footballgrl16 Recipe Reviews (Pg. 13) - Allrecipes.com (11770279)

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Ciabatta Bread

Reviewed: May 3, 2010
This was a delicious sandwhich bread, but i don't think that it can stand alone. I made this without a bread machine by proofing the yeast in the warm water with a T of honey, then adding the rest of the ingredients. Knead, and let rise for 1 1/2. Deflate, shape, let rise again, cook. Easy peasy. Definately spritz with water and keep an eye on it, mine browned very quickly. Nice texture, crunchy and partially chewy.
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Chewy Peanut Butter Brownies

Reviewed: Apr. 26, 2010
While these were pretty tasty, they weren't quite the texture i was looking for. I added almost a whole cup of peanut butter, and the flavor was still pretty minute. I also added about 2/3 c of chocolate chunks. Overall these tasted more like a really dense cake than a brownie, and my picky husband liked them, but i think i'll keep looking for something with more of a heavy peanut butter flavor.
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Colleen's Potato Crescent Rolls

Reviewed: Apr. 24, 2010
This was a good roll recipe. Don't be fooled by the name, these don't taste a thing like crescent rolls. They do however, make a nice roll. So if you want a good roll, this will do, but it doesn't have the taste or texture of a crescent. They were very pretty.
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5 users found this review helpful
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Black Bean Cigars

Reviewed: Apr. 24, 2010
I didn't have frozen potatoes on hand, so i made my own shredded potatoes using 3 small russet potatoes. Peel them, shred them with a grater, and mix with 2T flour, seasoned salt, chili powder, and about 1/4 c melted butter. Grease aluminum foil placed on a baking sheet. Spread out the potatoes and cook them on 385 for about 45 min, or until crisp. I made something similiar without the potatoes, and they tasted basically the same, just more filling this way. I also boiled a chicken breast and shredded it. Sometimes i add thawed spinach and corn to the mix. I also only bake these at 350 for 30 min, this way you don't have to cover and they crisp up just fine. Good healthy version of a chimichanga type burrito!
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Broccoli Rice Casserole

Reviewed: Apr. 14, 2010
This was pretty good, but i thought it needed some extra flavoring. I halved this, put it in an 8x8 pan, and it almost overflowed, so it makes a ton! I also added a shredded, cooked chicken breast.
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4 users found this review helpful
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Blueberry Coffee Cake I

Reviewed: Apr. 7, 2010
I substituted sour cream instead of milk, and ended up adding about another 1/3 c of milk to make the batter a cake-like consistency. I also added another half of a cup of blueberries. next time i will def half the amount of topping, i think it was overpowering. Overall a pretty good coffee cake.
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Oatmeal Sandwich Cremes

Reviewed: Apr. 5, 2010
I made these just as directed, and my family loved them. They don't taste exactly like an oatmeal cream pie, but they are still tasty! Definately don't overbake, they almost look raw when you take them out, but they'll end up just fine. If you cook them too long, they turn out too hard for a nice sandwich texture.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Mar. 27, 2010
A nice barbeque chicken, made just as directed. I shredded when it was done and let it soak in the sauce for about 30 minutes. This reminded me a lot of another recipe i make with pork in the slow cooker.
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Peanut Butter and Jelly Sushi Rolls

Reviewed: Mar. 27, 2010
what a great and easy twist on a boring old sandwich! i use bananas and PB for a change too!
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Special Buttercream Frosting

Reviewed: Mar. 21, 2010
This was pretty good, but it wasn't my favorite recipe. I used half butter and half shortening. This is a basic recipe and will def be a good fall back.
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French Bread

Reviewed: Mar. 21, 2010
I proofed my yeast in warm water with a T of honey, as that's how many bread from scratch recipes suggest. I also only added enough flour as needed to make elastic. I would def reccomend increasing the salt like others suggest, i don't like salty, but it needs about 1/4-1/2 tsp more. I would also only brush the top of the bread once with egg white, as it gave it too much of an eggy flavor twice; maybe alternate with butter instead. I covered with aluminum foil for the last 15 min to prevent overbowning as well. Great bread and amazing fresh. These make BIG loaves!
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Easy Slow Cooker French Dip

Reviewed: Mar. 13, 2010
This was very good and tender meat. I replaced the beer with 12 oz of beef broth because i don't like the taste. I toasted the bread and served with a hickory smoked swiss cheese. My guests loved it!
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Snowballs II

Reviewed: Mar. 13, 2010
I've only had these out of a box, once, and this is one of my new favorite cookies!! The only thing i changed was doubling the vanilla (i love it). These are definately worth making again and again. I know they're supposed to be dusted, but next time i am going to try a powerdered sugar and water glaze and see what the difference is, to cut down on mess. Yummy!
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Baked Potato Soup

Reviewed: Mar. 13, 2010
I have tried many baked potato soups, at home and at restaurants, and this is by far my favorite. It's not too thick and not too heavy, with just the right amount of seasoning. I made this for company and they requested the recipe. I only added 1 T onion, 1/2 tsp basil, and i omitted the hot sauce. I did thicken it with a little cornstarch and water mix. It was delicious.
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Oven Fried Chicken III

Reviewed: Mar. 4, 2010
I was skeptical at first, but this really was a great oven fried chicken! Definately going to be adding to my recipe book for those nights i don't feel like pan frying. I did flour the chicken before dipping in mayo to help the mixture stick. I cheated some too, i used seasoned breadcrumbs with a little bit of Lawry's seasoned salt instead of all the seasonings, and thinned out the mayo just a little with some milk. I also used chicken breasts cut into strips and placed on aluminum foil greased with non-stick spray for easy clean up. My husband hates mayo and thought these were great!
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Rod and Reel Breadsticks

Reviewed: Mar. 4, 2010
I actually made this after trying another breadstick recipe, and they were better than the previous recipe, they still aren't great. These are definately a great thing to have when you don't have time to make the real thing. Will keep as an option for those quick dinner nights!
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Butter Dip Breadsticks

Reviewed: Mar. 4, 2010
These really did taste more like a biscuit than breadsticks. Might be okay every once and a while, but not the texture i want in a true breadstick.
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Oatmeal Peanut Butter Cookies

Reviewed: Mar. 4, 2010
This was a pretty good recipe, but next time i'll for sure at least half the amount of salt. I did find it way to salty for my taste. I took other reviewers suggestions and added another 1/2 c of oats as well. I make the frosting from another PB cookie and swirled on top and they were cute, but didn't keep very well.
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Carrots Au Gratin

Reviewed: Mar. 4, 2010
While this was pretty good, i definitely felt like something was missing. After tasting the cheesy gravy that you make, i ended up doubling the amount of cheese. I actually liked the topping, left as is. I might try this again, with some alterations and after looking up some other suggestions.
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