RebeccaD Recipe Reviews (Pg. 1) - Allrecipes.com (13515731)

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RebeccaD

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Salmon with Creamy Dill Sauce

Reviewed: Jul. 9, 2014
Excellent! Only made a few small changes - no salts instead used onion and garlic powder, no capers or brine (didn't have any) and no horseradish (don't like). For the onions I used red. This was a 5 star dish. I have some dill sauce left over and can't wait to use it on fish tacos!
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LC'S Sweet Potato Fries

Reviewed: Jun. 26, 2014
This was a good way to make these. Usually, I bake them and they burn a bit. This way seems better but you must watch them closely the last 5 min or so because they can start to burn quick. The seasoning was spot on, I just added a touch more garlic because we love garlic. Will make again!
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Classic Peanut Butter Cookies

Reviewed: Jan. 5, 2014
Good, basic peanut butter cookie. I added a drop of vanilla and some chocolate chips. Family loved them!
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Chocolate Cheesecake II

Reviewed: Jan. 1, 2014
This was fabulous! I did scale it down to 8 servings because I only had 2 cream cheese bricks. I still used a 9" pan and the result was perfect for us - a slightly thinner cake. I used half n half and it was still rich and creamy. I did not do the topping because it really does not need it. This was a scrumptious dessert to end 2013!
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Chicken Piccata

Reviewed: Jan. 1, 2014
We didn't care for this much. Way too bland even after adding a garlic clove and a splash of wine to the broth. Otherwise we followed exactly. We won't make this again; there are better recipes out there!
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Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: Dec. 31, 2013
I made this for New Year's Eve dinner and it was fabulous! The only changes I made was to the sauce- I used half n half and reduced fat gorgonzola simply because that is what I had on hand. The sauce does take one hour - and needs 'hand holding' so plan to spend the time. And, don't forget the nutmeg- it's a must. This is a 5 star dish suitable for a special occasion.
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Pumpkin Cake I

Reviewed: Nov. 28, 2013
5 stars with my slight modifications. 3-4 stars as is. First, too much oil. I reduced to 2/3c and added an extra 1/4c of pumpkin. Also, I reduced the sugar slightly to 2 1/4c. Lastly, I did not have cloves so we went on without. This cake was fabulous! Moist, dense, perfect pumpkin/spice flavor. I topped with a cinnamon cheesecake frosting from another recipe on this site. Everyone loved it!
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Pumpkin Spice Cupcakes With Cream Cheese Frosting

Reviewed: Nov. 27, 2013
This review is for the frosting only. Very good as written. Did not change a thing and it was very yummy. Will use again.
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Chicken Parmesan

Reviewed: Oct. 6, 2013
3 stars because this was good with my common sense modifications. I do not know how any one of you got a good result as written. #1 - 4 c. of breadcrumbs?! Whoa! Not right. I used 1 c. plus 1/2c. shredded Italian cheese blend. #2. Recipe calls for 1/2c of sauce yet in directions you are to use 1/3c. x 4 chicken breasts...? You need to 'eye this up' and put enough sauce on each piece. #3 - You cannot use 1 c. of olive oil! Did you all do this? And you had a good result? The chicken would be swimming in oil! I used a little olive oil (maybe 2 TBS?) along with a TBS of butter. #4 - Flour is not needed. #5 - Mozz cheese should be shredded, not 'fresh' for best melting result. #6- Don't put fresh basil on so early. It will burn - leave it for the last 5 min or use dried. Now, with these changes, the dish was delicious - but I guess it is now my own version of chicken parmesan.
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Chocolate Cornstarch Pudding

Reviewed: Sep. 23, 2013
Inedible. Followed to a T and what resulted was in no way a chocolate pudding. It formed a weird plastic like coating on top and all you tasted was corn starch - no chocolate.
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Basic Cream Cheese Frosting

Reviewed: Jul. 12, 2013
This was a runny, gooey mess. I almost always pipe my frosting because it looks neater and more professional and this recipe was so runny it ruined the look of my cake. The taste was just ok. Too sweet. And, I followed to a T. This one is being removed from my recipes!
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Black Forest Cheesecakes

Reviewed: May 10, 2013
I'm giving 5 stars for the cheesecake part. The recipe is spot on and the cheesecake is so delicious - almost tastes like creamy fudge. To reduce carbs, I eliminate the crust part. I also usually just add whipped cream and fresh berries (whatever berry I have on hand) to keep it light and low carb.
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Classic Whole Wheat Bread

Reviewed: Mar. 4, 2013
I wanted to give this 5 stars but just can't due to the fact that this does not make two loaves - only one! Also, this bread is bland - but that is okay with us because we want our bread to taste 'healthy' not sweet. Per the instructions, you are told to let rise in a warm place...hmmm...where? I decided to heat up the warming plate area on my stove and I placed the bowl on it covered with the damp towel. This worked well. On the second rise, I did the same thing. It never doubled, but rose enough for me to put in oven. If I did not put on the warming plate I don't know if it would have rose properly. I will make this again as opposed to buying from the grocery store.
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Low Carb Pancake Crepes

Reviewed: Mar. 4, 2013
These were great! Absolutely delicious! We added whipped cream and blueberries.
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Beef or Chicken Marinade

Reviewed: Feb. 19, 2013
This recipe is a staple in my kitchen. I follow it closely, except I use: olive oil and low sodium soy.
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Chocolate Cakes with Liquid Centers

Reviewed: Feb. 17, 2013
Absolutely delicious! Better than the 5 star restaurant that is known for these! Only change I made was bake time. Mine took about 10 minutes. We garnished with strawberries, whipped cream and powdered sugar. Will be making these again...soon!
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Graham Cracker Crust I

Reviewed: Oct. 6, 2012
Simple, delicious, and spot on. Follow to a T, and you will have a perfect foundation for pies and cheesecakes!
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Bacon Ranch Macaroni Salad

Reviewed: Oct. 6, 2012
We love this salad! I've made this a few times now with minimal changes. I usually use whole wheat pasta and do 3/4 c mayo and 1/4 sour cream. I use shredded cheddar. This is the best macaroni salad we've ever tasted! Thank you!
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Simple White Cake

Reviewed: Aug. 9, 2012
Best white cake recipe with slight modifications. Instead of milk, I used half and half just because that is what I had. For the butter, I used half butter, half shortening. Wow! This was so moist and yummy! I have been very skeptical of white cake recipes but this one is a keeper!
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Extreme Chocolate Cake

Reviewed: Jul. 26, 2012
This cake was good. Nothing fabulous, but a good, basic chocolate cake recipe. I follwed to a T and the result was what I expected. The yield is off - I doubled for 24 servings but instead got 44 cupcakes! No need to add coffee for the water...this recipe is good as is with no changes.
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Displaying results 1-20 (of 149) reviews
 
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