MONTANACOOK Recipe Reviews (Pg. 1) - Allrecipes.com (1299082)

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Blueberry Buttermilk Coffeecake

Reviewed: Jul. 5, 2003
This is wonderful. I too used lemon instead of vanilla and brown sugar in place of white for the topping. Next time I will add cinnamon. The cake is HUGE. Thanks for sharing.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jul. 5, 2003
These cookies are very good, I am actually looking for more of a molasses ginger cookie with a chewie texture.
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1 user found this review helpful

Chocolate Pudding Cake II

Reviewed: Jul. 5, 2003
I really like this recipe and especially the ease of making it. I prefer it topped with vanilla ice cream. This is not an overly sweet desert.
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jun. 2, 2003
I don't like pot roast; however, this recipe had so many rave reviews, so I thought what the heck. The verdict is in, this is outrageously good. I seasoned my roast with garlic powder, Johnny's seasoning salt and pepper then browned it in a skillet before placing it in the slow cooker. It could have done without the water the gravy was thin but the taste was wonderful. I guess I can't say I don't like pot roast anymore!
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4 users found this review helpful

Brisket with BBQ Sauce

Reviewed: May 25, 2003
This was my first attempt at a brisket. It is good but didn't knock my socks off. It definitely becomes more tender the longer you let it simmer in the sauce. Be sure to double the sauce.
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3 users found this review helpful

Caramelized Baked Chicken

Reviewed: Mar. 23, 2003
Very good recipe. I cooked the sauce on the stovetop with some arrowroot to thicken it a bit and then pored over skinless breasts. I will try it with boneless thighs next time.
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1 user found this review helpful

Jim's Macaroni Salad

Reviewed: Mar. 23, 2003
Jim you did it, this is great. I did add the extra mayo and think next time I'll use sour cream for the extra moisture. I left out the peppers (personal preference) and added about 1/2 of a cup of chopped celery. Will be serving this tonight with the Restaurant style cole slaw from this site and BBQ chicken. Did someone forget to tell me it is Spring and not Summer?
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5 users found this review helpful

Grandma Johnson's Scones

Reviewed: Mar. 23, 2003
Although the texture was not like any scone I have ever had these are very good. I used one cup of cinnamom chips in place of the raisins. When it says to place them 2 inches apart that's no joke they turn out huge. It was a great breakfast treat.
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4 users found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 22, 2003
I served this with the Guinness Corned Beef (also five stars). This bread could not have been easier and was delicious. It is true it is best the next day. Thanks for the recipe!
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2 users found this review helpful

Kentucky Pecan Pie

Reviewed: Mar. 22, 2003
I have used the same pecan pie recipe for years. This will now replace it. Wonderful! I would recommend covering the edges of the crust with foil part way through.
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6 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Mar. 16, 2003
Yummy. I thought I followed this recipe to a "T"; well almost, I added about 1 tsp of celery seeds and I noticed today that I forgot the lemon juice. My husband and I thought this was BETTER than what you would get in a restaurant. Thanks Marsha!
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1 user found this review helpful

Maple Salmon

Reviewed: Mar. 16, 2003
This was pretty good. I used real maple syrup and marinated it for 24 hours.
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1 user found this review helpful

Baked Whole Cauliflower

Reviewed: Mar. 10, 2003
Very good, a pleasant change from Cauliflower with cheese sauce. I broke the cauliflower into florets before steaming. I used freshly grated parmesan and might add a little more next time. Thanks for the great recipe.
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2 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 9, 2003
St. Patricks Day is just around the corner and I can't wait to make this again. I prepared it last year, twice actually. It is the best corned beef I have ever had. The key is to cook it slowly and buy the corned beef tip I believe it is called. Wonderful!
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4 users found this review helpful

Garlicky Appetizer Shrimp Scampi

Reviewed: Mar. 9, 2003
These were very quick and easy. I added two tablespoons of garlic and shallots as well I used salted butter. I also coated the shrimp in flour and let them sit in the fridge for half an hour before cooking them in my electric skillet. Thanks for sharing.
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5 users found this review helpful

Chicken Enchiladas II

Reviewed: Mar. 9, 2003
There is nothing wrong with these and aside from pulling the chicken off the bone it was fairly easy. I guess I just prefer a spicier more traditional version of enchiladas.
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2 users found this review helpful

Swedish Meatballs III

Reviewed: Feb. 22, 2003
This just wasn't what I was looking for. Edible, but I won't make again.
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12 users found this review helpful

Texas Coleslaw

Reviewed: Feb. 16, 2003
This is really different, not for the faint at heart. I would make this again.
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5 users found this review helpful

Strawberry Pie II

Reviewed: Feb. 10, 2003
This pie is wonderful. The glaze is so much better than the stuff you can buy in a jar. Mine thickened rather quick, so do stir it constantly. I made this in a graham crust, next time I'll try a regular pie crust.
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4 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 10, 2003
I must have a thing for tweeking recipes. However, I used this recipe to fill four portabella mushrooms. I used freshly grated parmesan, added a cup of shrimp, 1/2 tsp of Old Bay seasoning (adds quite a bit of spice) and topped with seasoned bread crumbs for browning.
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2 users found this review helpful

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