subwifeGoNAVY Recipe Reviews (Pg. 1) - Allrecipes.com (13262082)

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Sam's Famous Carrot Cake

Reviewed: Jun. 2, 2011
I made this cake as written for my husband's birthday, and used the cream cheese frosting II from this website. (2pks cream cheese, 1/2C butter, 2 cups powdered sugar, and vanilla) everyone who ate it said it was the best cake they had ever eaten. My husband wanted to come on here and review it as the best dessert ever! He never even liked cake until he tried this cake. I wish I could give it 20 stars!
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Master Pizza Dough

Reviewed: Oct. 13, 2010
Perfect for Breadsticks! Used this recipe exactly as stated for active dry yeast, per the footnote, and made amazing breadsticks! I flattened them out on a baking sheet, made sticks with a pizza cutter, sprinkled on some garlic powder and italian seasoning. I took them out before they were brown so they would still be soft, coated them in melted butter, parmesean cheese, and a little extra garlic powder. My husband said they were the best breadsticks he'd ever had! I couldn't believe how good they turned out! We can't wait to try it as a pizza crust!
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6 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Sep. 23, 2010
yummy! I did what other reviewers did and cut them in half to cut down the cooking time. It was a great and easy recipe! My husband who insists he hates Brussels sprouts ate them up! (I told him they weren't brussels sprouts, and I called them baby cabbages instead!)
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2 users found this review helpful

Hasty Chocolate Pudding

Reviewed: Sep. 23, 2010
This recipe was fabulous. I love homemade pudding. I refuse to come near instant pudding with a ten foot pole. However I didn't make it very often because I had to spend 20 minutes whisking the milk to keep it from burning. Not anymore!! I couldn't believe how easy it was! It tastes just like I spent a half hour standing over a hot stove! Thanks for the recipe!
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Buttery Soft Pretzels

Reviewed: Sep. 23, 2010
**Use Bread Flour!!!**I made these the first time with regular all-purpose flour and they were pretty good, but kinda fell apart when I dipped them, and were difficult to reshape. My husband wanted me to make them again, but we didn't have enough flour on hand so he went up to the store and made the best mistake ever! He came home with bread flour. I used that instead, not knowing what to expect, and the pretzels went from being pretty good to absolutely amazing!!! They held together great, and they looked and tasted better than the real thing! I will only use bread flour from now on. It makes the perfect pretzel!!
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5 users found this review helpful

Cherry Vinaigrette

Reviewed: Mar. 3, 2010
There is way too much onion in this recipe! The first batch I made straight from the recipe and threw it away because it tasted like a raw onion. I could hardly taste anything else! I tried again right after and used a quarter of a small onion and more cherries and it was still way too much. This time I attempted to eat it on a salad and threw half my salad away. I'll be looking for another recipe.
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White Chocolate, Chocolate Cookies

Reviewed: Dec. 22, 2009
I made these cookies with a bag of Andes mints pieces and half a bag of semi-sweet chocolate chips and they were amazing!!! Instead of 2tsp baking soda I used 1tsp each of baking soda and baking powder. Covered the dough with plastic wrap and let it sit overnight in the fridge. (I read somewhere that it's the secret to perfect chocolate chip cookies, and I've used that tip for tons of cookie recipes with fabulous results) Then I spoon little balls of dough and cook for 7:30-8 minutes at 350 degrees, even though they look very undercooked, and let them rest on the warm cookie sheet for 5-6 minutes, before letting them cool completely on a rack or waxed paper. The short cooking time is KEY to SOFT CHEWY cookies. These cookies get hard very quickly if you overcook them. They store very well if kept in an airtight container with a piece of sliced bread, which kept these cookies soft and delicious for the week it took them to reach my husband by mail. Enjoy!! They were absolutely delicious!
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Original Chex® Party Mix

Reviewed: Dec. 13, 2009
I agree with other reviewers to double the seasonings except the butter. (tasted very bland the first time) I also ended up baking it in the oven at 250 for an hour, stirring every 15 min, because the microwave version just didn't seem quite right. So for the 2nd batch, I made these changes, and substituted olive oil (I was out of real butter) and it was absolutely delicious! I couldn't tell the difference from the butter version. (except it was a little heart healthier.) To make a spicy version--I add a very liberal shaking of tabasco sauce to the other seasonings.
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4 users found this review helpful

 
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