Sassy Recipe Reviews (Pg. 1) - Allrecipes.com (16121067)

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Parmesan Crusted Chicken

Reviewed: Apr. 12, 2012
Simple and yummy. We loved it!
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1 user found this review helpful

Parmesan Chicken

Reviewed: Apr. 12, 2012
Simple and yummy. We loved it!
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0 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Mar. 29, 2012
so. good.
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3 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jan. 30, 2012
Very much like a chocolate souffle. I plan to coat the inside of the ramekin with butter and granulated sugar next time. And there will be a next time!
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1 user found this review helpful

Quinoa Tabbouleh

Reviewed: Jan. 11, 2012
Excellent. It was just what I was hoping for.
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Donut Muffins

Reviewed: Oct. 20, 2011
I had no idea this was possible! Thanks for the beautiful recipe. (I added a pinch of salt, since I like a little more salt in my baked goods, and I reduced the nutmeg to 1/2 tsp.)
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1 user found this review helpful

Honey Butter Zucchini Bread

Reviewed: Aug. 9, 2011
Very good base recipe. I liked the light base flavors and the rich vanilla. I used a substitute recipe for self-rising flour and found that there was too much salt in the recipe. Next time I will cut the salt to 1 1/2 teaspoons total, including what should be in the flour.
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2 users found this review helpful

Butterscotch Bread Pudding

Reviewed: May 4, 2011
I made it with 1/4 cup less sugar and candy bar bits. Because of the candy bars, it is much better cold (next time i wouldn't use the candy bars).
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Ghirardelli® Dark Chocolate Truffles

Reviewed: Jan. 26, 2011
Hummina hummina... I think i gained 3 lbs on these. Sadly, i'm not exaggerating. (Also very good with other kinds of chocolate.)
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3 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 25, 2010
Thank you little pumpkin cheesecake recipe. You make me look good. A quick tip for a very pretty finish: reserve some of the plain cheesecake batter. Once the pumpkin layer is down, and before you stick it in the oven, drop spoonfuls of the white batter intermittently over the top of the pumpkin. Then, take a knife and run it through the top of the batter in a grid pattern. The white will swirl around and decorate the top of the pie.
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Graham Cracker Crust

Reviewed: Nov. 25, 2010
I baked this crust in a cheesecake and it turned out almost caramelly. It's my new go-to.
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0 users found this review helpful

Caramel Pound Cake

Reviewed: Nov. 8, 2010
My attempt at this cake fell - it was ugly, and i'm sure it was user error. However, i noted that many reviewers said that this cake is very "sweet". I suggest cutting the sweet with some salt, which makes for a more well-rounded flavor. I used unsalted butter and added 3/4 teaspoon of salt to the cake batter. I would try slightly more next time (i.e., 1 tsp). If you are using salted butter, you may only want to put in 1/4 to 1/2 teaspoon more salt in the cake batter.
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 4, 2010
so good, so good, so good!
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Oct. 27, 2010
I'm not brave enough to do 3/4 teaspoon of cayenne pepper... changed that to a little sprinkle. Very delicious and so fast.
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Downeast Maine Pumpkin Bread

Reviewed: Oct. 21, 2010
This was a hit! I replaced half the oil with more pumpkin and i replaced 1/3 the sugar for brown sugar, and it's lovely and moist. A mixture of semi-sweet and milk chocolate chips adds a nice touch. I tried making bread and i tried muffins, and i think i prefer the muffins.
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