rookiechef Recipe Reviews (Pg. 5) - Allrecipes.com (18695086)

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Sugar Cookie Icing

Reviewed: Dec. 6, 2008
I tried this recipe instead of my usual butter one this year (I usually use the 'Decorator Frosting' from this site). We really like this frosting--the colors definitely were more vivid, and you can still decorate with sprinkles and such. I did have to add a little more milk. Also, I had to 2 and 1/2 the recipe to cover the 'Best Rolled Sugar Cookies' from this site (I was also frosting with kids so they probably use more than they needed!). They are definitely good-looking and good-tasting cookies! And, they will still look that way when I transport them because the frosting hardens--no smudges!
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Cranberry Pistachio Biscotti

Reviewed: Nov. 22, 2008
This is the base recipe I always use, then I add extras depending on what's available--drizzle chocolate, different nuts, etc. Very good biscotti!
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Pumpkin Cheesecake in a Gingersnap Crust

Reviewed: Nov. 17, 2008
Yummy! I made this a couple years back for Thanksgiving at the in-laws and it made a lasting impression! I can't believe it's been so long since I made it, but it's one of those special occasion things so I'm going to make it again this year!
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Shredded Beef Enchiladas

Reviewed: Nov. 17, 2008
We didn't care for this recipe. The cheese mixture was too sour/chili'y or something. And cooking the corn tortillas in the oil for 30 seconds on each side was too long--I ended up with partially-crunchy tortillas. I think you're just supposed to put them in the oil until they are soft, which takes far less than a minute.
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Chex® Muddy Buddies®

Reviewed: Nov. 16, 2008
These things are addictive! I had never made them before but since it takes just minutes and had the ingredients on-hand, I thought I would give them a try. I used Rice Chex and cut back on the butter a bit. I bet they only last a day or two in my house! I may try them with hershey chocolate bars next time. Update 12/1/08: I tried these using hershey chocolate bars and I did a mix of corn/rice chex. I actually like them better with just the rice chex--the corn flavor competes too much, in my opinion. And although I'm a milk chocolate lover, I think I prefer the semi-sweet with this recipe. But that could be because I used the corn chex... Guess I'll have to try them again! Either way they get eaten and my husband gets recipe requests when he takes them to work.
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Cheesy Potatoes I

Reviewed: Nov. 16, 2008
I was looking for a potato recipe using velveeta and this is what I decided to try. I opted to melt the butter, added a couple of Tbs of flour to thicken, then add the milk and cheese. Then I just poured it over the potatoes and onions and baked. For some reason the sauce separated. It still tasted good, but it was a little globby. Maybe this was because I switched the cooking method...?? Anyway, my only other comment is there seemed to be a ton of butter, no matter how you choose to cook it. I bet I could have halved it and it still would have tasted great. I'll keep playing with it...
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 15, 2008
This is a great jello salad, kinda like a desert during dinner. Be sure not to over-cook the crust. I cooked mine for a few minutes longer and it was kinda hard. Also make sure your cream cheese is at room temp. so you don't get chunks. Yummy!
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Marshmallow Treats

Reviewed: Nov. 15, 2008
Not to be over-dramatic, but I just made the best batch of Rice Krispie Treats that I've ever made in my 40 years! I followed the tips of the first reviewer and warmed everything slowly on the stove top. I also also added a couple teaspoons of milk to make it creamy. Simplicity never tasted so good!
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Egg and Sausage Casserole

Reviewed: Nov. 12, 2008
This recipe is great... I've made it for Christmas brunch and for dinners. I used 8 eggs with 1 cup of milk. The Quiche recipe I make calls for 3 eggs and 1 cup of milk and it cooks up fine. So I wouldn't worry about adding a cup of milk. I like to whip the eggs and milk with the hand-held mixer to add air to the egg/milk mixture which makes the casserole less dense (I think!). I cooked the sausage, then sauteed onions and mushrooms in the grease. I also threw in some cooked broccoli that was in the fridge. I ended up using 2 cups of swiss cheese, and 1 cup of cheddar, which was plenty. My husband took some to work for lunch today!
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Pumpkin Pancakes

Reviewed: Nov. 10, 2008
My family wasn't a big fan of these pancakes. I think we're used to the fluffy pancakes and the pumpkin makes them a little dense.
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Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 10, 2008
These cookies are so over-rated! I can not believe they have gotten such great reviews. The vanilla pudding gave them an artificial taste. I won't make them again.
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Mahogany Chicken Wings

Reviewed: Nov. 10, 2008
We really liked this recipe (kids and all). But my husband said if I had made chicken wings he wouldn't have liked them. He likes his wings hot-n-spicy and has no desire to try a new marinade. Luckily, I made chicken legs. I added 2 TB cornstarch to the sauce and heated it up until it was thick. Then marinated for about 4 hours. I then cooke the legs in the marinade--about 30 minutes covered than 20 minutes uncovered. I served with rice, cooked carrots and cornbread. My husband said they tasted even better the next day for lunch.
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Vanilla Granola

Reviewed: Nov. 9, 2008
Just a little warning... this makes a TON of granola!! Had I realized this before I started the sauce, I would have halved the recipe. Especially since I didn't even know if we would like it in the first place! But, I made the whole thing with the following changes: Added a TB of vanilla, and adjusted he water accordingly, cut back on the oil, added a tsp. of Cinnamon. I didn't have any sesame seeds so I increase the amount of coconut and pecans (prefer these to walnuts), and threw it some cranraisins. The granola didn't seem dry enough after just one hour, so I baked it longer (30-45 minuts longer). This was a mistake because it's now over cooked. In spite of my mishaps, it still tastes pretty good--I ate some with yogurt this morning. It has an interesting nutty, vanilla, cinnamon flavor. Next time I will only make half as much, and cook for the stated time.
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Cinnamon Rolls I

Reviewed: Nov. 7, 2008
These were pretty good, but I think I like the Cinnabon ones on this site better.
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Quiche

Reviewed: Nov. 7, 2008
Wow - really great quiche! I threw in an extra egg, and left out the parsley and pimento. Cooked (not frozen) at 350 for 45 minutes, then tested it and because the middle was jiggly, I increasd the temp to 400 for the last 15 minutes. My family loved it for dinner, and then ate the rest for breakfast! Oh, I did pre-cook the (store bought) pie shell for about 8 minutes, then kept the edges covered with foil the entire cooking time.
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Sirloin Steak with Garlic Butter

Reviewed: Nov. 7, 2008
Wow - I was surprised that something so simple could be so tastey. But then you could problably add a pat of butter to just about anything and have it taste better!
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Potato Salmon Patties

Reviewed: Nov. 7, 2008
I tried this recipe because I had to find something to do with leftover salmon from the night before. I didn't have potato flakes so I shredded a potatoe and microwaved it for about 3 minutes. You definitely need to add more spices. I added lemon juice, but definitely need more spices. I didn't really care for them, but my husband ate them so it was still better than tossing the leftover salmon!
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Clone of a Cinnabon

Reviewed: Nov. 7, 2008
I make smaller Cinnamon rolls when I make these, making twice as many, then freeze half. My kids can't eat a monster-sized cinnamon roll, and although I can, I shouldn't! I also make the frosting ahead and then freeze glbs in individual plastic wrap. That way I can just bring out as many as I need after they bake. Often, my son doesn't want any frosting. Or sometimes I frost with a simple sugar glaze (1 cup powder sugar, 1 TB milk, 1 tsp. vanilla). Obviously, this topping is not as rich. But like I said, I have frozen cream cheese frosting for anyone who prefers the rich stuff.
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Spaghetti Squash I

Reviewed: Nov. 3, 2008
This is a nice option for Spaghetti Squash. But I think I still like it better with plain ol' butter and salt and pepper. I didn't have any tomatoes so I added a drained can of Rotel. Then sauteed the onion and garlice in olive oil, and topped with fresh parm cheese. The rotel gave it a nice, spicey bite. The little kids weren't too into it, but the vegetarians in the family loved it! Oh, it's hard to slice a raw spaghetti squash so poke a few holes in it and microwave for about 4 minutes. Then it's soft enough to slice. I often put it back in the microwave after scooping out the insides to finish cooking--just add some butter and cover it with saran wrap.
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Pumpkin Muffins II

Reviewed: Nov. 3, 2008
My new favorite muffins! I had 1 1/2 cup of pumpkin so instead of being short, I halved the other ingredients (using only 1 egg), and added a cup of semi-sweet chocolate chips. I made 9 large muffins and they were perfect (baked about 30-33 minutes). I also used a regular ol' jack-o-lantern instead of a sugar pumpkin. Delicious!
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