Charity516 Recipe Reviews (Pg. 1) - Allrecipes.com (13274771)

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Molasses Sugar Cookies

Reviewed: Jan. 30, 2011
Delicious recipe. The cookies didn't flatten out as much as pictured, so maybe I rolled them too large. Not sure what "walnut" sized is, but I made them about 1" in diameter. Maybe I should have pressed the cookies slightly. Regardless, they taste great!
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14 users found this review helpful

Butternut Squash Soup

Reviewed: Jan. 29, 2011
I used only have the cream cheese (8oz) and I had no marjoram so I substituted Italian seasoning (oregano and thyme) and it turned out great. A nice kick from the cayenne counteracts the sweetness of the squash and the cream cheese makes it nice and thick.
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14 users found this review helpful

American Lasagna

Reviewed: Mar. 22, 2011
I used the "meatloaf" mixture of ground pork, beef and veal and it made an even tastier version. I recommend draining the diced tomatoes so you have a thick sauce mixture--that way the lasagna isn't watery when baked.
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11 users found this review helpful

Peanut Butter Sheet Cake

Reviewed: Apr. 18, 2012
Great recipe! Perfect for a peanut butter lover. I would recommend using chunky peanut butter in the glaze and putting that on while the cake is still warm to enable easier spreading.
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8 users found this review helpful

Oatmeal Whoopie Pies

Reviewed: Apr. 18, 2012
Great, tastes just like an oatmeal cookie and thankfully without raisins! My only problem was that they ended up more like cookies, and less like flat whoopie pies.
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5 users found this review helpful

Tamra's Lemon Artichoke Pesto

Reviewed: Aug. 1, 2011
I misread the directions and added the artichoke to the food processor so I ended up with a yummy hummus-like paste. I'll add a cup of the starchy pasta water to make more of a sauce. I agree with the other comments that this is VERY garlicky, and I only used 5 cloves. Otherwise nice flavors!
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5 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 14, 2011
I didn't have chicken boullion cubes so I used some Adobo seasoning instead. It turned out great! I highly recommend pounding out the chicken breasts to be thin enough to roll up--better texture and distribution of ham/swiss to chicken.
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5 users found this review helpful

Beef Tenderloin in a Port Shiitake Reduction

Reviewed: Feb. 14, 2010
FYI, the wine store recommended using ruby port, instead of a white or tawny port.
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5 users found this review helpful

Maple Salmon

Reviewed: Sep. 1, 2011
Delicious! That's all I have to say!
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4 users found this review helpful

Zucchini Risotto

Reviewed: Jul. 27, 2011
Loved loved loved the flavors in this risotto! Do soak the sundried tomatoes in hot water for 20 minutes to soften as suggested--they'll release much better flavor into the risotto. I also used the whole zucchini--much better veggie to starch ratio. Also, before adding in the stock slowly I added 1 cup of sauvignon blanc because I'm a vino.
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4 users found this review helpful

Slow-Cooked Short Ribs

Reviewed: Jul. 25, 2011
My only issue was that the sauce ended up being very watery. I would have liked something thicker I could have poured over the meat. Other than that, the flavors were great. I ended up not having or knowing what chili sauce was, so I used 1/2 cup of Frank's read hot and omitting the chile powder.
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4 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Feb. 10, 2012
Very salty--I would cut down on the salt but otherwise delicious and easy. 30 minutes was too long for mine so be sure to check and toss to prevent burning.
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3 users found this review helpful

Couscous, Cranberry, and Feta Salad

Reviewed: Jan. 7, 2012
I tossed the cranberries with the feta/cucumber because I wanted to keep them chewy, and I added some sliced almonds for more texture. Good side salad or I ate the whole serving for dinner.
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3 users found this review helpful

Baked Dijon Salmon

Reviewed: Sep. 4, 2011
Great flavors. My only problem with this recipe is that the salmon came out a bit soggy. I will experiment with this more (maybe cut the filets into portions and then bake so more sides are exposed and the sauce doesn't pool in the middle). Other than that this is a very easy and delicious recipe. I had leftover butter/breadcrumb mixture that I used for a chicken breast the next night--worked well for chicken too!
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3 users found this review helpful

Ramen Coleslaw

Reviewed: Jul. 30, 2011
Great flavors, not too much dressing. Very tasty, crunchy summer side salad.
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3 users found this review helpful

Broccoli Chicken Divan

Reviewed: Jul. 30, 2011
Very basic recipe. I felt that it needed some more seasonings--especially the chicken. I will make again but I will probably spice it up a bit.
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3 users found this review helpful

Mother's Banana Bread

Reviewed: Jun. 20, 2011
Great bread. The baking time was spot on for me because it produced a slightly crisp crust on the bread, but some others might want to check on the loaf 5 or 10 minutes early to avoid that!
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3 users found this review helpful

Smoky Chipotle Hummus

Reviewed: May 19, 2011
Very spicy! A nice, lingering burn on your tastebuds! Some might feel like it's too spicy but I love it like this.
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3 users found this review helpful

Basic Crepes

Reviewed: May 15, 2011
I would suggest adding the flour to the bowl, adding the eggs, and then whisking AS YOU ADD MILK. The directions as is call for whisking eggs and flour together which only results in a giant glob of dough stuck in your whisk. Other than that these tasted great! I am going to post a lemon/blueberry cheese blintz-type filling that I concocted to go with.
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3 users found this review helpful

Blueberry Muffins I

Reviewed: Apr. 20, 2011
The bf loved these. I found them to be a bit lacking in flavor. I added a dash of cinnamon to the top of some of the muffins that was nice, but next time I'll probably add it into the batter. Also, using vegetable oil I felt really dulled out the flavor, so maybe I'll try applesauce instead.
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3 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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