DUCKYE Recipe Reviews (Pg. 1) - Allrecipes.com (1501466)

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Cinnamon Sugar Butter Cookies II

Reviewed: Jan. 8, 2011
I would have given these 3 stars because I didn't think there was anything special about them. After my first batch, I added cardamom and ginger, and I liked them better. The reason I'm boosting my review up a star is because of other people's opinions. I brought them to a gathering, and people were eating them one after another, like they were potato chips. So, even though they were just average to me, other people found them delicious.
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Pumpkin Spice Latte

Reviewed: Oct. 15, 2010
Though this may not taste like Starbucks, I thought it was great. It was sweet enough, but I may play around with adding more spices. Before heating on the stove, I blended in a Magic Bullet blender and it was very frothy.
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Hot Fudge Sauce I

Reviewed: Oct. 1, 2010
Do not rush this! That is the secret. My mother and grandmother shared the same recipe, and my grandmother's always turned out smooth and creamy, not grainy. The difference is that my mother cooked her sauce until it was thickened, but my grandmother kept hers on the heat about 20 minutes after it thickened, stirring every 5 minutes or so. Cooking longer not only improves the texture, it takes some of the sweetness out. I agree that two cups of sugar is plenty, but then I don't care for the sickening sweetness of store toppings made with corn syrup. If you like your ice cream to taste sweeter than the sauce, use 2 cups.
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Mayonnaise Biscuits

Reviewed: May 3, 2010
I've never understood the appeal of homemade biscuits until I tried these. These are flaky, yet they don't crumble apart when you split them. I used Miracle Whip, which I could smell but not taste in the biscuits. Even family members who gag at the mention of mayo loved these biscuits.
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Mom's Easy Creamed Chipped Beef on Toast

Reviewed: Mar. 14, 2010
As it was, no one in my family would eat it. I added soy sauce, garlic salt and extra black pepper. Then 4/5 of us liked it.
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Mar. 14, 2010
This was good, but not as good as I was hoping it'd be. To me, chocolate cake mixes just aren't as good as homemade, but the extra ingredients did help.
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Curried Chicken Tea Sandwiches

Reviewed: Mar. 14, 2010
This is the best chicken salad I've ever tasted. As far as mayo... I've found I prefer light mayo over regular or Miracle Whip.
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Sopapilla Cheesecake

Reviewed: Dec. 5, 2009
Maybe it's that I'm used to homemade cinnamon rolls, but I thought these were just okay. I won't be making them again.
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Mint Chocolate Fudge

Reviewed: Nov. 13, 2009
I gave this 2 stars because my children were willing to eat it. However, I thought the mint taste was way too strong. Adding condensed milk to the semisweet chips cheapened the taste and the texture of the chocolate. If I try this again, I won't add so much condensed milk to the chocolate, and I'll add a teaspoon of peppermint extract instead of a tablespoon.
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7 users found this review helpful

Baked Apple-Pecan Maple Pancakes

Reviewed: Nov. 7, 2009
I'd probably give this 2.5 starts because it was very average. It was something like you might eat in a school cafeteria. However, I think it may have potential as a base recipe that you could play with to make it more flavorful and improve the texture.
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3 users found this review helpful

Portuguese Sweet Bread I

Reviewed: Oct. 13, 2009
I put this in the bread machine on the dough cycle, then made it into 12 dinner rolls, baking at 375 in a greased 13x9 baking pan for 14 minutes. They turned out so perfectly, you'd think I'd bought them at a bakery. They melt in your mouth and don't even need butter. The taste and texture remind me of Hawaiian bread.
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Banana Praline Muffins

Reviewed: Sep. 19, 2009
The muffins were moist and the topping was crunchy. I doubled the praline topping, and I'm glad I did. It's what makes the muffin. I toyed with the idea of adding blueberries, but I decided against it since this was my first time making them. I think blueberries would be a nice addition next time.
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Mocha Chocolate Chip Banana Muffins

Reviewed: Aug. 9, 2008
This is the same recipe that I've been making for years from an old fundraiser cookbook. When my kids ask me to make muffins, these are the muffins they're talking about. If I make any other kind, they won't eat them. Over the years, I've altered the recipe by adding more coffee, an extra banana, substituting a bit of whole-wheat flour, substituting butter-flavored crisco. It doesn't matter what I do, they always taste great!
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Chocolate/Peanut Butter Drop Cookies

Reviewed: May 24, 2007
I think this recipe earns 5 stars with the following changes: To the chocolate mixture, add... 1/2 t. baking powder 1 T. water 1/2 cup mini chocolate chips I added a little extra peanut butter, allowing it to heap over the side of the measuring cup. Instead of preparing as suggested, I swirled together the peanut butter and chocolate dough to create a marbled effect. These cookies are much better the second day. Make them at least a day ahead of serving. Over time, the chocolate part seems to absorb some moisture from the peanut butter part, and the flavors meld together.
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Berry Almond Bars

Reviewed: Feb. 14, 2007
These bars are delicious. I used apricot jam instead of a berry jam, and they were wonderful.
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1 user found this review helpful

Glazed Mint Brownies

Reviewed: Nov. 15, 2006
My 13 year old never compliments my cooking no matter how much he likes it. He said these were good and he wants them instead of a birthday cake. :) I agree that they're great. Next time, I'm going to try doubling the recipe and using a 13 x 9 inch pan so that the brownies will be a little thicker.
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7 users found this review helpful

No-Fuss Rice Pudding

Reviewed: Nov. 1, 2006
Quite delicious for how easy it is. I omitted the raisins, and let it set about 25 minutes to thicken appropriately.
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1 user found this review helpful

Rainbow Cookies

Reviewed: Aug. 25, 2006
I followed some recommendations made by previous reviewers. I added a teaspoon of almond extract, and mixed a half a tablespoon of shortening in with the melted chocolate for easier spreading. Then I cut the cake into long strips so that the bars were coated on 3 of the 4 sides (which did require twice the chocolate). I changed the recipe by adding red food coloring to the entire batch and using pureed cherry fruit spread in between the layers. Instead of using 3 13x9 inch pans, I used 2 jelly roll pans, then cut the cakes in half (which gave me 4 layers instead of 3). So I actually created chocolate covered cherry bars instead, but the flavor of the cake (cookie) was basically the same. It was incredibly delicious, and really not much work. I brought it to a family function, and all the cookies disappeared quickly with lots of compliments.
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Easy Slow Cooker French Dip

Reviewed: Jul. 10, 2003
My kids said, "This is better than Quiznos!"
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