happywifey Recipe Reviews (Pg. 4) - Allrecipes.com (1430267)

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Pinwheel Cookies II

Reviewed: Jan. 8, 2009
This cookie recipe is a 100 years old. My mom used to make them when we were little and they are a family favorite. It takes some practice getting the rolling down, but once you have it these cookies are well worth it. Especially for peanut butter and chocolate lovers.
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Jeff's Chili Con Queso

Reviewed: Jan. 6, 2009
I serve as "make your own nachos." Dip is in a crockpot; place corn chips, jalapenos and stirofoam bowls on the side and everyone makes their own nachos. Everyone loves doing this and they consume all of it.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 26, 2008
Since my sister passed away 20 years ago, I've been trying to ditto her big, soft, crunchy on the outside chocolate chip cookie but always failed. Well, I finally found it! Thank you, thank you, thank you Elizabeth. My sister's middle name was Elizabeth.
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Best Steak Marinade in Existence

Reviewed: Nov. 25, 2008
Fabulous flavor. One change, use fresh basil, the king of herbs!
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Dad's Hamburger Gravy

Reviewed: Nov. 25, 2008
Truly a comfort food. We serve over chunky mashed potatoes, sooooo good and fills up your tummy.
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Campbell's® Green Bean Casserole

Reviewed: Nov. 20, 2008
At any gathering I have ever been to, this dish is always the star no matter who brings it. People eat it so fast it disappears quickly. Use frozen French cut green beans, leave out a little of the milk, and sprinkle a few of those crunchy onions in the beans for added flavor. Don't expect any leftovers!
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Best Chicken Ever

Reviewed: Nov. 5, 2008
This is my favorite chicken but I use another version which is adding 1 tablespoon of Lawry's seasoning salt in the sour cream, adds immense flavor and softens the meat. I also use Ritz crackers, crushed fine, for a buttery flavor too. I bake at a lower temperature 325 for 1 1/2 hours. This ensures that the coating doesn't melt off of your meat, plus do not cover with foil this causes the coating to come off. Make sure you let the chicken rest for 15-20 minutes, allows the coating to stay on the chicken when biting into it.
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Plain Caramel Apples

Reviewed: Oct. 22, 2008
These caramel apples are so good. I think the problem with the caramel running off is a result of all the wax stores and growers spray on to make apples look shiny. If you can find a way to rinse the wax off apples, maybe using vinegar???, then we probably won't have the problem with the caramel running off the apples.
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Grandpa's Popcorn Balls

Reviewed: Oct. 6, 2008
We've been making these for years in our family and we love them. Now that we're older we have to be careful with not losing our crowns when eating them. After popping, shake the popcorn and all the hulls and seeds will go to the bottom, then avoid the popcorn on the bottom. One other tip, we rub a "little" Crisco or shortening on our hands when forming the balls. The popcorn is still hot to hold but much quicker and doesn't stick with the shortening on our hands.
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Soft Molasses Cookies III

Reviewed: Oct. 2, 2008
A family favorite for generations. My grandma made a cut out cookie, placed a big old flattened raisin (hard to find nowadays)in the middle, then sprinkled with sugar, delicious. The first time I made them (I was in my 20s) and new to making cookies, I doubled the recipe and had cookies on every flat surface of my house. But all the neighbors couldn't get enough of them. Great recipe.
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Che Guevara's Ceviche

Reviewed: Sep. 22, 2008
This is one of those dishes that is out of this world. Delicious as delicious can get. I like it soupy so I add Clamato juice as a bonus for flavor and serve in margarita glasses. I substitue diced radishes instead of celery, excellen-te!!
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Authentic Thousand Island Dressing

Reviewed: Sep. 17, 2008
Here's my secret ingredient - add one crumbled up hard-boiled egg to the dressing. Really adds body and a deep flavor. A lot of high-end restaurants add a hard-boiled egg too.
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Goldenrod Eggs

Reviewed: Sep. 15, 2008
My mom has been serving this recipe for over 60 years. We call it Eggs a la Goldenrod. Whenever I play hooky from work I make it for a real comfort food treat. Salt and pepper is a must or it will be very bland, but do add according to your own taste. Most times I toast the bread then rip it up in bite size pieces, this way you don't have to mess with cutting it up because it's so good you just want to eat it and not mess with cutting. Really! Oh, and for you milk lovers, don't forget to pour a very cold glass of milk with this one.
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Baked Potato Skins

Reviewed: Sep. 2, 2008
Oh man these were good, plus got a great big kiss from the hubby on these, so will definitely make again. Nice and crispy and added some taco seasoning to the sour cream - delicious!!
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Mama's Best Broiled Tomato Sandwich

Reviewed: Sep. 2, 2008
We prefer sour dough toast for a tastier and heartier bread. After toasting, rub on a fresh clove of garlic, add everything else, and top with some sliced fresh basil (makes a world of difference). In America we call it an open faced sandwich, the French call it a Tartine (tar-teen), are excellent and a way to cut down on eating bread. Once I learned about making toasted Tartine sandwiches, I never went back to making a double-toasted or un-toasted sandwich again. Plus, I lost some weight too!
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Vietnamese Fresh Spring Rolls

Reviewed: Aug. 16, 2008
TIPS: You don't need warm water in a bowl, make it easy for yourself. Hold the wrapper under the faucet for one second; Lay on a wet towel and assemble (the wrapper will soften up immediately) Be careful to buy the wrappers made of rice, don't buy the wrappers that look like white like flour or are made with flour - these are the wrong ones and are for making fried eggrolls. 99 Ranch Market has them in the Vietnamese section of their stores. You can add whatever ingredients you want, but using basil, mint, or cilantro are key to the unique taste of these rolls. Don't overstuff the roll, these are delicate, and much easier to roll when not over-filled especially if you want to use a dipping sauce. You don't want these looking like burritos! After wrapping, slice them in half on a diagonal slice (much prettier). Dipping sauce: I bought thick teriyaki sauce, added a "little" crunchy peanut butter, and thinly sliced green onions. Rolling the wrappers: Easy to do but takes practice, and you'll be an expert after a few tries. Take these to a party, and everyone will go ga-ga over them and think you're a genius.
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Ricotta Cheese Cookies

Reviewed: Aug. 14, 2008
These are so delicious, soft, sweet, melt-in-your-mouth cookies. We have a Christmas cookie exchange party every year and everyone brings all these fancy cookies, but these cookies are everyones the most favored and out do the fancy cookies. You can add a little food coloring to the dough or frosting and make these really cute. Sometimes I add a whole pecan on the top of the frosting, very designer like!
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Blonde Brownies III

Reviewed: Jul. 23, 2008
Made these brownies and they had no flavor, very heavy, fudgy, and really sweet. They are not cake like as some reviewers have written.
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Homemade Butter

Reviewed: Jul. 17, 2008
I tried this recipe and it looked just like the picture. Blended it in the food processor but wasn't sure when it was ready since this was my first time(took about 6 minutes). I turned the machine off and on and at the same time drained any liquids. When the cream is wet it sits on the bottom of the processor blending, but when it's done it becomes stiff like butter and gets plastered to the sides of the processor, that's when you know it's done. With the container of butter and your spatula, keep pressing the white liquid (which is the buttermilk)out of the butter, it does take about 5 min to do this. I did a taste test with our favorite high-end store bought butter, couldn't tell the difference. I added a little salt, and since it is so light in color I added a drop of yellow foodcoloring. Delicious!
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Luscious Lima Bean Soup

Reviewed: Jul. 17, 2008
Wow, what a delicious soup and turned out just like the picture. The soup was creamy and tasty, the Lima beans soft like butter. I had never made Lima soup before and so glad and a favorite. Of course my husband loved it too. My favorite was always Pea soup but I think I've been converted. The Lima beans are so light and velvety and the carrots add a touch of sweetness. I cooked with ham hocks so extra delicious and never forget the Bay leaves, but next time I think I'll try the veggie only way. I made a mistake and pureed it a little too much, big mistake since those Lima beans are the stars of the show. Thanks for a great recipe.
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Displaying results 61-80 (of 87) reviews
 
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