COOK471 Recipe Reviews (Pg. 1) - Allrecipes.com (18104837)

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Dill Pickle Soup

Reviewed: Mar. 19, 2014
Well that was interesting and fun. I told my 17 year old granddaughter that I had a new soup for her to try. She loves my homemade soups I told her I made dill pickle soup and said "yuk". She tried it though and then had another bowl. LOL
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Mom's Ginger Snaps

Reviewed: Mar. 19, 2014
Always a favorite. Always turns out.
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Peanut Butter Cup Cookies

Reviewed: Mar. 19, 2014
Required Christmas cookie but good all year round.
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Chocolate Crinkles II

Reviewed: Mar. 19, 2014
Good fudge cookie. When you want a chocolate fix, this will do it. Treat yourself with glass of red wine with it OR a dark beer. Yup, dark beer. Heavenly.
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Wilderness Place Lodge Cookies

Reviewed: Mar. 19, 2014
Excellent cookies. Great comments. Great flavors
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Saltine Toffee Cookies

Reviewed: Mar. 19, 2014
EASY Everyone loves them. Follow instructions, boil hard without stirring, use full sleeve of saltines, and line the bar pan. Can't go wrong. They disappear fast but it is a sugar high. UPDATE: line your pan with HEAVY-DUTY tin foil. It is much easier to get off. I lifted the foil out after it had cooled and then creased with a large knife and broke apart.
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Corned Beef and Cabbage I

Reviewed: Mar. 17, 2014
I made this as stated and did not make changes. I boiled the corned beef for 2 hrs. on the stove top and then put in the carrots/potatoes/cabbage wedges and cooked another 1 hr. in the oven at 350. Everything was moist and done to perfection. This was a very enjoyable meal and I served it with brown mustard/horseradish blend. Happy St. Patrick's Day!
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Absolute Best Liver and Onions

Reviewed: Mar. 7, 2014
My husbands favorite meal. Soaking the liver in milk really is the key. It takes the bitterness away but it also tenderizes it. I follow the recipe as printed but after cooking, I make a milk gravy in the browning of the liver/onions in the pan and put the liver/onion back in the gravy and put a top on it and simmer for 15 minutes. It is very tender and the gravy is delicious.
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Cream Puffs

Reviewed: Feb. 10, 2014
Ok, I have made this recipe 3 times and followed the review to boil the water and finish everything in the mixer. Every time they do NOT rise but stay flat. I wondered if the water should have been cooler before blending. I will make again but go back to hand mixing with a wooden spoon. I did not want to waste these flat disk so I put them in a cake pan flat and covered this with the pudding mixture and put bananas and then a chocolate glaze and maraschino cherries to make a banana split dessert. . It was a good save but will go back to my traditional way.
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Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Feb. 10, 2014
Love this recipe for very special occasions. Always impressive and rewarding.
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The Best Lemon Bars

Reviewed: Jan. 14, 2014
We enjoy these bars so much with that tart/sweet taste. I do increase the filling to 6 eggs, 1 1/2 cups white sugar, 1/3 cup all-purpose flour, 3 lemons, juiced, and 1 tsp of lemon zest. I bake the crust and filling for 5 minutes more and when still warm, dust with powdered sugar. If I need to increase the pan size to 10x15, as required for funerals at our church, this works well.
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Pineapple Angel Food Cake I

Reviewed: Jan. 13, 2014
So easy and it turned out very nice. I put the 1 step angel food cake mix in my mixer with the crushed pineapple. Beat on low for 2-3 minutes and put in my bundt pan that I did spray with pan spray. I baked for 40 minutes at 350 and then inverted it to let it cool. It still stuck some in my pan so next time, and there will be a next time soon, will be baked in my angel food pan. It was for my grandsons birthday and he was delighted. I didn't tell him how easy it was to make but the hugs were big.
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Big Soft Ginger Cookies

Reviewed: Dec. 17, 2013
Great recipe. I usually make a ginger snap cookie with oil instead of butter/ margarine but these stay softer. You need to put the dough in the freezer for at least a half hour or more before rolling. It makes a huge difference. I always chill my cookie dough before baking. This is a holiday favorite.
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Sugar Cookie Icing

Reviewed: Dec. 14, 2013
All those reviews and I never tried until this year. EXCELLENT! Did anyone say this recipe is great? I will ALWAYS use this recipe for frosted cookies in the future. I made a double batch and then made another double batch of another color. I used 1/2 and 1/2 milk and about doubled the amount to get the consistency right. GREAT RECIPE!
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Chicken and Gnocchi Soup

Reviewed: Dec. 11, 2013
This is my favorite soup at OG but I think this recipe is even better. I added a tsp. of basil and a tsp. of oregano and doubled the recipe. It goes to the tops of our favorite soups. I served this with homemade sour dough bread. Yum!
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Apple Crisp II

Reviewed: Nov. 9, 2013
No wonder this has 3,500 reviews. Excellent. I made it as listed. My husband loved it (had 3 servings), the family loved it, the neighbors loved it. What a nice fall treat!. I baked it at 325 for an hour and then turned the oven off and left it in there. It was perfect. Served it with vanilla ice-cream. PERFECT!
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Meringue II

Reviewed: Nov. 8, 2013
I have made this meringue for 15 years and since and making this recipe, I will never use another recipe. Get the tips from Sarah at the most reviews and you will do just fine. Enjoy.
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Crabmeat Roll-Ups

Reviewed: Aug. 16, 2013
Yummy and easy to make Can't go wrong! The recipe is good as stands with no need to change ingredients. I agree with using quality ingredients with anything. You get the taste of quality when you use quality. I like these with spinach wraps also and changing cheese to your taste. Nice appetizer.
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Aunt Jannie's Cheese Bread

Reviewed: Aug. 16, 2013
This is good bread but cut down on the mayo and always use mayo and not Miracle Whip. Try 1/2 of mayo or a little more. It is much easier to not mix in the shredded pepperjack cheese but put on the spread and sprinkle the cheese over it. This is a nice basic recipe but you can change it by using different cheese and also by adding herbs (fresh basil or oregano) or what your taste is.
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Fluffy French Toast

Reviewed: Aug. 11, 2013
Awesome! Been cooking for 50 years and never heard of putting in flour in the batter. Key secret ingredient! Put left overs between parchment paper and put in freezer. Heats nicely in toaster. Won't make French toast any other way now.
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Displaying results 1-20 (of 248) reviews
 
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