chrissyD Recipe Reviews (Pg. 1) - (11308280)

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High Temperature Eye-of-Round Roast

Reviewed: Jan. 18, 2011
I will rate this a 3 only because it was easy. I followed the directions to a T. My roast came out very dry and overcooked. I will however try it again and alter the cooking time. My oven for some reason seems to always cook fast. I mean you would think that sounds silly, but it's true. I have a thermdor single wall oven. Anyone who has this problem, beware of the cooking time. I hope it works out better next time!!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 20, 2010
AWESOME cookie recipe. I've been baking a great deal lately since my little daughter has nut allergies. I can't trust store bought anymore..Let me tell you she ate 3 of these and I had to stop her!! I made sure the egg was at room temp and also, I put the cookie dough in the fridge..It made it very easy to handle. Cooking time was 17 min spot on. The next day I took them to a cookout and they dissappeared. Everyone loved them. Thanks for the recipe!!
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Monday Night Hot Wing Dip

Reviewed: Feb. 8, 2010
Terrrific!!! Next time I will have too double it though, goes too fast!! Here's what I did.. I shredded a cooked rotisserie chicken, put that right in the crockpot. Added the cream cheese, mix that up good. Then I used 1/2 blue cheese dressing and 1/2 ranch to equal 1 cup. I also used Franks buffalo wing sauce instead of just red hot sauce. Then added 2 cup of Mexican shredded cheese right on top. Only after about 10-15 minutes on low, the cheese was melted and the dip stayed warm. It wasn't around for long though!!! It wasn't enough for my 6 guests!! they wanted more. Thanks.
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One - Two - Three - Four Cake IV

Reviewed: Jan. 1, 2010
This cake tasted a little to floury to me. I would have liked it to be a bit lighter as well. I used a 9x13 pan and that worked well. Baked for about 30 min and frosted with chocolate. Not bad for a sweet tooth craving, but I will still look for another basic cake recipe.
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Dec. 26, 2009
This recipe will stay on my Christmas Eve buffet menu for good! I use an 8-11 lb. loin and the cooking time works out to be just over 11 min per lb. at 250 degrees. I put the apricots in last to hold in the cranberries(they sometimes fall out of the cavity. You have to really tie it up about every inch so you don't lose any of the yummy filling. It is time consuming, but worth it. 20 min at 400 degrees(even for an 11 lb roast) is sufficient. Don't over cook it after all that work! Everyone looks forward to this dish and the port wine sauce is superb. Thanks for the recipe.
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Spinach Tomato Tortellini

Reviewed: Dec. 23, 2009
I love this recipe. It is one of my Christmas Eve buffet dishes. I double the recipe and add fresh basil instead of dried. Frozen spinach works just as well as the fresh. I prepare the cream sauce the night before. Since I have a large crowd, I find either penne pasta or ziti is more cost effective. I use 2 to 3 pounds of pasta and the doubled recipe is enough sauce in my opinion. This will be the 3rd year in a row on the menu and it's always a crowd pleaser! Thanks for the recipe.
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