laurie Recipe Reviews (Pg. 1) - Allrecipes.com (12594882)

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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Aug. 2, 2011
delicious. i baked them for 7 min, and took them out when the edges were just browning. let them sit a few minutes before transferring to a cooling rack.
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Homemade Chicken Parmigiana

Reviewed: Jul. 22, 2011
Delicious! I'll make it again. I double-coated the chicken by dipping in egg/crumbs/egg/crumbs because we like a thicker "crust." Also, baked it instead of frying. I plan to make it again with a different sauce I found in this recipe: Eggplant Parmigiana Caponata. By the way, I used a generic brand of diced tomatoes... don't do that. This recipe hinges on ingredients that taste good before you start cooking.
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Eggplant Parmigiana Caponata

Reviewed: Jul. 22, 2011
I'm glad I tried this recipe with the capers and anchovies! I just added a little bit at a time, and found that I used the amounts suggested in the recipe. Also, as others suggested, I went easy on the sugar and vinegars, adding only a tablespoon at a time until it tasted the way we like it.
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Robin's Peanut Butter Cookies

Reviewed: Jul. 10, 2011
They're good enough for tea and coffee moments, so I'll eat them. Easy to make and bake. But they lacked depth in the flavor. Not enough sugar to be "sweet". Not enough peanut butter to be peanut-buttery. I'm still looking for a better recipe. :)
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Chile Rellenos

Reviewed: Apr. 10, 2011
Here's some tips that might help you: -- use toothpicks to help keep the cheese inside -- then dip in the batter (making sure you separated the egg white/yolk and whipped whites to soft peaks) --> Someone please explain how to broil then "steam" the skins... broiling alone didn't seem to do the trick. --> I fried my first batch, and will bake the second batch, in the oven like a casserole, keeping the chiles separate. --> I used passilla chiles and queso cheese (this kind of cheese doesn't "liquify" at higher temps). --> Like tamales, these are time intensive, so make them with a friend!
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