bakegal83 Recipe Reviews (Pg. 1) - Allrecipes.com (11737704)

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Drop Biscuits and Gravy

Reviewed: Sep. 26, 2009
When my boyfriend mentioned he loved biscuits and gravy, I knew I could count on AllRecipes.com to help me find a good recipe. This recipe is soooo quick and easy to prepare and is a hit! The only thing is I cut back on the salt a bit because the sausages I buy are a bit on the salty side. Will make again and again!
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Granny Kat's Pumpkin Roll

Reviewed: Sep. 26, 2009
The taste of this was very good, and I got rave reviews from my coworkers, who said this pumpkin roll tastes just like the one their grandma made! That to me is one of the highest compliments. I had difficulty with rolling it up without having it crack. It wasn't the prettiest role, but the taste more than made up for it!
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Guacamole

Reviewed: Sep. 26, 2009
This recipe gets rave reviews every time! I cut back on the onions a bit because I find it a tad over-powering and throw in an extra garlic clove. I also add a binch of cumin at the end. Thank you, Bob Cody, for a homemade recipe no one can beat!
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Spicy Garlic and Pepper Shrimp

Reviewed: Sep. 26, 2009
I find this not quite filling enough for an actual meal, but I love using this dish for a warm salad appetizer. The flavors marinate so well together!
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Creamy Pesto Shrimp

Reviewed: Sep. 26, 2009
This recipe got rave reviews from my boyfriend! He said this was the best shrimp dish he's ever had. I think it's a very solid dish, but I wasn't overly impressed. I tried to cut back on the fat by using half and half. I'm not sure if this is the reason, but the cheese always clumps, so the sauce isn't smooth and creamy. I find this pasta tastes best after a day of letting the flavors marinate in the fridge. Very simple to make.
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Perfect Pumpkin Pie

Reviewed: Sep. 26, 2009
This pumpkin pie isn't as thick as I'm used to. In fact, it's more like pumpkin "mousse." However, the flavor is absolutely outstanding!!! I always double the amount of cinnamon because I like the extra warmth it gives off. The ginger gives it that perfect amount of spiciness that everyone notices but no one can guess what it is. No need for pumpkin spice here! To prevent it from cracking, I always cool my pie in the oven with the door open - this is very important! Serve with whip cream, and everyone will be begging for more!
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Creme Brulee II

Reviewed: Sep. 26, 2009
This elegant dessert is a breeze to make. No one would guess it would take less than 10 minutes to prepare! I use 4 egg yolks like others here and bake it for 45 minutes. I also use less sugar on the top because personally I don't like a thick layer of caramelized sugar. Plus, I find it's harder to torch and keep it from burning if there's a thicker layer. This is my go-to recipe when I'm looking to impress guests.
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Deviled Eggs

Reviewed: Sep. 26, 2009
Absolutely the BEST deviled eggs I've ever had! It's so easy to make, I use this recipe everytime my eggs are about to expire. The only thing I do differently is to add a tsp of relish and cut back on the salt, as others have noted.
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Black Halloween Punch

Reviewed: Sep. 26, 2009
Simple. Easy. Gross-looking. Perfect for Halloween! I followed the recipe exactly and used a novelty hand mold sold in the stores to make the ice hand. Try putting a drop of red, green, or blue food coloring into the mold to give it an even more grotesque feature. I used red, and it looked like the hand had veins that were breaking/bleeding out. Lots of great comments from guests!
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Quick and Easy Chicken Noodle Soup

Reviewed: Sep. 26, 2009
This could very well be the best bowl of chicken noodle soup I have ever tasted! It was so incredibly easy to prepare! I used organic low-sodium chicken broth and in place of the vegetable both, I used water mixed with a few cubes of vegetable bouillon. I decided to try out this recipe when I came down with a bad cold, and boy did it work wonders! It made a HUGE pot of soup, which I thought I'd never finish, but everyone loved it so much it was gone within a day!
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Snickerdoodles I

Reviewed: Sep. 26, 2009
I made this recipe using the butter-flavored Crisco shortening after reading other reviews on this site. I followed this recipe exactly, except that I added a touch of cinnamon to the flour as well. 9 minutes in the oven yielded gorgeous looking cookies. My only issue was that the cookies puffed up nice and golden and then fell flat when I took them out of the oven. I think people who experienced similar problems probably made the same mistake I did... using old baking soda. I forgot to buy new baking soda and thought I could get by with the old stuff. I was wrong. I made six dozen cookies to bring into work. They were gone in less than two hours and there were still people out there who didn't get any!
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Graham Cracker Crust II

Reviewed: Sep. 26, 2009
I also made this to go with Key Lime Pie VII. I wanted to clarify on the whole graham cracker confusion. Depending on what brand graham crackers you buy, they may or may not come in square form. The one I bought was a generic brand from the store, and the sleeves contained squares of graham crackers. They were approximately 2inx2in and worked great in the recipe. If you are using the HoneyMaid brand, I believe each sheet of graham cracker you get in there contains 2 squares/4 rectangles. Therefore if you are using something like this, use only 8 whole sheets. Hope this helps clear up things a bit. This was a simple, no fuss recipe which made a great crust. I also used my food processor to make the crumbs.
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