SHAUNH Recipe Reviews (Pg. 1) - Allrecipes.com (1543698)

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Banana Frittata

Reviewed: Dec. 26, 2011
It went together quickly and I liked that I usually keep all the ingredients on hand. The kids loved them! I feel better about serving them this than pancakes because it has all that banana in it. The banana makes it sweet tasting and the powdered sugar on top makes it great.
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Egg Pie

Reviewed: Nov. 29, 2011
This was just okay. Followed the recipe exactly. Should have started checking on it baking at around 30 mins. because by 45 mins. the crescent roll crust had become a dark toffee color, bordering on being completely burned. Overall, I would have enjoyed the components better separately prepared as scrambled eggs with hash browns, sausage and rolls.
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Southern Macaroni and Cheese

Reviewed: Apr. 22, 2010
Super easy and super yummy. This was a big hit with the kids and adults alike. I didn't have cayenne pepper, so used Cajun seasoning instead and also went with the suggestion to only use 16 ounces of cottage cheese. I definitely plan on using this for potlucks and as a staple at family dinners since it's comfort food that even the pickiest eater will love.
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World's Best Lasagna

Reviewed: Jan. 30, 2010
very good - but a LOT of work...
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Chocolate Peanut Butter Cup Cookies

Reviewed: Jan. 30, 2010
Made as is - people love these cookies. Not my personal favorite- but everyone elses.
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Cheesy Baked Cauliflower

Reviewed: Jan. 22, 2010
I made this recipe the first time 'as is' and it was good. The second time I followed the suggestions of 1 tablespoon mayo & 1 tablespoon mustard and used half as much butter by cutting it in small cubes to distribute. The family LOVES it, and we're not big fans of cauliflower, so that says a lot. Next time I think I'll try steaming it less as it's still just a bit mushier than I like. This is a 5 star with the changes.
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Slow Cooker Chicken Stroganoff

Reviewed: Apr. 11, 2009
This got mixed reviews at the dinner table. My two kids who usually eat everything barely touched it, but my son and niece who are very picky finished theirs off. I followed the instructions exactly and found it to be filling but a bit boring and bland. Had plenty for leftovers, but am not excited about having it again. If doing anything differently, I'd definitely serve with rice and maybe have something to top it off to add some color and flavor.
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Dump Cake IV

Reviewed: Jan. 14, 2009
I don't like cherries, but I love them in this recipe. This is a very sweet cake. You really do just dump it in the pan! This is perfect if you want a warm dessert to serve at the end of a party. I threw it together as my guests were arriving. It baked while we had appetizers and played a couple of games and it was out cooling just in time for dessert. Perfect! DO NOT USE A BUNDT PAN. Use a 9x13 pan and it will turn out fantastic. This has a cobbler type consistency and should not be turned out onto a cake plate. Best if served warm in a bowl a la mode. I can't wait to try this with peaches and pineapple!
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Heavenly Potatoes and Ham

Reviewed: Feb. 3, 2008
Yummy baked potato taste, kids ate it up, and easy to make.
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Butter Frosting

Reviewed: Dec. 16, 2007
Great consistency - perfect for flavoring to any flavor (I made lemon - but I can imagine chocolate coming out great).
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 25, 2007
We followed this recipe exactly, including tips from other reviews... even used a trusted candy thermometer. The mix appeared nice and creamy at 234 degrees, then we immediately added the chocolate and vanilla at which point it started looking gritty. We poured it out into the pan and chilled in the fridge like it said. End result - gritty, flaky, unedible garbage. We verified we did as it said to do, and now can't figure out what everyone else is doing differently to make it turn out so "great". Clearly something went wrong, but we'll never waste our ingredients trying this again.
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Caramels

Reviewed: Nov. 1, 2003
I needed a recipe for Caramel Apples - and I didn't want to do it with store bought caramels. I found that this recipe works perfect as long as you follow these rules: 1) Double it if you want to be able to dip easily. It does double nicely, although it takes even longer to get to the proper temperature (over an hour). As someone else had mentioned, make sure you have a pot is MORE than double as high as the caramel as it will expand at one part of the cooking (it does shrink back down). 2) If there are any solids on the can lid of the evaporated milk, don’t add it; it will not dissolve in the caramel and you’ll be left with little chunks in the finished product. 3) Being close to sea level, I stopped at 240F and it was perfect for dipping apples; it set up nicely, and was firm enough to pour the remaining in a pan for chewy caramels. 4) After you remove from the heat, wait until the temperature drops to about 170F or less before dipping. Otherwise, the heat will cook the apples and you'll get bubbling from the juice trying to escape. 5) I know people here have said that they don't trust candy thermometers, but my guess is that they've never used a good one. A DIGITAL probe with a wire cord (available at any kitchen store) is the only way to go for these long cook-and-stir projects. You can set it to alert you when you're at the correct temperature. I placed the apples on Silpat mats (non-stick pad with silicon in it), which works better then wax paper
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