Megweno Recipe Reviews (Pg. 1) - Allrecipes.com (11471702)

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Mexican Rice II

Reviewed: Jul. 15, 2013
It looked gorgeous but the rice really wasn't flavorful. It tasted like really wet regular rice. I even added extra seasonings like garlic and chili powder!
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Jun. 16, 2011
My go to White Chocolate Macadamia Nut Cookie recipe for my deployed boyfriend. He and his shipmates love these cookies! Just be careful not to overcook or they aren't as good. I'm bad about that with cookies.
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Banana Pudding IV

Reviewed: Jan. 14, 2011
Delicious! I used everything just like it said, but I didn't actually count the nilla wafers. I just did nice layers however it seemed right. I did use fat free sweetened condensed milk and reduced fat nilla wafers. It was absolutely delicious! It was sweet, but not too sweet (I did use the whole can). I couldn't stop licking the spoon!! The only negative I have is that even after leaving the cream cheese out for about 3 hours, it still got lumpy. That could be my fault though, attempting to cream it with my Kitchen Aid in stead of by hand. I put it through a strainer and it was much less lumpy.
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Pumpkin Roll-Out Cookies

Reviewed: Oct. 29, 2010
I made the recipe exactly the same but doubled the spices. They were pretty good, but not amazing. I can see how someone might think they're piecrust-like, but I don't think anyone would say that if you didn't ask. I iced mine with royal icing and that helped a lot. My boyfriend doesn't have a sweet tooth at all and he really loved them.
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Dipped Peanut Butter Logs

Reviewed: Jul. 31, 2010
Absolutely fabulous! Crave them all the time! No changes needed at all except figuring out how to drip/drizzle/dip them in chocolate and what works best.
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Melt In Your Mouth Toffee

Reviewed: May 26, 2010
I followed the recipe, but halved it, and used 1/4 of the total sugar as Splenda (leaving another 1/4 for white and 1/2 for brown). It tastes fabulous, but the butter separated in quite a few places. That's really no big deal because you break it unevenly anyway. It did leave the toffee very greasy though. I tried wiping it with a paper towel, and also rinsing then wiping. Neither really made a difference. I am hoping it will sort of dry out after a while. We shall see. I would also sprinkle the nuts on top afterwards or perhaps mix them in before pouring. I spaced them out nicely on the pan first and pouring the toffee on made a lot of clumps with tons of nuts and a lot without any. Not perfect physically, but the taste and texture are great.
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Flourless Peanut Butter Cookies

Reviewed: May 24, 2010
Amazing! No one will ever believe how few ingredients there are. Every time I make them we eat them all that night. I tried it with all Splenda and they were just not worth it. I actually threw the rest away after trying them. It really does need the white sugar.
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