ShawnaRae Recipe Reviews (Pg. 3) - Allrecipes.com (18610812)

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ShawnaRae

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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Apr. 22, 2007
Well, i didnt do raspberry b/c we dont like it, but i mixed apricot and peach jam and it was very good. A sweet/tart thing goin on. YUM! I also used real rolled oats, not the quick cooking kind, and that was pretty good, but i can see why you need the thin quick cooking kind. Also i was leary of the entire 3/4 cup of jam thinking it would be too much goo and the bars would be heck to cut, but it definately needs the 3/4 cup or maybe even a cup of jam, otherwise you feel like your eating just oats and flour. You need the gooey jam center for sure! And the nutty flavor that the oats and butter give you after being baked, its so good!!! Oh- and this recipe is soooooo EASY!!!!
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Honey Wheat Bread I

Reviewed: Apr. 6, 2007
This is very good. Easy to make and good. But i think it could use more honey and salt. Bakes up beautifully!!!!
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Judy's Strawberry Pretzel Salad

Reviewed: Apr. 1, 2007
I made this last night for a night of playing cards with the family. I was SOOO leary of it at first, thinking it was going to be a flop. But my brother and his fiance took a bite and kinda smirked, which i thought was a bad look or response, then my brother said "This is the bomb!!" LOL Everyone loved it. The salty and sweet combo is fantastic. The only thing I didnt like personally is the feeling of jiggly jello in my mouth. I dont like that at all. So maybe next time i will just use crushed strawberries and slather the top with that. My family also said how it may be REALLY good with peaches and peach jello. So, this is a great recipe to use as a base and really experiment with. Becareful not to burn or OVER toast the pretzel layer. And i was thinking, maybe to try brown sugar with the crust and not white. It may melt into the butter and pretzel more and not be as gritty.
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4H Banana Bread

Reviewed: Feb. 28, 2007
well the only change i made was cutting the white sugar in half and using brown sugar instead. Hubby and step-son rated it a 4. pretty good!!! does crumble....watch out!!!
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Sweet and Sour Chicken I

Reviewed: Feb. 9, 2007
I threw this supper together tonight in a rush. But it was GOOD. It is so close to the restaurant that my husband and i love. It could use more vinegar and sugar. But i could have diluted it a bit, i made the recipe times 3. I wanted extra sauce. Anyhow...this is really good. Best recipe yet!!!!!!
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Soft Sugar Cookies IV

Reviewed: Jan. 19, 2007
I made these for Christmas b/c i love soft sugar cookies....But these were far from soft. I underbaked them on purpose b/c i like them "chewy" soft. Well after cooling they were like ROCKS. Husband said they had a good flavor b/c of the shortening but were so rock hard, it was difficult to eat them. Try the best rolled sugar cookies on this site.....If you love SOFT thick sugar cookies!!!
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The Best Rolled Sugar Cookies

Reviewed: Jan. 19, 2007
Im giving these 4 stars b/c my husband and step-son loved them. I 1/4ed the recipe which was a good idea, otherwise they would have gone into a sugar coma eating them all. LOL....Anyhow, i rolled them out and left them fairly thick. B/c i like my sugar cookies soft and chewy in the middle. I baked them on a SILPAT which is essential in cookie baking. I iced them with a simple powdered sugar and milk/vanilla mixture. My husband said they have the texture of those wal-mart cookies with the thick colored icing that they sell around holidays. But he said these were SOOOOO much better flavor-wise. Which is good b/c those wal-mart cookies are nasty. :P Easy recipe and yummy. Would be great for kids parties or taking to school. So easy to cut out and ice.
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Chewy Granola Bars

Reviewed: Dec. 13, 2006
These are pretty tasty. I added Cheerios and Rice Krispies for "Added Texture". I also used a few mini M&M's and mini choc chips. Used less honey and about 1 tablespoon more brown sugar. Use good oats, b/c you can taste the difference. I use thick cooking rolled oats. Baked about 20 minutes. Good. Cant wait to try diff fruits or white choc chips.
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Grandma's Butterscotch Candy

Reviewed: Dec. 13, 2006
This scorches very quickly. And is NOT butterscotch candy. This tastes EXACTLY like toffe. Nothing like butterscotch.
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Garlic Chicken

Reviewed: Dec. 6, 2006
I have used this recipe many times. I added crushed red pepper to the oil also. After the oil cools i place chicken into oil and let sit for 1/2 hour or so. I use panko crubs in with my parm bread crumbs. I also season the breast meat with salt and pepper first. And i always use more garlic than called for. I like to use this recipe for chicken sandwiches.
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Hard Rock Candy

Reviewed: Dec. 2, 2006
This candy is very good. I am new at making candy, but having a lot of fun testing different ones. But this is easy and good. Best investment is a good candy thermometer. An accurate fast reading one. Important not to stir when boiling. I as many other people didnt, didnt dust with powdered sugar. It would be nice to roll in fine sugar or even coarse sugar instead. If you buy your oil at a craft store as i did, you get 2 small bottles and they are each ONE DRAM. If you half this recipe, you should use a whole dram for a great flavor. Your entire house will smell of cinnamon for a while...but its great. MUST USE OIL, and not extract. Oil is concentrated and tastes better. Cant wait to try other flavors. I have peppermint and want to try strawberry. Give this one a try, you'll love it!!! Also, use parchment paper, SOOOO MUCH easier than foil!!!!!!
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Mom's Best Peanut Brittle

Reviewed: Nov. 23, 2006
Made this yesterday and it was so easy and so good. Thought my hand was gonna fall off from stirring until it hit 300*F. But it was so neat....i couldnt smell anything from the pot until about 3-5 degrees from 300*. Then BAM the wonderful smell of brittle hits you. Two to three seconds later it hits 300* and is perfect. Easy to follow.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 23, 2006
The first batch i made was good. I cut it in half, but accidentally used the whole recipe amount of evap. milk. It turned out soft, but so good, at room temp. Then the 2nd batch was crumbly. As was the 3rd. This was my first day to make fudge ever, and i cant figure out what makes fudge crumble. Did i heat it too much or over cook it or what? Anyone know why.. Im trying to duplicate my late mother in laws fudge for my hubby. He says this taste is good, but crumbling makes it hard to eat. Not pleasing to the tongue.
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J.P.'s Big Daddy Biscuits

Reviewed: Nov. 23, 2006
These are so good and easy. I used stick "butter" flavor shortening that i had frozen. Works so much better that way. Cut it into the flour with a pastry cutter. Make sure you dont roll them out too thin. They dont puff much at all. Brush with soft butter when right outta the oven. So good with fresh strawberry jam or all natural grape jelly. Heck good with anything slathered on it. Great plain too. Hubby "tested" like 3 right outta the oven.
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Chicken Tetrazzini IV

Reviewed: Nov. 23, 2006
Im giving this 3 stars b/c i did do some different things with it. Good base, but TOTALLY needed more flavor. I added minced garlic and shallot to FRESH mushrooms and sauteed them in olive oil and white wine. Then added that to my cream sauce with the liquid. I used white wine instead of sherry...very good if i may say so. Added crushed red pepper to the sauce along with garlic powder and parsley. I also doubled the sauce as recommended. MUST double the sauce. Topped it with parm cheese. Didnt bake TOO long, or it will dry out. Added also a lot of cracked pepper and kosher salt to the sauce. And cooked my noodles in my chicken poaching water. And used GOOD stock/broth. With all those additions, it was VERY good. For doubling the sauce i used 1 cup cream and 1 cup half & half. Would be great with grilled chicken too. And toppped with green onion slivers...Yummy.
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Easy Cream Cheese Danish

Reviewed: Nov. 11, 2006
This has a good flavor. Indeed very sweet, you only need a small bite to satisfy your sweet tooth. It is also a must to cut down the filling by atleast half. There is way too much. When slicing it after its baked, it smushes out everywhere and is just too rich, although yummy. Great idea to add pie filling. Gotta try that next time. And dont smash around on the dough too much to stretch and crimp it because then it doesnt want to rise and fluff like a cresent should. The filling could use less sugar too.
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Creamy Rice Pudding

Reviewed: Nov. 3, 2006
Needed cinnamon...Was pretty good. Wanted it to be set-up nicely and thick so i threw it in the oven for a bit on 350* . Was good.
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Restaurant-Style Coleslaw I

Reviewed: Nov. 3, 2006
I dont know but this didnt taste anything like any cole slaw ive ever tasted. I totally changed up this recipe to make it edible and omitted things also.
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Swedish Meatballs II

Reviewed: Oct. 30, 2006
I can see where people are saying they dont like this sauce. So many people who reviewed have confused EVAPORATED MILK with CONDENSED MILK. No where near the same thing. READ THE RECIPE people!!!
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Buttermilk Pie

Reviewed: Oct. 25, 2006
Im giving this 4 stars b/c i dont think it was all that great of a pie, but my husband loved it. Said it was the best pie ive ever made. But the thing is, ive never eaten a buttermilk pie before, so i didnt know if id even like it. I guess i just dont like buttermilk pies. LOL!! Well i know what to make when my hubby is having a pie craving.....Ease of recipe was a big + !!!!!
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Displaying results 41-60 (of 97) reviews
 
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