Becky Recipe Reviews (Pg. 1) - Allrecipes.com (13213820)

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Roast Chicken with Rosemary

Reviewed: Feb. 13, 2014
This is a fantastic recipe. I love the addition of rosemary and went a bit further by adding sliced clementines under the skin and one in the cavity along with a hearty sprinkle of minced fresh garlic. It's a 5star in our home..
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Peanut Butter Fudge II

Reviewed: Feb. 11, 2014
This came together in less than 3 minutes ( I'm allowing some time for the burner to reach the proper temp) It's pretty, and tastes wonderful. I've never made fudge that was so easy to make. It's a keeper for me.
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St. Louis Pork Steaks

Reviewed: Dec. 17, 2013
Well, I don't know from St Louis or Chicago, but this recipe is fantastic. The meat was tender and moist. I actually added some of the "sauce" to the veggies I was sauteing. Marcus, you turned me on to a whole new flavor/style of cooking. Love it. Thanks
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Janet's Rich Banana Bread

Reviewed: Dec. 10, 2013
Janet - Thanks for sharing this recipe. It is similar to may other breads, but I loved how moist the bread was. Hubby even commented on it. I didn't have sour cream ( I know - the key ingredient) but I subbed a mix of cream cheese and cream. It was wonderful. I will be getting some sour cream today and will bake another for friends.
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Chantal's New York Cheesecake

Reviewed: Dec. 2, 2013
I'm 65 years old and have been a cheesecake fanatic my whole life. This is unequivocally the BEST Cheesecake recipe EVER... It's easy, and quick (except waiting the 5-6 hours). I will never make another cheesecake recipe again; this is my go-to. That being said, I've just finished making one and used gingersnaps for the crust ( added a bit more butter than called for) and subbed a cup of ricotta for one of the cream cheese bars. Did the same last time. I was concerned about the overflow aspect and added a collar of foil. Not needed - and nothing burned. I must agreee with Morena - If it fails you it's not the recipe's fault. The consistency was outstanding - nothing cracked. I did appreciate the waterbath mention. I think that goes a long way in preventing the cracking as well. This one will be out Christmas Dinner dessert and I can't wait. Thanks VERY MUCH Taliesen
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Bread Pudding

Reviewed: Sep. 21, 2013
I've been using my own recipe for bread pudding for years now, misplaced it and needed another. I made my pudding from this recipe and I'm glad to say that I lost my old one. This is an easy, tasty recipe. I have some preferences with bread pudding, starting with a sweet bread ( Portuguese is best), adding a fruit ( none handy this time) and always using cinn and sugar. You can't skip the water bath. That's what makes the "custard" set. I haven't scalded milk since the 70's and the recipe still works fine. Enjoy it and Thanks for Sharing Mein
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Classic Caramel Corn

Reviewed: Aug. 27, 2013
Leave it to Karo to bring us an easy, foolproof caramel corn recipe. I used to make a recipe from a relative and couldn't locate for today's need, but this is much, much better. Already done and packed for giving (alright, I did have a few tastes). :-) Thanks Karo...
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Orange Loaf

Reviewed: Jul. 19, 2013
Just made this to take on vaca. I found the cake moist and flavorful. I think it will travel well. I used my favorite- fresh clementine juice and zest - possibly giving it a stronger orange flavor. I did add some pecans and can't wait for the others in the house to have as much delight as I found in the first of many bites. If fresh juice isn't doeable, try frozen orange juice - undiluted. Cut back a little on the sugar and you'll have the flavor without the trouble of juicing.. Thanks Carol for sharing with us..
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Ginger Orange Glazed Chicken Wings

Reviewed: Jul. 14, 2013
I was attracted to this recipe because of the orange juice. I substituted fresh clementine juice (about 8) and brown sugar. I also added crushed red pepper and a bit more hoison than the recipe called for. When the chicken was done I drained the juices, and because the chicken wasn't "sauced" to my liking, added molasses and 5 spice, and cooked it down to a thick sauce. Grilled the final pieces and gave the sauce to pass around as a finishing touch. Everyone raved about them. I'm giving this a four because it provided the basis of a great recipe for me. Thanks Dee, for sharing this with us..
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Crepes

Reviewed: Apr. 13, 2013
I grew up with crepes and this is a close recipe to my Mom's. The key to this recipe is to get a thin batter and turn your pan so that it covers the bottom, also thinning the cooking crepe. While I agree, dessert crepes may be sweetened I would rather go for the basic eggy crepe and fill with a sweet. I made these, adjusted the recipe (little changes)and served them at a brunch for my daughters birthday. We had a savory egg casserole and lots of fresh fruit macerated to go with the vanilla yogurt filled crepes.. Thanks Erin for sharing..
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Gooey Butter Cake II

Reviewed: Jan. 13, 2013
Wow Wanted something a bit different for friends. Had a spice cake mix, used that and baked in muffin cups. Wonderful, portion controlled, and easy to bring to buffet. Thanks for posting..
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French Toast Bake

Reviewed: Dec. 24, 2012
I followed the recipe pretty closely. I used walnuts instead of pecans and left out the fruit until I served it and then used macerated strawberries ( my granddaughter's favorite and easily available). I agree that 30 minutes is short to bake a custard (which is what this is) so I cooked longer as well. The result was wonderful. We added a decadent touch of whipped cream and enjoyed a lovely family breakfast on Christmas eve morning.
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French Apple Bread Pudding

Reviewed: Dec. 15, 2012
Great recipe. Quick to pull together with everyday things in the pantry and the result is fantastic. I used homemade English muffin bread that was getting a bit old, my mexican vanilla and granny smiths. Thanks so much for sharing this recipe. Guests loved it.
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Cream Cheese Pound Cake III

Reviewed: Aug. 19, 2012
This was indeed the easiest pound cake I've ever made and the best taste and density by far. I did increase the temp to 350 dg and had no problem with burning and everything was cooked through. I made a glaze for the top and my husband can't stop eating it. Thank you Nanci for sharing this with us all.
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Sarah's Rice Pilaf

Reviewed: Jul. 7, 2012
I've been trying to find a quick rice pilaf and this is it. The flavors are wonderful and the prep is so easy. I've made it for the family and now will make it for a big event. Thanks serenamoon.
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Aunt Blanche's Blueberry Muffins

Reviewed: May 17, 2012
The first time I made this recipe I used a square pan instead of cupcakes. The resulting cake was wonderful - added a lemon glaze to the top. Now I use this batter for all my "cakes" just adding whatever berries I have on hand. I've used this for petite fours glazing the plain cakes and decorating with fresh violets, candied fruits, etc. What a wonderful recipe. Thanks to Aunt Blanche.
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Caramel Corn III

Reviewed: Dec. 15, 2011
I was looking for a different recipe, but made these for a fundraiser. They taste exactly like the Crunch-stuff in the stores. I omitted the nuts but no one noticed. I rated as a 4 because I too had to make a second batch of syrup and would have liked it to cover better. Packaged in clear bags and Christmas ribbons, they were a big hit.
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Cranberry Pear Compote

Reviewed: Dec. 6, 2011
I made this as an accompaniment for our turkey on Thanksgiving. It was a wild success. Great alternative to cranberrie sauce (which I also had made). Versatile recipe too - is great over ice cream. This will be a staple on my Thanksgiving table from now on.
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Curried Honey Mustard Chicken

Reviewed: Dec. 6, 2011
My husband almost liked this. I didn't like the sauce, however, it was easy to put together.
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Date Nut Bread

Reviewed: Dec. 6, 2011
I absolutely love a good date nut bread, but this just didn't make it. I didn't think it was dense enough, nor did I pick up a strong date flavor.
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