heathermcginty Recipe Reviews (Pg. 1) - Allrecipes.com (14234031)

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Outrageous Chocolate Chip Cookies

Reviewed: Aug. 18, 2013
I want to start by saying this is a delicious cookie. I am sure I will make this again many times. IMO, it is more of a peanut butter cookie than a chocolate chip cookie. Like many reviews suggested, I swapped the measurements for the white and brown sugar, I added a little bit more vanilla, and I ground up the oats. I chilled my dough before baking. Then I used a medium cookie scoop, rolled the dough into a ball and pressed down lightly with a fork before baking. I baked them for 10 minutes at 325. They came out lightly browned, soft, and delicious.
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Chef John's Baked Eggs

Reviewed: Apr. 14, 2013
Quick, Easy, Delicious!! I added a little fresh basil with my parsley as suggested in his video. I am glad I did as that was a delicious addition. I haven't tried a recipe yet from Chef John that I haven't enjoyed. Thanks Chef John, and keep the recipes coming. I also have found several recipes on Chef john's food wishes blog.
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Scottish Shortbread II

Reviewed: Aug. 20, 2012
Delicious!! I think this is better than the Walker's shortbread cookies since it is so buttery and light. The cookie just melts in your mouth. I made this everyday for a week and then I made a double batch to see if it would last a little longer. No such luck. It lasted about a day. I am going to try adding some mini chocolate chips to my next batch to see how they turn out. The only problem with this recipe is that the cookies are so good you will eat more than you should. Thank you for this wonderful recipe. In some of the reviews, people have said that they added salt. I use salted butter and found that this recipe is wonderful exactly as it is written.
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World's Best Lasagna

Reviewed: Aug. 9, 2012
FANTASTIC!!!!! I never need to look for another lasagna recipe again. There may be a lot of ingredients, but this really doesn't take a lot of work. I have made it several times now and the only real work is in the initial prep time. After that the sauce is simmering and only requires you to stir it every so often to prevent sticking and burning. I took the time to read lots of the reviews before I made it the fist time, and I used those to make some small adjustments. I only used 1 tsp of salt, I doubled the ricotta cheese mixture and added some nutmeg to it, I poured hot tap water on my noodles and let them sit for 30 minutes instead of boiling them, and I added mushrooms. I am cooking for only two, so I used a deep dish 8x8 pan and made three layers instead of two. The remaining sauce was put into food saver bags and frozen for other uses. The extra sauce is great over pasta, or used as a pizza sauce. A little mozzarella, garlic, fresh basil and Parmesan cheese makes an excellent Martguerita pizza. Thank you for a wonderful recipe!
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