Yvette Recipe Reviews (Pg. 1) - Allrecipes.com (1285276)

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Amish White Bread

Reviewed: Dec. 20, 2014
My go to quick and easy! I like to add things to this basic recipe to give it umph
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Buttery Soft Pretzels

Reviewed: Mar. 23, 2014
Quick, easy. Only thing that almost deterred me is having the yeast listed in terms of tsp as opposed to packets. I scaled the recipe to make 7 pretzels which corresponded to 1 packet of yeast.
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Ghirardelli® Individual Chocolate Lava Cakes

Reviewed: Dec. 28, 2013
I found this to be tedious, requiring a separate step to make the "lava" balls, and I found the cake somewhat on the dry side. I prefer lava cakes to be gushy. The flavor was good. Perhaps baking it for a minute or two less might help.
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Clam Fritters

Reviewed: Dec. 24, 2013
I agree about them being bland but that shouldn't be an obstacle…season them up as you see fit. I do not recommend frying them in the pan. I deep fried them and they puffed up into nice balls…I added about half a teaspoon of baking powder and doubled the recipe. I will make these again…fun way to serve clams.
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One Bowl Brownies

Reviewed: Jul. 13, 2013
Not very chocolatey. Also, did NOT stick to pan at all. I used spray coconut oil. I won't make this again.
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Boston Baked Beans

Reviewed: Jun. 2, 2013
I made this with a bag of dried beans that I soaked overnight. I'm not certain which type of beans I used (I forgot) but I don't think there is a specific rule about this...a bean is a bean is a bean...in my book. I didn't measure two cups of beans as the recipe instructs, I simply used the entire bag as I mentioned. I also didn't measure the salt (I now see another person rated this recipe 1 star due to excessive saltiness). Personally, I think salt is a judgement call so add it or not as you see fit. I would give this recipe 5 stars but what holds me back is the need to soak beans overnight...I tend to cook thinks on a whim and this recipe requires planning. I will make this again. I was thinking of throwing in a handful of walnuts for some reason...just for some bite. Sounds odd but might be delicious! :)
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Amazing Slow Cooker Chocolate Cake

Reviewed: Apr. 22, 2013
I made this last night using half the recipe as I had a small crock pot. I didn't time it at all, I just would walk over to it and give it a touch now and again. It came out very well. I inverted it on a plate and covered it with cream cheese frosting (that I had stored in the fridge). The only reason I hold of on giving this a 5 star rating is because it was slightly lopsided. I presume that had something to do with the heating element of the crock pot. I will keep this recipe handy as it was so simple.
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Easy Swedish Meatball Sauce

Reviewed: Mar. 16, 2013
Very easy. I'm a big sauce lover and I am always using butter and cream based ideas (however, trying to minimize cost and keep flavor, I use half and half most of the time). I didn't have rosemary, and it is fine without it. I made meatballs earlier in the day as the market had the ground beef on sale, so I figured I'd use some in a tomato based sauce and some with this sauce. I froze half of my meatballs, and since this sauce is so easy AND CUSTOMIZABLE (I'm thinking pesto next time to be added in), keeping meatballs handy is great. Thanks for giving me fresh ideas.
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High Temperature Eye-of-Round Roast

Reviewed: Jan. 24, 2013
works every time
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World's Best Peanut Butter Fudge

Reviewed: Jan. 19, 2013
Easy to make. Creamy. My son is a peanut butter snacker and he loved them. Keep them covered or they will dry out.
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Pearl Baked Cream Onions

Reviewed: Jan. 19, 2013
My family loved this...and it was very simple. I would recommend half the amount of crackers, as it becomes really thick (i used about 10 or so crackers and it still was somewhat thick). I gave this 4 stars because it is really greasy in my opinion...which was to be expected given the use of heavy cream (which I had on hand) and butter. When I make this again (which I will), I think I'll use half and half or light cream.
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Fudge

Reviewed: Dec. 25, 2012
Very nice and simple. Made it for holiday time. Stirred in a handful of peanut butter chips because some people don't like nuts.
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Spicy Rice Noodle Salad

Reviewed: Dec. 24, 2012
Made it Loved it! Might try it with thicker noodles next time and might try stirring in a spoonful of peanut butter into the sauce. The cilantro really made it.
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Crepes

Reviewed: Jul. 20, 2012
Easy to make and didn't give me a bit of trouble sticking to my pan.
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Easy Indian Butter Chicken

Reviewed: Jun. 25, 2012
I see that many people changed the recipe a bit, as did I. I used 1 pint of half and half and a half pint of light cream instead of the 3 c. of heavy cream. I also misread the recipe and used just 1/2 cup (1 stick) of butter. This all was just fine. I couldn't find my cayenne pepper so I tossed in a few dashes of tobasco. I don't know the different between gram masala and tandoori masala so I used the only one I had. Last thing....I couldn't deal with trying to get it all into one pan to cook through so I tossed the sauce over the chicken chunks and put it all back in the oven. Very easy (I should add I used about 3 pounds of chicken, not just 1.5). All of this was served over basmati rice...YUMMMMMM.
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Spooky Witches' Fingers

Reviewed: Dec. 26, 2011
Fun and easy
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Photo by Yvette

Jalapeno Poppers I

Reviewed: Oct. 31, 2011
Easy to make. My grown kids gobbled them up. FYI: approx 15 peppers equals one pound. I've made these twice now...watch out for getting pepper juice on your hands and then wiping your face. Even washing my hands seemed to leave pepper residue on my fingers....ouch! :)
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Angel Food Cake I

Reviewed: Feb. 21, 2011
Very simple and you might try different extracts. I used peach and vanilla. Very nice. I really write this review however so that others like me can know that 1 1/2 cups of egg whites translates to 1 dozen large egg whites. I had just purchased eggs on sale and wasn't sure how many it would take so I thought I'd share this information. Knowing 1 dozen eggs are required helps enormously.
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Peanut Butter/Chocolate Chip Cookie Bars

Reviewed: Jan. 27, 2011
You can never go wrong with any variation of these sort of cookie bars ...no matter what they are called, butter, graham crumbs, chips and whatever makes them great! I made these by warming my condensed milk with about 3/4 c. chunky peanut butter because I didn't have peanut butter chips. Then since I had about 1.5 cups of chips already opened I mixed some chocolate chips, a few white chips, and then coconut to complete the two cup requirement. I think the chunks in the peanut butter really made them A+.
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Mama's Asian Chicken and Rice

Reviewed: Jan. 27, 2011
LOVE IT LOVE IT...have a large family so I don't exactly measure the amount of chicken I use but we are all sauce lovers so I make more than suggested. I served it over basmati rice the second time around....highly recommend.
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