SNOOKCOOK Recipe Reviews (Pg. 1) - Allrecipes.com (1664366)

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Easy Sugar Cookies

Reviewed: Aug. 27, 2006
This is a great recipe - my kids LOVE this! My son described them as "heavenly." Only thing I did different is add an extra egg, as other reviewers suggested. The first batch I only used one - and they were a tad dry. Second batch I used two and they turned out perfect! Thanks!
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19 users found this review helpful

Creamy Rice Pudding

Reviewed: Jan. 3, 2006
This is the best, quickest rice pudding I've ever tasted. The texture was wonderfully creamy - not hard to make at all! I like nutmeg in mine, but didn't have any on hand. I took another cooks suggestion and added some cardamom and a little cinnamon. I will definitely be making this again!
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3 users found this review helpful

Country Chicken Casserole

Reviewed: Feb. 12, 2005
This is a great recipe for simplicity and taste! I followed the recipe fairly close - except for a few things. I didn't really measure the hashbrowns out - just put what I thought was a good layer. I love dark meat, so I used boneless chicken thighs, which fried in a bit of butter and olive oil beforehand, mixed with the soup and corn and poured on top. I also put an extra layer of cheese on top underneath the fried onions. I didn't have to cook mine as long, either - about 45 min. altogether. Other than those minor alterations, I followed the recipe. My son declared this a keeper - and he's very picky!
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1 user found this review helpful

Greek Lemon Chicken Soup

Reviewed: Feb. 7, 2005
What an excellent soup! This is definitely one you can play around with to taste, too! Here's what I did different - I took others advice and only used 6 tsp of the Chicken Soup Base - which, by the way, was kind of hard to find! I had never used it before. But - finally found it and I'm glad I scaled it down - I might even use 5 tsp next time. I used boneless thigh meat simply because I love the taste - I think it's got great flavor and it's cheaper! I fried the meat in a little bit of butter and olive oil beforehand which was reeeally yummy. Also, I took others advice about the Lemon Juice and I think 1/2 cup would have been WAY too much! I started at 1/4 cup and I think I ended up at 2/4 cup. I think it's all according to HOW much lemon you like! I think it's great to garnish with lemon - coz if you like more you can add a little spritz! I added an extra cup of chicken and rice - guess I like my soup a little chunkier. Didn't think I was going to use all of the egg yolks, but I ended up using them all and it was FANTASTIC! Thanks for the great recipe! I shared this with my mother who is sick and she loved it. I think I also used a tad bit more Chicken broth than was called for.
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Anna's German Dumplings

Reviewed: Feb. 4, 2005
I didn't really like these a whole lot - they were all right. My husband thought they were similar to ones he had as a kid, but he didn't seem to be all that thrilled with them either.
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My Favorite Soup

Reviewed: Jan. 24, 2005
Thought this recipe was very nice - I doubled it and shared it with my Mom and Dad and we all loved it. I'm a soupaholic and will definitely be adding this to my collection of favorites.
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Chicken Tortilla Soup III

Reviewed: Jan. 24, 2005
This was a great recipe - and made a nice amount of soup, too. I shared this with my Mom, Dad, and niece and still had some left over. Of course, I did take others advice and used a whole chicken to make my broth and for the meat. This was a very comforting soup for a cold day - everyone loved it!
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Praline Sweet Potatoes

Reviewed: Dec. 29, 2004
I've tried this and another recipe like it and either I'm just not getting it right or it doesn't appeal to me very much. It's good enough, but I am a very picky sweet potato critic! I might have to fiddle with the recipe to get it the way I like it. I didn't like the texture of the potatoes - would like the potatoes to stay firmer and not turn into mush like they do everytime, and the topping was good, but the potato mixture needs something. Over all, I liked it, but it's not my favorite.
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1 user found this review helpful

The Best Chicken Soup Ever

Reviewed: Dec. 16, 2003
This makes a lot of soup!!! Great if you have a big family or want to share. The recipe is really nice - I altered it a bit though. I had to use a lot more than two boullion cubes, and I used chicken instead of beef. I didn't add the peppercorns - didn't have any so I just added regular pepper. It tasted really chickeny and good - perfect for a cold winter day or if you're feeling puny. I'll definitely make again. Loved the bow-tie pasta in it!
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Make-Ahead Mashed Potatoes

Reviewed: Nov. 30, 2003
OH MY GOODNESS - these are the best! They were completely gobbled up at my Thanksgiving party - next time I will make MORE! Everyone complememented them, and making them a couple of days early made everything so much easier! Will definitely be making these again. I added a couple of pats of butter on top when reheating. Wonderful!!!! Thanks Carol.
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Grasshopper Pie II

Reviewed: Nov. 28, 2003
This was a good recipe, but I think the Creme de Menthe was too strong. I might use less, maybe half, next time. I used crushed Andes mints on the top and crushed Oreos and that was pretty good. The only thing I might change is the strength of the mint.
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8 users found this review helpful

Classic Tiramisu

Reviewed: Jan. 1, 2003
This was a wonderul recipe. I didn't have the coffee liquer, so I used instant coffee and imitation brandy to dip the ladyfingers in. I am a big tiramisu fan - and this was my first attempt. I was very pleased and will definitely make it again! It wasn't hard - just very involved. Takes time. It's best to let it mellow for a while too. It's even better the next day!
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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 8, 2002
I loved this recipe for it's quickness - and the roast turned out wonderful. It's great to stick in your slow cooker and come home to a tender roast with gravy.
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Bread Pudding

Reviewed: Jan. 7, 2002
I have made this every year since I found it and it is absolutely the BEST recipe there is! I found that I like to cook mine longer than an hour until the top is nice and golden and then I know it's done. I use French Bread every time - and every time the texture is such a heavenly custard! The sauce is to die for - and makes the bread pudding even more heavenly. This is something I will be making for years to come!
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3 users found this review helpful

 
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