American_in_Saudi Recipe Reviews (Pg. 1) - Allrecipes.com (18585379)

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Hot Cocoa Mix in a Jar

Reviewed: Dec. 18, 2011
Adding 1/3 cup of cocoa to 1 cup of water seemed too watery and bland to me. I reduced the water to 3/4 cup, and it seemed perfect and creamy. I plan on making cocoa cones with this by using disposable pastry decorating bags.
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5 users found this review helpful

Cream Cheese Squares

Reviewed: May 4, 2011
I made the recipe as stated but halved it. It's pretty good, but it can be easily changed to suit your taste. I lined the pan with foil and sprayed with cooking spray so that they would be easy to remove after chilling in the fridge for a bit. Chilling definitely makes cutting easier. I'll make this again but try doubling the cream cheese mixture, adding a layer of fruit preserves, and possibly adding chopped nuts on top. The taste is somewhat similar to a basic cream cheese King Cake in New Orleans for Mardi Gras. You could even try using colored sugar on top (purple, yellow, and green).
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2 users found this review helpful

Slow-Cooker Tex-Mex Chicken

Reviewed: Mar. 22, 2011
My husband absolutely loved this!
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2 users found this review helpful

Hash Brown Quiche

Reviewed: Mar. 22, 2011
My husband and I loved this recipe. I'm a vegetarian so I omitted the ham, but I added lots of different veggies, which my meat-eating husband didn't mind. I thawed frozen hash browns and used paper towels to press out the moisture. I then tossed them with seasoning salt before pressing into the pie plate. I'll try using extra hash browns next time to create a thicker crust. I used a pastry brush to dab the melted butter on for even coating, but I did use less than what the recipe called for.
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2 users found this review helpful

Cranberry Layer Cake

Reviewed: Dec. 19, 2010
I've been a member on this site for a few years now, and this is the first recipe that convinced me to write a review. This is a fabulous cake, but I made it into cupcakes because of all the little ones in the family. The cranberry-orange combination is wonderful, and the walnuts give it a nice texture. I did, however, omit the walnuts from the frosting. I also found that the existing frosting recipe seemed a bit thin to me, so I added more powdered sugar until it helds soft peaks. Some people were eating them two at a time, including myself because I'm in my last month of pregnancy. The baby just had to have them. The frosting recipe made too much for cupcakes, so I froze the remainder. The frosting was so tangy that I kept eating it directly from the bowl! This is a must-have recipe.
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3 users found this review helpful

Incredible Potato Casserole

Reviewed: Dec. 15, 2006
Despite the effort, I wasn't too impressed with this because it tasted like mashed potatoes with too much sour cream. As recommended, I sauteed some onion in the butter and added plenty of cajun seasoning. The corn flake mixture didn't really add anything to the recipe except for more oil. If I make this again I will half the sour cream and try to cut down on the oil.
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1 user found this review helpful

Doubletree Hotel's Cookies

Reviewed: Dec. 14, 2006
I made my second batch of these cookies tonight because my husband wanted something sweet, and we both love them. I didn't have walnuts so I used pecans instead. It's best to chop the nuts before measuring. The recipe was still good. I prefer to flatten the cookie dough into thick round disks so that they have a nice shape and size. When I gave out cookies from the first batch to some friends, I was asked for the recipe; however, this will stay in my secret recipe stash. In my opinion, these are extremely close to the original cookies but without the cute storage tin. As another baker suggested, I was thinking about reducing the eggs to 3 but decided not to. Why mess with something that my husband and I like? I do have one tip for the baker from Indiana with the lemon problem...when lemons are in season and cheap, buy a bunch, juice them, freeze the juice in ice cube trays, and store the juice cubes in the freezer. Whenever a recipe calls for lemon juice, take a cube out and thaw. It's that simple. I also freeze lime juice to use in Mexican food.
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11 users found this review helpful

 
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