CHRISTYN Recipe Reviews (Pg. 1) - Allrecipes.com (18383940)

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Cheesy Buffalo Chicken Dip

Reviewed: Jan. 12, 2014
I love this recipe. I boiled my chicken in water, a tsp or so of chicken boullion, 1 tsp or so of cayenne, salt and pepper and a good couple of shakes of red pepper flakes. It's a bit greasy but I just mop that up before serving with thick paper towels and it's all good. I also added about 1/4 cup more Franks because we like things hot.
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All-Day Apple Butter

Reviewed: Aug. 8, 2013
This was ok. I think it had WAY too much cinnamon in it - it was quite overpowering. I'd also cut the sugar by at least 1/4 as it was so sweet we ended up throwing it out after a while. It was just too sweet to eat.
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1 user found this review helpful

Hardly Hard Sauce

Reviewed: Jul. 20, 2013
Not quite sure how this is a 'sauce.' With 1 cup of butter that you whip the heck out of, it is more of a frosting.
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Old Fashioned Pineapple Upside-Down Cake

Reviewed: Jan. 20, 2013
I added about 1/2 cup of the pineapple juice like everyone says to do. I um, only had a 9" pan and that wasn't a good idea. It overflowed and took longer to bake, as you can imagine. It was amazing though, and my fiancee ate the entire cake (standing up) when he got home and he didn't even notice the faint smell of burnt cake coming from the oven!
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Cream Cheese Tart Shells

Reviewed: Jul. 16, 2012
These taste good but sorry, they were a huge pain in the butt. Very sticky, requiring lots of flour to roll out. I originally tried to just use my fingers to make little rounds and that wasn't going to work at all, so I rolled the dough. Once I got the hang of it it was fine, but I'm not sure these are worth the effort.
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White and Wild Rice Pilaf

Reviewed: Feb. 22, 2012
Very, very good! I added some Thyme and Marjoram as well as some sliced almonds. This will be a new staple for our family.
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3 users found this review helpful

Best Brownies

Reviewed: Feb. 7, 2012
I have made these many times and we LOVE them. However, I made the frosting for the first time last night and I'll never do that again. The frosting was just too sweet, making this perfect pan of brownies cloying. So what did I do? I threw the pan out and made another batch without frosting and now we're all happy again.
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Fudge Puddles

Reviewed: Jan. 12, 2012
Made these for tailgating and they were gone so fast! I had a few left at home and they stayed fresh in a sealed container for almost a week. Very good! I didn't have the condensed milk, so simmered 1/3 cup of milk, 2 tbsp of butter and a dash of vanilla and brought it almost to a boil. I then added that to the chocolate, covered it with plastic wrap and then stirred after about 5 mins. Worked perfectly.
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Quinoa Side Dish

Reviewed: Jan. 12, 2012
This is my first time trying Quinoa. I actually really liked the texture and I'm sure I'll be experimenting with it more. I really didn't like the flavor of this recipe. I served it with a tilapia dish and this was really overpowering. I was looking for something with a brighter, fresher flavor, and given the ingredients of this recipe I thought I'd get that. Maybe it was the vegetable broth? Perhaps water would've been better.
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2 users found this review helpful

PHILLY Bavarian Apple Torte

Reviewed: Oct. 28, 2011
This was ok. I felt the crust was good but needed something - maybe some ground almonds? I also added some almond extract to the filling.
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Fresh Southern Peach Cobbler

Reviewed: Aug. 5, 2011
This is fantastic. I cut my peaches chunkier as other reviewers have suggested. I also added just a little bit of almond extract.
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1 user found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Jul. 19, 2011
Loved the flavors of this. I added a can of drained black beans to the chicken. I used corn tortillas and unfortunately, they were absolute mush. I will definitely try this again with flour tortillas or will try frying them like others have suggested.
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Crispy Fried Chicken

Reviewed: Jun. 20, 2011
This was my first attempt at fried chicken. Like other reviewers have said, the directions are a little vague - what's hot and what's the temp for reduced heat? But I tried it. The chicken was pretty bland. I did marinate it in the buttermilk for about 4 hours and I have no idea if that helped. I also had a little trouble keeping the batter on the chicken, but I think that'll improve with practice. Overall, it was pretty crispy but needed a TON of salt and the chicken was surprisingly dry, even when I thought I might've undercooked it. I think I need to mess with this a bit.
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Dill Pickle Meatloaf

Reviewed: Jun. 12, 2011
Weirdly, I found this a little dry. I did use bread crumbs, so maybe I just used too little. The flavor was good though and I liked the pickles. Will likely add more pickle juice, higher fat ground beef (originally used 93%) and maybe a little less bread. Definitely worth a second shot...
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Strawberry Pie

Reviewed: Apr. 26, 2011
Sorry, but this just tasted like Jello with strawberries in a pie shell. I didn't think the Jello would be as thick and, well, obvious. Even with fresh whipped cream, it wasn't great - again, Jello with fruit in it. :(
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: Apr. 25, 2011
The eggs were fine, but I didn't think they were any easier to peel. In fact, the first one I peeled was a mess.
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Pork Chalupas

Reviewed: Mar. 27, 2011
Sorry, but I have to echo everyone else - my God, this makes a lot. My family of 5 ate this and we still have about a frillion lbs left. Very good though, seriously. I added 2 serrano peppers at the beginning and added about 1/2 cup of green salsa after shredding the pork. I had no problem with the beans cooking, but I completely covered the meat with water. I could've used less as I poured off a lot when it was done.
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Overnight Caramel Pecan Rolls

Reviewed: Feb. 15, 2011
Amazing. I made another batch of caramel and poured that over the top after I inverted them. My family likes them gooey...
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4 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 31, 2010
Sorry, I just didn't like this. It was kind of glue-y. I like stuffing that gets a little more crisp on top, and I think this recipe helped me realize that. It tasted good, I just didn't like the texture.
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 26, 2010
AWESOME!! We loved it! I had a 4.5 lb prime rib and roasted it for about 5 hours. It came out medium rare and amazing. Wouldn't change a thing...
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5 users found this review helpful

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