Geekymama Recipe Reviews (Pg. 1) - Allrecipes.com (16608643)

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Cranberry Sauce

Reviewed: Nov. 23, 2013
I have always liked the canned cranberry sauce but I have seen the light! I made this recipe last year and it was a huge hit and I will be making it again on Thursday. It is perfect as-is. If you want it a little less chunky, I'd recommend squeezing the berries against the edge of the pan with your spoon/spatula/whatever to smush them. I probably cooked it for longer than 10 minutes doing that but it didn't suffer for it. Delicious!
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Linguine with Clam Sauce

Reviewed: Jan. 19, 2014
This was so easy and delicious! I varied the recipe slightly out of convenience but I'm sure it's great as is. Here's what I did, which I would suggest if you want to make this dinner even nicer: Steam ~2 dozen little neck clams in garlic butter and white wine per the instructions of this Allrecipes article, http://allrecipes.com/howto/cooking-clams/. Remove the clams from the pan and set aside, but leave the liquid on low heat and let it reduce a bit. Add 3 tbsp butter (since I already used 1 tbsp making the garlic butter for the clams) and most of the ingredients above. I omitted any additional garlic since I already used a full teaspoon and only used about 2 tbsp of olive oil. Follow the rest of the directions and serve topped with the steamed clams. SO GOOD!
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Fluffy Pancakes

Reviewed: Oct. 16, 2010
Absolutely delicious! I don't know what it is about them but my husband and I agreed they were the best pancakes either one of us have ever made. We're definitely making these again!
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Photo by Geekymama

Award Winning Soft Chocolate Chip Cookies

Reviewed: Dec. 21, 2010
I have looked for a recipe for soft chocolate cookies for years and my quest is FINALLY at an end. 6000 people aren't wrong, folks. Believe the hype. These are FANTASTIC! This is my chocolate chip cookie recipe from here on out.
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Easy Tuna Casserole

Reviewed: Mar. 16, 2012
I think I finally found my go-to tuna casserole recipe! I have tried a bunch here and on other recipe websites but none have come out as well as this one. I made some minor changes mostly because of what I had on hand. I used egg noodles instead of macaroni and I doubled the main ingredients (I eyeballed the onions) because I wanted plenty of leftovers. I also added a soup can full of milk because EVERY other tuna casserole I've made has come out too dry for my liking. I also added an extra, small can of mushrooms, drained (because I like them) and some peas (just so there was a veggie in dinner). Instead of shredded Cheddar, I used a bunch of those Kraft American cheese singles to cover the top. I usually don't eat them but they melt beautifully and they were great on the top of this dish. I think they helped seal in the moisture that made this come out perfectly melty and delicious. Mmm... I just ate it for dinner an hour ago and typing this makes me want to get another bowl. The French fried onions on top added some crunch and great flavor, much better than the bread crumbs or crushed potato chips I've tried in other recipes. I don't think I'll make a different tuna casserole dish again.
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Waffles I

Reviewed: Mar. 25, 2012
We haven't used our waffle maker in about a year and I finally decided to dust it off today and try this recipe. They were delicious! I did double the vanilla extract and I thought the batter had a nice, cake-like flavor. I'm saving this and I think it's my new go-to waffle recipe.
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Mushroom Turnovers

Reviewed: Nov. 26, 2013
These are great! Admitted, I do not use the dough recipe, just the filling. I am sure the cream cheese dough is great but every time I try to work with pastry dough it turns into a big fat fail that ends with me cursing loudly. If you have the same problem, here's a tip. Get two boxes of the Pepperidge Farm puff pastry sheets (there are two sheets in each box). Use a pizza cutter or just a knife and cut the sheets into sixths, and use them for your crust. I up the filling for the recipes slightly, using a full pound of mushrooms, a little more than half a cup of sour cream and increasing all the spices slightly for taste and to account for the increased amount of mushrooms. I make the filling the night before and refrigerate it then assemble the turnovers and bake them on the holiday, which cuts down on the time I need to work on the actual holiday considerably. I cook them at the same temperature and for the same time. These have become a new staple of my Thanksgiving/Christmas table as an appetizer before the meal over the last year or two. I love mushrooms so when I first heard "mushroom turnovers" I couldn't wait to try them. They are delicious. Even my daughter, who claims not to like mushrooms, loves them.
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