TIFFERS0118 Recipe Reviews (Pg. 1) - Allrecipes.com (18356810)

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Easy Strawberry Lemonade

Reviewed: Nov. 24, 2009
While this was *awesome*, I had to change it a bit to get there. I used strawberries in sugar and pureed them to get the flavor to incorporate over night better. Also, when mixing all the ingredients together, I used 6cups of water instead of the 4 and 1/2. Even when pouring glasses of it tho, I used liberal ice and sometimes added more water because it seemed very thick (almost syrupy). So I'm not sure how much extra water I really added but the fact that I added any says a lot since I'm one of those people who likes super sweet, super concentrated stuff!
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4 users found this review helpful

Party Punch IX

Reviewed: Nov. 24, 2009
I gave this recipe four stars because I didn't think it was as wonderful as most reviews make it out to be, but I'm admittedly not a punch person. I've had punches that I do enjoy, but I'm really not a fan of the ginger ale + sorbet/juice/whatever-you-have-on-hand punch kind of person. I made two batches of this to discover that it was MORE than enough so I kept the ice cubes in freezer bags in the freezer.. Any time my husband would fix a drink (tea, juice, soda, etc) he'd pop a few of these in there to add a little something extra. I must admit - the tea version was very good!
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5 users found this review helpful

Caramel Apple Dip

Reviewed: Nov. 24, 2009
I was a little frustrated with this recipe since it didn't give a measurement for the caramel and I purchased the "ready to cook" caramel pieces at the store which is nowhere near the size of the bite-sized candies, but I just added the caramel until it seemed like enough.. That being said, once it was all prepared and cooled, it was *incredible*! Just like caramel dip you could find at the store!
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1 user found this review helpful

It's Chili by George!!

Reviewed: Oct. 8, 2009
I made this one month when I was messing around with Once A Month cooking. We freezed two large ziploc bags worth and thawed/reheated when it was time to have it. Even not eating it fresh, my husband said it was the best chili he'd ever had and couldn't believe I made it all by myself! (Oh he of little faith!) He's asked several times since we ran out for me to make it again and since our grocery store has hamburger meat on sale this week, I bought extra to make a big batch! (I left out the cayenne pepper because I don't like spicy stuff and it was still awesome and flavorful!)
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2 users found this review helpful
Photo by TIFFERS0118

Marshmallow Fondant

Reviewed: Sep. 3, 2009
This was more difficult to make than expected and it was even more difficult to apply. But, all in all, for yummy fondant that I can do at home quite easily and cheaply, I thought it worked well! (My mantra was "No such thing as too much shortening on my hands!") My husband got in on the fun and I made him make me a cupcake. His was horribly disfigured and I absolutely loved it as my favorite! I guess cupcakes don't need to be pretty to be lovable! lol
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3 users found this review helpful
Photo by TIFFERS0118

Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Sep. 3, 2009
Excellent recipe! I left out the egg in the cookie dough as another reviewer stated - it serves absolutely no purpose as the intention is to leave the cookie dough center raw (and thus, needs no moistening or leavening). Also, I used chocolate cake mix for the brownies as I liked the visual distinction between the light and dark in the cupcake. I topped them with a dark chocolate crumb coat and then used the Marshmallow Fondant recipe to top them. They were incredible!!
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3 users found this review helpful

Pizza Dough I

Reviewed: Aug. 24, 2009
While this recipe wasn't my ideal pizza crust, it was exactly what it was intended to be: a quick and easy pizza crust that would make an adequate base for sauce and toppings. Because of that, I gave it 5 stars. My biggest complaint was that it was very bread-y and dense (I took care in not over-mixing). Like I said, not my favorite but true to what it's supposed to be: a quick and easy crust!
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3 users found this review helpful

Tater Tot Casserole I

Reviewed: Aug. 23, 2009
I used the concept of this recipe as a guide more than a real recipe. I didn't measure anything. I browned sausage and sauteed some onions and lined the bottom of my pan with the mix. Then topped with a liberal lair of cheese and poured egg substitute over the whole thing until it was almost even. Then I topped with tater tots (which I had cooked in the oven 5-10min to get some moisture out and to help them get crispy, also sprinkled garlic powder and onion powder on them). I didn't add milk at all and when it was all done, while I let it sit, I topped with cheese. It's a really yummy breakfast that you could make for a big group that would be quick. It's def not intended to be a gourmet soufle, so don't expect it to be!
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1 user found this review helpful

Watergate Cake III

Reviewed: May 18, 2009
My husband and I really enjoyed this cake recipe. However, neither of us remembered to put the cake in the fridge after serving it at dinner and it sat on the counter over night - which, for most cakes, would have been fine.. But the whipped topping in this one went bad and we had to throw the whole thing away. :( I plan on making it again though!
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2 users found this review helpful

Camper's Potatoes

Reviewed: Nov. 2, 2008
I'm giving this recipe four stars because I felt a couple changes that I made were what really made this recipe incredible. I did the following: in the foil pocket, I put 4 medium potatoes (cut into 1" pieces), 1 large onion (diced), dotted with cold butter, added a liberal amount of ranch dressing, and topped it off by adding chopped garlic to the top (to taste). I wrapped it all up and grilled on medium heat for 50 min, turning once. These came out tender, flavorful, and buttery! I topped with sour cream and bacon bits and it was the perfect compliment to our steaks!
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13 users found this review helpful

Easy Party Cake

Reviewed: Nov. 2, 2008
This cake is incredibly moist and delicious and is a great alternative to chocolate cake for parties!
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7 users found this review helpful

Crab Cake Sauce

Reviewed: Nov. 2, 2008
I made this recipe exactly as it stated and it was perfect! we used it with crab cakes the first night and as sauce for shrimp po'boys after that! It was awesome!
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2 users found this review helpful
Photo by TIFFERS0118

Spooky Witches' Fingers

Reviewed: Nov. 2, 2008
I, too, added green food coloring to these to make them extra-spooky and since I was out of almond extract, added a tiny bit of mint extract. I got tons of compliments on how creepy they were, and only a few on the tastiness. These cookies, while incredible to look at, reminded me too much of Christmas shortbread cookies to really enjoy them.
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1 user found this review helpful
Photo by TIFFERS0118

Dirt Cake I

Reviewed: Nov. 2, 2008
I made this for my Halloween party and it was a hit! I used red and yellow food coloring to turn the filling orange and did orange and black layers in a clear glass dish. I used fudge oreos that are an oval shape for tombstones and added some gummy worms for extra creepiness. This was the first dish gone!!
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1 user found this review helpful

Black Halloween Punch

Reviewed: Nov. 1, 2008
As a person who doesn't really like punch, I was skeptical of any punch recipe. But I came across this one and decided to fix it for my guests at a Halloween party. I made it exactly as the recipe calls for and spiked it with some rum and it was *incredible*! I was very impressed, and will make this again for Halloween or an Over-The-Hill party!
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3 users found this review helpful

Cookie Press Shortbread

Reviewed: Mar. 11, 2008
I love to use this recipe whenever I need a quick, easy cookie! I found that adding mini-chocolate chips and pecans makes a wonderful addition and my husband can't get enough! He even came home and told me, "Oh yeah, I told the guys at work how good those cookies were. They asked if you could make some!" So I just made a batch of 50 last night! Not sure if anyone mentioned this tip, but it's easy to tell they're done when they're hard to the touch in the oven. You're not looking for a golden brown at ALL - just give it a light touch and if they're stiff, you're done!
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125 users found this review helpful

 
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