Hezzy_tant_Cook Recipe Reviews (Pg. 3) - Allrecipes.com (1866206)

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Hezzy_tant_Cook

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Seven Minute Frosting I

Reviewed: Aug. 30, 2010
I don't have to put this in my recipe box, since it is there from my mother's cake baking days. This is a very fun frosting that is somewhat like a meringue;it is also delicate and does best if eaten same day. Be careful not to scrape sides of pan, so that it won't crystallize. A pinch of cream of tartar at final beating can help keep it soft. Enjoy! (great on devil's food)!
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Individual Baked Eggs

Reviewed: Aug. 30, 2010
This was good, and is versatile as some reviewers have stated. I did mine in ramekins, but forgot to top with cheese. (Oops!) Still, though, we rarely take the time to do breakfast for breakfast, and this went together so quickly (using pre-cooked bacon) that we managed to "get 'er done" ahead of heading out. Cute little circle of bacon-hugged baked egg power breakfast!
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Rainbow Clown Cake

Reviewed: Aug. 30, 2010
Lots of fun. Finally got on the ball, juggled the bowls (only three, this time out) and joined the parade of ruffle-collared, red-nosed, big-footed Bozos (just kidding) making this circus ready confection. I used powdered dyes, and tried various methods of swirling the colored batter in the cups: spoon, spoon handles, skewer, and simple dollops. Picture posted on my profile page. Thanks, LTH for a more appetizing name and a fun session of baking.
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Peanut Butter Chocolate Chip Cookies

Reviewed: Aug. 19, 2010
Yes. This is a great blending of two classic cookies. With only two here, I opted to downsize the recipe by a fourth. The math was a bit of a stretch, but I do believe I got it right because the resulting cookies are very good. Thank you NikkiD123 for sharing.
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Chocolate Peanut Butter Treats

Reviewed: Aug. 5, 2010
Living in Japan, I did not have the peanut butter chips to add to this, but happened to have peanut butter (as also called for) and EVEN had marshmallows, though not miniature, I was able to chop them to that size. This came together quickly, and the omission of the pb chips, seemed not to harm the end product. I think you could play around with this and add nuts or raisins, etc. to make faux "Chunky" candies. At any rate, both DH and I liked these. Also, you can do a half recipe, mold into a round bowl, and cut and serve like pie for a more elegant (less candy bar) presentation. ;o)
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Buttermilk Mango-Berry Crumb Cake

Reviewed: Aug. 1, 2010
I tried these as muffins using powdered buttermilk, a peach and blueberries in place of mango and raspberries.{Submitter suggests all but the powder buttermilk as possible variations}. I look forward to doing these sometime when I have the pans and all the listed ingredients, but even with my substitutions they were tasty. I do wonder if a hotter oven (400 F. perhaps) for 20 to 25 minutes would work if doing muffins. I made two dozen small muffins and cooked at 350 for about thirty minutes.
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Garden Fresh Breakfast

Reviewed: Jul. 29, 2010
I halved this, using three eggs. It was cooked in a eight inch skillet on a true "medium" flame...which ended up with the extra egg taking more than 10 minutes to get it to set up, but that made a nice browning on the bottom. (not burnt). Used Cheddar because that's what we had.
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Broccoli Chicken Roli using Biscuit Dough

Reviewed: Jul. 28, 2010
Did this using homemade biscuit dough in place of the crescent rolls. Also used red onions. We liked it. DH said, and I quote, "Pretty good, Hezzy."
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Broccoli Chicken Roli

Reviewed: Jul. 28, 2010
Did this using homemade biscuit dough in place of the crescent rolls. Also used red onions. We liked it. DH said, and I quote, "Pretty good, Hezzy."
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Homemade Black Bean Veggie Burgers

Reviewed: Jul. 24, 2010
Followed recipe exactly. As a carnivore, gotta say this did not rank high on our chart of yum. DH took a bite and immediately went for the peanut butter. I DO think, though, had we been eating frozen veggie burgers from the grocery on a regular basis, this would have been tantalizing in the extreme. We won't be doing these again...backing away from pseudo meat for now. Thank you for posting, though. Oh! And flavor is improved with ketchup on the finished product. I wonder, too, if adding some portabella mushroom would give it an actual hint of a meaty taste.
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Avocado Tapenade with Mediterranean Chicken Breast

Reviewed: Jul. 21, 2010
This was good. Ours was pan-fried, and instead of green pimento olives, I used black olives...personal preference. For most flavour, do use the roasted garlic for the tapenade. The chicken breasts were thick, so I butterfly cut them to be sure they cooked through...the marinade helped keep them moist, even going the full five minutes per side. I served this with rice and an onion/mushroom saute'd concoction, but I think something else (but what?) would make a better side for this. Rice was good, but the onion/mushroom scramble missed it. My bad.
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Greek Tzatziki

Reviewed: Jul. 11, 2010
"Light and versatile.", says my daughter who made this for home grilled burgers' surprise topping.
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Roasted Brussels Sprouts

Reviewed: Jun. 18, 2010
The hardest part of this for me was finding Brussels sprouts in our local market. The classic seasoning, the rash of rave reviews in recent days, the natural sweet roast-y yum of veggies, all made this a fun recipe to make. It is by far the most palatable presentation of Brussels sprouts I've ever encountered. I veered slightly from "as written" by halving the sprouts and throwing in some garlic cloves to roast alongside.
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Honey-Mustard Baked Chicken

Reviewed: Jun. 1, 2010
As stated, easy, tasty, and very kid-friendly. The resident "kid" is my husband who just smelled this cooking and asked was I trying to kill him; meaning was this going to be too spicy. (Yea! It was not.) He ate, seeming to contemplate every bite. His usual post meal comment if pressed is the ever endearing, "I ate it, didn't I?" But at the end of this meal, he said, "Pretty good." So, I guess it's a "high five", on all points touted. // I halved the recipe, and had a scant 1/4 cup of the sauce leftover, so day 2 for lunch I sauteed some onion and carrot, stirred in some rice, pushed aside and cooked an egg in that. Put in a bowl and seasoned with S & P and poured the leftover sauce over all. Yummy.
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Parmesan Asparagus

Reviewed: Jun. 1, 2010
This was our first go at roasting vs. steaming asparagus, and it was very nice. We did not have garlic salt, but I did have garlic powder and sea salt, so that was the one substitution. We tried it as written with that exception and then spritzed the last portions with lemon juice. Either way, it's a good accompaniment to chicken.
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Homemade Butter

Reviewed: Jun. 1, 2010
Fun, fun, fun! So many times I've not purchased cream because there would be so much leftover. (We drink our coffee black). But NOW I have something great to do, and since the nearer to expiration date it gets, the more readily it can be shaken into butter (with that fabulous bit of REAL buttermilk as a side benefit), I'm one happy lil' ol' milk maid. And the MAN is thrilled (or should be), too, since I made biscuits by supplementing the buttermilk with some yogurt for the full amount needed, and then we topped the biscuits with this yummy butter!!!! Whoop!
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Donut Muffins

Reviewed: May 23, 2010
In mini muffin pans, there will be a yield of between 17 and 24 muffins. I over-filled the cups and still got 17. They are yummy, and terribly easily popped in your mouth, as Paula has warned. So, heeding the warning, I used apple sauce for the muffin margarine, but used butter for the dip and dip topping. These were fast, easy, and are pretty as the pictures. I imagine the butter/margarine in the muffin would be the tastier option (as written). Thanks for posting.
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Runza Burritos International

Reviewed: May 18, 2010
Love this. I added a couple of chopped shitake mushrooms and julienne'd carrot coins to the veggie portion, and used smaller tortillas...rendering a serving as two smaller stuffed spinach tortillas. I served with Yogurt Spinach Dip from this site. Excellent combination of flavors.
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Yogurt Spinach Dip

Reviewed: May 15, 2010
I think this is quick, easy and refreshing. I reduced the mayo by half and upped the yogurt by half. Also, I used salt substitute allowing the salt from chips to be the salty. Mine seemed as though it could handle more spinach, so I added more than the one cup. But with fresh spinach how does one measure 1 cup? Anyway, this is a refreshing take on spinach dip; I think it does lend itself to topping hot meat sandwiches or stuffed pitas. For winter I might go with a hot cheesy recipe. This, though, chilled is refreshing, and since yogurt and mayo are used and low fat versions are available, it can be made with an eye on fat. So, not the richest tasting, but simple, quick, tasty.
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Marci’s Noyo Harbor Pan Roast

Reviewed: May 13, 2010
This came together without a hitch. I opted for the low end of the cayenne, but might should have nudged forward just a tad above. I used taro (cod) and kani (crab). We enjoyed this with a crusty bread on the side, as suggested. Thank you for posting the recipe and for even posting a blog walking me through the (nearly) uncharted waters of cooking with fish(!)
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Displaying results 41-60 (of 114) reviews
 
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