skg Recipe Reviews (Pg. 1) - Allrecipes.com (15488456)

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Outrageous Chocolate Chip Cookies

Reviewed: Mar. 27, 2012
thought this would be a good way to use up the 2 jars of peanut butter I bought and turned out I didn't like. Not only is this recipe SO simple, but what I then decided was to make ice cream sandwiches with them. Wow!! I will be making this A LOT!
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1 user found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: Mar. 29, 2012
Genius! Why didn't I ever think of this??!!
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5 users found this review helpful

Matzoh Candy

Reviewed: Apr. 8, 2012
I've been making this recipe for years but mine called for white sugar, not brown sugar, and it called for something like 5 minutes in a 400 degree oven. I followed this recipe and the cook time wound up being probably double what it should have been so I wound up with burnt caramel -- yuck. I might try this again but next time I know better.
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2 users found this review helpful

Flourless Chocolate Cake II

Reviewed: Apr. 8, 2012
My niece has a gluten intolerance so I try to find desserts she can eat. This has far and away been the easiest of the flourless chocolate cakes I've made and it's incredibly rich and decadent. I also have a super-simple chocolate glaze recipe that I use instead of frosting it. Whoa!! I will say that I had to increase the temp a little because the first time i made it after 30 minutes the inside was basically soup. But this was a big hit and a keeper!
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4 users found this review helpful

Joanie's Pesach Brownies

Reviewed: Apr. 8, 2012
For a passover brownie recipe, this was really exceptional. People were remarking how incredibly moist these were, and adding the chocolate chips in was a real surprise plus to them. Definitely on the menu for next year's seder!
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4 users found this review helpful

Peach Kuchen

Reviewed: May 3, 2012
On the plus side, it's incredibly easy to make, however I found it to be completely lacking in sweetness. I'll probably make it again, but really tweak it a lot more.
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1 user found this review helpful

Bob's Bean Salad

Reviewed: May 9, 2012
WHAT A GREAT RECIPE!! I had most of the ingredients already, so I used canned black beans instead of pinto, and roasted red peppers in a jar instead of fresh. Not only was it great on its own, but the next day I used it to top bagged salad and with grilled chicken strips. LOVE THIS SALAD!!!
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1 user found this review helpful

Fudgy Brownies

Reviewed: Jul. 29, 2012
so good and so easy! I happened to have fresh ginger and minced garlic, and whipped everything up with an immersion blender. This is definitely replacing the marinade I used to use!
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0 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jul. 29, 2012
This is a great addition to my summer salad repetoire! There's so many different ways to mix and match, and it's fantastic as a salad topper with grilled chicken. Healthy and so delicious!! Can't beat that!
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1 user found this review helpful

Blueberry Pie

Reviewed: Mar. 12, 2013
Maybe it's because all I had on hand was frozen blueberries, but even though I let it set up overnight, the thing was just a runny mess. But it's pie, so you overlook that, right? Only to a point -- it just wasn't that tasty either. Probably could have used more sugar or a little lemon or something but it was kind of bleh.
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1 user found this review helpful

Apple, Cranberry, and Pear Crisp

Reviewed: Nov. 7, 2013
Needless to say, I didn't have the same types of pears (had over-ripe anjou's I needed to use) or apples (golden delicious were on sale) and cranberries still in the freezer. Everything else per recipe (which I doubled, in a 9x13 dish). Super, SUPER easy and good! Next time I hope I have vanilla ice cream in the house too!
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Carrot, Potato, and Cabbage Soup

Reviewed: Jan. 24, 2014
so simple, and so good, and got rave reviews from all my dinner guests! I don't know why it calls to be pureed, because having the nice texture of the vegetables was what made it so satisfying. I actually used canned diced potatoes (including the water they're packed in), which hold up really nicely in every recipe I've ever used them in and makes it that much easier.
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