DUSTYANN Recipe Reviews (Pg. 2) - Allrecipes.com (1282962)

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Robbi's M&M Cookies

Reviewed: Jan. 3, 2008
I made these for my son's hockey team and they came out great. They spread and were pretty thin, but they stayed chewy and had great flavor. I used half butter and half shortening because I prefer the flavor of butter in my cookies and I didn't have butter flavored shortening on hand.
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Gingerbread Men

Reviewed: Dec. 21, 2007
These were excellent and very easy. I doubled the batch and made 45 gingerbread men. I cut them thin so they were nice and crisp. The only change I made was to add a couple shakes of cloves into the flour mixture.
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Slow Cooker Stuffing

Reviewed: Dec. 16, 2007
This was a simple recipe and worked well for a large group. I made it for a holiday potluck at work. I browned sage sausage and the vegetables the night before and cooled overnight in the fridge. In the morning I mixed everything together and took it to work in my slow cooker. At lunch I turned it on and by dinner it was perfect. I will definately make this again.
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3 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Nov. 15, 2007
This is the only way I roast chicken now. It comes out so tender and delicious. I often cut some potatoes into small cubes, spread them around the pan and put a little salt and garlic powder on them to roast in the juices. It is such a nice meal and so easy to do.
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Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 21, 2007
This made a great roast. I ate it plain and my husband used it to make a BBQ sandwich and we both agreed that it had excellent flavor. We used the leftovers to make fajitas the next night and it was just as good then. The only change I made was to use 1/2 the garlic powder and add about a teaspoon of minced garlic also. We will definately use this recipe again.
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Oven Brown Rice

Reviewed: Sep. 30, 2007
This tastes great and is easy to make, but it definately takes longer than stated. I cook mine for about 1 hour 45 minutes and cover it with tinfoil for the first hour. With the extra cooking time it comes out perfect.
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Roasted Easter Ham

Reviewed: Sep. 30, 2007
I regularly make ham to be able to make soup the next day, and the recipe I used previously was good but fairly ingredient intensive. This recipe was quick, easy and tasted great. I used a spicy brown mustard, as that is what I had in the fridge. It gave it a nice zip. The ham was both sweet and savory at the same time. I will definately be using this for my everyday hams from now and probably even my special occassion hams also.
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89 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 4, 2006
These are easily the best cookies I have ever made. I use a 1/4 cup round measuring cup to scoop the batter and they come out wonderful every time.
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Fried Chicken with Creamy Gravy

Reviewed: Sep. 16, 2005
This was the best fried chicken I have ever made. The coating actually stayed on the chicken, which I have always had trouble with. I increased each of the seasonings just a little, and used some cornstarch to thicken the gravy a little more. The gravy was wonderful.
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Peanut Butter Cup Cookies

Reviewed: Aug. 30, 2005
I made these for Christmas this year as part of my cookie tray and the were the first things gone. They are wonderful and would be great all year round. Plus they are super easy. I have two minimuffin trays and I made 40 cookies in no time.
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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 12, 2005
This is the best winter dish. It is so easy and the house smells so good when you walk in. I use the mushroom soup with roasted garlic and use beef broth rather than water. It makes for an outstanding gravy. I usually serve it with egg noodles or mashed potatoes and green beans. I make this at least a couple times a month during the winter.
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Grandma Ruth's Stuffing

Reviewed: Feb. 12, 2005
This is a great stuffing recipe. I added sage sausage and rather than using a loaf of bread I just used a slightly large box of seasoned bread cubes than called for. I mixed everything together and then added the chicken broth to my desired texture. I think I used about 1.5 cans. This is the first year I baked the stuffing outside of the turkey and it came out just as moist and flavorful using this recipe. I think I will be doing this from now on.
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Ultimate Twice Baked Potatoes

Reviewed: Feb. 12, 2005
I make these every time I make a ham dinner and the are absolutely wonderful. I bake the potatoes early in the day, allow them to cool and then mix the filling together and re-fill the potatoes. Then when I am preparing dinner I don't have to worry about fixing them, I just put them in the oven for the last half hour of whatever else I am cooking. They always come out wonderfully.
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Aunt Millie's Broccoli Casserole

Reviewed: Feb. 12, 2005
I made this for a holiday dinner this year to rave reviews. It was a nice change from traditional vegetable dishes, and very easy. The only change I made was to add a little parmesean cheese to the crushed crouton topping.
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Fantastic Mexican Dip

Reviewed: Feb. 12, 2005
I made this for a party and it was the first thing to go. I did add beans to the meat layer. It was so good, and I will definately make it again.
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1 user found this review helpful

Buffalo Chicken Dip

Reviewed: Feb. 12, 2005
This tasted excellent, once people tried it. It has an odd color and texture and so people were reluctant. However, several of the people who did try it asked for the recipe.
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Brown Sugar Smokies

Reviewed: Feb. 12, 2005
These tasted good but looked awful, hardly anyone even tried them. If I ever make them again, I will use the idea suggested by ealier reviewers and make them on a broiler pan.
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World's Best Lasagna

Reviewed: Feb. 12, 2005
I made this for a Christmas Eve dinner and received rave reviews. I used a little bit bigger stoneware pan and had enough sauce and room to make another layer. It was wonderful and definately worth the extra effort. This is my lasagna recipe from now on.
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Low-Carb Chocolate Swirl Cheesecake

Reviewed: Jan. 6, 2004
I made this recently, and it was very good. I did change the crust because the only low carb cookies I could find were peanut butter. I made my crust with ground almonds, unsweetened coconut, cocoa powder, splenda and butter. My only problem was that the chocolate didn't swirl very well, so the top didn't look very good. I fixed it by melting some more chocolate with cream and glazing the top. Then I sprinkled on some more coconut. It was excellent. Very rich.
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34 users found this review helpful

Displaying results 21-40 (of 45) reviews
 
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