Amata Recipe Reviews (Pg. 2) - Allrecipes.com (1524016)

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Chewy Peanut Butter Brownies

Reviewed: Jan. 31, 2005
I had never heard of brownies without chocolate in them, but these were pretty good. I added in ~ 3/4 c miolk chocolate chips. I, like others, found the inside to still be wet even when the edges are getting dark. Is it supposed to be like that? My husband loved them and rated them a 4 to 4.5. I'll probably be making these again, and trying to get the inside to cook more. And I won't be calling them "brownies" but rather "peanut butter bars". Thanks for the recipe!
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2 users found this review helpful

Best Bread Machine Bread

Reviewed: Dec. 3, 2004
Delicious! Very light and soft. I didn't have "Bread Machine Yeast" but used rapid rise yeast instead. This will be my default recipe for basic white bread. Thanks!
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1 user found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 28, 2004
Incredible! I don't like sweet potatoes, but even I can tell that this is delicious. And sweet potato-lovers go nuts for it. It seems like an excuse to eat sweet potato pie (sans crust) with dinner. A holiday staple for me!
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Zippy Cranberry Cheddar Spread

Reviewed: Nov. 28, 2004
This was ok. I made it as part of a holiday feast for company, and chose not to serve it because it was rather bland, with just an aftertaste of cayenne tingling. It seems to be missing something-- maybe spicy brown mustard or Worchestershire or brown sugar... I may try again, or I may not.
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Old Fashioned Paradise Pumpkin Pie

Reviewed: Nov. 28, 2004
Absolutely sensational! I ran out of vanilla and used _maple_ extract, and WOW. Also, even though I slowly spooned the pumpkin layer onto the cheesecake layer, it still marbled; but the effect was really quite pretty. If one really wanted to keep the layers seperate, perhaps refrigerating the cheesecake layer longer would help. Overall, a new holiday favorite. I will be looking for excuses to make this. Thank you, Holly!
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4 users found this review helpful

Cranberry Sauce Extraordinaire

Reviewed: Nov. 28, 2004
Absolutely delicious! A wonderful medley of flavors, and so much more visually appealing than slices of that canned stuff. A new holiday favorite!
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Fudge Truffle Cheesecake

Reviewed: Nov. 28, 2004
WOW! As a certified chocoholic, I can say that this is _almost_ too chocolatey... but not quite. It is incredibly rich though, so start with thin slices. I used Pecan Sandies crumbs, which made the crust a little oily, but still yummy. Overall, a _delicious_ recipe that I will save for serious chocoholics. Thanks, Anne!
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Caramel Snack Mix

Reviewed: Nov. 20, 2004
Delicious & addictive! Nice and sweet and crisp, and not to mention easy! I made a batch for a party, and had to make another since the first one mysteriously vanished beforehand. (The second time I used walnuts and peanuts instead of the pecans, and it was good, but the pecans were better.) Thanks!
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Saltine Toffee Cookies

Reviewed: Nov. 18, 2004
I guess I was expecting too much of this recipe-- it was just toffee with a crackery element to it. It took all night for the chocolate to harden, and even though I _love_ chocolate I would decrease the chocolate chips to ~ 1 1/2 cups. Maybe a toffee-lover would appreciate this easy toffee recipe, but I think I'll not waste the calories and ingredients on making this recipe again.
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Quick and Easy Pizza Crust

Reviewed: Nov. 14, 2004
For a quick pizza crust, this is excellent. My husband prefers thinner crusts (this ended up being ~ 3/4 inch), but I liked that it filled us up with more bread than the less healthy toppings. My new default crust recipe. Thanks, Amanda!
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Chocolate Covered Cherries II

Reviewed: Oct. 27, 2004
I have made these for Christmas gifts two years in a row, and they turn out very well! It's worth the effort if you are a chocolate cherry lover, and it can be a fun assembly line candy to make with a friend. They really do need to sit for a couple weeks, though, to get that nice liquidy inside-- otherwise it's just a cherry wrapped in sugar paste.
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44 users found this review helpful

Sara Jane's Oatmeal Cake

Reviewed: Oct. 24, 2004
I can't rate this because it was actually my husband who made it (his first cake!). But I was impressed; it turned out great! The nutmeg stood out more than I expected. I thought it was pretty good, he (not being a fan of oatmeal taste) didn't care too much for it. I would give it 4 stars. I'll probably make it again myself a few times again, as it was a very yummy cold-weather treat.
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1 user found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Oct. 20, 2004
DELICIOUS! This is so easy, and people raved about it. This is a new signature recipe for me. Thank you!
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Hot Pizza Dip

Reviewed: Oct. 19, 2004
Amazing! The first time I made this was with part-skim mozzarella, canned Parmesan, diced smoked sausage and diced green bell pepper-- and it was pretty tasty. The second time was with whole-milk mozzarella, real freshly grated Parmesan, and pepperoni, and it was absolutely incredible! Better than actual pizza. (Both times I used low-fat cream cheese and divided it between two ramekins.) The only downside is that it's not very visually appealing after it's cooked-- just sort of an orange glop-- but man, is it tasty. This will be one of my signature appetizers. Thank you!
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Asiago Toasted Cheese Puffs

Reviewed: Oct. 19, 2004
Delicious! My only deviation from the recipe was to use full-size slices of a Parmesan-Oregano bread, and then cut the broiled slices into triangels. Everyone loved it. Thanks!
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Deep Dark Chocolate Cookies

Reviewed: Oct. 7, 2004
Incredible! I used pecans instead of walnuts, and added about 2t instant coffee after the eggs, which upped the decadence even more. They took a little longer to bake for me, about 10-11 min., but most of that's probably just my baking stone warming up. I will be making these again and again and again...
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Angel Hair Pasta Chicken

Reviewed: Oct. 5, 2004
This was so delicious that I'm giving it 5 stars even though I made a few personal changes. My husband won't eat broccoli, so I used chopped green pepper. I also covered the skillet at the end and simmered it for about 10 minutes to soften the veggies even more. The only change I would definitely recommend would be to stir in the cheese at the very end, just before serving, as the last simmering melted it into strange globs. Overall, a new favorite recipe! Thanks, Sue!
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Focaccia Bread

Reviewed: Sep. 24, 2004
This is a great recipe for fresh hot bread in 45 mintutes. I had the same problem as other reviewers in that the dough hardly rose at all. It was good as a dense bread, but next time I may try rapid-rise yeast, or mixing the yeast and warm water and sugar to activate the yeast before mixing in the flour and herbs. I also found it a little bland. Overall, not mind-blowing, but a good quick solution for a pasta accompaniment. I'll probably keep playing around with it. Thanks, Terri!
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The Best Meatballs

Reviewed: Sep. 24, 2004
Wow- these turned out very well despite a number of substitutions. I used what I had on hand, which was all beef, canned Parmesean/Romano blend, packaged plain breadcrumbs, and dried parsley, plus only 1 cup of water. I also used a non-stick skillet with just a brushing of olive oil. These meatballs weren't too difficult, and I'll probably interchange these with my usual meat-sauce. I also like that I can prepare a big batch once and freeze some for later (a half-batch made ~40 1.5 inch meatballs). Thanks, Geanine!
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Irish Chicken and Leek Pie

Reviewed: Sep. 23, 2004
Pretty good, not great. I used leftover cooked chicken, added peas, and cooked it up in a 9" pie dish. I agree with the first reviewer, it was very soupy; perhaps more slits in the crust would allow some liquid to evaporate. I'll probably keep trying other chicken pie recipes. Thanks anyway.
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