Bibi Recipe Reviews (Pg. 6) - Allrecipes.com (11316549)

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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 20, 2012
This is a cookie that thinks it's a brownie...no, wait! This is a brownie that thinks it's a cookie! Either way, I think it's delicious! This is for the true chocolate lover--rich, dark, not too sweet! My only criticism is that the recipe only makes 12! They are jumbos though, so one at a time will really do.
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White Chip Orange Cookies

Reviewed: Dec. 20, 2012
Not your usual cookie! The hint of orange in these made them very special. They have a great texture, and were very well received! For me, though, they are a little too sweet. I followed the recipe exactly, except for zesting a whole orange, which yielded a tablespoon of zest. Cooking time is accurate, and I made 31 three-inch cookies.
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Healthier Sugar Cookie Icing

Reviewed: Dec. 16, 2012
This icing works very well. It stays nice and fluid while working, and dries firmly with a nice sheen. Love the almond flavor!
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8 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Dec. 16, 2012
These are excellent cookies. They have a wonderful, not-to-sweet, rich taste without icing. This also makes them excellent with icing, because it doesn't send them over the top in sweetness. I can take or leave most sugar cookies, but these are good. The dough is very forgiving and easy to handle, and the cookies have just the right amount of firmness when done. You can handle them without breaking as you decorate, but they are still bite just right!
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Butterscotch Haystacks

Reviewed: Dec. 13, 2012
This recipe is really easy to put together, and it would be a great project for mom and a school-age child. Be warned though, it is very sweet and kind of messy!
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Nov. 29, 2012
DH and DS loved this sauce, but I thought it was a little too sweet. I made the recipe as stated, but when I tasted the sauce, I decided to add a little lemon pepper and some garlic to try to balance the sweetness. I think I would like it better made with a dry white wine.
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Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Nov. 25, 2012
This is the third time I have made this, and I'm always surprised at how good it is. It's rich and full of flavor, NOT my mother's cornbread, that's for sure! This recipe makes 2 8" x 8" pans, one for this meal, and one leftover. Thanks!
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Praline-Pumpkin Mousse Cornucopias

Reviewed: Nov. 15, 2012
Clear instructions, delicate flavor, perfectly scaled serving for a great finish to a meal. Though clear, there are quite a lot of steps, so this is definitely for those with the patience and the time to devote to a confection. Do not skimp on the caramel topping, because it absolutely makes this dessert. Sorry to come to an empty plate!
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Moist and Savory Stuffing

Reviewed: Nov. 14, 2012
I followed the recipe exactly, except for using 50% less sodium broth, and I'm really glad I did. This was very salty, even with low sodium broth. I felt the liquid ratio was a little off, too. I baked some BLSL chicken, with no added salt, and added the liquid from the chicken pan to the stuffing, probably about another 3/4 c. I felt it needed additional liquid just to moisten all the crumbs. This might be a jumping off place if you have never made stuffing before, but it definitely needs some tweaking for us to enjoy it.
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Garlicky Tortellini Soup With Sausage, Tomatoes and Spinach

Reviewed: Nov. 8, 2012
Beautiful soup, Oh, Christina! You can't hear me singing your praises, but I am. Soul-satisfying soup, and it doesn't take all day! I followed the recipe pretty closely, and I used 1/2 pound hot and 1/2 pound mild sausage. Next time, I will use the low sodium chicken broth, because we are accustomed to a little less salt. Congratulations, and thanks for posting!
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Mexican Shrimp Cocktail

Reviewed: Nov. 4, 2012
This recipe is fabulous. I didn't change a thing, and after tasting it, I don't want to change a thing! Perfect as an item on an appetizer buffet, or frankly, I could just call it dinner!
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Chicken Chilaquiles Recipe | MyRecipes.com

Reviewed: Nov. 3, 2012
Excellent recipe from Cooking Light. Tangy and full of flavor, we like it both for the taste and for the calorie count!
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Campbell's® Green Bean Casserole

Reviewed: Nov. 2, 2012
Many people love this recipe, and I really tried to like it. Even with my tweaks, I prefer other ways to prepare green beans. I scaled the recipe down to 6 servings, decreased the milk by half, left out the soy sauce, and added 4 pieces of crisp bacon. Bacon helps this, but it still won't make it to my holiday table.
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Quick and Flavorful Vegetables

Reviewed: Nov. 1, 2012
This was my first experience with the Swanson Flavor Boost Concentrated Vegetable Broth. As a flavor enhancer, it works pretty well. For this recipe though, I need to make a couple of comments. First of all, prepare your vegetables the way you usually do (I believe the recipe notes offer another cooking method, along with options for other vegetables and various add-ins). If you steam broccoli, continue to do so. I use a pressure cooker for carrots, because in my opinion, boiling them reduces their flavor. I don't believe I ever boil a fresh vegetable, so the first step of this recipe doesn't work for me. My second comment about this recipe is to sample your vegetables after adding only one packet of the concentrate and tossing well. For us, 1 and 1/2 pounds of carrots only needed one packet of the concentrate, and no other seasoning. I believe that two packets would have overpowered the vegetable flavor. Though heavy on sodium, there is very little fat, so the calorie count is low.
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Swanson® Ultra Creamy Mashed Potatoes

Reviewed: Nov. 1, 2012
I made these potatoes for dinner, and they were very good. I followed the recipe exactly, and mashed them by hand. Good texture, good flavor, not chicken-y at all. I believe the broth gave them more of a yellow color than we are accustomed to. Since I use unsalted butter, I felt the recipe needed a little added salt.
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Crescent Dogs

Reviewed: Oct. 22, 2012
These were tasty. I followed the recipe and used hot dogs, but we love the little cocktail sausages wrapped up in crescent rolls. The cheese was a nice addition, but I'm not sure I will do this again. It seemed like quite a lot of trouble to stuff the dogs with cheese. I will go back to my tried and true!
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Traditional Lemon Meringue Pie

Reviewed: Oct. 22, 2012
This pie has a lovely, delicate flavor and a light texture. I made the meringue by adding 1/4. tsp of cream of tartar, and this was my only deviation from the recipe and instructions. Usually, I allow the pie to cool before I add the meringue, and I brown it by using the broiler for a few seconds (you must watch like a hawk). The meringue wept and didn't want to adhere to the pie once it was cut, and I think the cooking and cooling directions are the culprits here.
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Chicken and Corn Chowder

Reviewed: Oct. 22, 2012
This yummy soup tasted like it cooked all day. The 35 minute start to finish time makes this soup ideal for busy weeknights, but the flavor is nice enough for company. The smokiness of the bacon sent this over the top. I made two tweaks: I used chopped, pre-cooked chicken thighs, and I used a mixture of cheeses, since I was short on cheddar.
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Caramel Corn Treat Bags

Reviewed: Oct. 22, 2012
This was addictive. One bite led to another, and another, and another... I'm really glad I had some little orange bags to send the extra home with guests! I decided to pre-mix with raisins, almonds and candy corn. Great for kids and kids-at-heart! I made this with the light syrup, but I believe it would be better with the dark syrup.
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Pumpkin-Pecan Braid

Reviewed: Oct. 20, 2012
This turned out beautifully, and I received compliments on the dish. I made the recipe exactly as directed, and I found that it would be helpful to lightly dust the pan with a little flour before placing the dough in the pan. This would keep the dough strips from sticking to the pan after cutting, and then tearing when lifted to twist. Even though pumpkin is not one of my personal favorites, this was tasty and a nice presentation. This would also work with some apple pie filling, I think, by leaving out the egg, sugar and spices. One can of pumpkin would easily be enough for two braids.
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