JULIE NOYES Recipe Reviews (Pg. 1) - Allrecipes.com (1475519)

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JULIE NOYES

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Caramel Shortbread Squares

Reviewed: Oct. 21, 2003
I was terribly disappointed with this. I wish I would have read the reviews first. The caramel was rock hard after it set for just a few minutes. You couldn't even chew it. It was more like hard candy. The shortbread tasted good, but was so crumbly you couldn't even get it out of the pan. When I tossed this, I could actually peel the caramel off in one big sheet. I don't usually have recipes bomb this bad, but this was baaaad. Great idea, but next time I might just melt some caramel candies with milk and create my own shortbread crust instead.
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Creme Brulee French Toast

Reviewed: Oct. 27, 2003
Here's what I did and it worked out wonderfully: I used baguettes. I doubled the recipe and put it in a lasagna pan (I was making it for breakfast at church). I sliced the bagettes (I used 4 1/2) into 3/4 inch slices, layered them flat over the brown sugar mixture, mixed the eggs up (I used a dozen, instead of 10 like the doubled recipe called for), and didn't add the orange brandy. I let it soak in all night. I was worried at first because it had a dry look to it. The egg was completely soaked up by the bread. But, once it was baked and had to travel for an hour even to church and then be reheated, it was delicious. Once you spooned out the pieces (smaller pieces also made it go farther), there was a wonderful suprise beneath it. Way to go!!!! Will make again and again. Everyone raved.
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Pumpkin Cream Cheese Muffins

Reviewed: Dec. 1, 2003
This was wonderful!!!!!! I actually left out the pecans and they were still incredible. A huge hit at church for breakfast. I also used canola instead of olive oil. I've never baked with olive oil before so I thought that was a little strange...And start watching the muffins after about 15 minutes, then set your timer in 5-7 minute intervals and continue to check on them. I've found it's easy to burn muffins.
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Green Grape Salad

Reviewed: Jun. 17, 2004
Everyone loved this every time I've made it. This will be a keeper for years to come. Make sure that you beat the cream cheese with the other ingredients otherwise it's very lumpy and unattractive looking. I used walnuts instead of pecans. Still awesome!
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4 users found this review helpful

Caramel Corn IV

Reviewed: Jun. 17, 2004
Burned to a crisp after only 15 minutes in the oven. It just didn't work for me. What a mess to clean up. Sorry.
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Grammie's Sweet Milk Cookies

Reviewed: Jul. 29, 2004
I substituted cinnamon for the nutmeg, and didn't roll it out but just dropped it onto a greased cookie sheet and sprinkled it with colored sugar. I baked them for 7 minutes. The cookies were fabulous. They would be great for with mix in: chocolate, white, peanut butter, butterscotch chips; or candy pieces, or nuts. Icing on top would be delicious. I'm going to make this a basic dough recipe for a wide range of cookies. It's not too terribly sweet, but wonderful dipped into a glass of cold whole milk. YUM! Oh, and I added 2 cups of flour like the recipe says, even though the author of the recipe wasn't sure. It worked fine for me.
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Mall Pretzels

Reviewed: Aug. 26, 2004
Tasted great! My changes: 4 cups all-purpose flour was fine. I baked them at 400 instead of 450 to avoid over-baking. Turned out perfectly this way. Next time I would dip the entire pretzel in melted butter since you're going for the "mall" taste anyway, why not? Cinnamon sugar was outstanding. I'm working on a maple crumb, too, with a maple powdered sugar glaze and brown sugar crumbled on top. Who needs Auntie Anne's now? :)
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Mary's Roasted Red Pepper Dip

Reviewed: Feb. 18, 2005
Oh my oh my--this is absolutely divine! I made it for my cookie exchange and used my own roasted red peppers instead of jarred. It was a hit--and I couldn't keep my hands off it in the fridge. It was especially pretty with a vegetable platter and sesame sticks as dippers. It tasted incredible hot or cold. WOW!!!!!!! THANK YOU!!!!
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 18, 2005
Delicious! I found that the cheese filled more than twelve mushrooms. (I probably used 1 1/2 packages) I also did not include the stems at all. I just discarded them because it didn't sound very appetizing to me. I did saute the garlic for a short time. And I mixed it all together without waiting for it to cool or anything. I also made these the day before my party and set them on a cookie sheet then covered them with plastic wrap and kept them in the fridge. I will make these many, many more times. THANKS!
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Baked Beef and Brown Rice

Reviewed: Oct. 28, 2009
This was GREAT. It's a good pantry staple meal. I used dried onions and V-8 juice instead of the tomato juice and cut out the salt and it was awesome! My husband said it reminded him of a deconstructed stuffed green pepper. All the kids cleaned their plates, too. THANKS! I will for SURE make this again.
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