inconsequential Recipe Reviews (Pg. 1) - Allrecipes.com (13549775)

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Chantal's New York Cheesecake

Reviewed: Jan. 26, 2014
This was my first time making a cheesecake, and this recipe came out perfectly. Based on others' reviews, I placed my baking dish in a larger pan and filled the large pan with hot water before baking. I baked until the edges were just slightly brown and beginning to dull (the center was still shiny and wobbled when I hit the pan), and then I let the cheesecake cool for an hour before removing it to the counter for another half hour. I didn't have any trouble with it falling or cracking. Make sure to bring the ingredients to room temperature before mixing. One thing I would do differently is that I would combine the flour, sour cream, and vanilla before mixing into the other ingredients because I had trouble with the flour clumping but was concerned about overmixing.
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3 users found this review helpful

Chocolate Chocolate Chip Muffins

Reviewed: May 23, 2013
Based on others' advice, I used 3/4 c sugar and 2 eggs, added half a cup of nonfat Greek yogurt, and substituted regular milk for buttermilk. These were absolutely delicious. I'm seriously considering making a cake using this recipe. One thing to note is that this makes a bit more than a dozen muffins if you have a standard-sized muffin tin. I forced it in to 12 muffin cups, and they flowed in to each other on me. I didn't have to bake these nearly as long as specified. I took them out as soon as a toothpick came out clean.
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Naan

Reviewed: Apr. 26, 2013
Very tasty but greasy, greasy, greasy. Next time, I'd try leaving off the butter and letting the greased pan do its magic.
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Vegetarian Korma

Reviewed: Apr. 26, 2013
Absolutely delicious. My friends are kind of picky, so I used peppers, onions, sugar snap peas, and asparagus as my veggies. I agree with others on the cooking time for the potatoes - they take much more than 10 minutes.
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Chocolate Chocolate Chip Cookies I

Reviewed: Apr. 26, 2013
These cookies are amazing! I used half shortening and half butter and made them with 1 c white sugar and 1/2 c brown sugar. I chilled the dough before shaping, and they stayed nice and puffy. Baking just until the tops begin to crack, as another user suggested, is perfect - these are soft and delicious.
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Cream Cheese Frosting II

Reviewed: Feb. 23, 2013
I hate frosting, but this stuff is delicious. I don't generally like things to be overly sweet, but I use twice as much sugar as the recipe calls for. This is pretty tangy as-written.
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Eileen's Spicy Gingerbread Men

Reviewed: Dec. 15, 2012
The good news: these are pretty tasty. The bad news: the dough is impossible to work with (waaaaay too sticky, even if kept well chilled), these spread, and the cooking time listed is too long. Since others complained about their cookies turning out tough if they added flour, I didn't add any to mine. In retrospect, I should have - I couldn't really cut shapes out of these. Once I discovered that they spread pretty badly, I went ahead and just made rolled them by hand and flattened them into circles. That worked well enough, but I certainly didn't get the cute shapes I was going for. If I were to make this again, I would add another 1/2-1 c flour, but I'll try a different recipe next time.
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Addictive Pumpkin Muffins

Reviewed: Dec. 11, 2012
These muffins are absolutely delicious - they're moist, light, and flavorful. I didn't miss the oil a bit. I did make a couple of changes - I used 2 c white sugar, 1 c brown sugar, and 1 c sweetened applesauce (it was what I had); I also used 2 t cinnamon and 1 1/2 t nutmeg for spices, leaving out the cloves; finally, I substituted semisweet mini chocolate chips for the raisins and left out the walnuts. The recipe made 8.5 dozen mini muffins for me. I will definitely make this again. It doesn't taste like a "healthy" version of a recipe at all. As others said, be warned that these stick if you use paper muffin liners. The sticking wasn't terrible, but I might try greasing the muffin tin instead next time.
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Homesteader Cornbread

Reviewed: Dec. 3, 2012
This wasn't exceptional, but it wasn't terrible, either. The only change I made from the original was that I used 1/2 c sugar instead of 2/3 c. It was plenty sweet like that. I beat it for a full five minutes, which resulted in large air pockets at the top and bottom of the bread and a dense center. It was a bit dry and not all that flavorful. This will probably not be a repeat recipe for me.
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Chocolate Cobbler

Reviewed: Oct. 14, 2012
This recipe is extremely simple and dangerously delicious. Like others, I made my own self-rising flour. I also reduced the butter to 4 T and the sugar in the sauce to 3/4 c. As rodbev pointed out, this looks like a complete mess when it goes into the oven, but it comes out beautifully. I will definitely be making again.
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1 user found this review helpful

Heavenly Shortbread

Reviewed: Aug. 26, 2012
These are pretty good little cookies, but I'm glad I read the other reviews and added some vanilla - they needed the flavor boost. I used these with a cheesecake dip, and they were perfect. They would have been a bit bland on their own, even with the added vanilla.
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Hot Artichoke and Spinach Dip II

Reviewed: Jul. 15, 2012
Yum! As others suggested, I used sour cream instead of mayo because I *hate* mayonnaise. I also had to substitute a round of Babybel for the mozzarella because I didn't have any. Otherwise, I followed the recipe exactly. I served it with crostini. Delicious, delicious. The only bad part was that I didn't get to eat any leftovers because it disappeared at the dinner party I made it for!
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Lemon Chiffon Cake

Reviewed: Jul. 15, 2012
I'm only rating the frosting since I used a store-bought angel food cake with this recipe. It was good, but I found the frosting a bit too sickly-sweet and rich. I think it would have been better with a little bit less pie filling and with some of the whipping cream replaced with something lighter - maybe a partial substitution with yogurt? Regardless, this was pretty good and seemed to go over well, but I probably won't be making it again.
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Chocolate Frosting I

Reviewed: Jul. 15, 2012
This stuff is delicious! As others said, it's not very sweet as the recipe is written. I would have actually liked it like that for some things, but I was trying to sweeten up some brownies, so I added more sugar. This makes an excellent glaze if you add a little more water than the recipe calls for. Very tasty and very versatile...and I love that it doesn't use milk, since I don't keep it in the house.
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Light Wheat Rolls

Reviewed: Dec. 24, 2011
Delicious! When I make these, I only make half a recipe, so I use the remaining half egg and add a bit of sugar and some milk to brush on the tops instead of butter. These rolls are delightful and not at all finicky.
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2 users found this review helpful

Instant Yeast Rolls

Reviewed: Dec. 24, 2011
As others have said, these are biscuits, not rolls. I couldn't get them to rise at all, which may have been more an issue with my cooking than the recipe, though I don't generally have trouble getting recipes to rise. Will not make again.
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1 user found this review helpful
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Festive Mini Ice Cream Cakes

Reviewed: Feb. 6, 2011
I made one slightly larger ice cream cake using this recipe, and it was delicious. It took a lot longer to freeze solid than the recipe indicated, even accounting for the size difference. If you're making this recipe, I'd suggest making it a day in advance. Also, make sure you coat the glasses very well with cooking spray - it's hard to get the cake out once it's frozen.
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12 users found this review helpful

Rump Roast Au Jus

Reviewed: Jan. 9, 2011
Absolutely delicious. I loved the seasonings.
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Baked Pasta with Sausage and Baby Portobello Mushroom White Sauce

Reviewed: May 8, 2010
Absolutely delicious. I made this recipe mostly as suggested, but I increased the olive oil and left out the sausage to accommodate a vegetarian friend. I would probably make a bit more sauce for the amount of pasta the next time, but I can't recommend this recipe highly enough.
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French Pastry Pie Crust

Reviewed: Dec. 12, 2009
This crust is fantastic. I have little experience with pie baking, but the crust still came out flaky and delicious. I will definitely use it again.
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1 user found this review helpful

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