E. W. Recipe Reviews (Pg. 1) - Allrecipes.com (13829173)

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Chicken With Mushrooms

Reviewed: Jul. 7, 2009
This is a very good basic recipe, but would probably be a little lacking in flavor if made as is. I browned the chicken in olive oil and garlic instead of butter, and reduced what was left in the frying pan with broth and white wine before pouring it over the chicken and mushrooms in the baking dish. The chicken was very moist and the sauce at the bottom of the dish was fantastic. I will definitely make this dish again. The cheese didn't seem to add much to the flavor, and I may omit it next time.
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Perfect Sushi Rice

Reviewed: Feb. 13, 2011
Everyone likes a slightly different ration of sugar to rice vinegar, but this is a great basic starting point. This is the best sushi rice recipe I've tried yet!
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1 user found this review helpful

Best Spinach Dip Ever

Reviewed: Feb. 5, 2011
Pretty darned good! I took the advice of some other reviewers and used the whole 10 oz package of spinach. It was just the right amount. I couldn't find leek or onion soup mix at the store, so I substituted with 2 tsp. each of granulated onion and garlic, 2 finely chopped stalks of green onion, and 2 tbsp. finely chopped parsley. I might try substituting the mayo for low fat yogurt next time. The mayo flavor doesn't come through that much, and I think the yogurt would give it a nice zip.
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Mini Pumpkin Whoopie Pies

Reviewed: Dec. 5, 2010
Very nice! After reading the reviews, I made this recipe with the following changes: halved the sugar in both the cookie and the filling, used 50% more cream cheese in the filling. The results were delicious. I will definitely be making this again.
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Vegetarian Gravy

Reviewed: Nov. 26, 2010
This is a mighty fine basic recipe for vegetarian gravy. I didn't have nutritional yeast on hand, so I left it out. The flavor was great anyway. I replaced half the oil with butter and did not have the oil pooling problem some of the other reviewers mention. Also, I will use half the amount of flour called for next time. Using the amount called for in the recipe left me with a gravy jello once the gravy cooled. I had to reheat it and whisk in an additional can of broth to thin it out enough to serve.
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Melt - In - Your - Mouth Shortbread

Reviewed: Sep. 4, 2010
This is definitely a melt-in-your-mouth cookie, but it has absolutely no flavor. I made these with the addition of a teaspoon of vanilla, but it wasn't enough. It's a good base recipe, but my second try will include a couple of ingredients for flavor (lemon or orange zest?) or a topping.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jul. 6, 2009
This recipe makes a mighty fine oatmeal cookie. Excellent ratio of oatmeal to "regular" dough texture. For my batch, I reduced both the white and brown sugar by half, doubled the cinnamon because I didn't have cloves, doubled the vanilla, used dark chocolate covered raisins, and added walnuts. Very nice! I only baked for 9 minutes. I baked different sheets of dough at 11, 10, and 9 minutes, and the cookies that sat for 10+ minutes were very dry after cooling. The 9 minutes cookies stayed chewy. I will definitely try this again with cloves.
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Southern Potato Salad

Reviewed: Apr. 19, 2009
Very tasty. I made this potato salad exactly as written, except I substituted Aioli Garlic Mustard Sauce from Trader Joe's for the prepared mustard the recipe calls for. For ease of tossing and to make sure everything gets distributed evenly, I would suggest mixing all of the ingredients except for the eggs and potatoes to form a dressing before throwing it all together. In the future, I might try tossing the potatoes in cider vinegar first, the way some of the other reviewers suggest. Although the dressing in this recipe is great, the potatoes themselves lacked zip.
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Best Chocolate Chip Cookies

Reviewed: Nov. 16, 2008
I make this recipe exactly as written. It's one fine cookie. It has a classic chocolate chip cookie taste and texture. Very nice. In my oven, the bake time is closer to 14 minutes.
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Snickerdoodles V

Reviewed: Oct. 23, 2008
I followed the recipe using butter instead of shortening and added 1 tsp. vanilla. The dough was a little too soft to ball, so I put it in a plastic bag with a corner cut off and squeezed out lumps directly into the bowl with cinnamon/sugar. The dough was much easier to handle once it was coated. Cookies took 12 minutes to bake. They came out soft, moist and very puffy. There is a slight after taste... This recipe is good enough for right now, but I'm going to keep looking.
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Favorite Peanut Butter Cookies

Reviewed: Oct. 14, 2008
The were not the moist peanut butter cookies I was hoping for. They are definitely on the crisp and dry side. I used unsalted butter and crunchy, sugar free peanuts-only peanut butter. The flavor of the cookie was good, but they could have been a little more peanut buttery. Not too sweet, which I like. After 8 minutes at 375, cookies were still raw. 10 minutes, browned at the edges and slightly crispy. 12 minutes, a little more crispy and a little more brown. My search for a good peanut butter cookie recipe continues...
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Creamy Au Gratin Potatoes

Reviewed: Apr. 19, 2009
I would make this recipe again, but will probably try to flavor up the cheese sauce next time. This is a pretty bland dish if you make it as is, despite the large amount of onion it calls for. Like many other reviewers, I chopped my onions rather than leaving them in rings.
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