sixpackjeanie Recipe Reviews (Pg. 1) - Allrecipes.com (12845172)

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sixpackjeanie

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Yum Yum Sauce

Reviewed: May 17, 2014
I'm going to try this right now with a soy free mayo, Spectrum brand. I'll report back whether or not it worked well or not. I sure do miss hibachi!! :(
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 14, 2013
I saved this recipe a long time ago and just haven't gotten around to trying it. I couldn't find some italian sausage that didn't have lots of nasty stuff added to it, so I just bought some of my favorite regular sausage and added my own italian seasonings. I followed the recipe to the T otherwise. My family enjoyed it thoroughly and my husband actually was worried there would be enough left overs lol. I'm not entirely sure why anyone would have issues with flavor. The italian seasonings add plenty as well as the tomatoes. Also, why would anyone need to be instructed to drain sausage grease? That's pretty much common sense. Unless the recipe calls for using the grease. It's a "duh" moment.
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Peanut Butter Balls IV

Reviewed: Sep. 5, 2013
I don't add the maple flavoring either...BUT I only have one word for these: ADDICTING.
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Eggnog

Reviewed: Sep. 5, 2013
I found this recipe to be pretty fabulous :) We did have to let it set overnight to really get those flavors flowing. I also garnished with cloves.
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Best Brownies

Reviewed: Sep. 5, 2013
This is my go-to for brownies any time I want some for myself or to take to a party. I use gluten free flour instead and it works out just fine...although I double the baking powder to make them even more fluffy. This recipe makes THE BEST BROWNIES :P It's in the title!
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Banana Pudding with Meringue

Reviewed: Jun. 3, 2013
I am not sure what is happening with others who have tried this saying it's not working out. I also didn't let the pudding thicken long enough, and what I thought was "coating" the spoon apparently wasn't quite enough...but it set well in the fridge, so all is good. I used the recommended amount of sugar and in no way do I think it's "too sweet". In fact it's perfect...just like any other dessert! Since I have Celiac, I used gluten free flour and used a gluten free cookie made by Schar. It's the shortbread cookies. It works and tastes good, but nothing compares to vanilla wafers! Either way, it worked out just fine. Thank you!
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PHILADELPHIA New York Cheesecake III

Reviewed: Jan. 3, 2011
This is an OUTSTANDING recipe. I couldn't wait to dig in and cut it only after one hour in the fridge. I couldn't resist. It's rich with a very light but dense texture. I baked the cake at 500 degrees for 10 minutes and then reduced the heat to 200 and baked for an hour and 40 minutes (when a thermometer inserted into filling read 150 degrees). That's the only difference. I've read that after pouring the mixture into the pan, dropping it from an inch or so above the countertop forces air bubbles to the top. Greasing the sides before pouring and covering the cake with a bowl during the countertop cooling phase will prevent cracking. I forgot to grease the sides and am fairly certain that's why I got a crack. :) Two thumbs up! Awesome recipe. Easy too!
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No Bake Cookies I

Reviewed: Dec. 28, 2010
I have used this recipe probably 20x and always yield an awesome batch of really moist (never ever dry) cookies. I am not sure if it's my paranoia, but sometimes I think I am scared of scorching the chocolatey mixture during boiling and when I do that, they don't harden :( But do NOT worry. It won't scorch. Don't remove from heat at all! I stir it though just to ease my paranoia a bit LOL. Sometimes I'll let it boil for about 10 seconds extra to be on the safe side. Key to these is timing :)
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Italian Dressing Mix

Reviewed: Dec. 28, 2010
This is easy and very yummy. However I didn't read right away that I was premaking a bulk batch of the mix, lol. Neither did my friend when she used the recipe for her raw salsa. I have Celiac and can't tolerate soy either, so most pre-bought salad dressings are a no go. My friend and I use this ALL. THE. TIME. and always tastes awesome :) Thank you!
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