darkeyes31 Recipe Reviews (Pg. 1) - Allrecipes.com (13613509)

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Creamy Chocolate Mousse Pie

Reviewed: Jan. 21, 2014
OMG!!! I'm not a chocolate freak like most, but this pie was PHENOMENAL!!! The only thing I changed, is that like others, I put in 3 Tbsp of confectioners sugar into the whipping cream. I also put the bowl and beaters in the freezer. For the crust, I used Graham Cracker Crust I, from this website (with the cinnamon).
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Turkey and Quinoa Meatloaf

Reviewed: Oct. 6, 2013
I only gave it 4 stars due to modifications based on previous reviews, but overall a very good recipe! Based on the reviews, I only used 1/2 Tbs of Chipoltle Tabasco and used 1/2 Tbs of Chipoltle barbecue sauce due to not wanting it to be too hot for my parents. Also based on previous reviews, I reduced the salt to 1 tsp. Oh, for some smokiness, I added 1/2 a teaspoon of liquid smoke. It seemed too moist, so I also added 3 teaspoons of bread crumbs. The glaze was a little too sweet, so I think next time I will either do just ketchup or barbecue sauce on top.
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Fluffy Pancakes

Reviewed: Feb. 17, 2013
GREAT RECIPE & TRULY FLUFFY!!! I let the milk sour for about 15 minutes. I measured all ingredients as stated, but did add 1/2 tsp vanilla to the soured milk when I whisked in the egg and butter. Do not overmix the batter when you add the dry ingredients to the wet ingredients. All you need to do is slightly blend (maybe stir about 6 times). I also allowed the batter to "double" while I preheated the skillet for 10 minutes. Using a 1/4 cup, I ended up with about 8, 4" pancakes. The recipe yielded just the right amount for my husband and I. One last note, I did smell the vinegar in the batter, but we did not taste it once it cooked.
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Oatmeal Raisin Cookies I

Reviewed: Jan. 20, 2013
I just baked these and they are delicious! The only thing I changed was that I added just a tad more cinnamon because I love cinnamon and I added some walnuts. The cookies were not a doughy mess, nor did I have an issue with the cookies sticking or falling apart. Maybe it's because I let them cool for a few minutes on the sheet before I transferred them to the cooling rack. Do not overbake or they will be dry. Thanks for the great recipe!
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Pizza Crust for the Bread Machine II

Reviewed: Jan. 17, 2013
This crust is very good. I cut back on the lemon juice and sugar based on others' reviews. I also used olive oil instead of vegetable oil. I added a 1/4 tsp each of oregano, parsley, basil and a garlic clove and LOVED it!!! When it was rolled out, I brushed with olive oil. This will definitely be my go-to crust recipe!!!
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Exquisite Pizza Sauce

Reviewed: Jan. 7, 2013
This was a good start, but definitely way too sweet. I even cut back the honey to 1 Tbs based on other reviews. Next time I will try 1 tsp of sugar instead of the honey. I added more oregano, marjoram and basil for more of an Italian taste. I sauteed fresh garlic and onion in olive oil and then simmered the sauce for about 20 minutes since I do not like the taste of a "raw" sauce. I allowed it to cool for a few hours before using. I didn't have the anchovy paste, so I followed another reviewer's suggestion and used 1/4 tsp of Worchesteshire. There's definitely potential in this sauce. It's just going to need a few more tweeks. The spicy level was just fine for me. UPDATE: I changed the honey to white sugar and cut it down to just a tad less than 2 tsp, and this was perfect with the previous modifications I made. Great recipe now!!!
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Sarah's Applesauce

Reviewed: Nov. 3, 2012
I used granny smiths and changed the sugar to half brown sugar and half white sugar. It's delicious!!! It's not watery like others stated.
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Buffalo Chicken Dip

Reviewed: Jan. 8, 2011
I've now made this twice and the first time I used ranch dressing and chicken breast that I cooked and shredded myself. The second time I used blue cheese dressing and canned chicken. I like the taste of the blue cheese better. I'm not a fan of canned chicken, but it was okay in a pinch. I used Frank's sauce, and it wasn't hot enough so I put in a few drops of XXX habanero sauce to kick it up and it's perfect. Oh, also, I put all the ingredients in a small crock pot with the cream cheese and fresh shredded cheddar on the bottom. I then just throw in the rest of the ingredients and stir it after the first half hour. I then stir it again in another 30 minutes. It's warm and ready to eat in another hour (so approximately 2 hours total) with tortilla chips.
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Pumpkin Chip Cookies

Reviewed: Nov. 1, 2010
These cookies are awesome. They don't last long in my house and we're not even cookie people. I did cut the recipe in half to 30 servings which gives you about 3 dozen cookies. I put the rest of my pumpkin in the freezer for the next batch. Oh, and I cook them for 13-15 minutes. They don't brown too much, but don't over bake. Check the bottoms for a light browning, but not your usual chocolate chip brown. That would be too much and make them too dry. I did make some modifications based on past reviews: 1 cup of solid pack pumpkin, 1 egg, 1 tsp vanilla extract, 1/2 tsp nutmeg, 1/8 tsp cloves, 1/8 tsp ginger, 1/2 cup milk chocolate chips (the cookies aren't too sweet so I didn't like the semi-sweet chips), 1/2 cup raisins, 1/2 cup walnuts. The cookies are easy to make, so try it! Let me know how you like the modifications :-)
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