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Easy Cinnamon Rolls

Reviewed: Sep. 27, 2014
It's really good, but I'd add a few suggestions. I went ahead and followed the original recipe to the best of my ability, making only one addition: I added fresh orange zest (from 2 navel oranges)to the cinnamon-nut mixture. Everybody loved that. My suggestions (and this is just according to my own personal preferences): for those of us who don't make a lot of recipes involving a dough, we'd probably have to be told. It works better if, before you roll out the dough into the dimensions suggested, flour your surface as well as the dough, to keep it from sticking. Also, and I think I read this comment from some other reviewers, the amount of ingredients used to make the cinnamon-nut mixture produces A LOT of the mixture. My husband thought it was great, but some friends and I agreed that we could probably get by with about half of it. One of the friends I presented it to also said that it lacked only one thing: raisins. I had thought really hard about buying some while at the store to add to it, but I decided against it (too expensive these days and so many people don't care for raisins, plus I wanted to stay as close to the original recipe as possible. I added orange zest because I saw a chef on the Food Network add it to something very similar that she made, and the thought of it simply compelled me to buy two oranges for just that purpose).
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Italian Dressing Mix

Reviewed: Jan. 17, 2014
This really is a great dressing mix. I looked it up this morning because I was making the "Zesty Slow Cooker Chicken Barbecue" and I had neither the BBQ sauce nor the Italian Dressing (I made both from scratch and was very pleasantly surprised, as I mention in my review for that). I mixed up the dry ingredients as stated, and then I tried tarragon vinegar instead of the recommended white vinegar. This was really tasty. I can see why it has so many good reviews. I added some this morning to a Chuck's Famous BBQ Sauce I found elsewhere for the Zesty Slow Cooker Chicken Barbecue, with my own variations on Chuck's sauce--to lessen the sweetness--and I was very happy with the results. From now on, when I need Italian dressing, I'll just refer to this one. Oh, I did follow another reviewer's suggestion to leave out the 2 tablespoons of salt. I agree that it wasn't necessary for my tastes. Others might prefer it though. Thanks for posting this recipe.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 17, 2014
This is a great recipe, although I did make some changes to lessen the sweetness, since we like things less sweet. I used a recipe for BBQ sauce that I found on another web site (Cooking Light) posted in the community (it's called Chuck's Famous BBQ Sauce), and I made some changes to that. My most important addition to the bbq sauce recipe is about half a bottle of McCormick Montreal Steak Sauce. I would've added more if I'd had more. That really made some of the best bbq sauce I've ever had. I didn't have the called-for molasses, so I Googled substitutions, and brown sugar was recommended for things which need the flavor of molasses (3/4 c to 1 c molasses). I also had to subst. onion powder for minced onion since I didn't have that on hand. I used Apple Cider Vinegar for the vinegar. Then, I noticed a bit late that the chicken recipe required Italian Salad dressing; I didn't have any of that either, so I looked up and found a fabulous dressing mix on this web site (the best!). I mixed that up with tarragon vinegar as well as the called-for oil, water and dry mix. Really, this allrecipes web site truly does have some of the best recipes. Yes, I know. It takes extra time to "make your own" and I might have saved a lot of time by simply going to the nearby grocery store to buy both bbq sauce and Italian salad dressing; but, if I'd done that, I would've missed out on discovering some very good "from scratch" versions. If you have extra time, I highly suggest it.
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Cake Mix Cookies IV

Reviewed: Dec. 7, 2013
Just a word of caution: The recipe calls for an 18.25 oz. box of cake mix. I thought all cake mixes were in the same size box. After I had assembled the recipe and it was really sticky, I glanced at the box I used, and it was 15.25 oz. That really is enough to make the recipe not work. I added some other to it and my husband and I could tell it was a really good recipe. Just be sure to check the size of your cake mix, it makes all the difference in the world.
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Broccoli Rice Casserole

Reviewed: Sep. 30, 2012
This is wonderful...BUT, I can never remember each time I've made it whether I've used 3 cups COOKED instant rice or 3 cups instant rice (which would be measured into an equal amount of water, thus producing 6 cups COOKED rice, which is an awful lot of rice). I'm getting more forgetful lol and I get rave reviews for this dish, but I hate that I don't write down how I do the rice! From other recipes, it looks like, given equal portions of other ingredients, they would use 3 cups of COOKED rice. The only other thing I do differently is I cook the broccoli in the microwave with no added liquid (frozen broc. makes its own liquid) and I reduce the amount of liquid added to the soup sauce by a little; then I mix everything in my largest possible sauce pan, stirring everything to make sure the velveeta melts. I add garlic powder and onion powder and let that stand awhile. Then I place that in my large metal lasagne pan slightly greased and top with grated sharp cheddar cheese and bake uncovered for 45 minutes. My husband LOVED this!
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Fabulous Wet Burritos

Reviewed: Oct. 6, 2011
Kudos to such a good recipe. But it's interesting because I was searching for a super easy chili recipe that basically involved doctoring up a couple cans of chili (without beans). This can make absolutely the best chili ever (my husband says so and he's hard to please). I followed other reviewers' advice and replaced the canned tomato soup with an equal amount of Rotel diced tomatoes and chilis. Instead of putting the canned chili, enchilada sauce, etc. in a separate pan, I just added that (I doubled the amount of canned chili) to the ground beef mixture. Also, I didn't have the regular kind of canned enchilada sauce, so I added what I had: Old El Paso green enchilada sauce. That might make it too spicy for some, but my husband and I loved it. I don't like the taste of any of the canned refried beans, so I simply added a can of drained, rinsed kidney beans that I hit with an immersion blender, more to give it extra body, similar to an Easy Skillet Taco recipe from SL. I'll be taking this one to a family reunion/potluck, carrying it in a crock pot for ease of keeping hot. Some time soon I will definitely try these very tasty-sounding wet burritos. Thanks for the wonderful idea!
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Chicken Enchiladas II

Reviewed: Sep. 19, 2011
This is a wonderful recipe. I made it for a gathering, and there was nothing left. The only reason I didn't give it five stars was the fact that I made some changes and to me, a perfect five-star rating means it doesn't require changes. These were personal preferences, and others may feel they're not needed. To me, how the chicken is cooked is as important as anything else. I oven-roasted the chicken, rubbed with vegetable oil, salted (both sides), pepper, ground Bay seasoning, garlic powder, three splashes of liquid smoke, topped with ten thin pats of butter (quadrupled recipe). Cover. Oven 325 1.5 hours. I adapted this to my taste first by following others' suggestions to use cream of chicken soup, only that's the only kind I used...no cream of mushroom. Since I quadrupled the recipe, I halved the amount of green chilies, and then oven-roasted four poblano peppers rubbed with vegetable oil on 300 for an hour-and-a-half, cut off the tops, removed the seeds and skin, then blended them to a puree with an immersion blender. From that puree, I took about four tablespoons and added it to the soup mixture in the pan. Since the poblanos were a tad bitter, I added a tablespoon of sugar to the soup mixture. Another change: instead of cheddar, I used Monterrey Jack. I then followed a reviewer's suggestion to use white corn tortillas and heat them in hot oil. These were a HUGE HIT. My husband loved them as well. I'll continue to make this in this way in the future.
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Italian Buttercream

Reviewed: Sep. 19, 2011
I genuinely congratulate all the reviewers who've been able to make this recipe work. It's not just this recipe I've had trouble with: this is very similar to a Mousseline Buttercream found in Rose Levy Beranbaum's book, as well as an Italian Meringue Buttercream found in Dede Wilson's "Wedding Cake Book." I was baking one of Wilson's cakes and decided to check Allrecipes for a simplified version. I practically set my stand mixer on auto pilot, kept it going for more than 20 minutes. But, to my utter frustration, it wasn't coming back, it was NOT GOING TO COME BACK...friends, it was LONG GONE. I had even watched a video on making this stuff and thought I had it down pat. I THOUGHT I'd followed t he instructions; but, with all the reported successes, I MUST have done something wrong.
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