Emily Recipe Reviews (Pg. 1) - Allrecipes.com (13060396)

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Chocolate Covered Caramels

Reviewed: Dec. 20, 2013
I've always been afraid of making caramels but these were so easy, and so delicious! I added about 1/2 - 3/4 tsp of salt at the end with the vanilla since I like salted caramels better, but other than that I followed the recipe to a "T" with great results!
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Cornbread Muffins I

Reviewed: Sep. 9, 2013
I am giving this 5 stars, but just a heads up I made these with 3/4 cup buttermilk instead of the 1/2 cup milk - I just have a thing for using buttermilk with corn muffins. I also used canned corn as opposed to frozen at the recommendation of others and it came out great. These are definitely sweeter corn muffins than I am used to, but I loved them anyway. I scooped the normal amount of batter I use for cupcakes/muffins but was left with very short muffins as they didn't rise much if at all (but it DID give me more than 12). They were super moist though, and when I simply added more batter per cup they were perfect. Next time I'll try adding a bit more baking soda to account for the buttermilk and also dividing the batter evenly between 12 (and only 12) muffin cups. Overall a sweet, VERY moist, delicious corn muffin!
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Pat's Mushroom Saute

Reviewed: May 8, 2013
These were very good and even easier to make! Minus one star because I feel it could have added a little salt, and less butter/oil - mine came out a bit greasy.
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One Bowl Chocolate Cake III

Reviewed: May 4, 2013
I've been using this forever as my go-to chocolate cake, with a couple tweaks. I am very into cake decorating and I found that this cake just didn't stack well or have a sturdy enough texture as is. I add one pack of Jello instant chocolate pudding, and another egg. After this the texture and flavor is wonderful. Next time I'll try adding some more cocoa as others have suggested, and the instant espresso is a great add if the cake is for adults. An update, lately (instead of adding the jello pudding above) I still add the extra egg (total 3 eggs), but I also up the flour to 2 1/4c, increase baking powder to 1 3/4 tsp, and use 1/2 c milk and 1/2 c buttermilk instead of all milk. This seemed to get rid of the center of the cake sinking problem that I was having before.
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Best Brownies

Reviewed: Apr. 30, 2013
My Achilles heel has always been brownies - I am forever under or over baking them! These I have to say are fool proof - even I can make them! I quadrupled the batch for 2 9x13 pans for a bake sale I was having, and they came out amazing - definitely a hit with my coworkers! This will now be my go-to recipe for brownies... and its so simple too! To note though, I don't add the frosting as I think they are perfect w/o it.
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Chicken with Bouillon

Reviewed: Apr. 30, 2013
I made this one night when I had a lot of chicken breast, but not much time. Very fast to make, and quite tasty! I see what other reviewers are talking about when they mention it is a bit salty - for me only the liquid left in the pan was too salty, the actual chicken (with no "sauce") was perfect!
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Oven Roasted Red Potatoes

Reviewed: Apr. 26, 2013
I used Lipton onion mix, and actually just coated the potatoes (approx 1 - 1 1/2 inch dices) with some PAM, dumped the dry onion mix on top, and mixed them around. I also added a bit of garlic salt and pepper. I thought 450 seemed to high and that they would burn so I listened to other reviewers and put them in at 350 for 30 min. I took them out, drizzled a little extra virgin olive oil, and put them back in for another 20 min at 450 this time. They were perfectly cooked with a nice crisp on the outside.
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London Broil II

Reviewed: Apr. 26, 2013
I actually changed quite a bit the first time I made it, partly due to lack of access to ingredients and a grill. I replaced the soy with Worcestershire sauce, and added about 1/4 c balsamic vinegar. I marinated for 2 days, and then didn't have a grill so ended up putting it under the broiler for about 6 min per side (was aiming for medium rare, but it came out medium). Tasted very flavorful, but I still did use steak sauce (however I didn't NEED it).
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Honey Roasted Red Potatoes

Reviewed: Apr. 24, 2013
I think I was probably expecting a stronger honey flavor, so they didn't turn out how I had expected, but they were still yummy. I added a bit more honey, and wish I had put in a little less butter as they were a little greasy to me. Overall they were quite good, but next time I'll be looking for something with a less subtle flavor.
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Oven Baked BBQ Ribs

Reviewed: Apr. 24, 2013
I was looking for an oven baked recipe for BBQ ribs and these were DELICIOUS! I followed other people's recommendations and reduced the salt to 1 tsp (and I love salty food too, so can't imagine what 4 tsp would have tasted like!). I was not really in the mood to stand by the oven and baste every 20 min, so I created an aluminum foil pouch and cooked the ribs and half the sauce in this for 2 hours, then opened the pouch, added the rest of the sauce, and cooked for another hour. The meat literally fell off the bone, and it required very little attention! I was a bit worried when I tasted the sauce before cooking, and even more worried when I opened my foil pouch and it was all separated. After the full cooking time it was great tasting, though still looked a bit chunky from the onions. I think possibly next time I'll open the pouch at the 1 1/2 hour mark instead of 2 hours, and start off with 2/3 of the sauce in the pouch. These also reheat well, and I think the sauce tasted even better the second time around!
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Blackened Chicken

Reviewed: Oct. 10, 2012
Minus one star because it doesn't really taste like what I was expecting for "blackened" chicken. Four stars because it still tastest delicious!
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Guacamole

Reviewed: Mar. 4, 2012
I make this for almost every party I hold, and everyone always tells me its the best guacamole they've had! I follow the recipe pretty closely, but add a bit more garlic and season with the lime juice, salt, and cayenne to taste.
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Shredded Chicken Tacos

Reviewed: Mar. 4, 2012
I made these for a girls' night in and everyone loved them! I made exactly as is (though didn't use Goya brand cumin, oregano, or vinegar). They were definitely a hit!
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Buffalo Chicken Dip

Reviewed: Mar. 4, 2012
This dish was delicious! I followed another's recommendations and cooked and shredded about 1 lb of chicken and mixed this with Frank's Wing Sauce. I mixed half blue cheese dressing, half ranch dressing and the cream cheese and then layered the chicken mixture over this. Sprinkled with jack/cheddar and baked in the oven at 350 for 20-25 minutes - so good!
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Slow Cooker Pulled Pork

Reviewed: Feb. 6, 2012
I made this for the Superbowl with a few adjustments and it was delicious! The day before I used a 5 1/2 lb bone in pork butt with 24 ounces of root beer, a sliced onion, and a few shakes of liquid smoke. I only needed to cook it ~10 hours before it was fall off the bone tender. We shredded it and put it in the fridge until the next morning when we put it back in the slow cooker with 2 - 18 ounce bottles of Sweet Baby Ray's Sweet & Spicy BBQ sauce for 2 hours. Delicious!
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Best Ever Chocolate Cutout Cookies

Reviewed: Dec. 11, 2011
I was testing a few different chocolate rollout sugar cookies and these were by far the best. So chocolatey, didn't lose their shape, and chewy in the middle. I followed recommendations and added an egg yolk. I rolled them out to 1/4" thick and baked for 9 min for smaller shapes and 11 min for larger shapes. Took them to a cookie swap with peanut butter icing and won!
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Grilled Salmon I

Reviewed: Nov. 2, 2008
This salmon is flavorful and never dry (even when I overcook it!) I live in a small apartment so I usually cook it in the oven and it still comes out tasting wonderful!
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