Maggie S. Recipe Reviews (Pg. 1) - Allrecipes.com (1449660)

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Maggie S.

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Fondant Potatoes

Reviewed: Oct. 28, 2013
Solid recipe. The texture is very agreeable, but it's quite fiddly to get there, and uses an uncomfortable amount of butter/ oil/ things. I reckon the number of stars it gets would entirely matter on how wonderful the chicken stock was to begin with.
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Simple and Delicious Beet Greens

Reviewed: May 24, 2012
Pretty much exactly what the review says: simple and delicious. I used minced garlic as I didn't have any cloves on hand. Even my 7 year old daughter eagerly ate them (and they smelled marvelous, too). Will make again!
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Russian Tea Cakes I

Reviewed: Jan. 26, 2010
I didn't have nuts, but my littlest urchin really wanted me to try to recreate the tea cake he had yesterday, so I made it with a touch more flour and almond extract. I o'ded a bit on the flour and added 1 tbs milk as some reviewers suggested and got a lovely, melt-on-your-mouth cookie. And the little urchin ate seven of them right after they came out. Success!
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Brooke's Best Bombshell Brownies

Reviewed: Jul. 20, 2009
Fantastic recipe! I was raised on Duncan Hines box brownies and I'll readily admit, I love them. But I'm very allergic to preservatives now and can't eat box brownies, much to my sadness. Anyway, so with an eye towards recreating that flavor, I made these as written, only I substituted half the butter with vegetable oil. Mmmmm, fantastic. Just like box brownies and the crowd went wild. This is now my brownie recipe after years of experimenting!
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Bean with Bacon

Reviewed: Mar. 25, 2009
I used the suggestions to make it more like Campbell's soup (tomato sauce in the place of diced tomatoes) and it was amazing.
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Fudge Brownies I

Reviewed: Apr. 1, 2008
After reading reviews, the only change I made was dropping the eggs to three total. Otherwise I made it just as written and they came out lovely, fudgy, and about one inch thick. I would say that because this recipe is almost entirely chocolate and butter, the success of the recipe depends on how good of chocolate you use. If you use Baker's brand, you're going to get bitter, nasty brownies -- use Ghiradelli's or Hershey's.
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One Bowl Chocolate Cake I

Reviewed: Aug. 27, 2007
I increased the cocoa powder to 1 cup as some of the reviewers recommended and used one of the butter/ confectioner sugar/cocoa based frostings from this site. Very good and beats a box mix in the same time. Nice!
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Chocolate Banana Bread

Reviewed: Jul. 16, 2006
OH MY GOSH! Heaven in a muffin tin. Well, a cake pan, really. My husband helpfully ruined my loaf pan so this got halved and baked in a tall 8" diameter cake pan (tall was important!) for a little less than an hour. The only change I made was to add about 1/4 teaspoon salt because I never cook with cocoa without adding salt (enhances flavor a lot). Any ripe banana would be proud to become this "bread."
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Dee's Roast Pork for Tacos

Reviewed: Jul. 16, 2006
These were good -- not crazy good, but all right. Like one reviewer said earlier, it was definitely servicable when you added sour cream, guac, salsa, etc. But by itself . . . mmm, needs a bit of depth.
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Chicken Enchiladas I

Reviewed: Jul. 16, 2006
I'm going to give this five stars even though I didn't like it -- because the part I didn't like was the enchilada/ taco sauce! I loved the chicken filling on these and I might do it again with a different sauce on top. The only thing I did differently was season my chicken breasts before I sauteed them.
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Barbecued Beef

Reviewed: Jul. 16, 2006
This is a very nice basic bbq beef recipe; my only complaint was it was a bit sweet and not as complex/ spicy as I'd like. I think with a little tweaking this'll become my favorite bbq beef recipe. Don't get me wrong, though -- you won't be disappointed if you make it as is. It was mild and flavorful enough that my 2 year old enjoyed it as well.
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Cream of Chicken with Wild Rice Soup

Reviewed: Mar. 30, 2006
This is a fantastic soup: rich, flavorful, and elegant. The wine gives it a sophistication it might not otherwise have and the whole chicken gives it the feel of a complete meal. I used 1 cup of heavy cream in place of one of the cups of milk, just because I had it on hand, but otherwise followed the recipe. Don't be afraid of the long ingredient list, people -- it's not difficult and it's very worth it!
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Glazed Meatloaf I

Reviewed: Jan. 14, 2004
This was a really nice meatloaf recipe, and the glaze really augmented it. My husband and I enjoyed it tremendously. I'd recommend it to anyone -- in fact, I already have. The only thing was that it looked like the beef part might be a little bland, so I added 1/4 tsp. pepper, 1/2 tsp. salt, 1/6 tsp garlic powder, and 1/2 Lawry's Seasoning Salt (basically whatever looks good in the cupboard). Thanks for posting this recipe.
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