RAZZBERY1 Recipe Reviews (Pg. 1) - Allrecipes.com (1107072)

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Classic Macaroni Salad

Reviewed: Jul. 14, 2012
I don't consider any macaroni salads I've made in the past as keeper recipes. Hooray! I just found it! I didn't add or delete anything here. Made it just as you posted and for me, it's perfect! Thank you for such a good recipe.
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3 users found this review helpful

Strawberry Spinach Salad I

Reviewed: Feb. 14, 2012
So happy I decided to make this salad as a part of our meal for Valentine's day. It was outstanding and I plan on making it for more than just special occasions from now on. Yummy!
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3 users found this review helpful

Tiramisu III

Reviewed: Feb. 14, 2012
I always loved the way a local restaurant used to make this and always wished I had their recipe. I don't need it anymore. Your recipe would blow them out of the water! This ending to a Valentine's Day dinner was AWESOME! I am going to print several copies of this recipe and put them in all of my cook books, so I won't have to look far to find it. THANK YOU!
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2 users found this review helpful

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewed: Feb. 14, 2012
I made this recipe just as Sue wrote it and found it to be perfect! If there was alot of prepping, I never noticed! It was well worth any time I put into making it. I made this as a special dish for my husband for Valentine's Day. It was outstanding! My husband loved it! I will make this again and again. Thank you for a keeper recipe!
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2 users found this review helpful

Rumbleberry Crisp

Reviewed: Aug. 7, 2011
I heard alot of YUM YUMs when my family ate this. I too, didn't use the called for two cups of white sugar. I cut it in half which made it the perfect amount of sweetness for us. Thank you for sharing such a delightful recipe!
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5 users found this review helpful

Spice Cookies

Reviewed: Mar. 10, 2011
The corrected amount of milk made for a perfect cake like cookie. I'm not one to alter other folks recipes however,I did tweek this one to make it a bit healthier. Instead of using real butter, I used a heart healthy buttery spread. You know, the one in the yellow, green and red tub? They came out great. Thank you for sharing a recipe that has made it through so many generations.
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6 users found this review helpful

Italian Biscotti

Reviewed: Jan. 29, 2011
To the four people who have saved this recipe: Don't wait. These biscotti are the best! Did not make any changes to this recipe. They came out absolutely perfect in every way. Thank you for a keeper recipe.
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1 user found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Nov. 24, 2010
This is the best Lemon Meringue pie I ever made. Thank you ,Grandma. You aced this one! Tomorrow is Thanksgiving. I am going to surprise my son with his favorite pie.
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Apr. 9, 2010
I tried this and LOVED it. How much easier can it get? I didn't change one thing to this recipe. It is perfect as written. Thank you, Angie for sharing
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1 user found this review helpful

Bruschetta al Pomodoro

Reviewed: Aug. 8, 2007
I don't even have to try this recipe because it is exactly how I make mine. Poeple tell me it ROCKS. For the bread part though, I cut french bread thin and brush both sides with olive oil and broil it. You have to watch it closely as it will get brown too fast.Turn the bread over and brown the other side as well. The bread can sit overnight in a closed bag if you have to let it wait. It will stay nice and crunchy. After you spoon the tomato on top of the pieces of bread, we don't broil it but if you do you can also sprinkle a few shreds of mozzerella cheese and melt it. It really does ROCK.
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11 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 10, 2007
This recipe is a keeper. It came out perfect the very first time I made it. My husband and I loved it. I will make this again and again. There was a very generous amount of gravy to ladle over the meat. Thanks for a really good recipe.
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2 users found this review helpful

Bodacious Broccoli Salad

Reviewed: Mar. 10, 2007
We loved it, but thought there was just a bit too much pepper in this recipe. The next time I'll just cut it back a little. Other than that, it was excellent. I added white grapes and toasted almonds.
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3 users found this review helpful

Butternut Squash Soup

Reviewed: Dec. 1, 2006
I decided to make this soup at the last minute for Thanksgiving. So glad I did. It was EXCELLENT in taste however, I could see as I was adding the cream cheese that it was getting to be thicker than I would prefer it to be so I cut back about 4 ounces. Other than that, I can say it was a great choice for a holiday or any day day soup.
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2 users found this review helpful

Seafood Scampi Linguine

Reviewed: Aug. 12, 2005
This recipe is a keeper. I no longer have to search for the right seafood Scampi Linguine. Everything right down to the capers was delicious. Yes, I will make this again possibly for Christmas Eve dinner.
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8 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 26, 2004
I have made this recipe time and time again. I never changed one thing about it and it remains a consistant result everytime. I have even bagged the seasoning mix and gave it away to friends. It is a keeper recipe. Thank you for sharing this. This recipe rates a perfect 10.
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 4, 2002
I finally found a scone recipe I really like. Not sweet and easy to make.The dough was very easy to handle.I make these weekly. cannot keep them around for long.Thank you Grandma Johnson!
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8 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Dec. 31, 2001
This was very impressive to serve company. It was quick to prepare, didn't take long to cook and tasted great.I did not have burgundy wine so I used purple grape juice. I also halved mushrooms and put on top of roast half way through cooking.I rate this "Excellent"
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2 users found this review helpful

Creamy Orange Fudge

Reviewed: Dec. 28, 2001
This fudge was the easiest ,most delicious fudge I ever made.The key to it being creamy is to make sure everything is at room temperature before starting.Add the confectionary sugar a little at a time and beat slowly until it is all incorporated. Then Kick it up a notch, and beat until smooth. I added a little orange food color.I wrapped the pan very tightly in plastic and foil, kept in refridgerator . Stayed as fresh as the day I made it.Everyone loved it. Definately satifies the sweet tooth.
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77 users found this review helpful

Almond Coconut Chocolate Cake

Reviewed: Nov. 8, 2001
This cake sounded like a good idea but it was too messy. Too much topping for that size cake. Next time I will make two cakes with the same amount of topping recipe.
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4 users found this review helpful

Baked Oatmeal I

Reviewed: Nov. 8, 2001
I haven't eaten oatmeal since I was six years old.I thought that after forty two years, I'd give it a second chance. I cannot believe it!! "Mikey, She likes it!!" It was delish. My husband liked it too.And oh so easy to prepare.
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2 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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