MEGGIEWEGS Recipe Reviews (Pg. 1) - Allrecipes.com (1162449)

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Swedish Nuts II

Reviewed: Dec. 14, 2008
I make these every year to give as gifts. They are wonderfully good to snack on when you need a little bit of sweet. **Note: Keep a careful watch when you toast the nuts-- they go from toasted to burnt in no time! Same goes when baking: pay close attention to the nuts or else the butter can burn and ruin the whole batch.
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Jet Swirl Pizza Appetizers

Reviewed: Jan. 1, 2004
I made these for my NYE party last night and they were gone in a matter of minutes. Very simple to make and the ingredients were things I normally have on hand. My only complaint was that it was extremely greasy. Perhaps I used too much pepperoni, and that caused to the problem? They were delicious, regardless!!
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St. Louis Toasted Ravioli

Reviewed: Dec. 27, 2003
I love fried ravioli, but I have yet to end up with a perfect ending to this recipe. Either the raviolis are done on the outside and cold inside, or they explode in the fryer! Perhaps my deep fryer is to blame. I will continue my attempts the perfect fried raviolis!!
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Creamy Italian Dressing I

Reviewed: Dec. 1, 2003
Although this is a good recipe, I don't consider it anything like the commercial creamy Italian dressings. It was very sweet upon first taste, and I think I could have used a much sweeter onion, as it has a very "oniony" aftertaste. Altogether not a bad recipe, just not what I was after.
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Sweet Potato Casserole II

Reviewed: Nov. 28, 2003
I got rave reviews when making this dish for picky family members at Thanksgiving. I did make some substitutions, though: I used heavy cream in place of the milk, and I added a teaspoon each of nutmeg and cinnamon. Also, I highly recommend that you use fresh sweet potatoes (I used 5 large) rather than using the canned shortcut. It's definitely worth the extra time. Yummy!!
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Special Buttercream Frosting

Reviewed: Oct. 8, 2001
I was looking for a great buttercream recipe for my husband's birthday, and I think I found it! I followed the other suggestions and used 1 1/2 C. butter and 1/2 C. shortening. But, I did add more vanilla extract. My only problem with this frosting was that it got gooey and warm really quickly. (and my kitchen was quite cool) If you are using it to frost and decorate the cake, I suggest you put the frosted cake in the fridge while you are preparing the icing for decoration, i.e. tinting and placing in pastry bags. I didn't keep the cake in the fridge and the icing practically melted off the cake as I served it. Otherwise, it was a wonderful recipe!
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