Antoinette Recipe Reviews (Pg. 1) - Allrecipes.com (13258536)

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Braised Balsamic Chicken

Reviewed: Nov. 20, 2011
EASY!!! This was very good. Great flavor. Thanks!
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Simple White Cake

Reviewed: Nov. 20, 2011
Came out perfect. Thanks!
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Iced Pumpkin Cookies

Reviewed: Nov. 20, 2011
WARNING: VERY ADDICTIVE! My husband ate about a dozen of them and had to go to bed so he would not eat anymore. BIG hit, cake like, not too heave and the frosting was a perfect amount of sweet it needs. Making for Thanksgiving too! THANKS!
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Raspberry and Almond Shortbread Thumbprints

Reviewed: May 23, 2011
My go to shortbread cookie! But for some reason this time they went flat. Here is why. When I got done I saw that I still had flour left in my measuring cup. So not only did I NOT add an extra 1/4 cup I excluded about 1/4 of a cup! They came out flat but delicate and delicious! I have made this with vanilla in the past and never went flat. It was the flour...No doubt. I made another batch this morning, added the EXTRA 1/4 of a cup and they came out like they were supposed to. Vanilla or Almond extract works fine. FLOUR IS THE KEY. Happy baking!!! Oh yea, I also reduced the sugar a tiny bit...the sweet from the raspberry is perfect.
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Brownie cookies

Reviewed: May 23, 2011
Very good!
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3 users found this review helpful

Soft Gingersnaps

Reviewed: May 23, 2011
Great cookies!
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2 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Apr. 18, 2011
Great flavor! Thanks!
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2 users found this review helpful

Sausage Egg Casserole

Reviewed: Apr. 18, 2011
Loved the taste and consistancy. I did not add the flour mixture, did not want to add any more calories to the dish if I did not think it needed it.Thanks for sharing!
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4 users found this review helpful

Best Brownies

Reviewed: Apr. 18, 2011
These were very good. They were soft and chewy. I topped them with the frosting and it really did put them over the top, and I am not the frosted brownie kind of person. This is my new go to recipe.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 11, 2011
I have never made a Lemon Meringe before. This was so good! I kept with the recipe. Helpful hints are to make sure you seal all edges with the meringue and to meringue it when it is still hot so the it helps cook the meringue. I also kept it in the over for about an extra 30 minutes with the oven OFF as another reveiwer suggested (1 hour)..Perfect!!!! If this does not come our right for you, you did something wrong.
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2 users found this review helpful

Grilled Pineapple

Reviewed: Apr. 11, 2011
This was very good!!! Great flavor and texture!
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Bev's Chocolate Pie

Reviewed: Feb. 27, 2011
I followed one reviewers suggestion and reduced the sugar teo 1.5 cups. It was still way to sweet for us (and we like sweet). What I will say that I will definately make this again with less sugar (1 cup). It did not get runny, it was a perfect consistancy and a good chocolate flavor. I have never made a meringue pie before. My mother in law brings one every Thanksgiving and bless her heart it is always runny. So when mine came out so good I was really surprised. I owe it to the recipe. One trick I read about is make sure you put the meringue on the hot pie (this helps cook the bottom of the meringue even before it hits the oven) and seal the pie edges with the meringue (the meringue needs to touch the edges of the crust) or it will weep (little beads of syrup come through the meringue when it is done baking and cooling due to moisture getting in from the exposed pudding). Thanks for posting!!! I just may make the chocolate pie next Thanksgiving~!
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4 users found this review helpful

Banana Cream Pie I

Reviewed: Feb. 27, 2011
I followed the recipe, with exception to baking it at the end. The pie came out PERFECT. It was NOT runny at all. The flavor was just right. Not extreemly sweet either. When I had it on the stove I made sure it was to a boil, then I cooked it 2 more minutes as the instructions indicate. At that point it should be pretty darn thick, like a custard. If not keep it there a minute longer (stir, stir, stir). After I added some hot ingredients to the eggs little at a time (stir, stir, stir) I added it to the pot again (stir, stir,stir) for I would say 2.5 minutes. I wanted to make sure the eggs were cooked because I was not going to bake at the end (following a reviewers suggestions). I topped it with a whip cream recipe off this site. It was a hit with the pickiest dessert eaters!
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Heavenly White Cake

Reviewed: Feb. 13, 2011
YUM! This was great! Moist and delicious! I sifted 3 times as directed and added an extra 1/2 cup of milk and 1/2 tsp. of coconut extract. I followed a review and folded the meringue in the batter until well incorporated. I did not have cake flour so I used all purpose with cornstarch added the ratio is 1 Cup of all purpose minus 2 TB, PlUS 2 TB of Corn starch. You can google it. I did this during the last sift. I used this recipe for the Coconut Poke Cake on here. It was wonderful! ( I tasted some before I turned it into the poke cake and it was still moist and wonderful).
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Coconut Poke Cake

Reviewed: Feb. 13, 2011
This was wonderful, and coming from a chocoholic says a lot! I made my own white cake form the Heavenly White Cake recipe from this site and I made whip cream from a easy recipe from this site too. Wonderful! BTW I used a crazy straw to poke the holes, big but not too big.
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1 user found this review helpful

Soft Peanut Butter Cookies

Reviewed: Feb. 6, 2011
These were delicious! We have nut allergies in our home so we used Sunbutter (sunflower spread) and it was better than the Sunbutter sites recommended recipe that I have used for a few years. I did use 1/4 honey in place of the brown sugar, used 3/4 C. wheat flour and the rest white, increased the sunbutter to 3/4 C, and butter instead of margarine. These disappeared very quickly! I know I made modifications but this recipe would be a winner as originally posted as well so I am still giving it 5 stars. I just make it a tiny bit healthier. Oh yeah, they were VERY soft and Chewy!!!
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Egg-free Brownies

Reviewed: Feb. 3, 2011
I am glad I waited a day to review this. I had no eggs and wanted to cook (ice storm has us stuck in house). After I made them I thought they were dry and was a bit disappointed. BUT day 2 they were really good. It is a different texture not so much fudgie but cakey. Day 2 they still looked cakey but tasted fudgie and moist. Key is not to overbake as is the case in all brownie recipes. The recommended 20 minutes is right on. You can kick it up a knotch by putting some frosting on it. Great option for the folks with egg allergies!
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Slow Cooker Chicken Taco Soup

Reviewed: Feb. 3, 2011
This came out really good. I only had 1 14oz can ofsome canned tomatoes, used the taco seasoning on this site that was recommended, added a can of kidney beans and a box of chicken stock. I also threw some of the broth in a blender to take out some of the chunks (like the onions that floated to the top) to make it more kid friendly and it was awsome. We are experiencing a VERY cold snap here in TX and it hit the spot!
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Chocolate Chocolate Chip Cookies II

Reviewed: Feb. 2, 2011
I would give this 5 stars but I made a couple of changes. This is a really good cookie. I substituted the sugar with 1 cup of brown and 1/2 cup of white. Doing this makes a softer cookie. I also substituted 1 cup of wheat for 1 cup of white flour. They turned out wonderful! Today is day two and they are as soft as they were yesterday.
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Chewy Brownie Cookies

Reviewed: Dec. 17, 2010
This is really good recipe. I am a chocaholic and prefer rich to sweet so I did 1 cup of semi sweet and 1 cup of dark chocolate chips. I followed the rest exactly.
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Displaying results 1-20 (of 27) reviews
 
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