HEIDI Recipe Reviews (Pg. 1) - Allrecipes.com (11200769)

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Baked Salmon Steak

Reviewed: Sep. 1, 2014
Followed some suggestions and cut the oil and added some Panko bread crumbs to the cheese, as well as cutting the spinach for the top and serving on top of a bed of sautéed spinach. We love salt so it wasn't too salty for us! I had some leftover cheese and breadcrumb mix and I sprinkled it on top of the sautéed spinach before placing the salmon on top. My husband, who has never loved salmon OR spinach proclaimed it "very good" and ate every. I used fresh wild Alaskan sockeye salmon.
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Real Hummus

Reviewed: Aug. 2, 2014
Very good recipe! Adjust to your personal tastes.
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Classic Waffles

Reviewed: Jan. 24, 2014
I quickly found this recipe and didn't look at any reviews or suggestions, assuming with so many reviews and the high star rating it would be excellent. Unfortunately I found the waffles dry and tasteless. The batter was VERY thick and I didn't take the time to thin it with milk, assuming it was supposed to be this way to maintain the flavor. My daughters ate them but we found they were MUCH improved with blueberries, butter and something to dip them in like syrup or vanilla yogurt. I would rather have had a delicious tasting waffle that could almost stand alone on it's taste. The ONLY thing I changed was using King Arthur White Wheat flour, which I use for everything. Perhaps this was the problem. Needless to say I am very disappointed and next time will read more. I won't be making these again.
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Shrimp Scampi Bake

Reviewed: Sep. 29, 2013
Easy and delicious! I used large pink fresh shrimp and took the advice of another reviewer to shorten the cook time. Ten minutes and they were perfect. Also used half the butter and it was still more than needed for the 20 or so shrimp I cooked. I also sprinkled a bit of grated parmesan cheese (another suggestion from reviewers!)across them after they came out of the oven. Served with crescent rolls and broccoli, spread a bit of the extra butter mixture over the rolls and broccoli and WOW! Can't wait to serve this again!
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Aunt Blanche's Blueberry Muffins

Reviewed: Sep. 1, 2013
Excellent! As others have suggested, I added a teaspoon of vanilla extract and cut the white sugar down to 1 cup. My flour is always a mix of white and wheat. I used large fresh blueberries and probably put in almost 2 1/2 cups! The batter was thick enough to suspend the many blueberries perfectly, no falling to the bottom. The recipe doesn't say what kind of milk, I used 1 percent. My oven runs very hot, and I found 21 minutes at 350 was perfect, for me. No liners for me, just a metal pan sprayed with Pam. They came out easily, with a lightly crunchy top. A dense, cake-like muffin which my family prefers over light and airy. A recipe I will use again!
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Devouring Oatmeal Chocolate Chip Cookies

Reviewed: Jan. 10, 2013
It's a winner! This recipe was exactly what I was looking for, more oatmeal cookie than just a chocolate chip cookie with oatmeal. I did think three cups of oatmeal was too much though, two cups was just right for us. After adding the oatmeal the dough was very dry looking, I can't imagine a third cup! As always, I used my mix of half white flour with half whole wheat instead of just white flour. My only other change was using a tad less white sugar. They were perfectly sweet, for us, and we like sweet. For my second batch, I substituted golden raisins pre-soaked in water since I'm not a big chocolate fan and they were also super good! Eight minutes at 325 degrees in my convection oven worked perfect for me, the first batch I made at 350 for 9 minutes were a bit too browned and crunchy. Like another reviewer said, don't worry that the middle still looks a little uncooked, ours ended up just soft in the center, not undercooked. This one is saved to my recipe box and going in my recipe binder! Thank you!
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To Die For Blueberry Muffins

Reviewed: Aug. 2, 2011
For me, not so much "to die for". I was excited to bake these muffins based on all the great reviews! As some people have said, the streusel topping sank in my muffins, perhaps my butter got too warm because it WAS batter like when I applied it. They browned on top quite a bit more than I like, maybe because of all the butter. The batter was very thick and suspended the blueberries wonderfully. The cooked muffin was moist and perfectly "muffin-like". However, without the streusel topping the muffin itself tasted a bit bland. I agree with another reviewer that the very sweet topping takes away from the naturally sweet taste of the blueberries. If you like very sweet, bakery type muffins then you will probably love these. I'm looking for something that makes the blueberries the star, not the topping. Sorry, I really wanted to love these!
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Easy Sugar Cookies

Reviewed: Nov. 19, 2010
I am a notoriously bad baker but I really followed these directions closely. My butter was definitely soft room temperature. The batter was DRY and crumbly. The end result cookie was tasty but floury in flavor. I probably won't make these again.
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