Foodie Recipe Reviews (Pg. 1) - Allrecipes.com (13151481)

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Absolute Mexican Cornbread

Reviewed: Mar. 31, 2012
I doubled this recipe for work, reducing the amounts of butter & sugar called for by half. I used a fresh lg. minced Anaheim & red pepper & added minced black olives & 6 thinly sliced green onions. Instead of shredded cheese, I used 1 lb. of 1/8" - 1/4" cubes of Jack, Colby & Cheddar which were still visible when baked. So good fresh out of the oven with butter, and the leftovers are good split & toasted. Everyone @ work liked it.
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3 users found this review helpful

Sugar Coated Pecans

Reviewed: Feb. 17, 2012
I made this recipe using salted party peanuts and substituted Splenda for the sugar. I omitted the cinnamon & added 8 drops of Toffee flavoring & 4 drops of butter flavoring to the egg whites. These are very good. There are sooo many options possible with this recipe and I will use it often. Yummy! :-D
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Chuck's Favorite Mac and Cheese

Reviewed: Feb. 11, 2012
Made according to the recipe, except that I added some Velveeta. It is incredibly bland. I like the idea of the cottage cheese with the pasta, so I will try again but will make major changes. I didn't want to rate this with stars, being that taste is soooo subjective but, unfortunately, I had to.  Since so many people like it, it is clearly a good recipe, it just does nothing for MY particular taste buds. :-)
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1 user found this review helpful

No-Bake Peanut Butter Cookies III

Reviewed: Feb. 7, 2012
Peanut Butter Fudge is my "crack" of choice but I dare not make it. I made these per the recipe except that I substituted 2 cups Erythritol + 1 cup Splenda for the sugar. The finished cookie had a medium "cooling effect" but not enough to ruin them for me. I will probably make them again but experiment with different methods to prevent or diminish the cooling effect, if possible. In any case, this is a good recipe. Thank you.
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Slow Cooker German-Style Pork Roast with Sauerkraut and Potatoes

Reviewed: Feb. 3, 2012
I've never been able to cook a kraut casserole to my liking, until now. I made this with a pork butt roast, seasoned w/ salt, pepper, MSG, garlic & onion powers. I seasoned the kraut with 1 t. caraway seeds, 1 sliced onion, 2 bay leaves & a large pinch of celery seeds. The result was very moist & flavorful, I loved it. Next time I will double the kraut because it was my favorite part. I like this with mashed potatoes. Thank you for this recipe!
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Microwave Pralines

Reviewed: Feb. 25, 2011
OMGoodness!!!!!!!!  I am so tickled! I made these and they actually turned out very well even though I am NOT a candy maker by ANY stretch of the imagination.  I mixed the sugar & cream, put them in a 5-qt Visions Dutch Oven, (A 3-qt size would have been perfect but I don't have one.). I covered it w/ plastic wrap and cooked it in an 1100-watt Microwave for 11 minutes (I suspect that 10 minutes is enough). I took it out, added the butter, vanilla & warmed pecans, stirred it for 30-60 SECONDS and spooned it out in patties onto a large buttered plate. I ended up making 6 very large ones because the mixture set up very quickly.  Thank you for a wonderful recipe that I make for a l-o-n-g time. :-)
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7 users found this review helpful

 
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