CMDMD Recipe Reviews (Pg. 1) - Allrecipes.com (1534520)

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Mouse's Macaroni and Cheese

Reviewed: Feb. 7, 2004
I have tried 5 recipes before this one, and this was by far the best. The sauce was the right consistency and it tasted right! My family thought it was great. We even fought over the leftovers!
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Tiramisu II

Reviewed: Dec. 25, 2009
I've made this many times and now everyone asks for it. I made the egg custard, let that chill, and then add the mascarpone to it. Then, I fold in the whipped cream into the mascarpone mixture. I think it tastes better having it all combined that having it in separate layers. I usually make it 24-36 hours ahead of time, so all the flavors can meld together. FANTASTIC!
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1 user found this review helpful
Photo by CMDMD

Quick and Almost-Professional Buttercream Icing

Reviewed: Dec. 25, 2009
This is really good frosting and it's really easy to make. Make sure that you continue to whip it for a while after its all combined, so that all the powdered sugar dissolves. *** I made this again last night and added 3 tbsp unsweetened cocoa powder. Delicious! *** This time I ommitted the milk, and thinned it out with Blueberry Jelly instead! Oh my goodness it's amazing!
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Crustless Spinach Quiche

Reviewed: Jan. 31, 2010
This was fantastic! Everyone LOVED it. I used fresh spinach and a sweet vidalia onion as well as a mixture of cheddar and swiss. It was just great! I brought this to a potluck and this was definitely gone first!
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Scottish Shortbread IV

Reviewed: Sep. 30, 2010
This was amazing. I put it in a silicone 8x8 baking dish. I let it cook for about 35 minutes at 325, until it was starting to get firm to the touch. I took it out of the oven and let it cool for a minute so I could flip it out of the pan, onto a bread board. I then cut the strips into logs. In order to get those cute dots, I put a quick design on them with a fork. I then transfered them back to the cookie sheet and cooked them for about 20 more minutes at 325. I took them out, let them cool. and then wrapped them in wax paper and put them in a cookies jar. Today, 1 day later, they taste awesome! They will continue to taste better as they sit - I promise!!!
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Lemon Coconut Cake

Reviewed: Oct. 23, 2010
This frosting was delicious. I made it for a Pina Colada cupcake. I paired it with a Pineapple Rum cupcake. I also used substituted 1/4 cup rum for part of the buttermilk. Delicious!
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2 users found this review helpful

Quick and Easy Brownies

Reviewed: Aug. 30, 2008
These were amazing@ I used only 1 1/4 cups of flour, and I added 1 cup of chocolate chunks. Fabulous!!!!!
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Alfredo Sauce

Reviewed: May 26, 2009
I make this with half and half instead of heavy cream and it's still absolutely delicious! You definitely have to use REAL Parmesan cheese and let it all dissolve. Also, I always use atleast 4 cloves of garlic.
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Crusty French Bread

Reviewed: Dec. 25, 2009
This was fantastic. I've made french bread in the past, but this one is definitely the best. Everyone ate it up so quickly! I had to take it away so that they didn't fill up before dinner!
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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 25, 2009
I made these tonight for the second time. They were fantastic! The first time I made them, they were a flop, but the second was amazing. I tried them first in a food processor, but that overdid it. The second time, i did it the way the barefoot contessa says: in my KitchenAid. Put all the dry ingredients together in your mixer and give it a quick spin. Cut the butter into pieces and throw them in. Run the mixer on low, until the butter's broken up into pea sized pieces. Then, add the milk slowly until just combined. Then take it out and pat down on floured surface. You can fold it over once to get more out of it, but throw away the rest because it's too tough after that. Brush the tops with butter and a little salt and bake. IMPORTANT: make sure your oven's at the right temperature! That really does make all the difference.
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Miriam's Not-So-Secret Challah

Reviewed: Feb. 5, 2010
I've made challah almost every week for years and this is the best one yet! I put the ingredients in in a different order, as I've learned they should be added. Here's what I did: 1. Mix the yeast with 100 degree water and the white sugar and allow to bloom for 5 minutes, or until VERY foamy. 2. Mix in brown sugar, eggs and margarine. 3. Mix in flour and salt From there, I followed the recipe as normal. The challah was done after 30 minutes, so make sure you watch it closely. Cooking it for the 45 minutes the recipe suggest would ruin it in my oven! I added sesame seeds on top instead of poppies. It was just great!
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88 users found this review helpful

Crustless Spinach Quiche

Reviewed: Feb. 5, 2010
This was fantastic! Everyone LOVED it. I used fresh spinach and a sweet vidalia onion as well as a mixture of cheddar and swiss. It was just great! I brought this to a potluck and this was definitely gone first!
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Banana Chocolate Chip Cookies

Reviewed: Sep. 5, 2010
These were a hit! I took the advice of the other reviewers and altered the recipe ever so slightly, splitting the sugar so it was 1 part white and 1 part brown, and I added 3 whole bananas to make sure they had a strong banana flavor. Only 12 minutes and then right on to a cooling rack. These were eaten up so fast!!!!
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Banana Chocolate Chip Cookies

Reviewed: Sep. 5, 2010
These were a hit! I took the advice of the other reviewers and altered the recipe ever so slightly, splitting the sugar so it was 1 part white and 1 part brown, and I added 3 whole bananas to make sure they had a strong banana flavor. Only 12 minutes and then right on to a cooling rack. These were eaten up so fast!!!!
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Best Chocolate Chip Cookies

Reviewed: May 6, 2011
I made these today without any dairy. They needed to be Parve (dairy free), and so I used crisco shortening instead of the butter, and I used Parve chocolate chips from Trader Joes. I baked them on parchment paper, making sure to take them out of the oven after 10 minutes. I allowed them to set up on the pan, and then I moved them to a cooling rack. Delicious! I know they'd taste so much better with butter, but these are great for a Parve cookie.
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Dawn's Candied Walnuts

Reviewed: Oct. 19, 2010
Absolutely amazing! I read the other reviewers concerns about exactly how many minutes it would take to get to 236, but I didn't seem to have any trouble. I paid attention to the thermometer, not the clock! These came out so wonderfully. I'll never buy these again! These are way better than anything I could buy. I'm eager to try this with other nuts, too!
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Rhubarb and Strawberry Pie

Reviewed: Sep. 5, 2004
Great Pie! I made this for my dad for fathers day. He's a tough critic because this is his favorite pie, and he's had a lot of it before this one. He said this was the best he's ever had.
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Boston Cream Pie II

Reviewed: Nov. 7, 2004
Here's a trick I learned a couple of years ago about splitting the cake. Instead of using a knife to cut the cake, you can use dental floss. Just use a long piece of floss to line up the floss with center height of the cake, all the way around the edge. When the floss is all lined up, loop the ends over each other and pull through. This will give one perfect slice through the cake two make two thin cakes!
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281 users found this review helpful

Cream Cheese Frosting II

Reviewed: Oct. 8, 2005
This is a great frosting that can be used for everything
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Fluffy Peanut Butter Frosting

Reviewed: Apr. 11, 2011
I used this on almond cupcakes that I filled with strawberry jam. Wow! Amazing. The taste EXACTLY like peanut butter and jelly sandwiches.
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