nvsheila Recipe Reviews (Pg. 1) - Allrecipes.com (13847887)

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Cabbage Fat-Burning Soup

Reviewed: Mar. 25, 2011
I don't like cooked vegetables - it is a texture thing - so I puree this soup and it is delicious. It tastes like V-8 juice, only better. I added 10 oz of mushrooms and omitted the green beans to make it the authentic soup found on the internet. I like it both warm and cold.
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2 users found this review helpful

Crustless Cranberry Pie

Reviewed: Jan. 11, 2011
I used frozen cranberries and pulsed them in my food processor to cut them up a bit. Used pecans instead of walnuts (only nuts I had in the pantry). Did everything else as written. This dessert is absolutely to die for. We liked it better after it cooled.
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2 users found this review helpful

Peaches 'N Cream Pie

Reviewed: Dec. 27, 2010
This is a wierd dessert. It's a combo of cake, cobbler and cheesecake. As good as that sounds, no one in our group really liked it (out of 29 people). The cake part on the bottom had a funny taste and was thick like cobbler - not like a true crust. The peaches were just kind of 'there' but didn't really add enough to the dessert to make it very peachy or moist. The cheesecake layer tasted good but just sat on top of the rest of it Not at all what I expected. Wierd.
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3 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 9, 2010
Three important keys to making this a 5-star success: #1 - Add 1/2 cup water to the recipe at the beginning. #2 - To keep the oil from seperating from the butter, stir CONSTANTLY all in the SAME direction. Example - only stir clockwise. I know it sounds strange, but I have only had one batch seperate in 24 years of making it and it was because I didn't pay attention to how I was stirring it. #3 - To keep the chocolate from popping off the candy when breaking, wait until the candy has cooled enough to be comfortable to touch with your wrist and then spread with MELTED chocolate. Let it cool at room temperature. I have made a similar recipe as this for 24 years. Mine includes 1/2 cup water and uses milk chocolate. Before cooking the candy, I spray a large cookie sheet with pam and then sprinkle it with 6 oz sliced almonds. I start the candy on high (throw everything in at the same time) and then turn it to medium high after it starts boiling. It takes approximately 12 minutes from start to finish. I don't use a candy thermometer but wait until it's smoking quite a bit before pouring it out. If your toffee doesn't have a rich taste, you need to cook it a little longer.
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15 users found this review helpful

Whipped Hot Chocolate

Reviewed: Nov. 23, 2010
This tastes exactly like warm, melted chocolate ice cream. It's great if that's what you like.
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19 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 22, 2010
Found my lasagna recipe! Deleted all the others I was going to try because this one is perfect. I made two for a big family dinner and every single person there (23) said it was the best lasagna they had ever eaten. I put the lasagna together the day before cooking it and it was wonderful.
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1 user found this review helpful

Burrito Pie

Reviewed: Nov. 15, 2010
I reduced the meat by about 1/3 and only used one can of refried beans. It fit perfectly in my springform pan. Family loved it.
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2 users found this review helpful

Chocolate Mice

Reviewed: Oct. 30, 2010
These took a lot less time to make than I expected them to. I made two double batches, one with semi-sweet chocolate chips and one with white chocolate chips. For the cookie crumbs, I used chocolate and regular animal crackers. I made the cutest black and tan mice. I tried to roll the tan ones in powdered sugar but I think they looked better with just the crumbs. I used the dough blade on my food processor and just dumped everything in and it worked beautifully. I used a small cookie scoop and it literally took me one hour to form all the mice (4 batches). I put granola on the plate that I served them on and it was super cute. I also dropped a few cocolate sprinkles to make a few mice "droppings". Don't be afraid to make these!
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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 19, 2010
Absolutely to die for. Second time around I added a dash of ginger and cloves to both the topping and the muffin. I think it made it even better.
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Southwestern Chicken

Reviewed: Nov. 11, 2008
Wow! The spices are a perfect blend. Spicy enough for my Mexican husband to want seconds, mild enough that my young children didn't complain. Even my super picky 8 year old loved it. I flattened the chicken with a meat mallet to even out the thickness and reduce cooking time. Can't wait to try it on the BBQ grill. This is a new family favorite!
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8 users found this review helpful

 
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