MAPALICOUS Recipe Reviews (Pg. 1) - Allrecipes.com (1406440)

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Beef Stew VI

Reviewed: Jan. 20, 2012
This is a great recipe perfect for cold weather. I ended up adding red potatos (skin on) instead of the russett and it added a great more rustic flavor. I also added a bit more water and therefore more cornstarch. I've made this several times and it is always a huge hit with everyone, even the kids!
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1 user found this review helpful

One Bowl Chocolate Cake III

Reviewed: Aug. 11, 2011
Best chocolate cake ever! Not too rich, not too sweet, just right!!
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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Aug. 11, 2011
Definitely worth making. I like to also put potatos, more celery, onions, and carrots in the roasting dish to roast in the chicken drippings. Then I make a chicken ceaser salad with whatever chicken is left over. Two meals in one, love it!
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2 users found this review helpful

Quick Lemon Poppy Seed Bread

Reviewed: Jan. 8, 2007
I actually made these in small loaf pans and gave them away as gifts for Christmas. It was great! So simple and everyone loved them. I also glazed them with a simple recipe I found on here. 1/4 orange juice, 3/4 cup sugar and 1/2 teaspoon lemon extract. I warmed it on the stove until the sugar melted then poured it over the top of the cakes while they were still hot. So gooooood!!! P.S. If you are looking for "BREAD" like you find in the store, this isn't it. This is more of a cake, like banana bread isn't bread, its cake.
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75 users found this review helpful

Lemon Poppy Seed Bread

Reviewed: Jan. 8, 2007
This is a really great recipe. I tried it a couple times and I only had a problem with the glaze. The first time I tried putting it on, the sugar didn't melt. I'm not sure if it is supposed to be like that or not. The second time I made it I cooked the glaze just long enough to make the sugar melt so that when you took a bite it wasn't gritty. As long as you don't drench the cake in the glaze it isn't too sweet, its just right.
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3 users found this review helpful

Butternut Squash Casserole

Reviewed: Jun. 7, 2006
Very good recipe. It almost tasted like a custard but with a hint of squash. I thought it was way too sweet to cook with dinner though. I will make it next time with half the sugar. Or make it as a dessert and serve it cold.
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4 users found this review helpful
Photo by MAPALICOUS

Strawberry Delight Dessert Pie

Reviewed: May 18, 2006
I used a store bought graham cracker pie crust (9 inch) and I had some filling left over. I actually made the pudding first and used 1 1/2 cup heavy cream and 1 1/2 cup milk and it make it thick and rich more like a thin custard. It also made the pie hold up much better. I let the pudding set up in the fridge while I made the rest of the pie. I piped on the rest of the whipped cream and placed strawberries on for decoration. It was beautiful, and tasted wonderful!
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34 users found this review helpful

Best Tuna Melt (New Jersey Diner Style)

Reviewed: May 18, 2006
Great recipe! I added some chopped pickles and used colby jack cheese instead (just because that's all I had) and used wheat bread, it was spectacular.
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1 user found this review helpful

Picadillo

Reviewed: Apr. 24, 2006
This was really good. My husband literally licked his plate when I asked him if he liked it. I served it with mashed potatos. But I think it would be great if you used it as a filling for stuffed bell peppers.
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1 user found this review helpful

Cream Puffs

Reviewed: Apr. 19, 2006
This got great reveiws from my in-laws. And that's saying a lot! I added 1 1/2 tablespoon sugar and 1 tsp vanilla to the dough as it was cooling. It really made a great difference. I only cooked them for 20 min and they came out a little dark. I actually ran out of the pudding mixture so I looked in my fridge and found some home made peach jam. I filled the rest of the puffs with that. It was really sweet, but pretty good. Maybe just a smaller amount of the jam would be better. Either way I will definitely be making these again!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 22, 2004
This recipe is one of the best chocolate chip recipes I've made yet! I made sure to chill the dough before baking it, and it worked perfect. I did notice that when I took the first batch out at 15 minutes the centers were still a bit too soft. They actually drooped through the cooling rack a little. I put the second batch in for 16 minutes and they came out perfect. I'm sure it depends on your oven too. I've wrapped them up individually and I plan to give them away as gifts! :) (If my husband doesn't eat them all first!)
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3 users found this review helpful

 
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