essdee Recipe Reviews (Pg. 1) - Allrecipes.com (1421459)

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Bacon and Cheddar Stuffed Mushrooms

Reviewed: May 22, 2005
I made this recipe without altering it, but did not care for it at all. It was rather bland.
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Currant Jelly Wiener Sauce

Reviewed: Jan. 4, 2004
This is a fantastic sauce. I've made it using both Dijon and standard yellow mustard; both sauces were well-received. One guest even attempted to *drink* the sauce. (I don't recommend this.) It's a sweet sauce with twang, and much richer than standard weiner sauces.
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9 users found this review helpful

Caramel Snack Mix

Reviewed: Jan. 4, 2004
A good recipe not meant for doubling (unless, I suppose, you're quite skilled at handling a bubbling sugar brew.) I didn't enjoy the flavor much...but others who tasted it found it tasty (if not a bit too candy-crunchy).
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jan. 4, 2004
Ultra-tasty, and quite easy to make. I prefer a fuller garlic flavor, so I used more. I have found that the dip freezes very well.
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Chicken Tortilla Soup I

Reviewed: Jan. 4, 2004
A good base recipe that responds well to tweaking. I boiled a chicken, shredded the meat, and made my own stock...a move I would recommend to all cooks for deepening the flavor of the soup. I was tempted to omit the hominy, but found its texture and--surprise--it's flavor quite enjoyable.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Jan. 4, 2004
A good, solid recipe for pork. I did both a loin and a butt roast and found the butt roast results more to my liking.
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Chocolate Pudding Fudge Cake

Reviewed: Dec. 28, 2003
When I made this cake, I followed the directions exactly. Unfortunately, it overflowed from my bundt pan and I ended up with a bit of a mess. Even so, I cut away the overflow when the cake had cooled, and found what remained moist, rich, and delicious. Guests raved, comparing it to a truffle. I was sure to cut it into thin slices so that no one would be overwhelmed with the dessert. I think it might be good served warm with a bit of whipped cream or ice cream, though I did not do that for my guests. Raves aside, it is almost *too* rich and *too* moist for my tastes.
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Fruit Dip I

Reviewed: Dec. 28, 2003
Simple, tasty--what more could I ask for in a fruit dip recipe? I, like others, allowed the cream chese to come to room temperature before mixing, and added a smidgen of vanilla to the dip. Though it was good with sweet (Fuji) apples, it was superb with Granny Smith apples. :)
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4 users found this review helpful

 
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