BAREFOOTLADY Recipe Reviews (Pg. 1) - (18318028)

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Original Irish Cream

Reviewed: Dec. 11, 2014
I've been making this for years with the same changes as other reviewers (cutting down the amount of whiskey and almond extract). Last time I made it, I used almond milk (only 30 calories per cup) instead of cream or half and half, and it was still very good - not as rich, obviously, but think of all the fat and calories saved!
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Colombian Aji

Reviewed: Jul. 6, 2014
Wonderful stuff - just like the green sauce at a South American restaurant we enjoy eating at. Not too hot if you remove the seeds and very easy to make. I left the seeds in once and it was too hot so we toned it down with some roasted tomatillos and poblano peppers and it was good with those additions too. But the recipe as written is definitely 5 stars in my book - only change I made was leaving out the water, as it was perfect consistency without it.
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Creamy Mushroom Soup

Reviewed: Feb. 20, 2012
Wonderful recipe! I melted a couple ounces of Brie in the soup and it was delicious.
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Clone of a Cinnabon

Reviewed: Mar. 1, 2009
YUM, these are so delicious! I cut down the flour by 1/4 cup the second time I made them, and the dough was perfect consistency with that minor adjustment. My kids prefer the small "cinnabites" so i rolled the dough to 1/2" thickness and spread butter and brown sugar/cinnamon mixture on both sides. Used a pizza cutter to cut the dough into 1/2" cubes and put them on a greased cookie sheet and let rise before baking 15 minutes at 375. Drizzled frosting over the pieces and served them in a cup, just like at the mall. They were a BIG hit!
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Red Velvet Cake I

Reviewed: Jul. 6, 2008
This cake is messy and putzy, but it's gorgeous and delicious. I followed other reviewers' recommendations to use more cocoa powder (4 Tbsp) so I increased the sugar a bit as well (1 3/4 C). I made three layers (baked them for 20 min at 325 for dark nonstick pans) and they were done but didn't turn out easily, so I would definitely grease AND flour the pans next time, or use parchment paper. Humidity may have been a factor. There wasn't quite enough frosting to do the sides, but it was pretty with frosting just between the layers.
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Boiled Chicken

Reviewed: Mar. 12, 2006
When the chicken is done, take the meat off the bones and continue simmering the bones and veggies for a couple more hours to make a rich, flavorful broth. Season to taste with salt. Strain and discard the bones and vegetables, as the flavor is pretty much cooked out of the veggies by this time. Chill (or freeze) the broth to use later.
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My Amish Friend's Caramel Corn

Reviewed: Nov. 27, 2005
An easy way to coat the popcorn is to put the popped corn in a paper grocery bag and pour the caramel mixture over it and stir with a wooden spoon, then dump the mixture out onto your baking pan and throw the paper bag away. I agree with another reviewer that 200 degrees is the right oven temp. I bake it 45 minutes, stirring every 15.
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Too Much Chocolate Cake

Reviewed: Mar. 14, 2005
the dark chocolate lover's cake . . . heavenly with a scoop of french vanilla ice cream!
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Chicken Fried Chicken

Reviewed: Feb. 3, 2005
i dredge the chicken pieces in flour first, so the egg wash has something to stick to, then omit the flour from the breading mixture. you can leave out the cracker crumbs and just use potato flakes if you're in a hurry. this is a light and tasty breading and my whole family loves chicken done this way - we've always called it "fish fried chicken" or "chicken fish"
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