FKM Recipe Reviews (Pg. 1) - Allrecipes.com (18571920)

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Best No-Bake Cheesecake

Reviewed: Jan. 30, 2014
It needs MORE SUGAR!
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World's Best Lasagna

Reviewed: Apr. 23, 2010
I made this recipe the way it was written, with one change: I replaced the 1/2 c. of water with an equivalent amount (or so, depending on taste preference) of red wine. Red wine is an amazing addition to all red sauce pasta dishes!
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Turkey Drumsticks

Reviewed: Aug. 29, 2009
I took the advice of one cook and coated the drumsticks in salt and pepper and seared in a very hot pan for a few minutes, until all sides were crisped. Check out "Searing Meats" an article on this site for more info on how to do it! I used garlic powder instead of garlic salt. I used a can of diced fire-roasted tomatoes because that's all I had on hand. This is a wonderfully easy and good recipe!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 11, 2009
This chicken is perfect and we love it so much that I keep a blend of the spices on hand so it's very fast to rub on. Yummy.
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S'mores Crumb Bars

Reviewed: Jun. 11, 2009
Awesome treat! So simple, so good.
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Seafood Enchiladas

Reviewed: Jun. 11, 2009
The onion should be very small. I added 1 tsp. minced garlic, 4oz green chiles, and 1/2 c. sour cream to the seafood filling. To the sauce I added 4oz green chiles and several dashes of Frank's Hot Sauce, just to kick it up a little. I also thickened the sauce with a corn starch-water mixture. In the end, I was able to make 5 enchiladas in an 8x8 pan, and I had extra sauce. I will definitely make these again.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 11, 2009
Perfect CCC recipe! I cut the amount of salt in half and the amount of chocolate chips in half. Baked them at 325 degrees for 18 minutes. So good.
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Idaho-Style Finger Steaks

Reviewed: Jun. 9, 2009
These were very good. The best flour to use, though, is self-rising flour instead of all-purpose flour. It browns nicely and stays on the meat better. I didn't have to freeze the battered steak as the recipe suggests. I had to salt and pepper the fingers after they came out of the oil.
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Blonde Brownies I

Reviewed: Jun. 8, 2009
This is good, but I found it a little too salty. Will decrease salt next time.
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Cream Cheese Frosting II

Reviewed: Aug. 14, 2008
This is delicious! I kept everything exactly as the recipe stated, EXCEPT, I used only 8oz. cream cheese (instead of 16oz.). I was able to frost 24 Red Velvet Cake cupcakes with that amount.
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Bar Cookies from Cake Mix

Reviewed: Aug. 6, 2008
I followed this recipe exactly as it was written, baked for 30 minutes, and they are so soft and so yummy. I'm enjoying one now with a glass of milk--perfect!
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Onion Pasta

Reviewed: Jun. 12, 2006
This was great, but I did change some things to suit my own personal preferences. I, like everyone else, only used a small amount of oil. I added about 1 cup of onions and one teaspoon of minced garlic to the oil and butter and cooked over medium heat in a saucepan. Then I added the basil, pepper, and chicken broth to the saucepan. Meanwhile I cooked and drained some angel hair pasta. I decided I wanted the sauce to be creamy, so in a smaller saucepan I made a white sauce with 1 cup of milk, 2 tbsp. of butter, and 2 tbsp. of Wondra flour. Once that had thickened I slowly stirred it into the onion mixture. I let it simmer together for a few minutes, added more salt and pepper, then began to spoon the pasta into the sauce until it was just the right consistency. It was so yummy! It was super creamy and my husband loved it. Thanks for the great recipe, Jackie!
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Lemony Steamed Fish

Reviewed: Jun. 12, 2006
This was a huge success! I used fresh orange roughy because that's all my grocer had. I added little bits of butter and a splash of white wine to each foil packet as others suggested in their reviews. I forgot to add the lemon juice, but it tasted wonderful anyway. My kitchen smelled so good while it was baking. I served it with rice and cheesy vegetables. Thanks for this recipe! I will use it again and again.
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Chocolate Covered Strawberries

Reviewed: Jun. 12, 2006
I used this recipe for an engagement party. I needed to double the recipe, so I used 1 bag of milk choc. chips and 1 bag of semi-sweet choc. chips and doubled the other ingredients. It covered about 50 stawberries and worked out perfectly! Here's an idea some may want to use: I removed all the stems from the strawberries and placed the chocolate-dipped strawberries on a beautiful platter with the chocolate-dipped part pointing up and the undipped part flat on the platter. Then I melted white chocolate chips with this same recipe, put it in a ziploc bag with a tiny part of one corner removed, and swirled the white chocolate in the shape of a heart over the chocolate-dipped strawberries in just the center of the platter. The whole look was very aesthetically pleasing and the strawberries were gone in no time at all. Note: If you do this part, just make sure the white chocolate is at room temperature or cooler so it doesn't melt the chocolate on the chocolate-dipped strawberries. Thanks for the great recipe!
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Creamed Eggs

Reviewed: Jun. 9, 2006
This is a great recipe. To add a little more flavor, I sprinkled in some Old Bay seasoning. It added more "umph" to this traditional, country recipe.
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