rachelnyc Recipe Reviews (Pg. 1) - Allrecipes.com (11237876)

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No Bake Peanut Butter Cookies II

Reviewed: Feb. 28, 2010
I made these last night when I was dying for a midnight snack (always a brilliant idea) and was happy with how easy they were but not blown away by the taste. They're passable, but are very heavy/oily/sweet and tasted kind of artificial to me (and this from someone who's known to eat frosting from a can) ... you can definitely feel them sitting in your stomach. Mine did set just fine though— I boiled the sugar & corn syrup until the sugar dissolved, and my cookies set to a point where they firmed up but were still chewy & easy to bite. All in all, they're fine in a pinch because they're so easy, but I think I'm going to tinker with the recipe to see if I can lighten the flavor up a bit. Great idea though!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Apr. 23, 2010
I think my search for a great oatmeal cookie recipe may be over! These are absolutely delicious—full of chewy, fragrant, nostalgic cinnamon-raisiny goodness. I made them almost exactly as written, with a few minor tweaks that I think worked well: I soaked the raisins in just-boiled water for 5 minutes (this plumps them and prevents them from getting hard/dried out in the oven). I only used about 1/4tsp of the cloves but also added some powdered ginger, freshly grated nutmeg & allspice. And finally I used dark brown sugar because it's what I had on hand, along with high quality French unsalted butter + organic vegetable shortening in place of of the flavored stuff. The only thing I might change is to add a bit more butter or shortening (or reduce the flour a bit) the next time around—these go from chewy & perfect to a bit dry rather quickly, and my best batch were the ones I took out when they looked dangerously close to underdone. All in all, however, these were marvelous & I'll definitely be making them again!
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Debdoozie's Blue Ribbon Chili

Reviewed: Jul. 24, 2012
This chili is AMAZING. I'm one of those people who usually loves recipes with 87 different steps, crazy ingredients and no shortcuts, but I can't stop making this chili. I tweaked it only slightly but it's still amazing as-is; I can't believe how easy it is, and how much tastier it is than other recipes that take way longer! So many people have asked me for this recipe. My (small) changes/specifications are as follows: for the tomato sauce, I used 29oz (a little over 3 1/2c) instead of 2 1/2c ... 1 pint of fresh tomato sauce from freshdirect, and one 15oz can of hunt's tomato sauce. I also added 2tbs muscavado sugar. Everything else is the same! For the salsa I used Paul Newman, and for the chili spice I used the freshdirect brand.
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