Priscilla Recipe Reviews (Pg. 1) - Allrecipes.com (12116870)

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Delicious Black Bean Burritos

Reviewed: Aug. 16, 2014
I really have a problem with reviews that rate a recipe on what they THINK it should be. If they had any cooking sense/talent, they would tweak it to their tastes. That being said, this is a great basic recipe. I can add or change it to match my guests.
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Mom's Zucchini Bread

Reviewed: Jul. 28, 2013
THIS IS MY FAIL. THE RECIPE IS FANTASTIC! NEED INPUT. Have made this recipe many times. Mostly in PA & CA with green zucchini. Now in SC, all I had was yellow crook necks. Read a ton of substitute sites that said it is equal to green zucchinis. I have never had a fail such as this! It rises like a souffle & falls like one. Cooled it in its greased & floured loaf pan. As soon as I removed it, it came out in pieces. Very moist pieces. I wonder now if the yellow crooknecks are way more moist than zucchini? Maybe increasing the flour would compensate? Would appreciate any suggestions!
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Easy Spicy Udon Cold Salad

Reviewed: May 12, 2013
Always use fresh veggies if you can get them.
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Oatmeal Raisin Cookies IV

Reviewed: Apr. 19, 2013
LOVE this! Best than any I've ever had or made. People who don't even like oatmeal raisin cookies love these. My test run was with a half recipe, with 1/2t baking soda & 1/2t of baking powder. A very different type of cookie. The full recipe on the 2nd round, followed exactly, was exceptional! I've shared with my neighbors & my local police department in appreciation of their work. PERFECT, PERFECT, PERFECT!!!!!
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Irish Boiled Dinner (Corned Beef)

Reviewed: Mar. 31, 2013
Excellent basic recipe! I prefer more spices, in addition to the seasoning pack. I add bay leaves, minced garlic, peppercorns, celery seed & a good dose of vinegar. Yum! Depending on the size of your roast, you'll need to adjust the cooking time---one size does not fit all.
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Incredible Flakey Southern Biscuits

Reviewed: May 11, 2012
SPECIAL THANKS to Cheryl Johnson for sharing her Grandma's recipe!
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Butter Flaky Pie Crust

Reviewed: Nov. 24, 2011
Insanely incredible. It's like a flakey euro pastry crust. Followed the recipe but added a touch of sugar to it. I think the important part is throwing the butter in the freezer for a few hours & then dicing it into tiny bits. Worked the dough minimally, balled it, wrapped it in plastic & threw it back in the 'fridge for about 90 mins. The yolk-brushed finish is perfect & I sprinkled a bit of sugar on it. I didn't think I could be surprised in the kitchen anymore. WOW! This is a crazy good Thanksgiving present. THANKS!
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