Labbylover Recipe Reviews (Pg. 1) - Allrecipes.com (18639149)

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Frijoles a la Charra

Reviewed: Apr. 29, 2014
I followed this to the letter and had beans that were hard as rocks at the end of the cooking time. Not everyone knows to soak first.
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Oreo® Cookie Cake

Reviewed: Jun. 23, 2011
My son and I made this "cake" for Father's Day and the family loved it! It was light and fluffy and not too sweet and I will be making it again, probably for the Fourth! I only used 1.5 packages of Neufchatal cheese and chocolate fudge pudding mix and it was wonderful. Be sure to use unsalted butter in the crust or it may be salty. Thank you for a fun dessert.
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Sour Cream Noodle Bake

Reviewed: Mar. 22, 2011
Good, simple kid-friendly dish with ingredients you probably already have ---- love these kinds of recipes! My family gobbled it up! I served sauteed spinach on the side and used fresh garlic, low-fat ricotta (my bunch hates cottage cheese), and non-fat plain Greek yogurt instead of the sour cream. Delish!
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Cream Cheese Squares

Reviewed: Jan. 21, 2011
SOOOOO GOOOOOD!!!! and coudn't be simpler! these were delicious and we couldn't get enough, but be warned---they are rich, so pace yourselves, LOL! Next time (and there will be many more next times) I'll add lemon or other fruit as other reviewers have suggested. thank you for a great dessert!
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Alfredo Sauce

Reviewed: Jan. 18, 2011
Wow, could this be any easier? I won't buy jarred sauce again! I used half-and-half because that's what I had in the fridge, added dashes of garlic powder (not garlic salt) in hopes of getting a smoother sauce, a pinch of nutmeg and some freshly ground black pepper. I agree with the other posters that the butter used should be unsalted because Parm. is salty enough, but it was still delish! Because my shredded Parm. didn't melt down smoothly, I decided to tell my family this was a "rustic" Alfredo sauce, LOL! But it still tasted amazing, especially over the mushroom ravioli I served it with.
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Fettuccini Carbonara

Reviewed: Jan. 13, 2011
oh, this was goood! I made a few changes like using half-and-half because I didn't have heavy cream and I added sauteed mushrooms and I doubled the sauce-----but here's what I found interesting: I doubled the sauce but didn't have enough Parm. to double so I used a grated Mexican cotija cheese instead and the dish still tasted fabulous! I didn't double the egg yolks and it was still nice and rich.
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My Amish Friend's Caramel Corn

Reviewed: Dec. 5, 2010
This is my first time working with sugar like this and the taste is wonderful!!! Soooo much better than store-bought! Here are some of my tips: I used my non-stick stockpot and buttered the top third of it in case the sugar mixture boiled up and I used a wooden spoon so 1. it wouldn't scratch the interior, and 2. so that it wouldn't melt (I read somewhere that plastic utensils can melt when working with high heat such as candymaking). I also used SALTED butter -- again, I read that it makes a difference in the final product rather than using unsalted butter. Don't rush by thinking at first that medium heat isn't going to do anything -- soon enough the sugar mixture will behave and start getting bubbly and gooey. Have everything ready to go when you first start including the tsp. of vanilla and baking soda so that you can immediately pour them in when you take the pot off the heat. I baked mine for 45 mins. after reading other's tips here and it was delicious! Oh, I also made this on a damp day here in California and it still worked...I also found that two 3.5 oz. bags of microwaveable popcorn were not enough (only makes 2 quarts - or 8 cups - ), so I popped another quart - 4 cups - because I wanted to be sure to have a lot of caramelly goodness on my corn!
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Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Jan. 29, 2010
I gave this one three stars because although the flavor was good, my ribs were tough---I think next time I make this I'll take other posters advice and put in a bit of pineapple or kiwi for the enzymes needed to tenderize it.
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Anniversary Chicken I

Reviewed: Jan. 21, 2010
Talk about a man-pleasin' meal! How can you go wrong with bacon, chicken, cheese, and teriyaki/ranch dressing? I made this tonight with Foster Farms chicken breasts, Kroger (Ralphs) teriyaki sauce and lite ranch dressing. I also fried up some bacon strips and browned my chicken in the bacon grease and it was delicious! I will definately be making this again!!
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Fry Bread Tacos II

Reviewed: Jan. 20, 2010
this was the first time I've ever deep-fried anything and I really enjoyed it! My breads looked small and funny, but the texture and taste were good. I made the tacos as written and used 1 cup milk and 1 cup water (I doubled the recipe) for the frybreads and this is a recipe I'll make over and over again. Topped with plain Greek yogurt and the whole thing was delicious!
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Special Buttercream Frosting

Reviewed: Mar. 6, 2009
THIS RECIPE IS WONDERFUL!! I read the other reviews and used 1 1/2 cups shortening and 1/2 cup salted butter and about 6 cups powdered sugar and beat my mixture until it was really, really fluffy, and I agree with other viewers who wrote previously that this recipe is truly lickable!! It almost didn't make it to the cake I wanted to frost; my family kept coming in and sneaking "swipes". Thank you for such a delicious recipe!!
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Pasta Carbonara I

Reviewed: Feb. 24, 2009
This is delicious! I scaled it down for 4 servings but next time I will double the sauce because my parapalle (sp?) pasta sucked up the sauce! I used half and half instead of heavy cream, but other than that didn't change a thing! Served with garlic bread and a salad with homemade Italian dressing, and my husband said he wants this again and again---yay!
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Cream of Mushroom Soup I

Reviewed: Feb. 5, 2009
Wow, this was delicious! I used homemade chicken stock and added a minced clove of garlic and more thyme than called for, also was out of half/half, so I used 1% milk and some unflavored coffee creamer (!) and it was wonderful! Next time I make this I'll add the sherry; I didn't have it today. But we gobbled this up, and it was so easy to make, too. Thank you for the recipe--this goes in the permanent rotation.
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Beef Bourguignon II

Reviewed: Dec. 9, 2008
This made my house smell so savory-flavory good! My whole family loved it and I recommend using fresh mushrooms. I checked my liquid at the end of the covered bake time and had to add about a half cup of beef boullion because I had forgotten that I had only added one and a half cups of the red wine, (didn't want it to be too "winey" for a first attempt) and that worked out perfectly! Also, I only had to bake it uncovered for about 15 minutes. I also used the meat from two T-bone steaks I had in the freezer instead of the stew meat and it was still delicious and tender. Thank you Teri for a great recipe!
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Caramelized Baked Chicken

Reviewed: Nov. 2, 2008
This was easy and tasty. I left it uncovered and used Kosher chicken and it was delicious!
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London Broil

Reviewed: Aug. 18, 2008
I was neither wowed nor disappointed by this recipe. It's tasty, but not "knock your socks off" caliber, in my opinion. Nice overall.
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OREO® and Fudge Ice Cream Cake

Reviewed: Jun. 15, 2008
Tried this today for Father's Day and it was very good! I doubled the Oreo's called for and next time I will use more Cool Whip, but my family gobbled it up (although it's pretty rich)---I will be keeping this in my recipe file for sure!
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Marinated Baked Pork Chops

Reviewed: Feb. 17, 2008
I gave this recipe 3 stars because although I loved the fact that the ingredients were all ones I already had in my pantry, it was so-so for us. The flavor was good, but not great, and my chops were tough, even though I had done what others wrote and covered it with foil for the first 30 minutes. Nice recipe, but I think I'll continue searching.
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Slow-Cooker Pepper Steak

Reviewed: Jan. 28, 2008
This tasted pretty good, and I made it with sliced chuck roast; no need for sirloin. The only reason it didn't get 5 stars from me is because my green peppers were mushy. I think next time I will add them after the meat has cooked about 3 hours. But, I will be making this again, so thanks for posting it.
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Jewish Apple Cake I

Reviewed: Dec. 18, 2007
I've made a cake very, very similar to this for years and I've discovered that the apple taste is better with 4 Granny Smith apples, sliced about 1/4" thick. I've sliced them before with my Pampered Chef apple corer/slicer thingy and couldn't taste the apples, so it's better if the apples are sliced thicker, but not too thick. I usually add 1/2 tsp of fresh orange zest to the batter, too, just to take it up a notch, and next time will mix my apple slices with the cinnamon-sugar mixture instead of sprinkling it over the apples. People love this cake, and it smells SO good while it's baking!!
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