DANDK1997 Recipe Reviews (Pg. 1) - Allrecipes.com (1645959)

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DANDK1997

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Best Brownies

Reviewed: Mar. 1, 2002
My sister made these for a recent family event. They were fabulous, not too cakey at all, and my little nieces and nephew loved them. This recipe is definitely a keeper.
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Baked Honey Mustard Chicken

Reviewed: Mar. 1, 2002
I decided to make this chicken in the slow cooker instead of baking it. It was very simple to put together, and didn't take much time at all. However, even though I used only half the honey called for, my husband and I both found it WAY too sweet for our tastes. I will make it again (in the slow cooker), but I will definitely only add honey to taste.
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1 user found this review helpful

Blueberry Cookies

Reviewed: Aug. 31, 2002
Not a bad start, but definitely a very cake-y cookie following the original recipe. Having read the other reviews, I upped the butter by a 1/4 stick, omitted one egg, added a little extra sugar, and added a little oatmeal just for good measure. Having done so, the end cookie was just a touch sour, so I made a vanilla-lemon glaze, using lemon juice, 10x sugar, and vanilla extract, and drizzled it on. They flew off the plate so fast at work I had to take in more the next day for friends who missed them.
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24 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Sep. 7, 2002
This recipe wasn't all that I had hoped. It was a good start, but it definitely needed a lot more rosemary in my opinion. After I made some changes (added garlic, poultry seasoning, and LOTS of pulverized rosemary) it was quite good, but prior to that, it was terribly bland.
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6 users found this review helpful

Fresh Salsa I

Reviewed: Sep. 7, 2002
This recipe is okay, but not great. I don't know exactly what is wrong with it, but there is a funny taste to the liquid part, maybe because the tomatoes are canned. That said, I think 4 whole jalepenos would only be appropriate for someone who REALLY likes things HOT. My husband and I do, but I only put in one because I did not have four, and it was definitely a medium salsa with just one. Also, 5 garlic cloves seems like a lot. I am the biggest garlic fan going, but remember that this garlic is raw. I put in three and it was almost overpowering. I added black beans and corn to mine, and like the flavor they added.
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6 users found this review helpful

Blueberry Crumb Bars

Reviewed: Sep. 7, 2002
I can't begin to say how great this recipe is! My sister told me it was good, so I decided to give it a try. Boy, was she right! It is crumbly, but I just added a little liquid (water mixed with lemon juice and vanilla for extra flavor) to the half of crumbs used for the base, and pre-cooked it for about 5 minutes. The base was not nearly as crumbly as the top this way. FYI, I used frozen berries for this, without defrosting first, and it baked up perfectly in the same amount of time. ETA that I have only ever used butter with this recipe- I do not cook with shortening. I also use at least half whole wheat flour. Healthier and tastier!
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274 users found this review helpful

Bean Quesadillas

Reviewed: Sep. 7, 2002
This is an okay start. I made this a lot more streamlined by using salsa in place of the tomatoes, onions, etc, and just mixed it with the black beans. Also, I love refried beans and salsa, so I added that also, and had a chunky paste to spread on. Instead of taking the time to assemble these then try to move them, I just assembled them in the pan. I put the tortilla in the heated pan, carefully spread on the filling, sprinkled with cheese, then flipped. Not a bad start, but I think it would be pretty plain without the refried beans. Also, I is more than enough for four servings IMO.
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24 users found this review helpful

Creamy Frosting

Reviewed: Sep. 14, 2002
I was really disappointed with this recipe. I definitely do NOT recommend it to anyone who does not have a stand mixer- I have one, and finally had to turn it off because I thought it would overheat. If I had to stand there with a hand held mixer, I would have given up much sooner. I mixed & mixed & it still did not all come together. It looks curdled to begin with, which is normal, but after 20 minutes of mixing, it still looked a little curdled and the sugar had not dissolved. As far as lumpy flour other people mentioned, you really need to stir constantly as it thickens. I did not have any problem with that at all. Also, this is not nice and cream colored- it is definitely yellow, with the butter and vanilla. I was hoping it would look lighter upon beating. I finally had to give up on this. I have very little time to find a new recipe now to frost my friend's birthday cake.
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49 users found this review helpful

Chicken Enchilada Soup II

Reviewed: Oct. 6, 2002
I have been making this recipe for years. Nearly everyone I give it to loves it. I sometimes use instant corn meal in place of the masa harina. I wouldn't recommend the corn starch that another reviewer used- this recipe gets so much of its character from the masa harina that won't shine through with corn starch. I like to use a small can of mexican style tomato sauce because it gives the same flavor but is less expensive than enchilada sauce. This soup definitely gets much thicker the second or third day, so you may need to add water, and if keeping it on a simmer, make sure to stir often or you will have burnt cheese. (Even then, it's pretty good!!!)
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18 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 10, 2002
This is a good, basic cinnamon roll recipe. I wouldn't say it was a clone of a Cinnabon, but it is a fair start. These dry out quickly- the next time I make them I am going to work in some honey to try to keep them moister longer. I added cloves and other spices to mine and they were quite tasty. I think they are sweet enough without the frosting, but my husband wants the icing!!!
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1 user found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Nov. 10, 2002
An exceptionally easy, tasty potato soup. I made some modifications, otherwise it would get 5 stars. I don't eat meat, so I left out the bacon drippings. I cut the amount of butter WAY back, used some olive oil for part of the fat I did keep, and used fat free half and half instead of the cream to make a lighter, healthier soup. For those who said the soup was too thick, the solution is painfully simple- just puree a smaller amount of the soup, say 1/4 of the soup rather than 1/2. This froze well and we enjoyed it for a couple weeks after I made it.
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2 users found this review helpful

Cappuccino Crisps

Reviewed: Nov. 10, 2002
Mmmm...these cookies are good. I lost the recipe and was so glad to find it again. This recipe has been requested by friends and family, and are good for people who like coffee flavored items.
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0 users found this review helpful

Baked Spinach

Reviewed: Nov. 10, 2002
This recipe was just okay. I really hoped it would be tasty- my husband and I like spinach a lot, but this recipe just didn't cut it for me. I would have given it 2 stars, my dh liked it better, so it squeaked by with 3. It was greasy and not very flavorful. I was disappointed.
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3 users found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 14, 2002
These cookies were good, but I don't really care for white chocolate too much so I can't rate them higher. I ended up adding chocolate chips as well and they were better. It does make a very dry dough, which was okay, but the cookies also ended up a little dry. All in all, I like the idea of cranberries and chocolate in cookies, they were pretty good and I will probably make them again. They do look nice in the jar, but as others have said, take great care with the brown sugar- it WILL harden in the jar quickly.
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3 users found this review helpful

Pumpkin Crunch Cake

Reviewed: Dec. 14, 2002
This dessert is good- I took 6 pieces to work and had to give the recipe to three people that same day. It also handles modification extremely well- the first time I made it, I only had pumpkin pie mix. I used fewer eggs, less spice, way less pecans, substituted less dry milk plus water for the evaporated, and it still came out GREAT. I would not say this is a GOURMET dessert, but people definitely love it. I took this- instead of pumkpin pie- to our Thanksgiving dinner and it went over well. My husband, a dedicated pumkpin pie lover, says he thinks it is even better than pumpkin pie!! My only caveat- it is a bit salty which can only be controlled by using unsalted butter.
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2 users found this review helpful

Grammy Burnham's Molasses Cookies

Reviewed: Dec. 14, 2002
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough IS sticky, though, and I think it works our much better if you chill it, roll it into balls, roll them in white sugar, then cook. They sold well at a recent work bake sale, and I got requests for the recipe.
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24 users found this review helpful

Basic Truffles

Reviewed: Dec. 22, 2002
I followed this recipe exactly (a rarity for me) and the truffles came out very hard. I am not sure why, but now I have to try re-heating them and adding more cream and hope for the best. I have never had a problem with truffles before, just needed a recipe as I have not made them in years. Update: Yup, the problem was not enough cream. Once I reheated the whole mess and added more cream, they turned out fine. I split this, added orange extract to half and peppermint extract to half, then rolled, coated with white chocolate or crushed candy canes, and they were good. However, since the recipe seems to be off, I will just use another one.
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4 users found this review helpful

Blueberry Lemon Bread

Reviewed: Jan. 25, 2003
Sorry- this bread was just okay. I did substitute cranberries for blueberries, which was great, however, the actual bread part was heavier than I had expected, didnt seem to rise well, and somehow, although heavy, not incredibly moist. The berries were tasty, but the bread was bland and needed more flavor. The only part that was good was the top part, where all the glaze and berries were. And speaking of the glaze, it is far more than needed. You could easily get by with half the glaze. Maybe it would have been better if I used blueberries as called for, but I don't think that was the problem. I won't likely use this recipe again.
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1 user found this review helpful

The Best Banana Pudding

Reviewed: Jan. 25, 2003
This recipe made a huge batch of pudding. I took it for my family's Easter gathering last year. I layered it in a very large glass bowl, which would have looked nice except for the fact that the bananas turned brown. It had pretty good flavor, but was very sweet. It made so much I had to throw a lot away, and my family just wasn't as crazy about it as I had hoped. Nothing in particular wrong with it, but if I do make it again it will be a much smaller batch.
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6 users found this review helpful

Microwave Peanut Brittle

Reviewed: Jan. 25, 2003
Definitely be careful with this recipe! It did NOT work in my too-powerful-for-this-recipe microwave. After the first four minutes, the whole concotion was a burnt mess and was difficult to clean up. My microwave is a Kenmore and it says 1000 watts on the label. Since we don't know what wattage the submitter used, I'd say keep a close eye on this. I ended up making traditional stove-top brittle once I ruined all my cashews in this one.
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250 users found this review helpful

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