best ever. I substituted with gluten free flour and they still worked out amazing, they dough didn't spread and they maintained difficult shapes. SO GOOD.
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2 users found this review helpful

Sugar Cookie Cutouts

Reviewed: Jan. 6, 2010
These really are delicious and perfect for cutout cookies.
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The Original Treats™

Reviewed: Jan. 7, 2010
I actually completely screwed these up but I think that was more my fault than the recipes, so I will still give it 5 stars. My microwave was way too powerful for the marshmellow and on a weird setting I didn't notice, I put the rice krispies in and it went all hard and black.. but it tasted good!
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8 users found this review helpful

Buttery Soft Pretzels

Reviewed: Jan. 7, 2010
delicious! I used gluten free flour and they are delicious, golden chewey and crunchy.
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Plum Clafouti

Reviewed: Jan. 8, 2010
This recipe is great with extra plums. I admittedly, tried it when nectarines and other fruit in the middle and had plums around the edge and plums definitely make it the best. The top browned deeply and firmed really fast so I got confused about the timing as it says 'until firm and lightly browned.. however it wasn't properly cooked. It is also wise to properly halve the plums (I know it says this, but I didn't do this) so that the plums are sortof peek out the top almost. There was a little too much batter I think :)
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Chocolate Mint Candies Cookies

Reviewed: Jan. 10, 2010
very easy, very tasty. these have the perfect cookie texture. the dough for me was a little sticky when forming into balls but it turned out perfect! I put them in for 9 minutes, perfect.
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1 user found this review helpful

Raisin Loaf

Reviewed: Jan. 12, 2010
This is a pretty good recipe. In the directions it mentions butter but in the ingredients this is nowhere to be found, so we can assume this means the margarine. Definitely double the amount of raisins and even add a few chopped dried apricots or walnuts. I would also advise adding cinnamon to make it more New Zealand, I'm from Christchurch and every time I have eaten this bread it has cinnamon to make it a browney color. It doesn't need an hour, I had mine in for around 45-50 minutes and it was almost a little burnt, definitely keep an eye on it with the bread thermometer or use the toothpick test. Most other loaves for this bread taste sweeter, so next time I would also add a little more sugar.
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5 users found this review helpful

Jewish Apple Cake II

Reviewed: Jan. 13, 2010
This tastes delicious! I doubled the amount of apple because I like it really appley and used granny smith apples because I prefer the taste. Really easy and delicious, however mine burned a little after having it in for an hour, I think around 50 minutes in you should start to keep an eye on it. It's definitely delicious though! Also make sure that no apple peeks out the top of the batter, the edges can burn.
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4 users found this review helpful

Chicken Spinach Quiche

Reviewed: Jan. 14, 2010
Okay, wow. Never have I had a recipe turn out this great and I didn't even use the crust. I added an extra egg and some chicken salt and feta.. so amazingly delicious. I will be making this again. and again and again, it looks so impressive but it's so easy.
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5 users found this review helpful

Jewish Apple Cake I

Reviewed: Jan. 14, 2010
Delicious!
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3 users found this review helpful

Marshmallow Treats

Reviewed: Jan. 14, 2010
These ones actually worked for me! Definitely cook them over an oven and make sure its really on a LOW heat. Like, ridiculously low even, otherwise the marshmellows will automatically burn when you put them in.
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French Silk Frosting

Reviewed: Jan. 14, 2010
This tastes delicious, it was really runny for me though, a little too runny, it didn't look like the picture, but tasted so good!
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3 users found this review helpful

Displaying results 1-20 (of 36) reviews
 
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