Shari Recipe Reviews (Pg. 1) - Allrecipes.com (18461703)

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Chocolate Chip Muffins

Reviewed: Sep. 22, 2014
Overall good recipe but the sugar topping is completely unnecessary. Baked up really well. I filled my muffin cups rather full so it only made 9. I always just use an ice cream scoop to fill the muffin cups to make it easier and faster for me; there's the added bonus of a really high muffin top that way.
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Chocolate Chip Muffins

Reviewed: Sep. 22, 2014
Overall good recipe but the sugar topping is completely unnecessary. Baked up really well. I filled my muffin cups rather full so it only made 9. I always just use an ice cream scoop to fill the muffin cups to make it easier and faster for me; there's the added bonus of a really high muffin top that way.
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Johnsonville Italian Sausage Rigatoni

Reviewed: Mar. 24, 2013
Made it just like it said and it is DELICIOUS! Here's what I would suggest: Cut the bell pepper to 1/2-inch rather than 1-inch pieces. Cook the sausage, remove from pan, slice, and drain all but about a tablespoon of fat from pan. Return sausage to pan and add bell peppers; saute a few minutes to soften. Add the sauce & garlic and let simmer while you boil the pasta. Drain pasta, pour sauce mixture on top, and add the parsley if you want. Stir to mix and you're done.
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Elaine's Peanut Butter Cookies

Reviewed: Jun. 16, 2012
I made these for my dad for Father's Day because he likes soft peanut butter cookies and my own recipes are all "sinkers" as he calls them--hard and crunchy. I justs put all of the peanut butter I had on hand, which turned out to be about 1 1/2 cups. I forgot the water but I didn't need it. Formed them with a 1-inch cookie scoop and placed them on parchment lined sheet. Baked exactly 10 minutes at 350. REALLY GOOD RECIPE! One thing I'm goining to change for next time: adding 1/2 tsp salt. Going to put this one in my personal recipe collection!
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Rosenmunnar

Reviewed: Mar. 27, 2012
Just based on the flavor and texture of the cookie, I'd give it a 5. However, here's what I experienced that brought it down to a 3. First of all, I just barely made it to 3 1/4 dozen, not the 6 dozen the recipe says. I measured the dough balls evenly with a 1-inch cookie scoop and made the indentations with a round 1/2-teaspoon measuring spoon dipped in flour (the dough is rather sticky). For the first batch I put in a heaping 1/2 teaspoon (measuring spoon) of the jam like it said. Way too much. 1/4 teaspoon measuring spoon, level or slightly rounded is fine. Also, let the cookies cool on the sheets 1-2 minutes before taking them off. They'll fall apart on you otherwise. Other than the problems above, these cookies are really good.
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Microwave Popcorn

Reviewed: Sep. 17, 2011
Good idea and it tasted good but I'd offer this advice. Use the larger size paper lunch bags rather than the smaller ones, and possibly double them up. I had a blowout in the bottom of my bag. You can use store-bought popcorn seasonings instead of the salt but sprinkle them on after you pop the corn.
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Vanilla Pudding

Reviewed: Feb. 22, 2011
This turned out more of a mousse than a pudding; a little on the foamy side. I used powdered vanilla flavoring rather than liquid, and I ended up using a total of 1 1/2 Tbsp. of that. I don't know how it's going to set up, but at the moment it's still really soft, more like a pastry cream than a pudding. Flavor-wise, it's very good. It would make a good base for stovetop rice pudding.
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