DALLASLADY Recipe Reviews (Pg. 1) - Allrecipes.com (18355325)

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 25, 2010
Great recipe! I made one batch as is and they were awesome. Second batch I used just the one egg and they were still great, just less "cakey." I got about 30 cookies with using a tablespoon for each.
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Key Lime Pie VII

Reviewed: Jun. 22, 2009
smooth wonderful taste. simple to make and a perfect crowd pleaser.
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Bill's Sausage Gravy

Reviewed: Mar. 1, 2009
Absolutely Fabulous. My husband usually does not like white gravy, but he LOVED this. I always though sausage gravy was hard to make, but this was super easy.
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Oven Kalua Pork

Reviewed: Mar. 1, 2009
I cooked it as the recipe stated. Maybe my oven runs hot (it is a new oven) but mine was done in only 2 hours. Had I let it cook the full 5 hours, it would have been burnt. It was also not really "shreddable," I ended up just chopping it. I add barbecue sauce because I think it's kind of bland otherwise. It comes out tasty, though.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 27, 2008
This dip is fabulous! I make this for every get-together I have and it's always gone. The recipe doesn't call for it, but I add a little salt and pepper just to give it some extra flavor. This one is a hit.
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Baked Ziti III

Reviewed: Dec. 22, 2008
Tastes wonderful! I used heavy whipping cream instead of sour cream because that's what I had on hand. It made for a nice tomato-cream sauce. This recipe is definitely a keeper.
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Buttercream Icing

Reviewed: Oct. 24, 2005
Very easy and tastes wonderful! I followed everyone's suggestiong of lessening the crisco. I used 1 cup of butter and a 1/4 cup butter flavored crisco. Don't eliminate it altogether, the crisco helps keep it smooth while mixing and spreading. It tasted just as good as what you get from a bakery and the texture was wonderful. This recipe makes enough to generously frost a 2-layer cake. This will become a classic for me!
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Garlic Butter Sauce I

Reviewed: Mar. 29, 2005
I too used a lot less oregano and basil. I played around with the amounts of butter & garlic to get the desired taste. I even added a little olive oil. It was great tossed with pasta!
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