ROSED74 Recipe Reviews (Pg. 1) - Allrecipes.com (18122173)

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Honey Mustard Salad Dressing

Reviewed: May 15, 2009
I made this recipe as written and absolutely loved it. I had left-over jerk chicken in the fridge and wanted to add it to my spinach salad, but the only honey mustard we had on hand was the dip my husband had made to go with dinner last night. This dressing was the perfect fit for my salad. Since it wasn't thick it didn't saturate the spinach leaves and overpower the other flavors and I didn't need as much dressing for the salad, which is great since its full of fat. LOVED IT!
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Holiday Pumpkin Cake with Rum-Cream Cheese Glaze

Reviewed: Nov. 30, 2008
I was disappointed with this cake - it did not turn out as I'd expected. The consistency of the cake was more like a dense pumpkin pie, though I tested it after an hour and 10 minutes with a toothpick and the toothpick came out clean. The cake looked beautiful in the over - fluffy and slightly cracked on top, but when I took it out of the oven to cool it the cake deflated. I took it to my parents/in-laws anyway. The family seemed to enjoy the flavor, even without the glaze (ran out of time and had to dust with powdered sugar instead). Maybe next time I'll cut back on the pumpkin and make sure I use self-rising flour (I used all purpose and added baking soda, etc. as indicated on the package when substituting for self-rising flour).
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Pumpkin Rolls II

Reviewed: Nov. 30, 2008
I made these rolls for Thanksgiving dinner with the in-laws. Though I couldn't really taste the pumpkin, these rolls had a very good flavor - slightly sweet and moist. They were easy to make with my KitchenAid, a packet of yeast and my trusting candy thermometer. I referenced the info on the back of the yeast packet regarding how much to use in place of a yeast cake and what temperature to heat the milk/butter to proof the yeast. I'll be making these again in the future.
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Butterscotch Bread Pudding

Reviewed: Nov. 30, 2008
I made this for my Dad as a personal treat for Thanksgiving. It was good, but a little too sweet for me. I think next time I'll cut back on the sugar a bit and watch the oven a little more closely. I used a smaller pan because my family likes their bread pudding in thick slices. I thought it would need more time in the smaller pan, but instead it ended up getting burnt around the edges by 1 hour.
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Anytime Fruit Salad

Reviewed: Nov. 30, 2008
My husband was looking to relive a childhood memory of a salad with cottage cheese and orange jello, which led me to this recipe. Maybe I was a little heavy handed with the Cool Whip. There wasn't enough fruit in this for my liking. I ended up adding another pack of Jello, a large can of oranges and a 20 oz. can of crushed pineapple. The end product still wasn't as thick as I would have liked it to be, but the family seemed to enjoy the flavor and though it made a huge bowl of salad, it was all gone by the end of Thanksgiving dinner. Maybe next time I'll cut way back on the Cool Whip.
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Scallops with White Wine Sauce I

Reviewed: Nov. 18, 2008
The whole family enjoyed this sauce. I made it according to the recipe, though I did substitute Smart Balance in place of the butter. The sauce was not as thick as expected, maybe because of the Smart Balance, so I added some flour. I served the sauce with broiled salmon topped with broiled scallops. The flavor was nice. Even the kids were ready to lick the plate AND the recipe made more sauce than I'd expected. It was plenty for a family of 4 - we even have leftovers for my husband's lunch tomorrow. I gave it 4 stars because it did take some time to boil the ingredients down.
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Potato Beef Casserole

Reviewed: Oct. 22, 2007
I wasn't too sure about this recipe at first, but the ingredients matched what I had on hand at the end of 2 weeks without a shopping trip, so I thought, we'll give it try. The family LOVED it! My 6 year old son even drew me a good cook certificate. I modified slightly, cooking the ground beef with onions, salt and pepper then adding the soups and some shredded cheese to it right on the stove then served over egg noodles. Yummo! What a surprise find.
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Cream Cheese Frosting II

Reviewed: Oct. 22, 2007
I used this to frost my pumpkin raisin spice bar cookies. It mixed up in the food processor in less than a minute and was wonderful. I didn't have vanilla on hand, so I thinned it a little with 1/2 and 1/2. Excellent!
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