DIANADEE Recipe Reviews (Pg. 1) - Allrecipes.com (18301615)

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Double Tomato Bruschetta

Reviewed: May 29, 2012
VERY good recipe. I added fresh pesto to the chopped tomatoes rather than plain basil and let it all marinate for a couple of hours. I brushed the marinade liquid on the bread before toasting and used slices of fresh mozzarella on top of the tomato mixture. Topped with a couple of leaves of fresh basil. TASTY!!----eta: husband LOVED this
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Donut Muffins

Reviewed: Feb. 8, 2012
Made exactly as written. Child tested. Child approved. Son ate one and said to make another batch and to replace his daily after school and lunch chocolate chip cookies with these from now on. That is good enough for me. And so much quicker than the cookies! Thanks for the recipe! (my mini muffin pan size made 18 muffins - it is a toaster oven muffin pan)----edit----I just mixed the butter into the sugar with a fork and did not use a whisk or mixer at all. They are muffins, not cupcakes and a whisk or mixer would likely overwork the batter.
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Danish Kringle

Reviewed: Aug. 21, 2011
Always well received. Flakey and light, like a bakery danish. Reminds me a bit of puff pastry. Not at all difficult to make. I make small ones and make them different flavors. This morning I made the full recipe and made it into 8 small pastries. They are still warm from the oven and the house smells delicious. When the family wakes up, they will disappear instantly. Make sure the dough is chilled and keep the counter lightly floured and you will not have a problem. I make the dough the day before and then it is ready for fresh pastries and a great smelling house in the morning. I have rolled out the dough and cut into rectangles and frozen it to use at a later date. Works great!
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Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Dec. 9, 2010
My experience with this recipe is this: I followed the recipe exactly except I cant have regular salt and only have unsalted butter so I had to adjust with sea salt to taste. A pinch or so is all I used. Other than that I followed the directions and ingredients as written. Knowing when there are done baking is tricky at 300 degrees as they do not get brown. You just have to have faith. I baked 15 minutes. They were fantastic. I am going to chill the dough and bake some and also bake some at 325 just to see if they get a little brown or the texture is different. But, prepared just exactly as is they are great. I should note that I did not have my electric mixer handy and used a potato masher to mix the dough and stirred the chips in with a spoon. They were neither caky nor crunchy, but the bottom had a toffee like crunch after cooled from all of the sugar used. I removed from the pan to cooling rack immediately.Even you do not think they are THE BEST, you will definitely like them. Also, the dough is somewhat dry, it helps to let the it set for awhile to let the flour absorb some moisture and then form the cookies with your hands.Edited August 2011: I now brown part of the butter and add a bit of molasses to my cookies. Gives it a nice flavor.
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To Die For Blueberry Muffins

Reviewed: Jun. 17, 2007
Fabulous. I have done variations, including mixed berries at my store and they are ALWAYS a hit. Customers encourage other customers to get one. I have baked with and without muffin cups. Both work well, although I find that when I use muffin cups the bottoms get quite oily/buttery. My compromise is to line only the bottom of the cup with parchment, same as when baking a cake. Works great. I even freeze them unbaked and they still get fantastic oven spring. Be quite generous with the topping because it really does make the muffin even better. I have very large muffins, so I fill up to about 3/4 inch from the rim of the cup. If you have troubles with the color because of the berries, try adding them frozen. Be very careful not to overbake or they will be dry, or not as moist. Err on the side of less done and then double check them right away when you pull them from the oven and you can put them back in if necessary. This has become a customer favorite for certain.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 17, 2007
I first made this recipe following the directions but only adding the red wine vinegar to taste in the end because I only had about 1/4 cup on hand. I added about two tablespoons of it. It was really great. Although I can see why more would also be good. Sweet with a hint of smoky flavor. After I had tasted it this way I made a few modifications: corn syrup to make it smoother - 1/4 cup, honey to give it another layer of depth - 1/4 cup, and about 1/4 cup rum - cuz my husband likes that. I did cut back on the cayenne because my variety rates extremely high on the skoville scale - something to keep in mind. Both ways are fantastice. I used it with smoked country style ribs. If you enjoy sweet bbq sauce you will enjoy this.
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Ranch Dressing II

Reviewed: Dec. 31, 2006
We really enjoyed this recipe. I agree that it is somewhat thick if you do not use the buttermilk. You can thin it with a little bit of milk or buttermilk. I liked the combination of herbs a lot. I noticed that someone was hoping for more of the sour or buttermilk flavor I believe? I was also interested in that flavor and to get it added just a bit of white vinegar. I halved the recipe and used about 1/2 tsp of vinegar. Start with just a little and add to taste. We used this for dipping spicy wings so it worked great that it was thick. I like other reveiwers ideas of adding some garlic and will definitely try it that way next time.
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