runtsgal Recipe Reviews (Pg. 1) - Allrecipes.com (1659543)

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Bakery Shop Icing

Reviewed: Feb. 12, 2002
The frosting was light and fluffy, but still grainy even after 7 minutes w/my Kitchenaid standmixer. I replaced the vanilla with lemon extract, but the shortening taste is strong enough that I had to add an extra teaspoon.
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2 users found this review helpful

Best Ever Meatloaf I

Reviewed: Dec. 16, 2002
This recipe was pretty basic but a good starting point. I added garlic to spice it up. Also if you only use the pan as a mold and actually bake it on a baking sheet it allows the meatloaf to cook in 3/4 the time. When you bake it this way you can put a sauce on the sides too for added flavor. My favorite sauce is to mix 3 parts kechup to 1 part steak sauce such as A1.
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105 users found this review helpful

Buche de Noel

Reviewed: Dec. 27, 2002
The cake turned out great but when I got the whipped cream mixture out of the refridgerator it was no longer stiff. Don't know what I did wrong. I rewhipped it and added a packet of unflavored gelatine. It kept it's stiffness then. I will use this recipe again but I will always add gelatine.
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6 users found this review helpful

Slow Cooker Barbeque

Reviewed: Dec. 31, 2004
Awesome. I knew this was a hit when my son said he loved it. He has never liked pulled BBQ before, but this time he cleaned his plate. Even my husband asked for seconds. I will definitely make this again.
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2 users found this review helpful

No Bake Cookies III

Reviewed: Feb. 11, 2005
Yum! These bring back memories. We called them mud pies when I was a kid.
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1 user found this review helpful

Guacamole

Reviewed: Sep. 22, 2005
This was a hit. Even my 8yr old son loved it and he has always HATED guacamole. I will be making my guacamole instead of buying it from now on.
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3 users found this review helpful

Cream Cheese Mints

Reviewed: Nov. 20, 2005
This is good but add a little more confectioners sugar at a time to stiffen the mints. Also, I flatten these into thin disks and dip in melted chocolate. They are always a hit.
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2 users found this review helpful

Annemarie's Lemon Bars

Reviewed: Mar. 5, 2007
This is a really good recipe with one exception. I always double the filling and cook an additional 10 minutes. I like that the crust isn't too heavy. Most of the recipes call for more sugar and butter, but in my opinion that makes the bars a shortbread cookie with lemon topping.
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2 users found this review helpful

Scones

Reviewed: Mar. 18, 2007
This is my first time baking scones and they were awesome. Although I read the suggestions in some of the reviews, I decided to stick to the recipe the first time. I'm glad I did. I had no problem with sticky dough after kneeding it on a floured board. I did sprinkle some sugar on top before baking just for presentation. I served them with butter and honey, but they were so good we ended up eating them plain.
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3 users found this review helpful

Tres Leches III

Reviewed: Dec. 23, 2008
Good recipe.
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3 users found this review helpful

Turkey Enchiladas

Reviewed: Nov. 28, 2009
This sounds like an awesome recipe as written and I really wanted to try it. That being said, I was too burned out on cooking after Thanksgiving to stand there and individually heat and roll all of those enchiladas so I made some adjustments. Instead, I used the shells to make an enchilada lasagna. For the filling, I added 1 cup of both sour cream & green chilies to the original recipe. I didn't bother to heat the shells since I wasn't rolling them. I put sauce in the bottom of a 13X9 pan, then a layer of 6 overlapping shells, more sauce to cover the shells, 1/2 the filling, repeat to end with shells and sauce on top. I topped it with more cheese and baked for 30 minutes at 375. Lazy, but delicious.
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11 users found this review helpful

Charleston Breakfast Casserole

Reviewed: Nov. 28, 2013
Awesome! Made this today for Thanksgiving breakfast. For my preference and less dishes I switched out the bacon for diced ham. I also added a medium onion, diced.
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0 users found this review helpful

Creamed Spinach with Jalapenos

Reviewed: May 25, 2014
Good recipe. After making this a few times I decided to experiment by switching out the crumb topping with Parmesan on top before baking. We liked it a lot better.
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0 users found this review helpful

 
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