RMAXIM Recipe Reviews (Pg. 4) - Allrecipes.com (1352380)

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RMAXIM

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Tiramisu II

Reviewed: Nov. 29, 2008
Deceptively easy - as long as you don't burn the custard, the rest is just assembly. I used Starbucks coffee liqueur and espresso, sprinkled some cocoa in the middle, and topped with bittersweet chocolate shavings. If you want to decorate the top, make extra whipped cream. I made it 2 days ahead, and it was great!
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Streusel Topped Blueberry Muffins

Reviewed: Nov. 11, 2008
These were wonderful - best homemade blueberry muffins I've ever made! The batter came out extra thick, so I'm wondering if adding a little extra milk would be a good idea. Otherwise, everything is perfect. Oh, and they are plenty sweet!
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Sugar Cookie Icing

Reviewed: Nov. 9, 2008
I added an extra teaspoon of milk and corn syrup to get the ideal spreading/drizzling consistency, and I think next time I'd just add milk, not corn syrup, so it sets up a little better. But the cookies looked fantastic and I love the way the icing levels out on its own and looks glossy and bright. A very easy way to get professional looking cookies!
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The Best Rolled Sugar Cookies

Reviewed: Nov. 8, 2008
These were great, I cut the recipe in half and it made 2 pans. The consistency of the dough was perfect and made it through three rollings while still being manageable. The only thing I'd modify is perhaps to try another flavoring like lemon or almond extract to make them more interesting.
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No Bake Cookies V

Reviewed: Nov. 1, 2008
I used margarine, and mine took a lot longer to set than I expected (a few hours) but they ended up tasting great. Probably would be better with real butter.
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Chocolate Cupcakes

Reviewed: Sep. 28, 2008
On the recommendation of other reviews I only added about half the milk the recipe called for, and the batter was still pretty runny. The cupcakes were really flat on top because of that, but they tasted fine. I think this recipe really only needs about 1/3 cup of milk. Frosted with cream cheese icing they were yummy!
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Mom's Baking Powder Biscuits

Reviewed: Sep. 14, 2008
I added a little extra liquid because the dough came out a little dry at first. I was dubious about the cooking time of 12-15 minutes at such a high heat, but it turned out to be quite accurate. Not quite buttermilk biscuits, but good if you don't have buttermilk or the ingredients for a substitute on hand.
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Mom's Buttermilk Biscuits

Reviewed: Sep. 1, 2008
I substitute a couple tablespoons of real butter for some of the shortening for flavor (too much butter and they end up dense), and then brush them with melted butter hot out of the oven. Delicious!
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Baked French Toast

Reviewed: Jul. 20, 2008
I used 2 french baguettes for a total weight of one pound, and was barely able to fit all the bread in my 9x13 pan. I used 3/4c maple syrup instead of corn syrup and brown sugar, and baked it for 55 minutes (at 40 minutes it was a bit too soggy on the bottom for me). The top pieces came out crispy-dark, and the bottom pieces were more like bread pudding. If the pan hadn't been so full, it probably would have helped to flip them before baking. But the finished product was delicious and my family really liked it.
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Raita

Reviewed: Jun. 28, 2008
Although this tasted ok, it didn't taste much like the raita I've had at Indian restaurants. I left out the garlic and tomatoes, and shredded english cucumbers which are less watery. I also added cilantro. I think it needed a tad more salt and mint would have given it a more authentic flavor.
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Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Jun. 28, 2008
I used this marinade for both thin sliced flank steak skewered on the grill, and with short ribs in the slow cooker. I marinated both overnight. Both were good but we preferred the flank steak. The ribs were too fatty, probably because I couldn't find the flanken cut ribs, so I used the traditional cut. But the marinade is excellent and very close to what we get at our local Korean BBQ restaurant.
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Soba with Toasted Sesame Seed Sauce

Reviewed: Jun. 28, 2008
This salad was tasty and fast. Next time I would add some julienned carrots and snap peas, and probably steam the broccoli lightly first. I also saw that someone else used honey instead of sugar, which makes the dressing less grainy - probably a good idea.
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Indian Tandoori Chicken

Reviewed: Jun. 13, 2008
I cut the cayenne in half because I was concerned that it would be too spicy, but I should have left it in! I used boneless, skinless chicken breasts and put on kabobs, then served them over basmati rice with a little saffron, and Raita and Naan on the side. An additional sauce (such as the cilantro sauce I've had at some Indian restaurants) would have been a nice addition.
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Naan

Reviewed: Jun. 13, 2008
Delicious! I kneaded in a little garlic, but used the rest in the melted butter that I brushed on top. The dough came out a little tough, probably because I added a bit too much flour.
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Simple Scones

Reviewed: Jan. 6, 2008
I made the cranberry orange variation, but with orange extract because I didn't have oranges for zest. Also I didn't freeze the butter, I used it out of the fridge and cut it in with a pastry blender. I used reduced fat sour cream and they taste great. I brushed the tops with a little milk to make the sugar stick. The texture is light and fluffy, not dry and hard like many scones I've had.
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Charline's Sweet Potato Casserole

Reviewed: Dec. 12, 2007
I made several modifications to this recipe. I cut the sugar in half (calling for half as much sugar as there were potatoes just seemed like way too much). I replaced half the margarine with butter. I eliminated the marshmallows and coconut. I made it for Thanksgiving dinner and it got rave reviews, everyone asked for the recipe afterwards! Also as others commented, there aren't really instructions for how to prep the potatoes. I used fresh sweet potatoes, peeled and boiled them until they were tender, and mashed them in a food mill before adding the rest of the ingredients. I'd give it 5 stars with my changes :)
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Cranberry Orange Bread

Reviewed: Dec. 8, 2007
This was ok, but the batter was way too thick and the result was dry bread. It needs more liquid. I compared it to the recipe on the back of the cranberry package, which turned out to be identical except that it called for 3/4 c of orange juice - so I would recommend increasing the liquid by a 1/4 cup.
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Green Beans with Hazelnuts and Lemon

Reviewed: Mar. 27, 2005
Light, subtle flavor and very easy to make.
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Strawberry Spinach Salad I

Reviewed: Mar. 27, 2005
I made this for easter dinner, it was delicious and a real hit. Everyone wanted the recipe! Makes lots of dressing.
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Emily's Famous Marshmallows

Reviewed: Mar. 26, 2005
Surprisingly easy to make, though a little messy. I think I overbeat mine or just let them sit too long before piping them into "chicks" for easter, so by the time I was half done the fluff was unmanageably stiff and I had to spread it in a pan. However the final result was tasty and the consistency was fine. I'll make them again, now that I know a little better how the recipe goes.
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Displaying results 61-80 (of 111) reviews
 
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