Julie Recipe Reviews (Pg. 1) - Allrecipes.com (1470937)

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Chocolate Covered Cherries

Reviewed: Apr. 8, 2015
I made these for a lady at work. It's her favorite candy and we are celebrating her birthday and since you can't find these in the store this time of year, I decided to make them. They were very easy to make. I am not a big fan of chocolate covered cherries but they don't taste bad at all and that's only an hour after having made them. I am anxious to see how they taste tomorrow. As for wrapping the cherries, I let them drain while I made the dough then after kneading the dough I rolled it out on a powdered sugar covered surface. I then used a small round cookie cutter that was about 1-1/2" in diameter to cut out forms to wrap around the cherries. So easy and I think much less time consuming. Overall, a good recipe that was easy to make. I was able to get an even 4 dozen cherries with this dough recipe. Thanks Meredith.
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Chef John's Irish Pork Stew

Reviewed: Mar. 18, 2015
I didn't add balsamic vinegar or the bay leaf and instead of cooking it on top of the stove, I baked it in a 400 degree oven for two hours. The meat was very tender and my family really liked it but I didn't care for it. This stew was very easy and I may try again, this time with beef.
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Fluffy Pancakes

Reviewed: Feb. 1, 2015
My grandkids love pancakes and I didn't have any mix in the cupboard so went to my go-to Allrecipes to make my grandkids morning. As usual I wasn't disappointed. These were perfect. I made them as written and I wouldn't change a thing. Thank you! Will keep in my recipe box for sure.
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Sweet Hot Mustard Chicken Thighs

Reviewed: Jun. 19, 2014
I didn't have Dijon mustard so used spicy brown and didn't have chipoltle pepper so used a tad more cayenne. I also fixed on the grill rather than in the oven. My son,who is not a fan of chicken, said it was 'absolutely delicious' and whenever I make chicken I need to make it like this. I tried it and think it has the perfect amount of sweet but needs a little more heat. I will make this again, stick with the brown mustard but add more cayenne. And definitely grill, not bake.
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Super Easy Mardi Gras King Cake

Reviewed: Mar. 4, 2014
Did the best I could putting this together. Tasted like what it was...refrigerated cinnamon biscuit dough. If I ever want to make a King cake again I'll use another recipe and do it from scratch.
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Johnsonville® Italian Sausage Lasagna

Reviewed: Mar. 2, 2014
First, I made this AS WRITTEN. I hate it when people write a review based on all the changes they made to the original recipe. My teenage son and his friends thought it was fantastic. I didn't care for the texture of the sausage, too chewy, but I liked the rest so I will probably make it again but stick with ground beef.
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Chunks of Glass

Reviewed: Dec. 14, 2013
As is, not that great - hence the three stars. Also I don't understand the need for the graham cracker crumbs. I made this as stated once many, many years ago. Since then I skip straight to the lemon/pineapple/whipped cream mixture, add chopped bits of pineapple and pour into the mold sans the 'chunks of glass' (and the graham crackers crumbs). Delicious!!
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Easiest Peanut Butter Fudge

Reviewed: Dec. 8, 2013
Like many others I used 2 C. brown sugar, 3 C. confectioner's, and 1 C. peanut butter. Based on these measurements it was delicious but I cannot comment on the original recipe. I also added about 3/4 c. chopped peanuts. Very good!
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Slow Cooker Chicken Taco Soup

Reviewed: Oct. 9, 2013
I made this for Taco Day at work and it was amazing. Everyone asked for the recipe. I made it again for my family and the results were the same. Both times I left it in the slow cooker for at least 10 hours before I shredded the chicken. It practically shredded itself! This is a keeper, especially now that we are heading into the fall and winter season. Great recipe, thanks for sharing!
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Chocolate Fudge Buttercream Frosting

Reviewed: Jul. 14, 2013
Very rich, very yummy. I used Smuckers hot fudge topping and Watkins pure vanilla extract (only used 1/2 teas. though as I didn't think it needed 1 full teas). It turned out smooth and creamy. I will definitely use this recipe again. Maybe on a PB cake...mmmmmm.
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Pretty Chicken Marinade

Reviewed: Jul. 4, 2013
I have been using this marinade for years and it is one of my favorites. The taste is fabulous and the name says it all - when done, the color is beautiful and very appealing.
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Best Cream Of Broccoli Soup

Reviewed: Mar. 20, 2013
I was really excited to make this soup. My sister had an endoscopy on her throat today and I wanted to make something for her to eat that wouldn't hurt going down in case her throat was sore. She enjoyed it very much but I didn't. I will try it again though and give it another shot.
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Irish Boxty

Reviewed: Mar. 17, 2013
Not sure what I was expecting but these were not amazing. They were OK. I doubled the recipe, except for the oil, and fried them in a cast iron skillet. The outside texture was wonderful! The inside was kind of mushy. I made them for St. Patty's Day and if I make them again, it will probably be for that reason only.
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Sweet Restaurant Slaw

Reviewed: Jan. 1, 2013
I have never made slaw myself as I am pretty particular and like only one commercial slaw and that is KFC's. This comes very close and I will probably make it again. The two changes I made was I used 1/3 cup Miracle Whip and 1/3 cup mayo - my sister likes one and I prefer the other so we compromised; and I cut the sugar by half. Because of these changes I can't rate the original recipe but with my changes I liked this a lot and will add it to my recipe box.
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Strawberry Slush

Reviewed: Dec. 31, 2012
This is delicious! I won't give it 5 stars because I did modify it a little. I used Welch's Strawberry Breeze frozen juice instead of daiquiri mix and I cut the sugar in half. Other than that I made as directed. It hasn't "slushed" yet but the liquid sample was out of this world, and that was without the lemon-lime soda! Happy New Year everyone!
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Basic Chicken Stock

Reviewed: Oct. 21, 2012
I made this using two large chicken breasts (bone-in, skin on) and without cloves. I had a can of chicken broth so threw that in as well. I did not clarify it either. I took everything out of the pot to boil some noodles then added it all back in. It was delicious.
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To Die For Blueberry Muffins

Reviewed: Oct. 21, 2012
I made the recipe as is, no substitutions, and thought it was very good. Instead of muffins though I spread the batter in a 7x11 inch baking pan. It had to bake a few minutes longer but still came out very moist and the topping is delightfully crunchy. I will make this again, possibly with apples instead of blueberries. Very nice recipe, a keeper!
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Spicy Shredded Beef

Reviewed: Aug. 19, 2012
I liked this recipe but I did add some other spices to it since it didn't sound like it would be very spicy 'as is'. I added 1/2 teas. crushed red pepper flakes and later sprinkled cayenne pepper for a bit more bite. I also sprinkled a little bit of sugar on it to counter the tang of the tomatoes, per another reviewer's suggestion. LOVED it! I bought tortillas for it but next time will use taco shells or chips. Great recipe.
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Blackened Tilapia with Secret Hobo Spices

Reviewed: Jul. 17, 2012
I took a suggestion from another viewer and brushed the fish with melted butter prior to sprinkling on the rub. Didn't use the bread. The paprika flavor was a little too strong for me so next time I will cut back on it but otherwise it was very good and went well with the tilapia. Wish I had an iron skillet. That would have made a good recipe even better.
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Breakfast Sausage Casserole

Reviewed: Jul. 1, 2012
I've made this many times but have yet to review. I made this yesterday for my granddaughter's 1st birthday party (brunch). I was unable to make it the night before due to a total power outage so made it that morning and was unsure if it would be ok since I wasn't sure how important it was to make it ahead of time and refrigerate overnight. Anyway, I didn't have a lot of time so I ended up mixing it all together and pouring it in the pan rather than layering the bread and egg mixture. It sat in the fridge for about an hour before I popped it in the oven. It turned out great! I even forgot the dry mustard and and onion powder and it was still wonderful. I will know next time that I do not have to make it ahead of time in order for it to be a success. It is more of a convenience thing I think. Anyway, turned out perfect and it was gone in a matter of minutes!
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