MFLATFORD Recipe Reviews (Pg. 1) - Allrecipes.com (1262097)

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MFLATFORD

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Southern Grilled Barbecued Ribs

Reviewed: Jul. 9, 2012
Loved these ribs. I was afraid the sauce would be too vinegary but it was not at all. I do not like sweet sauces and this one was perfect. I finished mine off in the oven (because it was too hot outside to grill) uncovered basted in some of the sauce. I cooked mine for a total of 1.5 hours just because I was doing a double batch and potatoes so I felt they needed a little longer.
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3 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Jan. 30, 2012
I had never made chocolate icing before (I'm queen of the cream cheese icing) and this was amazing. so light and fluffy and does not dry out and get crusty. It turned a plain pan of brownies into a yummy dessert. I will be making this for a chocolate cake in the near future. I will never buy chocolate icing again!
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1 user found this review helpful

Pumpkin Cake II

Reviewed: Oct. 9, 2011
Loved this cake! I did use the entire can of pumpkin was my only alteration. I baked as a layer cake and iced with a cream cheese icing that my daughter tinted orange. Sooooo moist and mildly pumpkin flavored. The whole family loved it. Even my skeptical husband and my pumpkin hating daughter.
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1 user found this review helpful

Chicago Style Stuffed Pizza

Reviewed: Mar. 16, 2011
I can't really rate this since I used a refrigerated pizza crust. Maybe that was my mistake. 450 degrees for 45 min turned the crust to a burnt brick. We salvaged the filling by scooping it out onto buns and had pizza burgers. Not sure if I would attempt again after the failure I had and not knowing what time and temp to cook it.
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5 users found this review helpful

Busy Day Barbeque Brisket

Reviewed: Mar. 2, 2011
I'm giving this 3 stars only because my 14 yr old son loved it. My husband and I on the other hand were not happy with it. I followed the recipe exactly but the meat came out very tough (I slowcooked it on low for 8 hrs, maybe I should have tried 10) and the barbeque sauce came out with a burnt taste (KC Masterpiece Original so it was not a generic brand). The burnt taste was not the smoke flavor it was the sugar in the sauce over caramalizing. If we use this one again I will hold the sauce until through cooking and add broth or water in it's place while it cooks. Luckily I got the brisket on a "use by date" sale so I did not feel I ruined an expensive piece of meat.
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3 users found this review helpful

Easy Decadent Truffles

Reviewed: Jan. 13, 2011
LOVE this recipe. I omitted the vanilla and divided the "dough" in half. One I flavored with raspberry extract and rolled some in chocolate sprinkles and some in powdered sugar. The other half I flavored with peppermint extract and rolled in peppermint sugar crystals. Both I started out with 1 tsp of the extract but ended up adding more to taste because I wanted a stronger flavor. Both kept very well in the fridge for over 3 weeks. I would advise rolling them all out within the first few days because I saved some in a bag to roll out later and it got crumbly. This is soo easy and kid friendly.
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9 users found this review helpful

Liquid Hot Apple Pie

Reviewed: Nov. 8, 2010
A friend was looking for a warm drink to bring to a shrimp boil we were attending. I suggested allrecipes and she found this wonderful drink. It kept us nice and tosty from the inside out while we bundled up by the bonfire watching the game projected on the side of the house. I can't wait to make it for myself.
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3 users found this review helpful

Italian Cream Cheese and Ricotta Cheesecake

Reviewed: May 24, 2010
Love this cheesecake! I did not make it far enough ahead so the center was still warm. I can't wait to try the really chilled leftovers tonight. Only thing I changed was I left it in the oven 2 hrs after baking. I did have a huge split in the center (yes I used a water bath) but that did not hurt the taste one bit. It is light in texture, creamy and just sweet enough. It pulled away clean from the pan like no other cheesecake has done before. Loved it!
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Veggie Skewers

Reviewed: Jul. 2, 2009
Thank you for all of the wonderful compliments! Over the years my recipe got tweaked along the way from Taste of Home to here. So I wanted to make a note on the recipe. I like to marinate the veggies in the mixture for about an hour. This allows them to really soak up the flavor. also be sure to soak bamboo/wooden skewers in water for at least 30 minutes prior to minimize charring. Enjoy!
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4 users found this review helpful

Sopapilla Cheesecake Dessert

Reviewed: Mar. 30, 2009
My husband was skeptical about this dessert but ended up loving it. I followed the recipe exactly other than I left off the almonds (didn't have any) and it is sooooo good warm or cold. As easy as the no-bake kind but tastes alot better.
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1 user found this review helpful

Easy Slow Cooker French Dip

Reviewed: Mar. 30, 2009
My family loved this! I did sub the consomme for the beef broth and I think it gave it a richer flavor. I also left out the beer (drank it all the night before oops!) and I think it was great even without it. I also followed others advice and added the onion powder, garlic powder, oregano, rosemary, worcestershire, soy sauce. I think it would have been a little bland without it. I also added provolone cheese to the subs when assembling. This one is a keeper!
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Hot Artichoke and Spinach Dip II

Reviewed: Jan. 7, 2009
This was wonderful!! I'm a big spinach artichoke dip fan but have never made it myself. It was soo easy! I did cheat and used an Italian blend cheese instead of buying all of the individual cheeses. My only other change was to add most all of the spinach in the bag (I did not have an immediate use for it and did not want to waste it) and I added about a 1/2 cup more cheese. I took others suggestions and mixed all of the cheese in vs putting some on top. My fater-in-law bypassed the chips and was eating it with a fork. He told me it was a great spinach casserole. I'm keeping this one for life.
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1 user found this review helpful

Basic Cream Cheese Frosting

Reviewed: May 28, 2008
Tastes great! My 5 year old was eating it straight out of the bowl and she does not like cream cheese. I did mess up a little though. I forgot to set out my butter to soften and then got impatient and tried to soften it in the microwave. I ended up melting it so it was not a fluffy as I think it should have been. I also started out with only 2 cups powdered sugar and added until I liked the consistancy and taste (ended up with about 3 cups). I think I could have managed with only 2 if I had not melted the butter. I will be more patient next time. Will definately use this recipe again.
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Self-Filled Cupcakes I

Reviewed: May 28, 2008
Update 3/17/10: I made these using a mint white chocolate chip and tinted the cream cheese frosting green piping it on in shamrock shapes for St Patty's Day potluck at work. They were a hit and I can't wait to eat the ones I left at home tonight! I had also made these using a red velvet cake mix for Christmas and they were very pretty. Wonderful!!! I took these to a Memorial Day Shrimp Boil expecting to come home with some. I brought 2 home (only because I closed the container to hide them)! One person thought it was all from scratch and did not believe it was a cake mix. I did follow suggestions and added about 1 tablespoon filling to each and only filled the bottom layer to about 1/4. I also used the Cream cheese frosting also suggested. They are very moist without the frosting but the frosting adds that sinful indulgence touch. My husband who is a chocolate cake/cupcake purist was sceptical about the filling but after he inhaled 2 in a row I knew we had a winner. This is the only chocolate cupcake recipe I will use from now on.
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