Chris Recipe Reviews (Pg. 1) - Allrecipes.com (12852386)

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Barbecue Ribs

Reviewed: May 20, 2014
Very tasty! I didn't have chile sauce so I used 1/4 cup plus 2 tbs. of catsup instead. Also, because my wife is diabetic, I substituted Splenda for the brown sugar. Other than that, I followed the recipe exactly. The ribs came off the grill tender, moist and absolutely delicious. Thanks for sharing!
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Apple Oatmeal Crisp

Reviewed: Apr. 5, 2014
YUM! Very tasty recipe! Thanks for sharing!
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Healthier Soft Oatmeal Cookies

Reviewed: Jan. 31, 2014
Very tasty, but the dough was quite dry and crumbling. I used all white flour and raisins because that's what we had handy. I'll probably do this recipe again but next time will add a bit more liquid, maybe a few tablespoons of water or another egg. Thanks for sharing!
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Peppermint Cookies

Reviewed: Jan. 6, 2014
I'm giving this recipe a 4 rating because the results were *very* yummy, but I'll probably not make them again. Our local grocery store was giving away cherry candy canes after Christmas so that was the only substitution I made. The reason I won't make these again is because, as was noted by others, the candy cane melts while baking so this created a huge mess of my cookie sheets. Someone said they used parchment paper which maybe helps? However, I don't use parchment and can't afford to buy it for one recipe, no matter how yummy it turns out, so I guess this is one recipe we'll enjoy while it lasts but not repeat. One tip, though... if you're not using parchment do *not* let the cookies cool before removing from the sheet! The cookies come off easier if the candy cane is still hot and liquidy. All you have to do is press firmly and swipe quickly with the spatula and the cookies will come of with not too much trouble. Thanks for sharing! Sorry for the negativity because these cookies *are* very tasty! :)
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Basic Gingersnap Cookies

Reviewed: Oct. 19, 2013
The taste is good, but these are more like "gingerbread" than "ginger snaps." I think of ginger snaps being thin and crispy, but these turned out think and cake-like. They didn't last long, so I'm giving them 4 stars, but if they'd been more like ginger snaps they would've gotten 5 stars. Thanks for sharing!
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Raspberry Ribbons

Reviewed: Apr. 24, 2013
Yummy! I followed the recipe to the letter except that we didn't have raspberry jam so I substituted what we had... orange marmalade. Also, our oven is overly hot so I baked for 8 minutes, filled the cookies, and then finished off with another 5 minutes of baking. The cookies came out perfectly and the marmalade filling was delicious! The yield was 3 dozen and even though there's only my wife and myself here they're already half gone one hour later! Like I said... YUMMY! Thanks for sharing!
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Mocha Fudge

Reviewed: Mar. 19, 2013
Very tasty, but a bit on the grainy side. Not sure why? I didn't have corn syrup and I don't like pecans so I didn't add those. Also, after adding the chocolate chips it didn't seem "stiff" enough so I added more (approx. another 1/2 cup?). Overall, this recipe is a keeper and I'll make it again, although it's not my favorite fudge recipe on here. Thanks for sharing!
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Mom's Raisin Oatmeal Cookies

Reviewed: Feb. 9, 2013
The 15-18 minute cooking time seemed a bit long to me so I set the timer for the first batch to 12 minutes. The bottoms were burnt! So, the 2nd batch went in for 10 minutes and that was just about right. Once I figured out the proper cooking time, the cookies were absolutely delicious! Thanks for sharing!
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Hot Tamale Pie

Reviewed: Jan. 3, 2013
I've done something similar to this before, but with the cornbread only on the top. I tried this recipe and it turned out just as good, if not better, than the recipe I was using before. I didn't have the peppers, and I used a can of diced tomatoes instead of the salsa (which I didn't have) so I had to simmer it for 30+ minutes to cook off the moisture. For spices, I used chili powder, taco seasoning, garlic powder, oregano, and basil. I also added a can of kidney beans. The finished pie was delicious! Thanks for sharing!
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Cathy's Peanut Butter Fudge

Reviewed: Dec. 29, 2012
VERY tasty, but boy does it set-up fast! I had trouble getting it into the pan because it was so hard. Once it had cooled, it was a bit crumbly but, like I said, tasted great! Oh, btw, I melted 1/2 cup of chocolate chips in the microwave and spread that over the top. It helped hold everything together better and gave it that "Reece's" flavor. Thanks for sharing!
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Easy Decadent Truffles

Reviewed: Dec. 23, 2012
I halved the recipe because in our house there's only myself and my wife. Half the dough was flavoured with vanilla and the other half with almond extract. I over chilled the dough too long, so shaping the truffles was difficult. The almond truffles were rolled in powdered sugar and the vanilla truffles were rolled in cocoa powder. The results were *very* tasty, so thanks for sharing!
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The Original Fantasy Fudge

Reviewed: Dec. 13, 2012
I'm not sure what I did wrong, but it didn't firm up enough. It tastes great, but after spending overnight in the fridge it's still very soft. Oh, well! I guess we'll eat it with a spoon!
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Best Chocolate Chip Cookies

Reviewed: Dec. 3, 2012
This recipe makes a tasty cookie but, IMHO, calls for too much chocolate chips as the cookies were more gooey chocolate than cookie. I think next time I'll drop the chips down to 1-1/2 cup and see if that's better But, like I said, they tasted very good. Thanks for sharing!
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Old-Fashioned Chocolate Fudge

Reviewed: Nov. 30, 2012
This turned out great! I followed the recipe to the letter and the results were fabulous. Thanks for sharing!
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Cornmeal Cookies II

Reviewed: Nov. 22, 2012
Pretty darned good! I *love* cornbread muffins, so I wanted to try this recipe. I substituted margarine for the shortening and omitted the butter extract because I didn't have those ingredients. Also, just for an extra treat, I added 1/2 cup of raisins (saw that in another cornbread cookie recipe here). My cooking time was 12 minutes (my oven is a bit on the hot side). The cookies came out nicely browned on the bottom and edges. The yield was 33 nicely-sized cookies. Next time, I'm going to double the recipe because I don't think this batch will last more than a day. Again, an *excellent* recipe... thanks for sharing!
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Classic Peanut Butter Cookies

Reviewed: Nov. 8, 2012
Very good! Thanks for sharing!
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Oven Meatballs

Reviewed: Nov. 8, 2012
Pretty tasty! I followed the recipe except for using prepared mustard instead of dry and I added a healthy dose (around a tsp) of freshly ground black pepper. The consistency of the sauce of "just right" after 30 minutes. The next time, though, I think I'll just pour the sauce over the meatballs in the frying pan (after browning them) as that saves having to clean a 2nd pot. Of course, that would mean they're no longer "oven" meatballs! LOL! Anyway, it turned out quite well... thanks for sharing!
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Toll House® White Chip Chocolate Cookies

Reviewed: Nov. 2, 2012
These cookies didn't flatten-out like regular chocolate chip cookies (or at least the ones I make), which I prefer. However, they turned out okay and tested great. I followed the recipe to the letter. Baking time was 10 minutes. Thanks for sharing!
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Simmered Cranberry Pork Chops

Reviewed: Oct. 18, 2012
Excellent! I used canned whole-berry cranberry sauce and omitted the sugar (forgot it! opps!) Because another reviewer mentioned that the cranberries "cooked to mush" I only added about 2/3rds of the cranberry sauce at the beginning. Then, with about 10 minutes left, I added the rest of the sauce, mixing it in well. Because of this, the sauce was perfect, and we spooned it over the meat when it was served. Again, an EXCELLENT recipe! Thanks for sharing!
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Easy Parmesan Crusted Chicken

Reviewed: Sep. 21, 2012
Very tasty. Instead of topping the chicken with the mayonnaise mixture, I smeared it all over the chcken and then dropped the pieces into a baggie with the crumb mixture and shook to coat. Doing it this way was somewhat messy, but the result was yummy.
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50 users found this review helpful

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