Cheryl Recipe Reviews (Pg. 1) - Allrecipes.com (18226840)

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Butternut Pound Cake

Reviewed: Sep. 14, 2011
Purchased butternut extract from King Arthur Flour on line, and it's delicious. This cake has the finest texture I've ever seen. I baked it Dec. 2010, and am just finishing up the last of it after having been frozen that long. The texture and taste are better than ever (vacuum sealed, which may have helped). Butterscotch Ice Cream Topping from this site pairs beautifully.
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8 users found this review helpful

Easy Paella

Reviewed: May 10, 2010
To get very moist rice, saute the finely diced onions until very translucent, approximately 15-20 mins., then proceed with Step 2. Approximately 13 minutes into rice cooking time, nestle shrimp and any shellfish desired in the rice; cover, and let steam until shrimp are opaque and shellfish open. Rice will come out perfectly moist with a bit of liquid remaining on bottom. Chorizo is available fresh (in meat case of most supermarkets) and dried (like pepperoni) and is blister packaged and found hanging where dried jerky is found. Use the latter as it's fully cured and requires only a couple of minutes to heat.
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17 users found this review helpful

Greek Pasta Salad I

Reviewed: Mar. 20, 2010
Broiling the pepper 'warms' the salad's flavor for winter use. Once pepper is charred and softened, enclose in a paper bag for easy peeling. Used already pitted Kalamata olives and fresh basil with the addition of onion powder. Combined white wine vinegar with balsamic plus a tad more sugar. This salad is superlative as it's totally customizable.
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2 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Mar. 14, 2009
I make 1.5 times filling so I can "stuff" them well. Friends and family rave about these and recipe is in demand by those who like to bake. They are delicious eaten right out of the freezer. Thanks for sharing!
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0 users found this review helpful

Golden Yam Brownies

Reviewed: Mar. 14, 2009
I am stymied as to how folks can rate this recipe with integrity when they haven't even followed the directions. Mashing vs. grating is an entirely different dynamic. To customize to my taste, I added approx. 2 t. cinnamon, big pinch of nutmeg, and used almost 4 C. of grated yams. This is a delicious recipe.
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1 user found this review helpful

Rocky Road

Reviewed: Feb. 4, 2009
Mini Marshmallows should be left whole ---stirred in after choc-peanut butter is melted, to give the bumpy, Rocky Road effect. Using Ghirardelli 60% Bittersweet Morsels made this extra good for my tastes!
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2 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Feb. 4, 2009
First time, brittle was skimpy and did not sufficiently coat all crackers. Second time,used 1 1/2 times brittle ingredients called for, making it fool proof.
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4 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Feb. 4, 2009
The use of lemon (overall alkalizing)rather than vinegar is a nice change with the same results, balancing the acid of the sugar just so. We like it enough that I have a carafe of dressing on hand, a bowl of chopped fruits tossed with a bit of dressing to prevent oxidation, and greens with other ingredients in separate bowl. It can last up to 2 days without noticeable deterioration. Thank you for sharing.
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0 users found this review helpful

Crunchy Peanut Butter Balls

Reviewed: Feb. 4, 2009
I have made many many versions of peanut butter balls and, for my taste, this is one of the best. Marshmallow aerates the denseness of peanut butter making the finished product outrageously light and scrumptious! Thanks for sharing!!!
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1 user found this review helpful

Chocolate Billionaires

Reviewed: Feb. 4, 2009
Made once with chopped almonds as that's what was at hand. Delish. Made again with pecans - equally delish.
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1 user found this review helpful

Silky Sweet Potato Puree

Reviewed: Feb. 4, 2009
Roasting makes all the diff! Used whipping cream as that's what was at hand. Rave reviews - simple, delish dish! Thanks for sharing!
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3 users found this review helpful

Smooth and Creamy Peanut Butter Pie

Reviewed: Sep. 28, 2008
Beyond delicious for peanut butter lovers and lovers of creamy desserts! Made in 9" springform pan with a chocolate crust: 1 1/2 pkg. graham crackers, 1/2 C 10X sugar, 1/3 C unsweetened cocoa, and 1/3 C melted butter. Upped the peanut butter to approximately 1 1/4 C, doubled the cream cheese and 10X sugar respectively to 6 oz., and 2 1/2 C., combined with the 12 oz. Cool Whip. Plated beautifully as a quasi-torte.
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Coconut Shrimp I

Reviewed: Sep. 28, 2008
Perfect technique. Scrumptious results. A little salt and cayenne pepper were added to flour mixture. The leftovers are delicious right out of the fridge. Wasabi paste or wasabi powder/water rather than horseradish is a nice alternative in the dipping sauce.
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