AndAQT2 Recipe Reviews (Pg. 1) - Allrecipes.com (13949943)

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Amaretto Cake

Reviewed: Aug. 29, 2009
Shawn thank you so much for this recipe, this is my FAVORITE cake now!!! I made this for the first time maybe 6-7 years ago and never posted a review (sorry) and it was an absolute hit!! It was so good that I made 2 more back to back. Every time I make this cake it gets gobbled down within an hour - no kidding. The cake is so moist and light, it's amazing. This is an awesome recipe, thanks again!!! My only recommendation, I am a big amaretto fan and I can absolutely taste the difference between the cheap amaretto and the more expensive. I prefer DiSaronno Amaretto, I've tried the Hiram Walker, never the DuBushon or whatever that cheapy bottle is, and the cake always tastes better with the DiSaronno. I've even tried Hiram Walker in the batter and DiSaronno in the glaze, it was good, but again, I'm an amaretto aficianado so I could taste the difference.
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5 users found this review helpful

24 Hour Salad

Reviewed: Jan. 21, 2010
Sometimes Bermuda onions can be too strong so I'll use green onions instead, usually one bunch cut into 1/4"-1/2" pieces. I also recommend NOT using Miracle Whip as it would make the dressing too sweet and give it a totally different flavor than intended. I often use this dressing on my green salads with a squeeze of lemon.
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Bleu Cheese Celery Sauce

Reviewed: Feb. 10, 2010
Ok, I must admit, I'm not a big fan or "measuring" things unless it's in baking, then I do it reluctantly, so when I came up with this recipe it was no different. The only thing you have to remember is the ratio between sour cream and mayo (not Miracle Whip, use real mayonnaise) is 2:1, all the other ingredients are to taste. I cook quite often for guests and this is definitely a sauce/dip that everyone has loved. Keep in mind the ingredients will marry together when you refrigerate it and become more flavorful. Sometimes I substitute celery salt for the seasoned salt.
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Caribbean-Spiced Roast Chicken

Reviewed: Dec. 26, 2009
I made two of these chickens for Christmas and the taste was fabulous. This will be my new Caribbean/Jerk seasoning. With all the basting it was definiely moist. The only changes I made was I brushed the chickens with olive oil instead of vegetable oil and I used rum extract with enough water to equal 4 oz (I doubled the recipe because of the 2 chickens). I can't imagine it would have tasted any different, it surely didn't smell any different than the real rum! I think next time I'll try using Malibu Coconut rum just to try a different flavor. This recipe is definitely a keeper! OOPs! I forgot one more thing, I used allspice instead of ginger.
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Brazilian Collards

Reviewed: Dec. 26, 2009
I made this at my parent's house for Christmas and they love Collards greens - with ham hocks. I on the other hand don't like ham hocks so I was happy to try this recipe. They worried me to no end saying they didn't see any ham hocks, how are you cooking greens without ham hocks, do you want us to run out and get some for you? I was concerned the red wine vinegar may be too overpowering, but it was perfect. My entire family loved the greens and I caught my mom stashing some in the BACK of the freezer for later. Nice simple recipe, thanks so much! By the way, I added a small amount of crushed red pepper and I used hickory smoked bacon.
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Sweet Potato Eggnog Casserole

Reviewed: Dec. 26, 2009
Everyone loved the flavor of this dish, the only change I made was I used fresh sweet potatoes instead of canned. I will definitely make this again. Thanks for the recipe!!
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7 users found this review helpful

Displaying results 1-20 (of 51) reviews
 
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