RMAXIM Recipe Reviews (Pg. 1) - Allrecipes.com (1352380)

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Chicken Milano

Reviewed: Jan. 17, 2002
Great recipe, and a big hit with my boyfriend. Next time I will make a little more sauce and add some mushrooms like some of the other reviews recommend.
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Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: May 6, 2009
These were awesome. I had a hard time getting the amount of adobo sauce the recipe called for from the can so I pureed some of the chipoltes too - bad idea, wayyy too spicy! So we had to use the sauce really sparingly, but they tasted great.
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Lemon Meringue Pie III

Reviewed: Mar. 17, 2009
I've made lemon meringue pies for years from the recipe on the back of the corn starch box, with varied success. However I was really pleased with the extra touches in this pie and it turned out beautifully. I have to say beautiful because we didn't cut into it at the party I took it to so I didn't taste it once it was assembled! But it looked good and the custard was good when I sampled it during cooking. I liked this method of creating the custard more than the "throw everything in the pot and boil" version, it's harder to mess up or burn this way. Only change is that since you add some of the meringue to the custard, it doesn't leave much for the top, so I'd use 5 egg whites instead of 4. I also use a graham cracker crust, which is how my mom has always made it.
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Libby's® Pumpkin Cranberry Bread

Reviewed: Dec. 27, 2008
I was a bit uncertain about putting cranberries in pumpkin bread but I had both ingredients I needed to use so I gave it a shot. The result was fantastic, amazingly moist and flavorful. I used 1c of white-wheat flour and you would never know from the texture. I would have liked more cranberries, just 1c for 2 loaves and there was only 1 or 2 per slice, so next time I'll probably double them. This is a keeper!
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Parmesan Chicken

Reviewed: Dec. 7, 2008
I served this with some spaghetti noodles and sauce, it was excellent and my family loved it.
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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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Grandmother's Buttermilk Cornbread

Reviewed: Jul. 6, 2009
Great! The only change I'd make is to reduce the sugar just a bit, I like them sweet but they were a bit too sweet for me. Otherwise, great texture and flavor.
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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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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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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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Chicken Monterey

Reviewed: Mar. 22, 2005
I've made these several times with various fillings, they always turn out great and aren't hard to make.
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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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