MRS.LINDA Recipe Reviews (Pg. 1) - Allrecipes.com (1279866)

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Easy Cheese Ball II

Reviewed: Dec. 27, 2004
I made this for a Christmas Eve buffet. Everyone actually thought it was "store bought". It was so easy to make. I ran out of pecans so I chopped up some honey roasted peanuts, mixed them in with the chopped pecans and it was very good.
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3 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jun. 23, 2005
I just made these with some minor changes. They are delicious!! Everyone wanted higher muffins so I used 1 cup all purpose flour and 1 cup SELF-RISING FLOUR. ELIMINATE the baking soda. I used a 12 tin muffin baking pan and filled them just about 3/4 full since I didn't know exactly how high they would rise. I'd say they rose about 1/2" above the tin top. I may use all self-rising next time, or just fill 10 of the tins. I only used 1 cup of sugar because you get the sweetness of the berries. Mine were fresh. And I did mash some of them. Sticking.....I sprayed Pam (or whatever you have) and flour the tins. Only 1 other person did that and they came right out; no sticking at all. I've never made muffins from "scratch". I'll never use a package mix again!!
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3 users found this review helpful

Homemade Guacamole

Reviewed: May 27, 2007
This was excellent Guacamole. I did add one ingredient that wasn't included in the original recipe; cilantro. It turned an already delicious recipe into a "restaurant" quality dish.
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18 users found this review helpful

Fudge Brownies I

Reviewed: Sep. 27, 2008
These were a hit on campus! Made two batches of these; one with nuts and one without (food allergies). Each batch was so moist and chewy and they were easy to prepare. Definately a hit in our house.
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1 user found this review helpful

Amaretto Cheesecake I

Reviewed: Jan. 30, 2012
I made this with just a few changes. First I increased the graham cracker crumbs to 1 1/2 cup. Original recipe had the crust a little skimpy. Then I increased the cream cheese to 3 packs, decreased the vanilla extract to 1 teaspoon and added 1 teaspoon of almond extract. And finally I increased the amaretto lipueur to 1/3 cup. If you want to add a nice touch, take 1/4 cup sliced almonds and mix with 1 tablespoon of sugar and 2 tablespoons of melted butter. Toast for 7-8 minutes in an 350 oven and after cake is baked sprinkle this mix on the top of the cake. I made this yesterday to serve today and let me tell you everyone "inhaled" this cake. There is nothing left!!! They loved it!!
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4 users found this review helpful

Puerto Rican Coquito

Reviewed: Dec. 23, 2012
My husband who is Puerto Rican, made this today. It's delicious! Not has heavy as his "abuela" use to made but equally as good!!
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0 users found this review helpful

Ultimate Chicken Fingers

Reviewed: Mar. 16, 2014
This is a keeper! Followed the directions and had no problems with soggy chicken or sticking. I did however, add 1 teaspoon of Mrs. Dash's Chicken Seasoning along with other dry ingredients. Felt that recipe as written "might" be a little tasteless. My family loved this!!
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Split Pea Soup

Reviewed: Oct. 7, 2004
Excellent recipe. Thanks! I substituted a bay leaf for the marjoram. Served with warm french bread. Very good!!!
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3 users found this review helpful

Japanese Chicken Wings

Reviewed: Jan. 2, 2005
I took a short cut and didn't dredge the wings and fry them first. I marinated the wings first for 4 hours in a simple soy sauce and ginger mixture. Then draied the wings and placed them in a FOIL lined pan. Baked at 450 for 20 minutes then began basting with sauce every 15 minutes or so until nice and brown. I can see why you would want to dredge and fry first. The sauce "sticks" better. But these still were very good and the company loved them.
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3 users found this review helpful

Easy Fried Eggplant

Reviewed: Jan. 13, 2005
This was good. But you definately need more oil than what's called for in the original recipe. I just covered the bottom of my frying pan with oil and that was perfect.
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2 users found this review helpful

Sioux Indian Pudding

Reviewed: Jan. 25, 2005
I made Indian Pudding years ago and that recipe called for eggs; this one did not. I was a bit skeptical at first wondering if it would "set up" properly. I did "lighten" the recipe up a little and used Skim Milk instead of whole and added a touch of fresh ground nutmeg. It did set up dispite it seeming very "mushy" coming out of the oven. And since it wasn't covered you have a "film" on the top. I may try covering it during the baking next time to eliminate that film, even though it didn't really take anything away from the pudding's flavor. The molassas definately dominated the taste. So for anyone who doesn't like molassas this is not for you. OR...as some other's did, substitute honey for the molassas. We served it warm with a whipped topping. Needless to say, it's gone. It was very, very good.
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1 user found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Dec. 30, 2004
This was ok. If I make this again I will cut down on the mayo. For some reason the tast of the mayo overpowered the spread. I have to admitt, my guest really liked them and asked for the recipe. But personally I found the mayo was a little too much.
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Ranch Crispy Chicken

Reviewed: Jan. 6, 2005
My chicken definately didn't get crispy the first time I made this. So what I did the next time was to add just a touch of melted butter to the pan. I used a pastry brush and just lightly brushed the butter on the pan. They actually turned out ok....not great but my family ate the chicken and liked it! Smile....
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1 user found this review helpful

 
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