tres_chick Recipe Reviews (Pg. 1) - Allrecipes.com (16708119)

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Sam's Famous Carrot Cake

Reviewed: May 8, 2013
I made this recipe except as I was mixing the ingredients, I realized I didn't have any raisins. I also chose to leave the walnuts out as this was a gift and I wanted to be safe. I made a 9 inch 2 layer cake and there was enough left over for 5 cupcakes (which I was able to sample). Can I just say this was amazing? The taste was perfect - moist and delicious.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 8, 2013
I have been making Nestle's Tollhouse cookie recipe for 20+ years. However, this recipe is so unbelievable, I will never look back. The cookies baked perfectly and evenly. They were chewy with a tad bit of crunch around the edges. I made the recipe as is with no adjustments.
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Whole Egg Mayonnaise

Reviewed: Aug. 14, 2012
The first time I made this the consistency was perfect as I streamed in the oil. Then I decided to kick my blender into high gear and that turned it watery. I went back to the reviews and discovered that that was a no-no. So, I tried again (while my family waited patiently for BLTs). This time I halved the recipe, used canola oil instead of vegetable oil (does that matter?) and turned the blender to medium and left it there while I streamed in the oil. This time the texture was perfect but I was honestly a nervous wreck that I would waste so many ingredients again! Upon taste, it was extremely bland. I would prefer a sauce with more tang. I'm going to use it still; maybe look around the world wide web and see how I can adjust this recipe to my liking! ;)
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French Toast Casserole

Reviewed: Dec. 25, 2011
Good overall recipe. I prepared this the night before. Used 1 cup eggnog and 1/2 cup milk.
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Cheese's Baked Macaroni and Cheese

Reviewed: Mar. 31, 2011
This recipe made the perfect roux. In lieu of using sausage, I had cooked a ham the night before which I diced and added. I also did not have sharp cheddar on hand (this was a last minute meal) so I used 4 oz Monterrey cheddar and 4 oz of Colby Jack and 2 American cheese slices (told you it was last minute). I can't tell you how unbelievably good the cheese sauce was. I also used Panko crumbs instead of regular bread crumbs. Excellent basic recipe and easy to finagle based on what was in my pantry/fridge!
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'Out of Salad Dressing' Salad Dressing

Reviewed: Mar. 21, 2011
I used 1 whole lemon, 1/4 cup grated Parmesan, 1 tsp garlic salt, 1/4 cup light mayonnaise and 1/2 cup lowfat buttermilk. I also added a dash of pepper. I put it in a blender to combine the ingredients. This is basically for 8 servings @ 2 tablespoons per serving. 67 calories, 4 carbs, 5 grams fat, 3 protein per serving. Excellent combination of flavors. I like the "tang" that the lemon juice provides.
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Strawberry Pretzel Salad

Reviewed: Jul. 3, 2010
I have made this before, but it's been awhile. It's chilling in my freezer but I can tell you the problems I had in preparing this. First, I tried to halve the recipe. Second, the cream cheese mixture was not adequate enough to cover the pretzel layer and the pretzel layer began to pull up and away. Third, I used fresh strawberries I had picked which were fine, but the gelatin layer did not seem to set. Furthermore, because my cream cheese mixture was too sparse, it did not seal the edges and the gelatin layer seeped to the bottom. Since I had to be at a 4th of July party 1/2 hour ago and it's still not set, we may be serving gooey, watery pretzel salad!
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