germanwife Recipe Reviews (Pg. 1) - Allrecipes.com (18161752)

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German Chocolate Cake Frosting

Reviewed: Feb. 23, 2008
I'm so glad I made this recipe and not one of the others that were on this site. This one looked a lot easier but didn't have as many ratings. I decided to give this one a try and it was wonderful! My husband loves German Chocolate cake and so I made it for his birthday. I decided to go for a home made frosting instead of out of the can, and I'm glad I did. This is easy to make. I boiled it for about 20 minutes on medium, added the nuts and coconut and let cool. I didn't have to add anything to get it to be thick enough, like I read about in other reviews of other recipes. This one turned out great and my husband loved it!
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189 users found this review helpful

Corn Chowder

Reviewed: Nov. 15, 2010
I made this EXACTLY as written and then tried it (because I hate when people rate a recipe after they've changed it all up). I have to agree with those who said it was "bland" or tasted like creamed corn. So THEN I changed it. I added about 6 slices of crumbled bacon, a can of whole corn (drained), about a 1/2 cup of cubed processed cheese, and 2 T. of cornstarch mixed with a little water. Woolah! Even my picky teenaged son loved it!
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25 users found this review helpful

First Prize Strawberry Rhubarb Crisp

Reviewed: Jun. 19, 2013
For some reason I have bad luck with crisps, but this one is different, so I thought I'd try it. Success! I was skeptical about putting the crumbly part on the bottom, thinking it would just be soggy, but it wasn't. I made a little extra of the crumb mixture, to put on top, but really it didn't make much difference and next time I will skip doing that (I'm about to make it again because my husband loved it so much). Great recipe. Thanks for posting.
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10 users found this review helpful

Raspberry Linzer Cookies

Reviewed: Dec. 4, 2010
I've been making these for years, except I don't do the egg white or the nuts. They really do take some time to make and the dough can be very soft and sticky, so refrigerating before rolling out is a must. I also sprinkle confectioners sugar over the finished cookies and they are beautiful to look at. I bake them every Christmas and often have to make two or three batches, because everyone loves them.
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9 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Mar. 15, 2011
I'd give this 10 stars if I could. It really was restaurant quality. The only change I made was to use scallops instead of shrimp. Deeeeelish!!
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8 users found this review helpful

Grandma's Baking Powder Biscuits

Reviewed: Feb. 17, 2013
I usually just make biscuits from a mix, but didn't have any, and needed a recipe for biscuits for a quick dinner of biscuits and gravy. Found this recipe, and it was wonderful! I made exactly as written. I didn't even want the gravy on them, and just ate mine with butter. The texture of these is wonderful, too! It's a keeper!
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6 users found this review helpful

Maple Glazed Chicken with Sweet Potatoes

Reviewed: Mar. 14, 2011
This was fabulous! The maple syrup on the sweet potatoes forms a nice chewy texture to them once it cools a bit on the potatoes. Yum!
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6 users found this review helpful

Old-Fashioned Scalloped Corn

Reviewed: Nov. 25, 2010
My family loves this dish and asks for it frequently. It's so easy to make and so delicious. The only thing I add to it is about a 1/2 tsp. of salt to the corn mixture, and instead of 3 cans of creamed corn, I use 2 and then 1 can of whole corn, drained. Delicious. Thank you for the recipe!
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6 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 10, 2011
I made this a few weeks ago and am going to make it again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for just over 2.00 on sale one day and looked for a recipe to use with it. This one was loved by all in my family. I didn't even mind paying full price for another roast! One thing that I did do was to cut the gristle (silver skin) out of the middle before seasoning it.
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5 users found this review helpful

Pecan Pie

Reviewed: Oct. 30, 2010
This did not come out of the pan once baked. Very gooey. I agree with the other reviewers who said that it has to bake longer than recipe states. I won't be making again.
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4 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Aug. 9, 2010
These were just okay. I had never made ribs before. I did like the way they fall off the bone, but the sauce just tasted to much like catsup to me. Don't think I'll be making again.
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4 users found this review helpful

Jammin' Tarheel Chili

Reviewed: Oct. 26, 2009
We were not thrilled. I added some salsa to give it more flavor, but that didn't work either. Probably will not make again.
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4 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 20, 2014
I don't like asparagus, but for Easter, I knew people would, so I tried this. Yowza! Now I love it! (but only cooked like this :-) ). And even the asparagus lovers in the group liked this even better than their usual fare. Thanks for the recipe.
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3 users found this review helpful

Alison's Gluten-Free Bread

Reviewed: Nov. 4, 2013
I'm giving this 5 stars, even though I didn't follow it exactly. I figure I followed it closely enough to warrant the rating. I did not make this as a totally gluten-free bread, because I'm just gluten-sensitive and can handle small amounts of gluten, so I made it as a low-gluten recipe. I substituted the millet and bean flour (can't find either of those in my area) with a half cup of wheat flour. I used brown and white rice flour for the rest of it. Also, I used buttermilk in place of skim milk. That was probably a mistake, only because it left a slightly sour taste to it. The texture is wonderful for a rice flour bread, and it rose beautifully. I did not use the bread machine, but my mixer. I mixed the wet ingredients together (proofing the yeast in the milk and honey), and then added the flours, and kneaded together (I did have to use slightly more rice flour while kneading). Then placed it into a greased loaf pan and stuck into a warmed oven. It rose about an hour, baked at 350 for 45 minutes. Seems like this is a flexible recipe that can yield good results with a variety of flours. I haven't had wheat in months and feel great, but I have missed bread. This will do nicely. Thanks for sharing the recipe!
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Apr. 17, 2012
This was very good. My picky teenaged son loved it, and so did my husband, both picky eaters (okay, so the son picked out the ham and cheese). I forgot to add the cornstarch, but it was fine. I used leftover ham and the slices were a bit on the thick side, which affected rolling it up. I browned each breast and then stuck them in the oven to finish cooking, while I made the sauce on the stove. Yummy!
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3 users found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 15, 2011
Oh, my goodness. Delish!!! I've never had this before but it sounded easy to make. My entire family LOVED it, except for my picky husband who hates onions. Everyone else had seconds. I didn't add the wine because I didn't have any. I also didn't add salt. I took the advice of others and did add a little half n half at the end to make it more creamy, and I added probably twice the bacon just because I had already cooked it all up. This is going to be a regular in my line up. Garlic bread and salad and it's a great meal!
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3 users found this review helpful

Broccoli Cheese Soup

Reviewed: Sep. 30, 2010
I took other reviewers' advice and I doubled the cheese and the broccoli. However, I think it was a bit much. While I was making the original recipe, I could tell it would be light on broccoli, so I doubled it. I also used half and half in place of milk. But when all was said and done, it was a bit overkill. I think doing one and a half times the cheese and broccoli, instead of double, would be perfect. It was good though, and my hubby loved it. I also think that you don't need to have a whole stick of butter, but it was great with it, too.
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3 users found this review helpful

Best-Ever Chocolate Cake

Reviewed: Jan. 11, 2010
Followed to the letter. Not enough chocolate taste for me, but the texture was good. I think next time I'd double the amount of cocoa.
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3 users found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Oct. 16, 2009
I just made this for the first time, since I'm a hot cocoa addict and a cold fall is upon us. It sounded like it would be delicious and different from other recipes I've made for home made hot cocoa, but the taste is still pretty much the same. I followed the recipe exactly, but found that 1/3 c. of powder into hot water just was not enough. It seemed very watered down to me. So I upped it to 1/2 cup and that was better. I do think I may put some more cocoa into the mix to take away the sweetness a bit and to make it richer. It did not make as much as I thought it would either, so I'll make it again with some adjustments and see what I end up with. Thanks for sharing the recipe!
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3 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 18, 2006
This is yummy! I didn't use whipping cream because I bought just heavy cream accidentally, so I used some Cool Whip that I had in the fridge, and it really was good! I put it on a banana cake and it was so much better than a standard cream cheese frosting!
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3 users found this review helpful

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