cookingmama Recipe Reviews (Pg. 1) - Allrecipes.com (13764022)

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Asian Ginger Dressing

Reviewed: Jan. 20, 2013
The perfect compliment to an asian-style salad. I made it by using half the amount of soy sauce as some reviewers suggested and no water. I thought it was bland. I then added in the remaining soy and water, like the recipe suggested, and it was perfect. I used gluten-free Tamari. Hubby and kids loved it, too.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 22, 2011
Simply AWESOME! I gave as teacher gifts this year and had to fend off my DH and kids from eating the gifts. I did find that I like the taste even better with salted stick butter vs. Blue Bonnet butter. It gave a richer taste and a thicker glaze. The thickness made it a little harder to stir in the popcorn, but was worth the little extra effort.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 8, 2010
This is it people, the name says it all! I made these for my daughters' Teacher Appreciation week and I got thank you cards saying they were the best homemade cookies they have ever eaten and wanted the recipe. My husband says they are evil...he can't walk past the tray without grabbing one. I have made these as the recipe states and recently substituted vanilla pudding with Devil's Foodcake pudding and loved this too.
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Portobello Mushroom Burgers

Reviewed: Jun. 8, 2010
Who knew a giant mushroom could be so hearty and good! This is a keeper.
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Oven Baked Omelet with Feta and Tomatoes

Reviewed: Jun. 8, 2010
I made it exactly as stated and my family and I really didn't like this. The thyme was over powering in my opinion and I like thyme. The top was nice and crunchy, but the inside was kinda like eating a sponge. Sorry.
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Too Much Chocolate Cake

Reviewed: Jul. 22, 2009
Good grief this is a great cake. When it comes to B-day cakes I always make a pound cake, which is now a big joke in my family. So, I made this cake for my husband's B-day the other day and he couldn't stop eating it! I made it exactly as the recipe stated. As for the chocolate chips, I used Hershey's special dark choc. chips. Before I added them to the batter I tossed them with about a TBSP of flour to keep them from all falling to the bottom of the cake during baking. I say this trick on the Food network and it works every time.
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