B.E. Recipe Reviews (Pg. 1) - Allrecipes.com (15531346)

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Chocolate Caramel Brownies

Reviewed: Dec. 24, 2014
I started making these back in the 1970's (yes, the ingredients were available waaaayy back then!). They were a favorite then, and remain so today. I haven't tried it yet, but think that lining the pan with parchment paper could make removal from the pan easier. I do recommend refrigerating them once they are cooked and cooled. That makes cutting easier. You can them bring them to room temperature for time of serving. Very rich, and delicious for the sweet tooth!
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2 users found this review helpful

Quick Brussels and Bacon

Reviewed: Mar. 24, 2014
I've made this many times and love it! Only serious change I make is that this recipe only serves TWO as a main course. Add some nice crusty bread, and you have a delicious dinner. Also, sometimes I add a clove of minced garlic with the Brussels sprouts, for another twist on flavor. Yummy!
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2 users found this review helpful

Chicken Piccata with Artichoke Hearts

Reviewed: Sep. 4, 2013
I've made this for years! I was like the writer, loving it in restaurants and wanting a "cleaner" version to make at home. I've never made it with the onions, but will certainly try that next time. Re: one reader's comment that this recipe made too much sauce. I disagree! When served over angel hair pasta, the sauce just brings the whole thing together. Delicious!
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7 users found this review helpful

Vanilla and Chocolate Delight

Reviewed: Aug. 31, 2012
An oldie but goodie (of MANY years!) which can be made as is, or with other flavor options. One favorite is with pistachio pudding, and a few chopped pecans on top. Or, with butterscotch pudding, also with pecans chopped on top. Also good is lemon. You just can't go wrong with this recipe!
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0 users found this review helpful

Candied Bacon

Reviewed: Aug. 2, 2012
I've done this without the liquids, just with the bacon, brown sugar and black pepper. In that instance, known as PIG CANDY! Great warm, or if you have any left over, cold. YUMMMMMM....
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25 users found this review helpful

Cobb Salad

Reviewed: Jun. 24, 2012
Like another writer, I have loved a good Cobb salad for many years. Thank you for providing one that is true to the original! It just doesn't get much better than this (unless someone else is kind enough to fix it for you)!
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2 users found this review helpful

Chicken Spaghetti Salad

Reviewed: Jun. 15, 2012
This has been a long time favorite of mine, especially in the summer. I've never decided if I like it better hot or cold...either way is great.
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3 users found this review helpful

Jasmine's Brussels Sprouts

Reviewed: May 24, 2012
I've done this before, but without boiling the brussels sprouts in the water. I've also used regular old bacon. I used to think I would serve this as a side dish, but have found it's almost too good for that, so now I eat it as the main course with a nice piece of crusty french bread (buttered, of course) on the side. Yummy! I will have to try adding the cream at the end, as one reader suggested. (How could that be wrong?)
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0 users found this review helpful

China Lake Barbequed Steak

Reviewed: May 23, 2012
I've done this recipe for MANY (over 30?) years. It is also very good with tougher cuts of met, cut into kabob cubes. Yummy!
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5 users found this review helpful

Strawberries and Cream

Reviewed: Apr. 21, 2012
I have used this with brown sugar before, and RASPBERRIES! Now that is decadent! Love it with the strawberries, too.
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4 users found this review helpful

Easter Breakfast Casserole

Reviewed: Apr. 7, 2012
We had this for Christmas. Very hearty! And great leftovers. We decided it would also be good with ham or sausage, whatever your preference.
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5 users found this review helpful

Caramelized Bacon

Reviewed: Apr. 4, 2012
I first saw this recipe in the Sweet Potato Queens first book; the author calls it "pig candy". I've made it, but without the cinnamon mentioned here; I will have to try that. One thing that helps me is to cook the bacon on a rack, rather than directly on the pan. It still takes more than 8 minutes, but is definitely worth the wait. It can be allowed to cool on the rack, and with less mess. It can also be chilled and eaten later, that is--if there is any left over. Pretty dang decadent, in an unsophisticated way!!!
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8 users found this review helpful

 
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