Tara Recipe Reviews (Pg. 1) - Allrecipes.com (13697869)

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Pizza Dough II

Reviewed: Apr. 1, 2013
I make pizza frequently since I discovered this recipe. I usually will make 4 or 5 small/medium pizza crusts and par-bake them at 400 degrees for about 7 minutes. Then I freeze what I don't need in the 2.5 gallon jumbo freezer bags (they fit perfectly) and-voila-I have a pizza crust available whenever I want to make pizza. These are good size pizzas for those who want different toppings or are light eaters. I can make my kids and husband pizza with only their prefered toppings that way. Beside the regular toppings like sausage, I like to add bacon bits, crushed pineapple, and feta cheese. These really doctor it up nicely. The crusts are super easy, but don't forget to add a little something extra to it, like garlic powder and basil if you like.
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French Bread Rolls to Die For

Reviewed: Mar. 18, 2013
Not bad at all and quite easy, but the name would lead you to believe they are something exceptional and they aren't. They are just fairly good. Probably worthwhile, esp. for someone like me who is no expert bread baker.
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Pasta Pizzaz

Reviewed: Mar. 18, 2013
We love this recipe pretty much as it is. The only little extra thing I do is add some crumbled feta cheese to the dish at the end of making it. It is a family favorite and I've made it numerous times.
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1 user found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 18, 2013
Wow! This is delicious. I did a few things differently though. I omitted the walnuts since my 4-year old won't eat anything with "chunks" in it and I added about 1/4 cup of finely shredded unsweetened coconut. I also used 1 cup regular flour and a 1/2 cup of whole wheat for a little extra health benefit, which I quickly undid by adding 3/4 cup semi-sweet chocolate chips. It turned out perfect and well-loved by all my kids.
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Stuffed Cabbage Rolls

Reviewed: Jan. 24, 2012
I prepared these a little differently. I browned them in a skillet and baked them in a combination of pasta sauce and V8 for about an hour at 350 degrees. The only changes I made to the recipe was to add parsley and use brown rice instead of white. They turned out great.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 3, 2011
These are delicious. They are very gingery so be prepared. My family can't stop eating these when they're baked. I've made them several times along with the Soft Chocolate Cookies. Both wonderful recipes!
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4 users found this review helpful

Soft Oatmeal Cookies

Reviewed: Dec. 3, 2011
These are okay, but certainly not delicious. I did find them most if you are absolutely vigilant about taking them out before they brown. The flavor, though, is only so-so.
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2 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Dec. 3, 2011
In the past I always made a broccoli casserole on Thanksgiving using puff pastry on top. I didn't have the puff pastry this time so decided on this recipe seeing the good reviews. Between this and the slow cooker mashed potatoes I made and this my contribution to the meal that my extended family shared, was no great success. This was not very flavorful. No one had more than a tiny polite portion of it. I won't try this one again.
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Slow Cooker Mashed Potatoes

Reviewed: Dec. 3, 2011
I did not find this recipe very good at all, nor did the rest of my extended family judging my how little was consumed on Thanksgiving.
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2 users found this review helpful

Homemade Wine

Reviewed: Nov. 12, 2011
good basic wine recipe except for the amount of sugar. It is excessive. I would use a maximum of 3 cups in the future for better results
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12 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 12, 2011
Nice cookies. Easy to cut out and they taste better as the days go by.
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Nov. 12, 2011
Not impressive at all...I found the sour cream added heaviness to an already dense bread (banana bread is not an airy light sweet bread by nature), but it's a good way to use up sour cream if you need to.
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3 users found this review helpful

Soft Chocolate Cookies

Reviewed: Nov. 12, 2011
A hit with the family. Be sure not to over bake. I added chocolate chips and put in a tad bit less cocoa powder as they were a little too intensely chocolaty for our taste the first time I tried the recipe. Very easy and very good! They are a bit crumbly but who cares?
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3 users found this review helpful

Miriam's Not-So-Secret Challah

Reviewed: Apr. 7, 2011
I love this recipe. I was raised on Zopf, as is eaten in Germany, and this is so very much like it. I will add perhaps another quarter cup of sugar and some raisins the next time I make it to make it taste even more like the Zopf I'm used to. It's great with coffee, as a light breakfast. But eat it up quickly as it is best the first day...after that it becomes a little stale.
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Delicious Ham and Potato Soup

Reviewed: Apr. 5, 2011
This is a truly wonderful easy to make soup. I added extra celery and broccoli and some green onions. I can imagine it would be good with just about any vegetable added; carrots, peas, probably even chopped spinach. It seems it would lend itself to being quite versatile.
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Di's Delicious Deluxe Deviled Eggs

Reviewed: Apr. 1, 2011
The onion made these made these totally unedible. My onions were sharp and they overwhelmed the yolk mixture. I still have nothing but onion flavor in my mouth after just tasting the stuff. If I ever try this recipe again I will use less than half the onion or perhaps caramelize it first, but I think onion powder would work better,
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6 users found this review helpful

Lemon Lover's Pound Cake

Reviewed: Mar. 16, 2011
This was not particularly good. The cake was way too sweet, not as lemony as I'd have liked and took forever to bake, much longer than the time given. I will not be baking this one again.
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 3, 2011
These is a great basic chocolate chip cookie recipe. I have begun to make a minor adjustment according to my family's tastes. I think 1 1/2 cups of chocolate chips are more than adequate. That way you can still taste the cookie dough and its not as though the dough is just an adhesive for attaching the chips to each other. I have also found that it is unnecessary to add that one egg yolk, just keeping it at one egg and thus simplifying the preparation. I would just make sure your're using large or jumbo sized eggs if doing this. I've also made these with white chocolate chips and almond extract instead of vanilla and they're great that way, too.
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Carrot Cake III

Reviewed: Jan. 11, 2011
Delicious!
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Kalacs (Hungarian Cinnamon Swirl Bread)

Reviewed: Jan. 6, 2011
I followed the recipe exactly and after hours and hours the dough did not rise properly the second time. I baked it and found it too be dense to the point of inedible...two loaves for the garbage can!
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6 users found this review helpful

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