elsa Recipe Reviews (Pg. 7) - Allrecipes.com (13790667)

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Baked Ziti I

Reviewed: Mar. 14, 2010
I read lots of the reviews before making this, and did make some changes to the recipe purely because we like things with more "spice". I used both sweet italian sausage and hot italian sausage (a total of 1.5 lb), several cloves of garlic and italian spices in the pasta sauce. I also used 1.5 C of sour cream and a half cup of ricotta cheese. But still felt that I followed the recipe for the most part. The result was stellar! I will definitely make this again for a crowd - everyone loved it.
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Date Nut Bars

Reviewed: Mar. 14, 2010
I found these bars to be too sweet for me - and the date taste was not as pronounced as other bars on this site. I probably won't make them again.
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3 users found this review helpful

Cream Cheese Chocolate Chip Cookies

Reviewed: Mar. 3, 2010
These were okay - I made the dough and didn't have time to make cookies, so I baked it as a bar cookie in a jelly roll pan. Several people at work said they would have liked the bars more without chocolate chips in them. I think the basic dough is fine, I'm not sure chocolate chips are the best addition. I think I might use this dough and add toasted pecans, craisins and white chocolate chips (still make them as bar cookies, though). The basic dough is worth using in some way - just not perfectly suited to chocolate. Addendum - I did make these again with the above noted additions and it was much better. I will make them again the new way.
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Chicken Enchiladas IV

Reviewed: Feb. 28, 2010
I really enjoyed this recipe. I didn't have salsa, so I did use enchilada sauce instead (as several reviewers suggested), and it was very good. I sprayed each flour tortilla with cannola oil spray very lightly to make sure they were moist when I rolled them, poured the enchilada sauce over the rolled enchiladas and then spread shredded cheese over all and baked for 45 mins. I served with sour cream and extra shredded cheese. We all liked them.
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Pecan Squares Cookies

Reviewed: Feb. 27, 2010
I made these for a bake sale since it makes a big pan, and they were sold out, with numerous positive comments. However, the crust gets soft quickly - and they don't wrap in plastic wrap for very long (they get mushy within 6-8 hrs if wrapped up individually). They taste good and have good texture, but be careful how you serve them (don't make them too soon before eating or keep them wrapped up for any length of time, or they will not be at their best). I will definitely make them again, but not for a bake sale.
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Rosemary Ranch Chicken Kabobs

Reviewed: Feb. 21, 2010
I had these at a friend's house. They were tasty. I prefer a few other chicken kabob recipes over this one, though.
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Fudgy Chocolate Cream Pie

Reviewed: Feb. 21, 2010
This is a great chocolate cream pie! The texture of the filling is very smooth and very chocolaty. I used the shortbread pie crust recipe from this site and topped the pie with freshly whipped cream sprinkled with toasted coconut. It was a great way to end a meal - I highly recommend it!
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Jalapeno Popper Spread

Reviewed: Feb. 21, 2010
Like everyone else, this is a great dip! I double it and make it in a 13x9 pan for large parties and it's always gone. It's particularly good served w/pita chips or the corn "scoopers" style chips.
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Lentil and Sausage Soup

Reviewed: Feb. 21, 2010
I found this recipe relatively tasteless. It's a good start, but plan on using lots of spices if you want a lot of flavor.
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Green Beans with Blue Cheese

Reviewed: Feb. 21, 2010
I made this dish for Thanksgiving - it was absolutely delicious and a great change to the normal holiday green bean dishes. Also great with steaks - really compliments beef.
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The Best Meatballs You'll Ever Have

Reviewed: Feb. 21, 2010
I make up the meat mixture as directed and bake them in a large jelly roll pan at 350 for about 40-50 mins. I pour off any fat that baked out of the meat balls and then use what I want to immediately and freeze the rest. They are very easy to freeze in single servings and use as needed. I take them to work with pasta sauce and parmesan cheese on them, reheat in microwave and have a wonderful lunch!
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Shortbread Crust

Reviewed: Feb. 21, 2010
This crust was wonderful with a chocolate hazelnut cream cheese filling. I halved the recipe and it was perfect for a 9" tart. When you press it up the sides of a pie plate/tart pan, please understand it will shrink significantly so make sure you make the sides a bit higher than you normally might. This is great with cooked, cream fillings - I highly recommend it.
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Brown Sugar Shortbread

Reviewed: Feb. 21, 2010
This shortbread is wonderful! I used a teaspoon of orange oil as flavoring in mine the 2nd time around. Either way is yummy - this is my favorite recipe for shortbread!
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Cracked Sugar Cookies I

Reviewed: Feb. 21, 2010
My cookies spread, which was surprising since so many reviews said that they spread very little. However, they tasted great. I rolled them in colored sugar prior to baking and they were festive on cookie trays.
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Lemon Macaroon Tartlets

Reviewed: Feb. 21, 2010
Great tartlet shells! I used Trader Joe's lemon curd as a filling, and they were really delicious. Obviously you could use any cooked filling you like - mix it up and serve them on a platter - very pretty, too.
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Pumpkin Cake III

Reviewed: Feb. 21, 2010
Great cake! I make half the recipe and put it in a high sided 8" round layer cake pan. It makes a very nice sized smaller cake well suited to an evening event without lots of left overs (that I will eat all by myself.....). Really nice with raisins and chopped pecans added in and powdered sugar sprinkled on top.
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 17, 2010
Best brownies I have ever made! I used half oil and half butter since I ran out of butter and they were still amazingly good. I've rarely made home made brownies in the past, but will now. Addendum: I have now made these numerous times and find that using 1 stick butter and a half cup of applesauce still comes out great. I also now use 2 C white sugar and 1/3 C stevia sweetener to cut the sugar calories by a third. No one can tell I make either substitution and they are still wonderful brownies. I do mix both mini-chocolate chips and normal size milk chocolate chips in the batter for the cup of chips called for.
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Black Chocolate Cake

Reviewed: Feb. 17, 2010
I've been searching for a home made chocolate cake recipe to use for my B&B and this will be it! I add 2 heaping tablespoons of instant espresso to the boiling water - this is a fabulous cake! It does tend to stick to pans; I generously greased and floured my pans and then put wax paper in the bottom of the 9" round pans and sprayed the wax paper with Pam then poured in the batter, and they came out just fine. This amount of batter made three 9" cake layers that were a reasonable thickness for a 3 layer cake (not so tall that it was difficult to transport). I used the coconut cream cheese frosting recipe from this website and did not frost the sides of the cake, only between the layers and on top. Then I patted toasted coconut on to the exposed frosting between the layers and on the top - the cake was beautiful, magazine quality to look at, and tasted unbelievably good. I have also added mini-chips to the cake batter and that's a nice addition, but makes it tough to get the layers out of the pans. In the future, if I add mini-chocolate chips, I will bake the layers for 5-10 mins and then sprinkle the chips on top of the layers of batter and return them to the oven. That should help prevent the chips from immediately sinking down to the bottom of the cake layers.
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Easy Indian Butter Chicken

Reviewed: Feb. 7, 2010
I too tried this recipe because of the short ingredient list, and it's great! I did buy the called for indian spices and recommend doing so if you are going to make this, as tandoori masala is a different taste than straight curry powder. I cut back the butter to 1/4 C and one can of evap skim milk, per the author's suggestion and it was still incredibly tasty. I also think the suggestion of 1-2 t sugar is a good one, I didn't do that but will next time. 1/2 t red pepper is enough if you don't like spicy butter chicken. Try it out, it's very authentic!
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Chocolate Crinkles II

Reviewed: Jan. 5, 2010
These are great cookies! The dough was very sticky, even after chilling for a couple days, so I simply dropped a spoonful of dough in a bowl of confectioners sugar, rolled it around in the sugar and THEN rolled it into a ball. Worked great, and my hands weren't covered in sticky dough. I also added 1 cup of mini-chips into the dough, the only change I made. I will definitely make these again!
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Displaying results 121-140 (of 161) reviews
 
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