deedub Recipe Reviews (Pg. 1) - Allrecipes.com (18296448)

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Seasoned Swai Fish Fillet

Reviewed: Mar. 30, 2014
The recipe was very good. I would use again on a better quality fish. The swaill was not a hit in my home, the texture was too 'slimy' for hubby's liking. I didn't care for the texture either but I would buy again if other family members agreed......not likely
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Molasses Cookies

Reviewed: Oct. 1, 2013
Received a recipe from an acquaintance but was unsure of batter consistency so I researched here.. Found the same recipe so I knew I was in good hands. Only change from this recipe was that I used brown sugar, 1 c. whole wheat flour, 1 c. white flour and based on her recipe, Smart Balance shortening and baked 7 mins. I let it chill overnight. Only negative about the experience is that it is a gooey batter, work fast and don't let batter warm up.
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Authentic German Potato Salad

Reviewed: Jul. 7, 2013
Doubled the recipe except for the sugar, forgot to save the bacon for the top---didn't matter at all. Served it room temperature--it was outstanding. I would skip peeling the potatoes but my husband doesn't like the skin...such a waste of time peeling them!
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Fruit Dip

Reviewed: Jul. 7, 2013
Disappointed, tasted like Fluff, didn't add sugar, it was already overly sweet. I make another dip with instant pudding, yogurt and cool whip.
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Mahi Mahi with Onions and Mushrooms

Reviewed: Mar. 16, 2009
This one is a keeper for me. I had to adapt to the ingredients I had on hand which is certainly not my style. I used chicken broth instead of white wine & rice vinegar instead of lemon juice. Only had about about 1/2 cup of onions & sliced baby bella mushrooms. The sauce was delicious & pleasant change from my collection of fish recipes.
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Make-Ahead Mashed Potatoes

Reviewed: Apr. 13, 2006
Made these for Christmas Eve, it's a keeper! Only difference is that I used Russets as we don't care for yellow potatoes. Using again for Easter--went mad looking for the recipe as I didn't keep a copy of it -- learned the hard way
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Black Bottom Cupcakes I

Reviewed: Dec. 13, 2005
I acquired this reciped in 1966 - it's a family classic but I add a 1/2 tsp. of salt to the dry mix, use white vinegar and use chopped walnuts on top. I use mini cupcake pans & two liners - 1 tbsp dark batter 1 tsp light batter 350 15 mins. Seeing that these are so rich, I just pretty them up with a dusting of powdered sugar-- no icing is necessary. They store well in the fridge and get perked up with a fresh coat of powdered sugar when holday guests pop in.
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