srobinson Recipe Reviews (Pg. 1) - Allrecipes.com (14592293)

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Baked Chicken Nuggets

Reviewed: Oct. 13, 2012
So yummy! And they keep/reheat well, I expected them to be soggy the next day but they were still great.
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Grandma's Corn Bread Dressing

Reviewed: Apr. 11, 2013
I was looking to recreate my grandmother's classic cornbread dressing- this was exactly what I was looking for. Perfect taste and texture!
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Crab Legs with Garlic Butter Sauce

Reviewed: Oct. 14, 2012
Best crab I've ever eaten! Followed the recipe exactly except for I added five minutes at the beginning with the lid on the pan once I had added the crab (I was paranoid about it not cooking through).
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Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Oct. 14, 2012
I used frozen pilsbury crusts and had a little more than two cups of pie puree from my pumpkin. I added a little more of the spices and sugar and was able to fill two shallow 9 inch pies to the brim. So yummy! Nobody could believe I made it from a real pie!
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Four Egg Yellow Cake

Reviewed: Jun. 9, 2013
This recipe was PERFECT. I substituted butter for shortening like many others and halved it to make about 15 just above the liner cupcakes (you could squeeze 16 cupcakes out of half this but I'm a habitual batter eater). I've already eaten two before they've cooled because they're too yummy I didn't want to wait to frost them! To those negative reviewers, I imagine that they didn't really mix things in. You need to seriously cream your sugar and butter before proceeding (thank heavens for mixers) and add the other ingredients SLOWLY. I did cheat and add the baking powder and salt just tossed in before the milk and flour instead of mixing it in with the flour because I was too lazy to get out another bowl. Then I added 1/3 cup flour, then 1/4 milk, alternating til I'd done it all and making sure the previous addition was fully integrated before proceeding. It gave me a perfectly light spongy, moist cake. I also suspect many people are unhappy it does not taste like a box cake, but I think it tastes much better, and certainly more natural. This is plain and simple good baking.
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Apple Crisp II

Reviewed: Nov. 18, 2012
Delicious! I used 4 large apples and 1 small (3 pink lady, 2 fuji) and that seemed like a good amount. I baked them in an 8x8 glass pyrex and like others did half white half brown sugar and also just put a splash of water in with it. I also added nutmeg and a hint of cloves as I love those flavors in my apple baking. Four stars because it wasn't as pretty as I'd hope for, I felt like need modifications, and the texture wasn't quite what I wanted. But its taste is superb!
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