FIFIGIRLM Recipe Reviews (Pg. 1) - Allrecipes.com (1273403)

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Chicken Marsala

Reviewed: Mar. 14, 2011
This is a really easy and delicious recipe. I used baby portabellas and added a few more of them than the recipe says. I also finished the sauce by stirring in some half and half, which made it much more rich and creamy.
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Sweet Hot Mustard Sauce

Reviewed: Feb. 11, 2011
I make this as gifts at Christmas and for birthdays. My grandkids can't gt enough of it.
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Famous Hot Fudge Sauce

Reviewed: Feb. 9, 2011
I have tried many hot fudge recipes, but this one is the best, and it is easy to make.
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Gourmet Chicken Casserole

Reviewed: Feb. 9, 2011
Really unique; salty, crunchy, cheesy, tangy!
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Fried Rice Restaurant Style

Reviewed: Apr. 12, 2009
Good! I added canned mushrooms and peas.
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Creme Brulee III

Reviewed: Mar. 22, 2009
I used heavy whipping cream instead of light cream. I poured it into 4 custard cups and topped each with 1 Tablespoon of white sugar, which I browned with a torch. This recipe got RAVES from my guests. It is so simple, but so elegant and delicious!
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Basil Tomato Soup

Reviewed: Apr. 7, 2008
This soup is wonderful! My husband and I loved it! It's better than any tomato basil soup we have tried at bistros. I have also made it with beef broth (homeade from boiled beef soup bones) and it was extra rich and flavorful. It was great served with grilled cheese on sourdough. Will definitely make this again.
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Sour Cream Raisin Pie V

Reviewed: Mar. 20, 2003
Wow! Best raisin cream pie ever. The custard is rich and creamy, but not overly sweet, and the delicate brown sugar meringue looks beautiful. My guests loved it and even my son, who said he didn't like sour cream raisin pie, came back for seconds.
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Paula's Bread Sticks

Reviewed: Apr. 4, 2002
These are the best homemade bread sticks I have had. They are also very quick and easy. I vary the recipe by substituting olive oil for the butter and adding a liitle salt.
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Can't Get Enough Caramel Cookies!

Reviewed: Mar. 9, 2002
I thought that it was a good recipe for the amount of work that went into it. It took me abouy 5 minutes to mix up and put in the pan. I made sure that the oats were completely coated and I pressed it into the pan really firmly. I baked it about 7 minutes, not 8, until the edges were a little brown and crisp. I cut them while warm and removed when almost cool They turned out perfect; crsip on the edges and slighly chewy in the center. My husband and I loked the sweet/salty flavor.
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3 users found this review helpful

 
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