mschreiner Recipe Reviews (Pg. 1) - Allrecipes.com (16690791)

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Big Soft Ginger Cookies

Reviewed: Oct. 14, 2013
My husband just said these might be the best cookies ever. I was forced to make a few changes because I ran out of ingredients. About a third of my flour was whole wheat. Because I ran out of sugar, I rolled in brown sugar. Cooking time did take around 13-15 minutes.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 4, 2012
I DO NOT ALTER THE RECIPE. In the past, I have added an extra tsp vanilla extract, but in general I don't change anything. You don't need to. This recipe works as is, and I think it's brilliant. I've never had trouble with it and I've used it many times to make shaped cookies. The key is refrigeration, as with any cut-out cookie recipe. Make the dough, refrigerate, work in small batches with heavily floured surface, leaving the bulk of the dough in the fridge. Cut your cookies, put them back in the fridge for a few minutes before baking. I use insulated cookie sheets that take 10-12 minutes to bake on. Let them cool completely, preferably overnight, before icing.
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1 user found this review helpful

World's Best Lasagna

Reviewed: Aug. 17, 2011
Huh. Well color me surprised. Maybe I'm the only one who can't make it work, but this lasagna tasted just like any other lasagna. If anything, it was worse. Oh well. I'll stick with an easier, less time consuming recipe.
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10 users found this review helpful

Smooth Sweet Tea

Reviewed: Aug. 16, 2011
Very good, but definitely NOT strong enough. Tasted like sugar water. Next time I will steep for much longer.
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3 users found this review helpful

Easy Salmon

Reviewed: Aug. 16, 2011
Wasn't amazing, but very good and easy. Still debating whether or not the sodium content is worth the flavor.
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5 users found this review helpful

Super Easy Slow Cooker Chicken

Reviewed: Aug. 13, 2011
Meeh. Not very flavorful. But easy and simple to make keeps it versatile.
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2 users found this review helpful
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German Chocolate Cake III

Reviewed: Jul. 4, 2011
Came out perfectly. Doubled the icing recipe. Otherwise followed exactly.
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4 users found this review helpful
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Chicken Fried Chicken

Reviewed: Apr. 13, 2011
Nice and easy for a first timer. Chicken stays very moist, but takes quite a while to cook through.
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5 users found this review helpful
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Creamy Tomato Soup

Reviewed: Mar. 11, 2011
Very good. Made it exactly. Last step takes a long time though. Even cubed, my cream cheese did NOT melt for at least 20 minutes.
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1 user found this review helpful
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Chicken Spinach Quiche

Reviewed: Jan. 25, 2011
My first time making a quiche; worked out well. I used 1/2 c cheddar 1/2 c parmesan cheese. Low-fat mayo. 3 eggs. Little extra spinach than was called for. In the end, taste was great, but missing a little something. Maybe if I made it exactly as it's written it'd be 5 stars. Also, used Pastry for Single-Crust Pie recipe from this site: was excellent.
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4 users found this review helpful
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Fudge

Reviewed: Dec. 21, 2010
Used all milk chocolate chips. Good fudge, definitely a smoother finish than the grainier traditional fudge. I prefer the graininess, but with others it was a big hit. Made one batch with coconut on top, and a second batch with broken pieces of Andes Mint Crunch on top.
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2 users found this review helpful
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Orange Chicken Stir Fry

Reviewed: Nov. 11, 2010
Good, easy recipe. Added green, red, and yellow pepper once chicken was cooked. I could really taste the orange flavor - husband couldn't tell. Omitted the 1 tsp salt - seriously, with 1/4 cup of soy sauce, you don't need more salt. Omitted bean sprouts (blegh). Served over brown rice. Will make again.
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12 users found this review helpful
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Easy Crab Linguine

Reviewed: Oct. 21, 2010
This recipe is easy, but gives enough punch to feel like it takes a long time. Per another reviewer's instructions, I added a cube of chx bouillon to the milk. The KEY to thickening the sauce is to heat it on the lowest setting, stirring rarely. It'll take 10 minutes or so. I added maybe 1/8 tsp corn starch as well. Had no onions, so used onion powder, and added lots of dried parsley. Delicious.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Oct. 16, 2010
This recipe gets a 5 for being the best recipe out there. However, DO NOT USE MARGARINE. I don't know who could ever make a successful cookie using margarine. It's a classic rule of cookie-baking: there's just not enough fat in margarine. Butter or Crisco is the only way to go. If you have to use margarine, make sure your grease your cookie sheet. I also recommend doubling the vanilla, though I don't think adding cinnamon makes any difference.
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4 users found this review helpful

Easy Corn and Crab Chowder

Reviewed: Oct. 15, 2010
This recipe is really good. When you cater it to your own tastes, it's stellar. Next time I'm going to double the crab, and prob lose some bacon, because I think it tastes more like an Easy Corn and Bacon Chowder. Which, obviously, my husband isn't complaining about. ;D But I loves me my seafood. I've had much success with cooking the bacon first, then crushing into pieces once it's cooled. The other times I made this, I spent 30 minutes just trying to cut the uncooked fatty bacon into pieces. If you like potatoes, use two, and cook them fully in the microwave. Not 30 seconds - It'll take a few minutes. If you like a soupier chowder (opposed to a thick saucy one), use less flour. I think I use 3-4 TBS. Definitely crush the bouillon cube before dissolving in milk; otherwise use powdered bouillon.
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5 users found this review helpful
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Apple Pie by Grandma Ople

Reviewed: Oct. 15, 2010
This was my first pie, ever, so I followed the recipe exactly. I added nothing, no spices, no other kinds of apples, nothing. The only thing I didn't do was use 8 apples. I used about 6. Now, I am stunned that there are even 1 star reviews! I'm wondering if success depends on the quality of the crust? I'm sure people use different crust recipes, or store bought crusts, and maybe that has some effect on the overall. I used the French Pastry Pie Crust recipe on this site, and it was fabulous. I just don't see how this turned out badly for some. I mean, it's a pretty straight-forward recipe. My only advice is that you should definitely put a cookie sheet under your pie, so the drippings don't fall into your oven. Maybe some people just don't like so much sweetness, and prefer a tarter pie. If that's so, DON'T use this recipe. This is definitely a sweet pie.
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3 users found this review helpful

 
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