RAZMOM4 Recipe Reviews (Pg. 1) - Allrecipes.com (1174763)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 7, 2009
I am a baker and have made dozens of chocolate chip cookie recipes. I was looking for a chewy cookie and these came out cake-y. I didn't change the recipe at all. I thought maybe the first batch wasn't so great because I used the 1/4 cup measure for each cookie so the second batch I made smaller cookies. The texture was not at all chewy with either batch and not very flavorful. This would be the dough I'd make if I needed the raw dough for making ice cream though - the dough tasted better than the cookies!
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Bananas in Caramel Sauce

Reviewed: Jun. 1, 2009
To make this recipe sing, I added a pinch of salt and a teaspoon of vanilla after adding the cream. The vanilla will cause it to boil up a bit, so be careful while adding it! We served this over vanilla bean ice cream with toasted pecans on top. Fabulous!
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Pork Tenderloin Marinade

Reviewed: Apr. 20, 2008
This is our favorite marinade for boneless pork chops. I only marinate them for 1-2 hours, so saltiness is never a problem. I omit the liquid smoke when we grill them, otherwise it gives the chops a just-grilled taste!
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Texas Sheet Cake VI

Reviewed: Oct. 4, 2007
This is the same recipe I've used for years, except I use buttermilk in place of the milk and a pinch of salt in the frosting. They help to cut the sweetness a bit. I also add 1 tsp of cinnamon along with the dry ingredients for the cake.
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Sugar Glazed Walnuts

Reviewed: Jun. 24, 2007
Great microwave recipe! I added 1 tsp vanilla and a good sprinkling of salt and cinnamon. It took 6.5 minutes in my microwave to cook and, after a few minutes of cooling on parchment paper, they crisped up nicely! These would be great put into a pretty jar as a holiday or hostess gift!
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6 users found this review helpful

Golden Rum Cake

Reviewed: Dec. 17, 2006
This is the same cake recipe I've been making for years and it always comes out great. To make the cake better and easier to glaze, first spray the bundt pan with nonstick spray, sprinkle in chopped pecans (better than walnuts in my opinion) and then dust the pan with white sugar. After baking, let stand for 10 minutes in the pan and then use a skewer to poke holes all over the cake. Pour on warm glaze and then keep the cake in the pan until completely cool so that the glaze will be absorbed. Then it's a "piece of cake" to unmold it - it will come right out of the pan onto the serving plate!
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145 users found this review helpful

Stuffed French Toast II

Reviewed: Oct. 23, 2006
Yummy! I made this tonight for dinner and my family liked it. I used the same amount of cream cheese that this recipe calls for to make 10 servings. I also used vanilla extract instead of almond. This is a make-again!
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1 user found this review helpful

Minnesota's Favorite Cookie

Reviewed: May 20, 2005
This is a very good, tender and rich cookie. The taste and texture is similar to a sandies type cookie. This most likely will appeal to adults more than to children - my younger kiddos, who are typically cookie fiends, didn't care for them. A word of caution, this cookie did not spread at all and the first batch came out high, rounded and spoon-shaped - not very attractive. The second batch came out beautifully after I flattened them a bit before baking.
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Spinach Muenster Quiche

Reviewed: May 7, 2005
We tried this recipe for Mother's Day, and while it was not bad, it didn't taste at all like quiche. It had an overwhelming cream cheese taste. Using cheese as a crust is a great idea though and we'll try that with another quiche recipe.
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15 users found this review helpful

Confetti Pies

Reviewed: Apr. 26, 2005
I first tried this pie when a friend brought it to our barbecue. It was delicious and so light! When I made it, I didn't have the oranges or pineapple on hand, so I substituted 5 or 6 fresh strawberries and 2 very ripe bananas for the fruit. I also used fat free sweetened condensed milk and fat free Cool Whip. It's fabulous!
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Asparagus Cashew Rice Pilaf

Reviewed: Mar. 28, 2005
I made this tonight to complement lemon rosemary chicken. It was delicious! Like others, I made substitutions for the ingredients I had on hand: regular long grain rice, and bullion for the broth. I only used 1 Tb of butter in a non-stick pan, added more garlic and more asparagus, which I cooked with sliced lemon. It came out delicious! We're cubing the remaining lemon chicken to add to this dish for lunch tomorrow!
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Cranberry Sauce Extraordinaire

Reviewed: Nov. 24, 2004
When I said to my husband, "Should I make cranberry sauce for Thanksgiving this year?" he just rolled his eyes and shook his head. Luckily for us, I didn't listen to him - I found this recipe! Since I didn't have the dried fruit on hand, I used chopped dates and raisins instead. I also didn't puree the oranges - I chopped them up coarsely along with the canned pears I had. Cooking this makes the whole house smell wonderful! We tried it right away on cream cheese - delish! This is also fantastic in a roll-up sandwich with deli turkey, swiss, fresh spinach, cashews and dab of spicy brown mustard! This is a keeper!
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Seven-Up™ Sheet Cake

Reviewed: Sep. 15, 2001
I tried this recipe to help me use up my overstock of cake mixes. This is an absolutely scrumptious cake! My family gobbled it up in just one day and is asking me to make another! It's a definite keeper1
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