happyschmoopies Recipe Reviews (Pg. 1) - Allrecipes.com (18282716)

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Sam's Famous Carrot Cake

Reviewed: Oct. 16, 2006
I have never made a carrot cake before completely from scratch and was worried about finding one that stayed moist. This cake was unbelievable! I was so pleased with the results. My new father-in-law gave me an A on this one! I know I will definitely be requested to make this one again. I did use a 9 x 13 pan and cook it about 45 minutes instead of an 8 x 12.
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Panzanella Salad with Bison Flank Steak

Reviewed: Sep. 18, 2013
Loved this recipe! Panzanella salad is such a great way to showcase summertime vegetables and the fresh basil took it over the top! We had never tried buffalo before and we were pleasantly surprised how much we liked it! Flank steak can be tough and chewy and I was hesitant to make this without a marinade to tenderize it, but, I am glad I didn't. It was tender and had wonderful flavor. I used lemon pepper instead of regular pepper, but, prepared everything else according to the recipe. If you haven't tried buffalo - give it a try!
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2 users found this review helpful
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RITZ Push-Cart Hot Dog Bites

Reviewed: Feb. 9, 2014
Yum, yum! These were very simple to make and really packed a flavor punch! The onions were fabulous! I felt like I was eating a chili dog, but, without the actual chili! Very tasty and fun to make!
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2 users found this review helpful
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Sandy's Cranberry Coffee Cake

Reviewed: Sep. 13, 2014
I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again.
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Crispy Chipotle Roasted Smashed Potatoes

Reviewed: Nov. 20, 2014
We loved these! They crisped up beautifully and had a nice spicy, smokey flavor. I will definitely be making these again.
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1 user found this review helpful
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Shrimp Lemon Pepper Linguini

Reviewed: Feb. 18, 2015
We like our pasta with a little more sauce, so, based on the reviews of others I doubled the sauce except for the pepper. The flavor was fantastic and the pasta and shrimp cooked perfectly. The only downside is the quantity of butter in the dish, so, it wouldn't be something I made every day, but, I would definitely make it again for a special treat.
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Ginger Glazed Mahi Mahi

Reviewed: Dec. 20, 2007
Fantastic! My husband doesn't normally like fish, so, I am tying to find a recipe that he will like. He loved this. The reduced glaze drizzled over the top really makes the dish. The market didn't have fresh mahi-mahi so I used salmon steaks instead. I also broiled the fish - about 4-5 minutes on each side (for 2 inch salmon steaks). It was perfectly cooked and had wonderful flavor. I do think if you opt to use a thicker cut of fish like we did you will need to marinate it longer to really have the flavor soak in. Really Delicious.
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Swiss Chicken Casserole II

Reviewed: Jan. 7, 2008
This is definitely in our rotation. It is so quick and very good. I cut the recipe in half and only cook 3 chicken breasts for my husband and I. For a change, I think I am going to try adding a layer of ham over the cheese for a "cordon bleu" twist.
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4 users found this review helpful
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Easy Slow Cooker French Dip

Reviewed: Nov. 11, 2008
This was so easy to get together and was really tasty. I made it exactly as the recipe states but added a little garlic and a few shakes of worcestire sauce to the sauce. I also used a sirloin tip roast because it was on sale, but, it worked perfectly. The sandwich was good, but, the leftovers were amazing! I saved the leftover dipping sauce along with the beef. I didn't have much fat from the roast because it was very lean, so, I melted 3 tablespoons of butter in a pan then whisked in 3 big tablespoons of flour and cooked it for a few minutes. I then added a little bit of the dipping sauce from the roast and whisked it into the flour to get rid of any lumps. I gradually added the rest of the dipping sauce into the pan whisking continually. Bring the gravy to a boil and then down to a simmer. Depending on how much of the dipping sauce you used with the sandwiches you may need to add a little beef broth if the gravy is too thick. We didn't use much of the sauce the first night so had plenty left over. I sliced the leftover beef in slices and put into the gravy for about 7 minutes to warm up. I served with whipped garlic mashed potatoes and baby peas. The meat was unbelievably tender in the gravy and my husband said if you could bottle the gravy you would be a millionaire! Definitely try your leftover beef using the sauce as a gravy. Yummy!
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Pepperoni Cheese Ravioli

Reviewed: Feb. 20, 2012
Yum! We loved this recipe! Based on other reviewer's suggestions I did make some adjustments in the quantity of ingredients in order to have more sauce. I left the quantity of the pasta, mushrooms, & onion the same, but, doubled the other ingredients. I finely diced the onion instead of using large wedges. I also used a block of pepperoni instead of slices so I could do small cubes of pepperoni instead of small cuts from the slices. Really good! I will definitely make again.
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1 user found this review helpful
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Bourbon Spiced Pork with Sweet Potatoes and Apples

Reviewed: Aug. 21, 2012
This was really so easy to prepare and a showstopper! It looked beautiful plated and the flavors were really good. I loved the orange flavor in the sauce over the sweet potatoes. I will definitely be making again.
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20 users found this review helpful
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Praline-Pumpkin Mousse Cornucopias

Reviewed: Nov. 18, 2012
This was so much fun to make and such an elegant looking dessert! As others stated the directions in making the cornucopias was very clear and so easy to make. The mousse had a nice flavor and wasn't overly sweet in comparison to the caramel sauce. I think the puff pastry horns would be so versatile. Pefect for filling with a vanilla creme to make a cream horn or a chocolate mousse.
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1 user found this review helpful
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Night Lemon Sauza®-Rita

Reviewed: Apr. 24, 2013
This was a nice twist on a basic margarita. The lemon flavor was wonderful and the addition of lemon lime soda was very refreshing!
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1 user found this review helpful
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Amazing Muffin Cups

Reviewed: Apr. 19, 2014
This was a big hit in my house! I made exactly as the recipe stated, but, used freshly grated potatoes that I rinsed and dried well instead of frozen hash browns. Mine took closer to 18 minutes to cook, but, were moist on the inside and crispy on the outside. I did spray my muffin tin with a little cooking spray because I was afraid they would stick. This would be wonderful to make for a crowd. I would cook the sausage the night before so that step was done and double the recipe to make 24. Thanks for the recipe, Johnsonville!
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Nutella®-Stuffed French Toast

Reviewed: Jan. 10, 2015
Perfectly rich, gooey, & decadent! I served with just a little powdered sugar and some clementines and it was a nice treat for brunch.
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Favorite Barbecue Chicken

Reviewed: Aug. 5, 2014
This was a big hit in my house. I am not a fan of barbecue sauce, but, I thought this one was pretty good because it had a nice tang and didn't use molasses. My husband loved it though! It was quick and easy to get together. I did have to simmer my sauce for about 15 minutes to get the consistency I wanted. I also didn't add the chicken back to the pan because I didn't have a pan that could go on the grill. Very tasty!
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Mom's Chicken En Cocotte

Reviewed: Mar. 8, 2015
This was a very simple recipe, but, so tasty! I added some some lemon pepper and rubbed sage to the chicken for additional flavor and used only about 1 cup of liquid. The chicken was moist and flavorful and the veggies were perfectly tender with a lot of flavor. Perfect for our Sunday dinner!
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Chef John's Baked Mushroom Risotto

Reviewed: Apr. 26, 2015
Absolutely fabulous! This recipe was so much easier than the standard method of making risotto. Cooking it in the oven for part of time freed me up for doing other things to finish preparing my meal. The rice was perfectly tender and creamy and had great flavor. I used arborio rice instead because it is what I had in my pantry. I also used my dutch oven because I didn't have an pan that was oven proof to 400 degrees. Thanks for the wonderful recipe!
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Satiny Chocolate Glaze

Reviewed: Jan. 22, 2008
Fabulous! I used on the "Too much chocolate cake" recipe from this site. I also doubled the recipe. So good - it never hardens but stays a rich fudge-like consistency. I also plan on subbing out the chocolate chips for peanut butter chips.
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Chocolate Trifle

Reviewed: Jan. 23, 2008
We are chocolate lovers so we thought this was great! Sometimes I add toffee bits or add walnuts to the brownies for a little crunch. My next plan is to try making with blonde brownies with butterscotch chips and using a butterscotch pudding.
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