LMYORK Recipe Reviews (Pg. 1) - Allrecipes.com (18033211)

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Wonderful Brownies

Reviewed: Feb. 2, 2014
I had Ghiradelli 60% bittersweet chips and semi-sweet Tollhouse chips on hand -- so for the batter, I did a 50-50 mix and then made the error of melting all 24 oz of the chips for the batter than just 1/2 melted and remaining 1/2 stirred in whole....sigh...but I carried on, followed the recipe minus whole eggs (I use EggBeaters) and reduced white sugar by 1/4 c. [I first tried reducing sugar by 1/2 c but batter was too bland]. I would say that the changes did not sacrifice the outcome one bit. The frosting -- sheer decadence. The brownies -- so chocolaty and rich. I would say this makes a brownie that is neither too fudgy nor too cakey -- but bang-on in texture and flavor and THE PERFECT BROWNIE recipe to have if you are going thru the trouble of making from scratch.
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Best Beef Dip Ever

Reviewed: Jan. 5, 2014
This was very good. I used sliced Angus roast beef and simmered all on stove top. I adjusted for the reviews that indicated to half the rosemary, swap beef broth for water and followed the recipe as written thereafter. Served on homemade garlic hoagie rolls, halved and toasted with sliced baby Swiss.
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Too Much Chocolate Cake

Reviewed: Jan. 3, 2014
Decadent - cut the morsels down to 1 cup and had to use 2-3oz small boxes of instant chocolate pudding (instead of the one large 5oz pkg called for) because it was all I had. Increased the water to 1 cup due to the density of batter with the increased instant pudding. Swapped coconut oil for the vegetable oil and used Egg Beaters instead of whole eggs for healthier option. This is a wonderfully dense, not-too-sweet chocolate cake that needs no frosting.
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Slow Cooker Ham

Reviewed: Dec. 13, 2012
I got a similar recipe from a coworker who advised she brushed on some honey mustard over the ham before applying the brown sugar coating. I would take this a step farther to retain moisture by encasing the ham in one of those twist-tied large oven roaster bags and set the entire package into the crock for cooking. Instead of basting, pick up the bag wearing oven mitts and turn upside down to let all the juices flow to the oppposite side during last half of cooking. Since crock temps vary quite a bit, adjust your time for a hot crock versus a warm crock.
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Best Brownies

Reviewed: Jun. 15, 2012
Not impressed - the brownies tasted rich and chocolatey - I used dark cocoa powder. However, these were cake-like, despite my blending by hand (as some users recommend). I was looking for a fudgy, dense bar.
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Cafeteria Macaroni and Cheese

Reviewed: Feb. 10, 2012
The fat content of the cheese makes all the difference. I used 1/2 and 1/2 and it was fine. I used all FF cheese in the next back and it was not nearly as good. I also threw in a scrambled egg on the first batch because I was afraid of having a soupy casserole but turns out it wasn't needed. Nice flavor but be selective on the cheese you use for best results.
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Mushrooms with a Soy Sauce Glaze

Reviewed: Sep. 30, 2010
Made as directed but used granulated garlic instead of cloves. The nice even dusting was savored in every bite. Fantastic flavor!
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Jewish Apple Cake from Bubba's Recipe Box

Reviewed: May 2, 2010
Heavenly! To make it healthy version: replace 1 c oil with 1 c unsweetened applesauce; use 1 c egg beaters instead of 4 whole eggs; reduce white sugar by 1/2 c. For flavor, try replacing the 3/4 c white sugar with brown sugar to mix with the cinnamon and up the cinnamon to 4 tsp - also sprinkle some raisins or dates or dried cranberries for variety. Whole house smelled wonderful. I think with the healthy changes, this would make a nice breakfast addition.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Mar. 28, 2010
made with all ingredients as specified - too much sugar - drop the white sugar all together. cut the salt in half. Texture was nice - cake-like as opposed to crispy. Used a medium (1.5" ice cream scoop) and timed took about 20 min to cook. Good taste - better if I cut the sugar.
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Simple Baked Apples

Reviewed: Dec. 13, 2009
Very good - Love apple recipes that will allow me to use lots of apples and good for those that are too mealy for the lunchbox. Did this in the crock pot on low for 4 hours and switched out the white sugar for brown sugar. Nice comfort food snack. Thank you!
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Tunnel of Fudge Cake IV

Reviewed: May 20, 2009
6 whole eggs, 1.75 cups of butter and 4 cups of sugar -- can't be good for you at all. Tasted the batter and it tasted of sugar only with a hint of chocolate in the background. Didn't want to come out of the pan when completed cooking. When flipped onto cake platter, the fudge center oozed all over the place. Believe I'll try the recipe that uses chocolate cake mix and chocolate pudding as ingredients for the next attempt at this recipe.
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Shrimp Scampi Bake

Reviewed: Dec. 17, 2008
Fast, easy, yummy! I doubled the sauce and used the 2lb (frozen) shrimp on the baking sheet so when they thawed, they added liquid to the sauce. They were perfection at 12-15 min baking time indicated in recipe. Topped one 8oz box of cooked ridged spaghetti and 10oz bag broccoli with this scampi and it made a nice meal! Thank you!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Jun. 16, 2008
I used a burgundy and the reader's tip to use 1/2 head of garlic. I found the meat tender but the overall taste was too salty from using the whole packet of dry onion soup and soy sauce quantities called for. With the reviewer's tip to insert 1/2 head of garlic, it was too overpowering for that delicately flavored meat. I think it would be good to do this with a nice red wine as the recipe calls for and perhaps 1/2 packet of onion soup mix. Doesn't need garlic beyond the minced garlic quantity called for to get a nice flavor w/o being overpowering. Tender roast, convenience of crock pot. Try adding mushrooms during last phase of cooking for another version of gravy.
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Butterscotch Peanut Fudge

Reviewed: Dec. 23, 2007
Ours did have a distinctive butterscotch flavor that was slightly overwhelming to peanutbutter - noticably not just peanut butter fudge but as the recipe name implies, this is a butterscotch peanut fudge. Also, the texture never quite solidified - we had a pliable fudge result. I won't be trying this one again.
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