Carrie Magill Recipe Reviews (Pg. 8) - Allrecipes.com (1199427)

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Carrie Magill

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Peanut Butter-Chili Chicken

Reviewed: Aug. 27, 2002
We love spicy, sweet chicken, and this is the best! If you've never tried it, don't be nervous about mixing peanut butter and chicken, you might be surprised how well the flavors blend together. We even used boneless, skinless chicken breasts and reduced-fat peanut butter to make this a healthier meal, and it tasted fantastic.
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3 users found this review helpful

Savory Garlic Marinated Steaks

Reviewed: Aug. 26, 2002
All around good recipe, but a little too vinegary for me, too. I used top sirloin about 1/2 inch thick, marinated for 24 hours (starting frozen), and it came out very, very strong, so 48 hours may be too long for a thinner piece of meat. If you like a tart marinade with a really strong kick, you'll love this recipe!
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3 users found this review helpful

Slow Cooker BBQ Pork Chops

Reviewed: Aug. 23, 2002
I used this idea to cook chicken breasts with my favorite BBQ sauce, and I cooked them all day on Low. When I got home the house smelled terrible (still does), and the meat tasted burned. I think the BBQ sauce scorched after cooking for so long. Should definitely either cook for a shorter time at higher temp, or wait til near the end to put in the sauce!
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4 users found this review helpful

Beef and Cheese Ball

Reviewed: Jan. 18, 2002
I hate to be the spoiler here, but I wasn't crazy about this recipe. It didn't taste *bad*, but I left out the onion juice, and it was still VERY VERY oniony. Also, maybe you're supposed to rinse the dried beef (?), but I didn't and the cheese ball was extremely salty, too. The appearance isn't all that attractive, either. If you like onions a lot, you should try it, but I'd rinse the beef and tear it into *very* small pieces to look better.
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16 users found this review helpful

Championship Chocolate Chip Bars

Reviewed: Jan. 18, 2002
I left them in the oven for 2 minutes too long. But you know, they're actually pretty good with a "crunchier" top, too! However long you bake them, these are fantastic. A great non-messy snack for work or school, and everybody always wants the recipe.
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0 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Jan. 18, 2002
I disagree with the other reviews; my husband - who will eat anything - and I both disliked this so much that we threw most of it away. I think it's just very different from soups we're used to in the US, with the very strong paprika and an almost sour flavor - and no, my sour cream wasn't bad :) Some people may like it, but just be aware that it's extremely strong.
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4 users found this review helpful

Cocktail Meatballs I

Reviewed: Jan. 18, 2002
I would never have tried such a strange combo if not for all the positive ratings, but I'm sure glad I did! We made these for our Christmas party, and everyone loved them - even me, and I'm not a beef person at all! I used 2 lbs of frozen plain meatballs, and found that the recipe uses exactly 1 small jar (I think 10 oz) of jelly, and 1 jar (12 oz) of chili sauce. How could it get any easier? And definitely let them sit in the crock pot for a while - the longer they sit, the more the sauce soaks in and adds to the flavor and texture. And don't forget that veggie meatballs work great with this too, for a much healthier treat. Thanks for this fantastic recipe!!
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99 users found this review helpful

Hershey's® Red Velvet Cake

Reviewed: Jan. 18, 2002
This cake is well worth the cost of a few bottles of red food coloring! I used real butter, and followed the recipe to the letter, including the store-bought frosting, which I normally don't like. BTW, Pillsbury Vanilla frosting is actually pretty tasty and went perfectly with the mild flavor of this cake. I did need about 1 1/2 containers of frosting, but I also used two large layers and frosted in-between. The finished product is very moist, has a great flavor, looks very impressive!
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9 users found this review helpful

Sugar Cookie Icing

Reviewed: Oct. 31, 2001
This is absolutely the best cookie icing I've ever had! It looks beautiful on the cookies, it really does stay shiny, and the designs look sharp and professional. And it tastes great! I didn't add extra milk, but I did have to add quite a bit more corn syrup and it worked out fine. I tried adding cocoa powder for a chocolate flavor, but I don't recommend it - the flavor was faint, and the color was pretty ugly!
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6 users found this review helpful
Photo by Carrie Magill

Basic Cream Cheese Frosting

Reviewed: Oct. 31, 2001
This is the yummiest cream cheese frosting I've found - I used it on carrot cake and my husband's coworkers devoured it! I had to add about 1 cup of extra confectioners' sugar to thicken it up, and it was still a little runny, I'll add more next time.
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1 user found this review helpful

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