sweetteeth Recipe Reviews (Pg. 1) - Allrecipes.com (18170866)

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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Feb. 5, 2007
Definately delicious! I didn't even do the whole stick of butter-I used about 3/4 of the stick. Didn't have enough raspberry jam so I used brambleberry or someother kind. They were both great. I think you could used just about any kind of jam. I drizzled melted white chocolate on some of them. Both ways were great!
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Cheddar Bay Biscuits

Reviewed: Jun. 12, 2006
Really easy, REALLY good. I was skeptical at first. I mean could they really be as good as red lobster? They were ALMOST there. A little more dense to me than red lobster. The topping was great! Served these with quiche and salad. Will make these over and over again. Filed in my "keeper" cookbook
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Deep Dish Brownies

Reviewed: Nov. 17, 2005
Very good brownies. Brownies are my favorite dessert so I have tried many. These seemed a little sweet. I might cut to sugar to 1 1/2 cups next time. No one else seemed to notice though.
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1 user found this review helpful

Souvlaki

Reviewed: Feb. 14, 2006
I love this recipe. I leave off the oregano. The taste is not overpowering, it's easy, and leaves meat tasty and tender. You can whip it up in no time and keep the sauce in the frig if you have some leftover. Excellent recipe. Definately a keeper
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1 user found this review helpful

Peach Pie

Reviewed: Jun. 20, 2005
Despite the pie being runny ( i have never read reviews to let it sit in the oven) I have to give it 5 stars for taste. It is sweet and tart and just excellent alone or with ice cream. I will try the oven trick. WOnder if a little cornstartch would help it out?
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Artichoke Spinach Lasagna

Reviewed: Feb. 14, 2006
Really good and different! I don't use the feta and instead combine the mozzarella, ricotta, and parmesan and layer them with the other ing. Next time I may add some alfredo sauce to that mixture for some extra fat and taste. Make sure you drain the spinach well. I also add mushrooms since they don't overpower and they go well with the combination .Takes a little time but worth it. Another keeper.
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Asparagus Parmesan

Reviewed: Feb. 28, 2006
I love the taste of these two together. Balsamic is also a great flavor to try with the two. Sometimes I steam the asparagus and then pop it in the stove with cheese on top just till melted. Can't go wrong if you love asparagus
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1 user found this review helpful

Absolutely the Best Chocolate Chip Cookies

Reviewed: Mar. 7, 2006
I did find these to be the ABSOLUTE best! I do have to say i used 1 stick of butter and 1/2 cup of crisco (1 cup all together) I think they are best if you make them right away. I found them to be slightly better then than refrigerating and then cooking. The batter was like a blanket over the chips, kind of flat, crispy, and chewey in the middle. I used m&ms cause I had a lot. I also used the base of the cookie recipe and added white chocolate chips, dried cranberries, and pecans (without semisweet chocolate) They were delicious too. This is the recipe I will be using from here on out.
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Cream Cheese Pound Cake III

Reviewed: Jun. 14, 2005
i love this. I often have a little that falls (despite ing. @ room temp) so last time I added 1/2 tsp of bkg soda/or powder, I can't remember which. I love to add 1 1/2 tsp vanilla, 1/2 tsp lemon, 1/2 tsp coconut, and 1/8-1/4 almond extracts! For special occasions I will do dots of icing on the cake with those same flavorings. It is SO good. Try the flavorings if you like those tastes.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 5, 2007
Excellent and easy recipe. Don't be turned off by the list of ingredients. I actually just put it all in a pot and let cook for a while. Used a rotiessere chicken from the grocery and boiled the remainder for stock. Next time, I won't use the whole tomatoes, just diced tomatoes with jalepeno peppers. I also would half the amount of water. I added about 1-2 TBsp tomato paste-don't know if it made a real difference. Served with cheddar bay biscuits with monteray instead of cheddar cheese and taco seasoning mixed with butter on top.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: May 23, 2005
I love this dip. I use as much cheese as I like, but I cut down to 1/2 a jar of alfredo sauce. I also add a little bit of salt even though the chips I serve it with are salty. It is so great-trust the reviews on this one!
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Low-Fat Blueberry Bran Muffins

Reviewed: Mar. 13, 2006
I really liked these. They reminded me of our usual bran muffin recipe but without all the oil. The only problem was they stuck to the muffin cup. I might just try them in the tin next time. Very moist!
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To Die For Blueberry Muffins

Reviewed: Feb. 5, 2007
Very fitting name! Wonderful recipe. I think they are better eaten right awya-not quite as good left over. I used buttermilk and think I had to add a little more. About 1/4 cup more? At first I thought they were too soupy but they came out just right!
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Rich Chocolate Truffle Pie

Reviewed: May 25, 2005
if you like a semi-sweet chocolate chip then you will love this. I personally prefer my chocolate a little sweeter. I made the mistake of using plain whipping cream (not heavy) and thought it was going to be like soup, but once chilled it was very puddingy. I put it in a shortbread pre-made crust and topped it with whip cream to cut the chocolate a bit. I also added about 1-2 tablespoons more sugar. It was great! I think I may try it next time with milk chocolate chips. Thanks!
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44 users found this review helpful

Big Guy Strawberry Pie

Reviewed: Jun. 13, 2005
I am cheating and just reviewing the crust. I made it to go with a coconut cream pie. It was great. A slight hint of powdered sugar. I suspect it would be even better with a fruit pie like this. I put it with a coconut cream pie with whipped topping, which was already really sweet and this made it even sweeter, almost too sweet. The only downside is the crust crumbled when I took it out of the pie plate. If you don't care about presentation and taste is everything, then you will LOVE this crust!
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Feb. 14, 2006
This was really easy and I liked not having to use egg whites. I used other reviewers suggestions and added 2 Tbsp of milk-I think this was a little much -my icing was runny and ran into the dents in my cookies. Next time I will do maybe 1 TBsp and go from there. Overall it was easy and tasty.
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Ricardo's Pizza Crust

Reviewed: Apr. 7, 2006
I have accepted the fact that I just can't do yeast. Because of this, it was a little tough. I don't have a bread machine so maybe that was it. It was flavorful, and despite my incompotence nice and bready at times. I used it with calzones. Next time I will decrease the sugar a little.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Jun. 5, 2006
I enjoyed these. I thought they were actually going to be a little softer. I did add the 1/2 tsp or so of salt and about 1 1/2 tsp vanilla. I still prefer "Absolutely the best chocolate chip cookies" from this site with 1/2 butter and 1/2 crisco. I like a crispy/chewy cookie more, but these were good. Definately needs the salt. Will make again for those who prefer a softer cookie.
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Best Chocolate Chip Cookies

Reviewed: Feb. 8, 2006
I agree with some other reviewers. The cookies, once refrigerated, where crispy on the ouside and puffed up and didn't get done on the inside. They didn't spread much and I agree they were hard once they cooled. The only reason I am giving these 4 stars is b/c my mom loved them and I did use 1/2 crisco and 1/2 butter. I think they are 3 stars. I will keep searching for that perfect cc cookie recipe.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 3, 2006
These had a great taste, but they were flat. I was looking for a more puffy cookie that cracked like those shown in the picture. Maybe 350 for 8 minutes is the key. I think I followed the temp in the recipe.
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