Cupcake Recipe Reviews (Pg. 4) - Allrecipes.com (1373670)

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Jen's Heavenly Egg Salad

Reviewed: Nov. 26, 2007
Lemon juice was too much and not needed. Enough of the flavoring comes from the 2 types of mustard. I added finely chopped celery and pickles to give it a little more substance. You don't have to follow the recipe to the tee - you add as much mayo or mustard as you want and keep adding veggies until the desired consistency. Good as a template recipe though.
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Holiday Chicken Salad

Reviewed: Nov. 26, 2007
This recipe on its own was too sweet. I think toasting the pecans before adding them in really helps. I also chopped the chicken into cubes before placing them into a pot to cook with chicken stock, salt and pepper really upped the taste. I would recommend adding green, not purple, grapes to this recipe so there's the extra tartness to it. I also used low fat miracle whip to lighten up the calories and fat content and it still tasted good. I think finely chopping all of the ingredients really helps when making this into a sandwich rather than a salad. Next time I'll try to add some granny smith apple into it to see if I can get a tangier chicken salad.
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Perfect Baked Potato

Reviewed: Feb. 19, 2007
Agree with other reviewers that 300 degrees is not enough. I only wanted to make one so I stuck my potato in the toaster oven at 360 degrees for an hour and half and it came out perfect. It was a small potato as well so for bigger potatoes I recommend turning it up to 400 for an hour and a half.
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Deep Dish Brownies

Reviewed: Feb. 10, 2007
Made it for my work and it got rave reviews! I didn't change the recipe and actually liked that it was a little more cakey than brownies are normally. I sprinkled mini chocolate chips all over the top instead of using icing and it turned out fantastic. Will definitely make it again.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 16, 2003
Cookies were great but i substituted margarine for the shortening and 2 tablespoons of cinnamon to make up for the cloves! I would recommend dropping them in tablespoon fulls and flattening them a bit first before putting in the oven or else they end up kindy puffy and dinky!!
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Tzatziki Sauce

Reviewed: Mar. 5, 2002
this sauce turned out runny even though i strained the cucumbers and the yogurt overnite. is there something im doing wrong? all in all, the taste turned out ok.
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Best Carrot Cake Ever

Reviewed: Mar. 4, 2002
This carrot cake would have been much better if it were a little less moist... i suggest draining the carrots first before adding to the brown sugar.
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Banana Bread IV

Reviewed: Feb. 23, 2002
the bread tasted great but was a little soggy in the middle...
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To Die For Blueberry Muffins

Reviewed: Feb. 17, 2002
Great recipe! When I was making the batter, I was really afraid it wouldn't turn out as the batter was quite dense and hard to mix but it turned out really well. I increased the amount of blueberries and also added some lemon extract. I didn't taste too much of the lemon so I think I will add lemon zest next time. I didn't add the crumb topping on top as my family doesn't like things too sweet and it turned out well. Thanks for the great recipe!
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Pico de Gallo Chicken Quesadillas

Reviewed: Jul. 15, 2001
Great recipe and you can vary the amount of ingredients as you go along and it'll still taste great. I get the bottled lime juice to cut the time of squeezing limes, I also use whole wheat tortillas to make it a little healthier and season the chicken with salt and pepper before pan fying it. I also used a tip I got from this site for flipping these suckers since my frying pan is about the size of the tortilla shells (about 10"): I put down one tortilla, sprinkle with cheese, put 1/2 to 1/3 of the veggie/chicken filling in, top with another layer of cheese and top with a tortilla. I do this with the heat a little lower than med. When it's ready to flip (I lift an edge to check), I stick a large 10" round plate on top and flip the quesadilla so that the pan ends up on top and the quesadilla on the plate. I then slide the quesadilla back into the pan (of course with the uncooked side down). When that side is ready, I just flip again onto the round plate and cut with a pizza/round cutting knife while the quesadilla is on the plate. So easy!
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Chicken Enchiladas II

Reviewed: Jul. 15, 2001
Very bland. I don't know what everyone is raving about.
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Displaying results 61-71 (of 71) reviews
 
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