MZOJIBWAY Recipe Reviews (Pg. 1) - Allrecipes.com (1534256)

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Peanut Butter and Pumpkin Dog Treats

Reviewed: Dec. 31, 2013
Tried three different dog treat recipes. Dogs liked these the best. Not really sure why. I assumed they would have liked the peanut butter or beef/garlic recipes I tried. But they were the most excited and motivated (training) with these. A cinch to make. Took others' advise and used 1 c pumpkin and 1t cinnamon. I also rolled mine super-thin with a pasta maker and cut them into tiny training-sized treats. Baked 20 minutes. They sort of proofed into a cracker texture. Very affordable, easy, low calorie, and no garlic smell in top of dog breath. :-)
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Maple Toffee Bars

Reviewed: Dec. 22, 2013
Good start. Maple flavoring is a great idea! But the texture was all wrong. Adding half shortening made the bars too soft. Would have been really great to have a firm, flaky shortbread texture. All butter might be a good idea. I'll try it again that way.
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Sugar Cookie Glaze

Reviewed: Feb. 14, 2011
Add 1/2 t almond extract. Easy to work with. Takes color well. Dries shiny.
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5 users found this review helpful

Chocolate Caramel Nut Cake

Reviewed: Feb. 14, 2011
Really delish! I can't believe it worked. I thought the first layer would burn, or the top wouldn't cook properly, or the caramel mixture would mix with the cake batter. I don't know why, but it came out perfectly!
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3 users found this review helpful

Chantal's New York Cheesecake

Reviewed: Feb. 5, 2011
Mine didn't turn out great. Huge cracks on top, and an airy texture, not creamy. I think I know what I did wrong! Cream cheese wasn't room temp when I started, so I kept whipping, whipping, whipping to try and get everything to incorporate well. But I think it added tons of air to the batter. Resulting in a cheesecake that rose almost 4" above the top of the pan, only to fall and crack as it cooled. I'll try this recipe again; this time with room temp ingredients and taking extra care to stir, only until combined. Hopefully this will give me a dense, creamy, sweet, slice of deliciousness! :)
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Cranberry Pistachio Biscotti

Reviewed: Dec. 20, 2009
Wonderful! Much easier than I expected. Added a whole bag of craisens. Just delicious. They also freee well so they're ready for holiday parties, cookie exchanges, etc.
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9 users found this review helpful

Marinated Pork Chops

Reviewed: Sep. 7, 2009
These are crazy-good! I hate porkchops, my husband loves them. I was just hoping for a recipe that would soften the blow to my tastbuds. But these... these are too good! We grilled them until they had a good crust on both sides. They were well done, but the center was buttery and flavorful. We ate them with such enthusiasm, we're lucky someone didn't lose a finger!
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Barbeque Pork Two Ways

Reviewed: May 6, 2006
FANTASTIC! This is my first successful crockpot recipe! And it is great! I almost passed it up because I didn't want to wrestle with a partially frozen roast trying to cut it into slices. But the butcher did it for me, no charge! The recipe was really easy. Super yummy! Plenty of sauce to handle a bigger roast if you want.
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Chicken Tequila Fettuccini

Reviewed: Feb. 18, 2006
OMG! Really good. But my sauce was initially very thin. I had to pour it off and simmer for awhile so I wouldn't overcook the chicken. Otherwise, awesome!
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1 user found this review helpful

Artichoke Dip I

Reviewed: Feb. 18, 2006
Awesome. Enjoyed by all at the party. Yummy with toasted greek flatbread wedges.
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Caroline's Chocolate Fudge Frosting

Reviewed: Jan. 23, 2006
Really easy! A little too sweet, though. I used only 1/2 cup milk, this worked well. I also tried it whipped up as it cooled. It was light as air, great texture!
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1 user found this review helpful

Deep Dark Chocolate Cookies

Reviewed: Apr. 7, 2005
YUUUMMMMMYYY! Used a medium cookie scoop (2T). Made batter and baked exactly as directed. Perfection! I love chocolate -- dark chocolate. I've often been reduced to eating just chocolate chips to satisfy my craving. This recipe is one better -- chocolate and a fabulous chewy texture. I've made them without the added chocolate chips, still awsome!
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New York Cheesecake II

Reviewed: Feb. 22, 2005
Very easy. Very, very good! No, heavenly! I made and baked it exactly the first time. Delicious, moist, and set throughout, but sides and surface were very dark. Second time I baked at 350 for 1 hour, and left in closed oven for 3 more hours. This resulted a much more blonde color.
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22 users found this review helpful

Baked Mushroom Rice

Reviewed: Jan. 7, 2005
Bland. Funny texture. Tried to "save it." But...eeew.
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1 user found this review helpful

Buttery Cooked Carrots

Reviewed: Nov. 25, 2004
Perfect. Had with ThxGiving dinner with great success. Best freshly made. Don't make it ahead of time, though, the sauce pulls moisture out of the carrots and gives you limp carrots and a thin sauce. (sauce can be saved by boiling until thick again, if needed).
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Black Magic Cake

Reviewed: Nov. 19, 2004
Yyyyyummy! No problems. No tweeks. Mmmmmmm.
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My Own Macaroni and Cheese

Reviewed: Oct. 30, 2004
Icky.
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10 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Oct. 21, 2004
Awesome, indeed! Reduce the oil to 1c. Needed 1 hr to cook. The only downfall is a friend at work keeps BADGERING me for more carrot cake!
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Sophie's Zucchini Bread

Reviewed: Sep. 1, 2004
Very gOoOoOod! ...with a few tweeks! :) Needs more levening. Used 1t baking soda AND 1t baking poweder. I enjoyed some loaves made with 1/2 white flour and 1/2 whole wheat flour. The loaves where MUCH better if they sat in the fridge for 2-3 days(no one would eat them before then, they were so dry!), or after freezing... the moisture distributes nicely after this. Moist, not soggy. Which brings me to the next point... DO drain your zucchini if it's at all wet. KEEP IN MIND that a zuccini is "born" with the same number of cells as it will have when it is large. The cells of a huge zucchini are just filled with more water. Using a large zucchini is why some people claimed this recipe resulted in a "wet brick."
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Chicken Enchiladas I

Reviewed: Sep. 1, 2004
SUPER YUMMY! It's a big recipe, but don't count on left-overs! TRUST the suggested spices... oregano really is a mexican herb. It's in a lot of authentic dishes and definately gives this dish a great flavor. I also agree with using taco sauce. Enchilada sauce is too sour for my family. For quick SHREDDED CHICKEN(holds sauce better), poach chicken breasts, cut into large chunks, and wizz in the food processor for a couple of pulses. Also, for a SHORT CUT, use a cup or so of salsa to replace the onion, salt, water, and green bell pepper.
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