SHORECOOK Recipe Reviews (Pg. 16) - Allrecipes.com (1402769)

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Very Chocolate Ice Cream

Reviewed: Jan. 6, 2010
VERY CHOCOLATY! In place of semisweet chocolate, I used 2 ozs. of unsweetened chocolate plus 8 teaspoons of sugar. Other than that, I followed the recipe exactly. Thank you WENDYWR for sharing!
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Roasted New Red Potatoes

Reviewed: Jan. 6, 2010
FANTASTIC! I cut my potatoes into quarters and turned them to roast on all sides. They were so simple to make. I will be making them often. Pam Anderson is right they are "roasted potatoes at their best".
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Grilled Fish Steaks

Reviewed: Jan. 6, 2010
EXCELLENT! I used flounder; it had a great taste and was so easy to make. Because it is January, I baked it on a cookie sheet until it was easily flaked with a fork. Thank you for sharing your recipe!
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Apple Spice Rice

Reviewed: Jan. 4, 2010
VERY GOOD! I was looking for a rice recipe to accompany an apple bourbon pork tenderloin and this recipe was the answer. It was VERY GOOD! Thank you Allana for sharing your Apple Spice Rice recipe!
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English Muffins

Reviewed: Jan. 3, 2010
This recipe is AMAZING! I had never made English muffins before and I love doing something new. I followed the recipe exactly and the taste is perfect. I actually amazed myself! Next time I will try adding cinnamon and raisins. Thank you Linda Pinda for sharing.
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5 users found this review helpful
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Chocolate Rum Balls I

Reviewed: Dec. 20, 2009
This recipe is perfect. I put everything in the food processor; when the dough was ready, I shaped it into 1 inch balls and dropped them into a zip lock bag with confectioner's sugar to coat. So easy! They're good now, I can't imagine what they'll be like when the flavor develops. I'm thinking of rolling some in coconut. I love the rum/coconut combination. Thank you FARMLIFE for sharing!
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Soft Giant Pretzels

Reviewed: Dec. 14, 2009
These pretzels taste GREAT and are so easy to make. The bread machine does all the work. The changes I made were to dip the pretzels in a mixture of warm water and baking soda. When done, I brushed them with butter and sprinkled with sea salt. My 8 year old granddaughter was visiting and she rolled little balls with the dough and named them "pretzel tots". They were perfect bite-size pretzels. Why didn't I think of that. Thank you Sherry Peterson for sharing such a GREAT recipe!
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Cake Balls

Reviewed: Dec. 12, 2009
VERY GOOD! My choice was to make chocolate peanut butter. I used Duncan Hines Devil's Food cake mix to make cupcakes. While they were baking I mixed 1/2 cup of peanut butter with 1/2 cup chocolate frosting. Once the cupcakes were done, I put them in a mixing bowl and added the frosting mixture until it was the consistency of dough, using an electric mixer. I did not use all the frosting. It made the cake taste like a moist peanut butter brownie. I then rolled and froze them for an hour before dipping them in dark chocolate. I placed them on a cookie sheet for decorating prior to placing them in their paper wrappers. Thank you Allison for sharing! I'm looking forward to trying pineapple cake rolled in white chocolate and coconut.
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Non-Edible Cinnamon Ornaments

Reviewed: Dec. 6, 2009
The house smells so good having made this recipe! Thank you Susan for sharing. I used a cup of applesauce and skipped the glue because it is not necessary and makes the dough harder to work with. Plastic throw-away gloves are a good idea. This recipe made 9 ornaments. (size shown in photo) I found a dollar store is the best place to purchase cinnamon for this project, and I use the cheap store brand applesauce. Because I made the ornaments a bit thick, I tried cooking them in the oven at 200. After a couple hours, when they were getting near done, I noticed they were starting to curl. I took them out immediately and allowed them to air dry. I first made this recipe about 20 years ago and the ornaments are as good as ever. I do nothing special to store them, just pack them away with the rest of the Christmas tree balls.
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Creamy Rice Pudding

Reviewed: Dec. 2, 2009
Very Good! Having some left-over rice from dinner, I doubled this recipe and started at step 2 using 4 cups of cooked rice. I used extra rice because I was using 2% milk and thought it would help to thicken it. Also, I thought it would cut some of the sweetness. After beating the eggs, I added them to the milk; then I slowly added the mixture to the pudding. I topped each serving with cinnamon and served warm but it was just as good served cold. Thank you Erica for sharing such a yummy recipe.
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Mini Pineapple Upside-Down Cakes

Reviewed: Dec. 1, 2009
Hubby just said "That was excellent!" for the 4th time and I have to agree! The pineapple flavor is throughout the cake. When the timer went off, my reaction was to blurt out "OMG wait 'till you see this!". I used two jumbo muffin pans, filling them evenly with no left-over batter. They took 23 minutes to bake. They did not overflow. I used Duncan Hines Moist Deluxe Pineapple Supreme cake mix and a hand held electric mixer to mix. I experimented with a whole cherry on some and a half cherry on others. The appearance was the same since only half the cherry shows. With the jumbo muffin pan, I suggest using a whole cherry for more flavor. My choice was to add them prior to cooking. I read the reviews before making and the best suggestion was to use parchment paper on top of the cooling rack. I didn't do it at first but when I realized I couldn't flip the cakes and they were starting to stick, I immediately put parchment paper on a rack and moved them. Next time I will turn them out on the cooling rack topped with parchment paper. Thank you Cindy Colley for such an easy EXCELLENT recipe! Now to go hide them so they'll be around for the dinner party!........UPDATE...I froze a couple in a zip lock bag to see how they would hold up if made ahead of time. They were as good as the day I made them. Perfect!
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Frosted Cranberries

Reviewed: Nov. 20, 2009
What a burst of flavor! So simple to make and a beautiful presentation. Using lovestohost suggestion, I replaced the egg white with light karo and water, mixing it in a bowl and coating the berries all at once by tossing with a spoon. Then I dropped them one by one into a zip lock bag with sugar, gently shaking the bag as I dropped. I poured them onto a cookie sheet to dry. It only took minutes to prepare. Thank you for sharing such a beautiful treat!
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3 users found this review helpful
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Fun Cookie Suckers

Reviewed: Nov. 18, 2009
AWESOME! These cookies not only tasted great, they were fun to make. I rolled three logs, placed them side by side, and twisted them; then, I rolled one log with the twisted colors. Thank you Christine M for that suggestion. I only got seven cookies from the recipe so they were bigger than called for. Therefore, I baked them 10-12 minutes. Because some reviewers stated they needed more sugar, I then pressed the cookie into sugar crystals and attached the stick. I used Wilton's "cookie sticks" because lollipop sticks would be too thin. Thank you Terri for sharing such an AWESOME FUN RECIPE!
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Thick Cut-Outs

Reviewed: Nov. 14, 2009
I cut the recipe to 25 servings as 75 is too much for 2 people. The recipe never told you to add the vanilla extract but fortunately I caught that. The dough was too sticky to roll after hours of refrigeration. I did as others suggested and added flour. The cookies turned out beautiful but had no flavor.
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Microwave Cashew Brittle

Reviewed: Nov. 7, 2009
Thank you Joyce for your Microwave Peanut Brittle recipe! This custom recipe was written using a 950 W microwave.
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Garlic Bread Sticks

Reviewed: Nov. 6, 2009
Thank you Kim for sharing your recipe for Bread Machine Pizza Dough.
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Butter Almond Ice Cream

Reviewed: Nov. 5, 2009
Thank you SUSAN LONG for sharing.
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Butter Pecan Ice Cream

Reviewed: Nov. 5, 2009
AWESOME! I followed the directions exactly using light brown sugar; but, I made a couple of changes with the ingredients. I replaced the pecans with almonds and reduced the sugar to 3/4 cup. I didn't have half and half so I used 1 1/4 cups of heavy cream and 1/4 cup of 2% milk. (I also wanted to be sure it was creamy.) This ice cream can go right to the head of the class. It is AWESOME! Thank you SUSAN LONG for sharing.
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Brown Sugar Candy

Reviewed: Oct. 26, 2009
I made this according to the recipe. The candy was grainy not smooth. It looked nice but as much as I wanted to like it, it was not a favorite. I'm sorry, KAYKWILTS, but thanks for sharing.
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Bread Machine Challah I

Reviewed: Oct. 21, 2009
Very tasty! I made the dough in the bread machine. When the cycle was finished the dough was very sticky so I added flour and worked it in until the consistency felt right. I braided the bread, gave it an egg wash and baked it at 350 for 30 minutes. It was an amazing loaf of bread. Thank you Suzy for sharing.
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