Emily Bintz Guerra Recipe Reviews (Pg. 1) - Allrecipes.com (13188247)

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Emily Bintz Guerra



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Snickerdoodles II

Reviewed: Dec. 18, 2011
Perfect recipe. I followed suggestion of others and substituted butter for the shortening. I also used half the cream of tartar and added 1 tsp of vanilla. I did bake them about 12 minutes, possibly b/c of the reduced cream of tartar. They turned out perfectly!
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French Toast Casserole

Reviewed: Jan. 11, 2011
This is DELICOUS! I think the key to making it NOT bread pudding is to use a thick crusty bread like a nice french bread. I also added pecans to the top before baking to add some more crunch. LOVED this! Topped it with real maple syrup and strawberries with homemade whipped cream. YUM!
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Chicken Flautas

Reviewed: Nov. 14, 2009
These flautas are amazing! My husband is Mexican and these got his seal of approval. We're making them again this weekend for comany!
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Slow Cook Thai Chicken

Reviewed: Feb. 2, 2009
This dish (using the recipe as printed) is GREAT! I made this for our super bowl gathering, and all the way from kids to college students to adults like us loved it. The ONLY thing I would do is squeeze some fresh lime juice on top when serving, in addition to the the cilantro and crushed peanuts. I'm eating the leftovers now and I'll definitely be making this again!
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Snickerdoodles III

Reviewed: Dec. 23, 2008
Not only were these cookies super easy to make, they taste awesome! I didn't have the cream of tartar and they turned out fine. I cooked them at 385 degrees for a longer time (up to 15 minutes or more depending on the size of cookies), and they are perfectly crispy on the outside and chewy on the inside.
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