Elizabeth O. Recipe Reviews (Pg. 1) - Allrecipes.com (11457424)

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Elizabeth O.

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Cheesy Ranch Potato Bake

Reviewed: Jul. 15, 2010
We turned this into an entrée by adding ground beef. First we cut the recipe in half; then, while the potatoes were baking, we browned one pound of ground beef with a little onion and some grilling seasoning. We added the browned beef with the cheese and ranch in the last step. Next time, I think we'll try a little Colby jack instead of Monterrey.
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Baked Spaghetti

Reviewed: Jan. 1, 2011
I made a few changes: at the suggestion of a few reviewers I substituted ricotta cheese for cottage cheese and used two jars of garlic and herb spaghetti sauce instead of one. Also, I sauteed green peppers and zucchini in olive oil and Italian seasoning and mixed into the meat sauce to add vegetables. I'm making this again tonight, and I'll make this exactly the same way again.
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Extreme Chocolate Cake

Reviewed: Mar. 27, 2011
Followed recipe exactly. Turned out very yummy, although was not tall enough to warrant cutting cake layers in half. I filled the inside with raspberry curd, frosted the cake with the given frosting recipe, and garnished the top with sliced almonds. The frosting got rave reviews. Warning: grease the pan thoroughly! I tried to just spray it with Pam and the cake stuck to the bottom.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 12, 2012
I have had rolling-pin-phobia for a while now but recently had some success with pie dough, so I though I'd give this a try. Fantastic! Dough rolling tips I found very helpful: 1. I tend to use a lot of flour on the board so I sub half powdered sugar into the dusting flour and the dough doesn't get tough, just sweeter. 2. For this recipe, I divided the dough into four batches, so things don't get too warm while rolling and cutting. 3. Place the dough on the lightly floured surface and roll the pin straight and away from yourself only a few times, then pick up dough and turn 45-90 degrees. Repeat, adding flour under dough and/or on top as needed. Roll, turn, roll, turn. This will keep your dough from cracking and help keep an even thickness across the whole piece. 4. After cutting, take remaining scraps and knead into next batch of dough. Cookies made from only scraps re-rolled never taste right. 5. And the most important rule of all: keep it cold. Always always always keep that dough cold. I even put sheets of cut-out cookies waiting to be baked in the freezer. Good luck! This recipe is winner!
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