foodiefoodie Recipe Reviews (Pg. 2) - Allrecipes.com (12425572)

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Red Velvet Cupcakes

Reviewed: Dec. 26, 2011
Delicious! I would recommend taking it out just on time to maintain the moist texture. I left mine in a bit too long. Very yum!! Will make again.
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3 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Dec. 26, 2011
I thought it was good but a little too creamy. I like the concept of the corn but I like it a bit drier so I would recommend using half the creamed corn proposed. I halved the butter and it was perfect. Very easy to make. Fat free sour cream works just as well!
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Oct. 21, 2011
This was very tender, but I would suggest adding extra seasonings to get more flavor. I would add onion soup mix next time.
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1 user found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 21, 2011
yum yum yum! If you use pork ribs, the meat is really tender. However, using pork shoulder is just as good and it is cheap!
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7 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Oct. 21, 2011
The cheesecake comes out creamy, fluffy and light. If you use a 9 inch springform baking pan for this recipe, the cheesecake turns out really fancy looking, twice as thick and twice as yum. I didn’t have one handy, so I had to make two smaller ones (oreo and graham crackers). The key to having it not crack is creating a water bath for your cheesecake. The steam from the water rises and keeps the bulk of your cheesecake from separating/cracking because of the moistness. Another key is to fold in the eggs. I used a mixer to mix all the ingredients first. Then, I folded in the four eggs. If you over beat the eggs, your mix becomes bubbly and will rise in your batter while baking and inevitably crack. But, if it turns out ugly—you put strawberries on and no one knows the difference!
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3 users found this review helpful

Crepes

Reviewed: Oct. 21, 2011
Very good. I use it for sweet and savory crepes. Low heat works best!
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2 users found this review helpful

Flan de Coco (Coconut Flan)

Reviewed: Oct. 21, 2011
I really liked this recipe. I did what another reviewer suggested and used coconut milk instead of the milk. And, I used 4 oz. less the evaporated milk. Delicious!!!
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4 users found this review helpful

Salisbury Steak

Reviewed: Oct. 21, 2011
This turned out pretty well, but I would suggest using lean beef and getting rid of the extra fat content because mine turned out very greasy. I would use a bit less of the bread crumbs to get a meatier and less mushed result.
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2 users found this review helpful

Donut Muffins

Reviewed: Oct. 21, 2011
I was disappointed in this recipe, but I think my I was anticipating a more donut-like result. Instead, the donuts were thicker and more muffin-like. Be careful not to over-bake them as well.
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2 users found this review helpful

Beef Stroganoff III

Reviewed: Aug. 19, 2011
I wanted to make this like a beef burgundy type of recipe. I used condensed mushroom soup instead of beef broth. I put it in the slow cooker for 6 hours and used 1/2 cup of red wine instead of water and the white wine. I also added 4 oz. cream cheese and 8 oz of sour cream instead of the 16 oz sour cream. I didn't need the butter, and added fresh mushrooms. The crockpot is amazing! I added the sour cream and cream cheese at the end. AMAZING! Make sure your meat is 2 lbs after you cut the fat out of the meat!
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2 users found this review helpful

Displaying results 21-30 (of 30) reviews
 
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