Rebecca Recipe Reviews (Pg. 1) - Allrecipes.com (13408937)

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Hot Pepper Mustard

Reviewed: Nov. 5, 2012
Great recipe! I did make changes for dietary purposes (gluten free and sugar free household). I used 4 cups of Sucralose (TM Splenda) in place of the sugar to minimize the glycemic impact. I also substituted a 1/2 cup of cornstarch in place of flour because we are a gluten-free household. Finally, I used two cups of agave nectar in place of the honey (again, the glycemic index factor) and one of the cups of sugar. I heated the agave nectar up and mixed the cornstarch into it before pouring it into the pot, thus eliminating the cup of water. It was a little sweet to me - I'd prefer more of a bite of pepper/mustard - but the rest of my family and friends like it the way it is. In the future, I'd probably cut out some of the sucralose. Considering it was my first time making this recipe and making the dietary modifications on the fly and people really like it as it is, I'll call it a success.
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Spiced Almond Cookies

Reviewed: Oct. 30, 2011
These were wonderful and well-liked among my friends and family for both holidays and to put out with coffee and tea. These freeze well, too. My only change is that I used a "Pumpkin Pie" spice blend versus the separate spices, as I didn't have ground cloves. I can't imagine it made much of a difference as the blend had all three spices anyway. But my next batch, I'll stick with the instructions and check out the difference.
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Banana Cake VI

Reviewed: Aug. 15, 2010
I did substitute half the sugar with Splenda. I followed the rest of the directions as instructed. This was an outstanding cake. I can't believe how moist, soft and tasty this was. I made a 9x13 pan, but froze half of it. After three weeks, I defrosted it under a cake cover, and it tastes as good as the first half did. A keeper!
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Plum Blueberry Upside Down Cake

Reviewed: Aug. 7, 2010
Simple, pretty and tasty enough for company - a keeper! Followed the recipe as is, but I can see switching fruits for variety and seasons.
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Beer Batter Fish Made Great

Reviewed: Feb. 11, 2010
I followed the recipe exactly. It was absolutely fabulous texture and taste! Next time, I will reduce the salt next time; we all agreed that it was a bit salty, but we still ate all but one piece and loved it. Even my spouse liked it, and he dislikes seafood for the most part. The leftover piece I heated in the toaster oven and it was as crispy and tasty as when I originally deep fried the pieces.
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Blueberry Sour Cream Coffee Cake

Reviewed: Jan. 18, 2010
I made it as directed originally, but do use butter flavored vegetable shortning about every other batch. I've also turned in into streusel topped muffins rather than a bundt pan. Outstanding recipe - I get nothing but raves and it's a new brunch/guests for breakfast standby for me.
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Best Bread Machine Bread

Reviewed: Jan. 10, 2010
The absolute best white bread recipe for a bread machine I've found during the 6 years I've owned a bread machine. Perfect crust, texture and flavor. My change: 1/2 extra salt for the basic white recipe. I've also used flavored oils, olive oil, added flax seed, added a cup of wheat flour in place of a cup of white flour, and cut back the salt and added honey. All have been outstanding. Great basic recipe! Thank you!
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Triple-Cheese Macaroni

Reviewed: Jan. 9, 2010
Followed the sauce recipe exactly, but substituted penne pasta. This was perfect; I don't know if I can make another box of Kraft Mac -n- Cheese again.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 13, 2009
I've never made biscotti before, but the pictures were lovely and I thought it might make nice holiday token gifts. I followed the recipe exactly, but did have to add about 5 minutes baking time on the second baking. It was very simple, except for shelling the pistaschios. It is wonderful. Better yet, my spouse, thought it tasted just like something his Nona would make, and she immigrated from Italy when she was young. I can't wait get get more sugar and pistaschios and make a few more batches!
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Banana Sour Cream Bread

Reviewed: Dec. 13, 2009
I made the recipe as directed, in two small loafs and a bundt pan. This is the best banana bread I've ever made.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 13, 2009
I read at least 25 pages of reviews, and read the most highly rated reviews twice before trying out the base recipe. These were the best and easiest rolled sugar I've ever made. My modifications: Cut back one cup of flour and one egg. I had no issues with overly wet/sticky dough. I added an extra half teaspoon of vanilla, and a teaspoon of almond extract as just personal preference. I chilled it for three hours, which was about an hour too long, and worked with small portions, rolling it between two pieces of wax paper and using powdered sugar instead of flour. I rolled my cookies out pretty thin, and made 7 dozen + 2 extra, thin and chewy and perfectly shaped cookies. These are delicious, and easy to decorate. It's a keeper.
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Best Ever Jalapeno Poppers

Reviewed: Oct. 24, 2009
I halved the recipe, and ended up with about 50 poppers. It's a bit time-consuming, but well worth the effort. There's no way frozen commercial product compares to the taste of a pepper that was just picked hours before cooking. Next time, I'll add something to the filling for a bit more kick.
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Easy Homemade Vanilla Ice Cream

Reviewed: Oct. 24, 2009
Extremely quick, simple and tasty. Makes a great base, with the occasional modification, for other flavors.
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Never Fail Pie Crust II

Reviewed: Oct. 17, 2009
I've given up on homemade pie crust and used only the refrigerated folded crusts. I wanted to make the pear cheddar pie from this site, but I didn't want to go to the store for crust. I gave this one a whirl, and I am now back to homemade crust! Simple, common ingrediants without the rolling makes me a happy pie and quiche baker!
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Cheddar Pear Pie

Reviewed: Oct. 17, 2009
Very good, but I'd like it better with sharp cheddar cheese. Family loves this recipe!
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Mmm-Mmm Better Brownies

Reviewed: Oct. 17, 2009
I've also tried my fair share of homemade brownies, and I've never found one that was all that much better than a good box mix. That is, until this recipe. I've made it twice - following the recipe exactly, and adding walnuts and chocolate chips. Doesn't matter how I make it, these are amazing and easy!
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