SARLYNN77 Recipe Reviews (Pg. 1) - Allrecipes.com (1472580)

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The Best Rolled Sugar Cookies

Reviewed: Oct. 21, 2013
Absolute perfection in a sugar cookie. I made the recipe as-is (i know, imagine that!) and the flavor got rave reviews, but what really was great was the texture. These held up extremely well to decorating, packaging, and transporting. So easy to make, too. Really can't imagine ever bothering to try another recipe. Coupled it with this site's "Sugar Cookie Icing" recipe by JBS Box.
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3 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Sep. 18, 2011
simple to make, easy to customize, and tastes delicious. All I did different was water down some tomato puree because I had no sauce on hand. Perfect.
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 18, 2010
These are my new go-to cookies. This recipe is AMAZING. The ONLY change I made was to add almost as much baking powder as baking soda. (I am constantly changing the yield on the recipe, so whatever the "adjusted" recipe calls for in terms of baking soda, I roughly add a little more than half that measurement of baking powder). The cookies taste incredible, and have a great not too chewy/not crunchy at all texture. I've tried a million recipes and this is my new standard. Just a hint, I definitely stick the dough in the fridge for at least a half hour before baking, otherwise I think they'd end up too flat/runny.
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1 user found this review helpful

Shrimp Scampi Bake

Reviewed: May 15, 2009
All I can say is, AMAZING. I went with half the mustard, and I'm glad because it was just enough without being overpowering. I didn't alter the recipe in any way, and I felt like there was the perfect amount of liquid to it. This is a new go-to recipe for us. I used frozen, pre-cooked shrimp so I cooked for just a few minutes, but you wouldn't have been able to tell. Not at all "fishy" like some restaurant scampi can be. Super easy and you will not regret it!
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1 user found this review helpful

Gingerbread Men

Reviewed: Dec. 27, 2005
Yum! Thanks to these reviews, I haven't made a bad cookie yet from this site, and these are another addition to my holiday collection. Easy to make, not many ingredients, and they have a great taste. I can't exactly describe the flavor, it resembles gingerbread but is sweeter, and not as hard, but not chewy either. I cut them into shapes and bought some icing in a tube and just covered them haphazardly, and they flew off the dish. I probably got about 2-3 dozen from the original recipe.
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1 user found this review helpful

Shepherd's Pie VI

Reviewed: Dec. 16, 2005
Excellent, easy recipe for a delicious one-dish dinner. I boiled the potatoes with the carrots so I wouldn't have a ton of pots to wash, and I made regular mashed potatoes (with milk, butter and salt) and then added the cheese, since I felt the recipe potatoes sounded a bit dry and flavorless. I followed the suggestion to use brown gravy mix and 1 c. water instead of broth, and I added frozen mixed veggies in when I cooked the meat. I think those two additions made the flavor of the meal. I added 2 T. of ketchup but I think 1 would have been better. The mashed carrots added such a nice flavor to it. It was easy to serve, the meat wasn't messy or watery at all. Even my picky husband loved it. I have a feeling it will be even better the second day. I will definitely be making this again, and often.
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2 users found this review helpful

Brown Family's Favorite Pumpkin Pie

Reviewed: Nov. 29, 2005
Amazing, light, fluffy, sweet pie. I don't normally like pumpkin pie so I was looking for a slight variation, and this one is great. I made both a regular pumpkin pie and this one, and this was a huge hit. I added about 1/4 a cup of white sugar to it just to sweeten it up a tiny bit, and it was perfect. The streusel topping is beautiful. Very easy to bake and has definitely become a new tradition for this baker.
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1 user found this review helpful

Jelly Cookies

Reviewed: Nov. 29, 2005
These cookies are SO yummy, and so easy to make, too! I was bored and hungry for cookies, but wanted to find something I could make with ingredients I already had so I did an ingredient search and this is what I found. I used strawberry jam, and 1/2 a cup of shortening to replace some of the butter, and they are absolutely amazing. They taste just like Linzer tarts. The powdered sugar makes them taste even better. I got about 50 cookies, I like them a little smaller. Definitely going to be filing this recipe for future use. Thanks!
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1 user found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Feb. 9, 2005
truly decadent cookies. I made these one night for Christmas, and they were such a hit that my husband went out for more cherries because he demanded I make another batch. I had a hard time with them, they were involved and messy to make but they are so worth it. I halved the cherries to fit better in the cookies and they were also easier to eat that way. I had a little trouble with the dough cracking and they weren't the prettiest cookies I've ever made but they are sooo good they will disappear soon after you put them out.
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3 users found this review helpful

Chocolate Cherry Upside Down Cake

Reviewed: Feb. 9, 2005
This was a delicious cake that was truly easy to make. I halved the recipe to use it in a heart-shaped pan, and it was a really nice Valentine's Day treat. I was afraid it might be too dense or dry but it's not at all; it's very moist. I gave it 4 stars because I think it could have been a little sweeter, maybe if I'd have added some semisweet chocolate to it beforehand. But I will definitely be making this again.
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2 users found this review helpful

Chocolate Mint Candies Cookies

Reviewed: Dec. 14, 2004
Delicious! This was the easiest cookie recipe I've ever made, and the cookies were amazing. I only used half an andes mint on each cookie and I'm glad I did, because I think a whole one would be too overpowering. I also used a spoon to swirl the mint, a toothpick wasn't working for me. But these were great and I plan on making them for my holiday cookie swap. I halved the recipe and it still made 42 cookies.
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8 users found this review helpful

Pumpkin Bread IV

Reviewed: Nov. 23, 2004
This recipe was unbelievable. I used the suggestions of other reviewers, and reduced the oil to 1 c., plus 1/2 c. melted butter. I did 4 c. sugar, but half white and half brown, and I changed the spices, too: 2 tsp baking powder 2 tsp cinnamon 1 tsp nutmeg 1 tsp cloves. With those changes, the spice combination was PERFECT. Tasted just like what I think pumpkin bread should taste like. It cooked faster in my glass loaf pan, but both loaves were incredibly moist (I made two loaves plus about 30 minimuffins). I can't wait to show them off on Thanksgiving, and this is definitely my future pumpkin bread recipe of choice. I can't imagine anyone having something bad to say about this bread.
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9 users found this review helpful

 
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