fatalbutterfly Recipe Reviews (Pg. 1) - Allrecipes.com (13248995)

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Cheddar Bay Biscuits

Reviewed: Oct. 24, 2010
One tip: more spices! I made these, and my boyfriend and I decided they need more cheese and more onion powder. Old Bay was also important. I added all the spices to the dough and to the butter, and I could only taste a hint of the Red Lobster biscuit. Good thing is, the hint was delicious! Also, my texture was dead on. For y'all with dry biscuits, the lower temperature for more time is what's drying them out. I used milk instead of water, and baked them at 450 instead of 375. After 7 or 8 minutes, I brushed the butter on them, then popped them back in for another minute. Mix the dry ingredients before adding the milk. Edit: I made these again tonight and added an extra oz of cheese, the given amount of spices to the batter, and the given amount again to the butter (added Old Bay to both). Baked them as I did before, brushing the butter on with 1 minute left, and they were perfect!
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19 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: Jun. 3, 2011
Good! One of the best, and moister cakes I've made.
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5 users found this review helpful

Lemon Sauce I

Reviewed: Oct. 24, 2010
I made this to put over bread pudding, and it was delicious! I did leave out the nutmeg, because I am not a fan of it.
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4 users found this review helpful

Key Lime Pie VII

Reviewed: Mar. 30, 2013
I started out making it as written, so here goes. I made my own basic graham crust. I used 2 cans of SCM (24oz = 3 cups, right?) but didn't scrape them out. Mixed in sour cream (full fat for texture. lowfat is more watery), then poured in lime juice. Tasted as I went (you can do that, ya know), and ended up adding a good bit more lime juice and another Tbs sour cream to get the taste I wanted. Baked for 15 minutes, and it came out of the oven pretty firm with a few tiny bubbles on the surface. Chilled it in the fridge for 5 or 6 hours, and topped it with a lightly sweetened, homemade whipped cream to cut the richness. It was delicious! Nice and firm, exactly the light, creamy texture I expect in a key lime pie. Definitely taste the mixture as you blend it, and add more lime juice as you see fit.
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3 users found this review helpful

Mandarin Orange Salad

Reviewed: Jun. 3, 2011
Love it!
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3 users found this review helpful

Dirt Cake I

Reviewed: Jun. 3, 2011
Very good! Rich, so feel free to use light whipped cream, or maybe take the frosting off of the Oreos before crushing them.
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3 users found this review helpful

Fabulous Foolproof Lasagna

Reviewed: Mar. 11, 2013
This was alright. Needed more flavor-wise, but I'm not sure more what. We used 24 ounces of pasta sauce, and needed more.
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2 users found this review helpful

Best Ever Banana Bread

Reviewed: Jun. 9, 2012
So good! I took other reviewers' advice and used only a cup of sugar. It is delicious! I had to make the buttermilk with vinegar, but it worked fine. It browned a lot on the outside, so that's a little tougher than I would like, but the inside wasn't raw, and the outside isn't burned, so I'm happy! If I ever want to make a loaf as a dessert, I'll add that extra half-cup of sugar.
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2 users found this review helpful

Plain Potato Soup

Reviewed: Oct. 24, 2010
I made this for my boyfriend when he was really sick and couldn't get down much food. He was excited to have something real (not canned broth), and ate it for four days. The simple flavor was good for him, and I look forward to spicing it up sometime now that he's better. :-)
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2 users found this review helpful

Bread Pudding I

Reviewed: Apr. 16, 2009
I baked this bread pudding after reading the reviews, and was afraid it would be too much like french toast. I was right, and after I cut the eggs and added sugar, it still just tasted like french toast. My boyfriend's mother said she liked it, but I thought it was bland.
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2 users found this review helpful

Cinnamon-Roasted Almonds

Reviewed: Apr. 16, 2009
I don't bake much, but this recipe taught me that wax paper does not equal parchment paper. My friend and I spent 45 minutes picking the almonds off! I doubled the spices and added vanilla because reviews said to. They were delicious, and if we couldn't get the paper off of one, we'd use it as an excuse to eat it.
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2 users found this review helpful

Bread Pudding II

Reviewed: Oct. 31, 2013
I've been trying to find a recipe to match my old one, and finally succeeded! I used one less egg, and 3 whole bakery hoagie rolls. I mixed it all together in the bowl of liquid to get a fairly uniform bread mush, with just a little liquid left unsoaked, then poured it in the pan to bake. Perfect.
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1 user found this review helpful

Portabella Basil Sub

Reviewed: Jun. 11, 2013
very fragrant, and really tasty!
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1 user found this review helpful

Roasted Tomato Salsa I

Reviewed: Aug. 3, 2012
I made the recipe as written, and in the food processor, it was very thick. I added the lime juice and seasonings, and have a total of maybe 3/4 cup of salsa, all told. I used 12 roma tomatoes. The tomatoes were still juicy when I put them in the food processor, I guess just not enough. I dunno what happened.
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1 user found this review helpful

Slow-Cooked Chili

Reviewed: Jun. 10, 2012
This is my go-to chili recipe! Made as written, I find it needs a little extra spice. I add cumin, more chili powder, paprika, and seasoned salt. I use Rotel chile with lime tomatoes, 16oz tomato sauce, because we like a soupier chili. I also add a packet of chili seasoning, along with my own seasonings.
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1 user found this review helpful

Prego® Now and Later Baked Ziti

Reviewed: Jun. 10, 2012
I like this recipe! It could use a little more sauce, but very good!
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1 user found this review helpful

Baked Omelet

Reviewed: Jun. 10, 2012
I made this with chopped up shrimp. Very good!
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1 user found this review helpful

Easy French Dip Sandwiches

Reviewed: Jun. 10, 2012
These are good! I used beef broth, couldn't find consomme.
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1 user found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jun. 10, 2012
This soup is awesome! We love it, especially with sour cream in each bowl. Sometimes, I'll make it without the majority of the liquids and use it as a filling for enchiladas.
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1 user found this review helpful

Delicious Black Bean Burritos

Reviewed: Jun. 9, 2012
These were one of my go-to meals all through grad school! I love them. Sometimes, for a change, I would put the bean mixture over tortilla chips for black bean nachos!
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1 user found this review helpful

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