toomanycooks Recipe Reviews (Pg. 1) - Allrecipes.com (11632174)

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Exquisite Pizza Sauce

Reviewed: Apr. 4, 2013
This is a lovely and easy to make sauce which I rely on. As written, it is extremely sweet; I use about a tsp of sugar instead. I don't use the anchovy paste, just because I don't have it on hand, so I don't know what effect that would have.
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Golden Sesame Cookies

Reviewed: Jan. 21, 2013
Thank you! This is the closest thing I've ever found to my grandmother's recipe. She was German, though I don't know whether the recipe was or not, since she got a lot of recipes from friends over the years. Instead of rolling out and cutting the dough, I rolled the dough into 3 dozen balls (not quite 1 inch diameter) and flattened them with my palm. If you want the cookies crispy the whole way through (and you do!), bake them on a baking stone until the edges are lightly browned and leave them sit on the stone for a minute or two after you remove them from the oven. These cookies made my day!
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Ginger Bars

Reviewed: Jan. 7, 2013
Mmm. Yes. Very much like a moist gingery blond brownie. With the relatively low ratio of liquid to dry ingredients, you'll probably find yourself spreading instead of pouring the batter into the pan. I'll probably add a whole tablespoon of ginger next time; if you, too, really love ginger, I'd go ahead and add that amount the first time you make this. If you're looking for something that tastes a little more like a traditional ginger cookie, you might want to add some cinnamon and cloves as well.
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Easy Granola Bars

Reviewed: Oct. 15, 2012
Yummy! I used rice crispies, chocolate chips, walnuts, and coconut for the add-ins. Where has this granola bar recipe been all my life? :) I may try using slightly less oats and add-ins next time to see if I can get the bars a bit less crumbly.
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Dee's Date and Nut Bread

Reviewed: Apr. 23, 2012
Tasty and makes a nice solid loaf that doesn't crumble when you cut it. I went with part whole wheat pastry flour (about 1/3), half brown sugar, an extra tablespoon of butter, and a little more vanilla, in the interests of both better health and taste, all of which worked well. I'm sure it's quite good as it stands, as well.
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English Pie Crusts

Reviewed: Dec. 19, 2011
A bit of salt will help it brown. About a teaspoon should be right.
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Mean Woman Pasta

Reviewed: Dec. 13, 2011
Haven't actually tried the recipe, though it looks good, but I have to ask... How can you post a recipe with an interesting name like Mean Woman Pasta and not explain how it got that name? Enquiring minds want to know! :)
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Donut Muffins

Reviewed: May 23, 2011
These have an odd texture for a muffin, and were almost impossible to get out of the pan without crumbling. I wonder if the addition of half an egg or so would help with that. Unlike many reviewers, I did not find the nutmeg or butter/sugar overpowering. In truth, I found the flavor of these muffins rather bland. They have a pleasant taste, but neither the texture or taste is particularly doughnutty or memorable.
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Banana Crumb Muffins

Reviewed: Apr. 13, 2011
Much enjoyed. Replaced 1/2 cup of the white flour with whole wheat pastry flour and the 3/4 cup white sugar with dark brown sugar, in an effort to be slightly healthier, and it worked quite well. I'll probably try the original recipe as written next time just to see what difference in flavor using all white flour and sugar produces.
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Cinnamon Cookies II

Reviewed: Mar. 20, 2011
I used brown sugar in place of the white sugar I'm out of at the moment, and it made for quite a nice cookie. Particularly good fresh from the oven! These put me in mind of the types of cookies 1950's housewives would send in their husbands' lunchboxes everyday.
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Buttery Soft Pretzels

Reviewed: Feb. 26, 2011
My husband insisted, with his mouth full of pretzel, that I write a review for these! They are yummy! Do note that you will need 1/4 to 1/2 cup of melted butter to brush on the pretzels once they're cooked. The butter is mentioned in the description of the recipe but isn't on the ingredient list. Also, to get pretzels that look more like the ones you buy and less like fat little knots: 1. Roll the dough ropes as long as possible. 2. Let them rest a few minutes and then roll them even longer. 3. Work as quickly as possible while shaping the pretzels and dipping them into the soda water. They seem to retain their size once they're sitting on the baking sheet.
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Ultimate Potato Soup

Reviewed: Feb. 7, 2011
-Great flavor!! Not as robust a flavor as some potato soups, but this has a beautiful flavor in its own right. This soup will go on the list of my very best soup recipes. -You will need to add a great deal more broth to the pot on step 1. (It's pretty hard to boil seven plus cups of vegetables in just two cups of broth!) However, you can just use some of the rest of the broth the recipe already calls for, so no big deal. -Using homemade chicken stock instead of canned broth and bouillon definitely gives the soup a richer flavor. Also, make sure you've added enough salt if using homemade stock. The soup will be somewhat bland if under-salted. You may wish to add a bit of salt even if using commercial broth and bouillon; enough salt makes all the difference in the flavor for this soup. -Finally, if you are worried about the soup being too thin, cook and stir the white sauce longer in step two. It will continue to thicken more the longer you cook and stir it. -If you want to make sure the celery and onion are as soft as the potatoes, boil them first for about 5 minutes before adding the potatoes. -To quote Lewis Carroll, "Beau--ootiful Soo--oop!"
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Buttery Pan Rolls

Reviewed: Dec. 25, 2010
Very tasty. Mixing with a wooden spoon instead of beating with an electric mixer worked just fine. Also making 24 balls and putting them in one 9 by 13 pan, with a slightly longer baking time. Went nicely with our Christmas dinner.
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Overnight Bubble Bread

Reviewed: Oct. 27, 2010
Using vanilla cook and serve pudding instead of butterscotch and/or a Bundt pan instead of a 9 by 13 also works very nicely. Also, you can just sprinkle on both the dry pudding and sugar and pour the melted butter over everything. Put a baking sheet under this while it's rising if using a Bundt pan, as it sometimes overflows a little.
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Jam Filled Butter Cookies

Reviewed: Feb. 3, 2010
Yum! ! Make sure carefully to follow the baking directions; getting the cookie bottoms golden brown as directed is important for best flavor, though we happily scarfed down the slightly over and under-baked ones as well.
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