Whitney Recipe Reviews (Pg. 1) - Allrecipes.com (13642046)

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Fluffy Canadian Pancakes

Reviewed: Feb. 18, 2010
Fluffy and light pancakes! I added 1 tbl sugar and used one less egg yolk as suggested from other reviewers. Maybe next time put a touch of vanilla in them! Yum-o
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Beer Batter for Fish

Reviewed: Feb. 5, 2010
I did not care for this.
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Photo by Whitney

Mountain Dew™ Cake

Reviewed: Jan. 27, 2010
THIS CAKE IS AWESOME! The only thing is that I had to bake it longer because after 35 min it was extremely jiggly. Other than that, I will make this again!
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Photo by Whitney

Key West Chicken

Reviewed: Jan. 27, 2010
Really yummy and moist. Will def. cook this again
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Photo by Whitney

Pecan Pie V

Reviewed: Jan. 25, 2010
its good dont get me wrong but I think its more of a tart because the filling isnt enough. Plus it was way better after a day of sitting in the fridge. Im going to try it again with more filling
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Photo by Whitney

Sweet Potato Pie I

Reviewed: Jan. 16, 2010
Easy to make, easy clean up and amazing pie! The only thing I would add would be more spices. Very nice and lite!
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1 user found this review helpful
Photo by Whitney

New Orleans Barbeque Shrimp

Reviewed: Jan. 13, 2010
Awesome! Cooked it for my parents and they told me I could make that any time I want. I used Coors Light beer and added 4 more tablespoons of butter. I also added Linguine Pasta! SO GOOD!
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Photo by Whitney

Southern Peach Cobbler

Reviewed: Jan. 5, 2010
Awesome! I made it on a cold night here in Florida and boy did the warmth stick to your ribs. The only thing I would add to it would be cinnamon IN the mix before I bake it. Other than that this is the hands down best recipe for Peach Cobbler!!
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Photo by Whitney

Margarita Cake

Reviewed: Apr. 21, 2009
Awesome cake for a fiesta night!! I altered the recipe a little to make it with more umph. I used Cuervo for the cake and Grand Marnier where it calls for Triple Sec. Then poked the holes and put a shot of Patron Silver over the cake fresh out of the oven. I put 1/2 of the glaze on it after the shot (I used 1800 silver for the glaze). Let it cool for 15 minutes and flipped it on a serving tray. I then put the rest of the glaze of the first batch on the cake. Then I made a second batch with half of the liquid it called for. It made it nice and not too thick. Lay it on and ENJOY!
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Cod Fish Cakes

Reviewed: Mar. 18, 2009
Really good. It makes an average 7 cakes just so ya'll know. I would make it again but was thinking of another way of cooking the fish besides boiling. very messy
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