TraciA Recipe Reviews (Pg. 2) - Allrecipes.com (187284)

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Mrs. Sigg's Snickerdoodles

Reviewed: Jan. 19, 2007
Excellent; I Loved this recipe! I followed the directions except that I substituted the lemon juice for the cream of tarter. The cookies did not get too flat (as some others said). if you combine shortening and butter as the recipe calls for and don't use all butter, they'll keep a nice shape. My oven runs hot so I baked them at 375 for 7-8 minutes. Coming out they almost look like they need to stay in a minute longer, but once they cooled they were perfect--crisp on the outside and chewy and cakelike on the inside. They stayed this way for about 3 days then began to dry out. I got 30 out of one batch and stuck the dough in the fridge as some others suggested to make it easier to form the balls. Then, I shook the balls in a ziplock with a 2-to-1 cinnamon sugar mix. In our opinion, these taste just like the snickerdoodles at Mrs. Field's.
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4 users found this review helpful

Tuna Noodle Casserole I

Reviewed: Jan. 14, 2007
I'd forgotten how good homemade tuna noodle casserole can be! I use 2 cans of tuna (or 1 12oz. can) and skip the flour (you don't need it). My husband loves this, too. Good old-fashioned comfort food.
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Best Toffee Ever - Super Easy

Reviewed: Jan. 14, 2007
LOVE this! Make it every holiday and people can't stop eating it. I use a bit of brown sugar in place of the white. Yes, it can seem a bit greasy but not too bad--it's a rich candy, people! I use parchment paper. It tastes like Almond Roca for those of you who have tried that.
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Best Spinach Dip Ever

Reviewed: Jan. 14, 2007
The old, basic standby. Great at parties; everyone loves it. I use a tad more mayo, Knorr's veggie soup mix, and the WHOLE box of spinach. Yum!
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Chocolate Cherry Cake III

Reviewed: Jan. 14, 2007
Pretty good. A twist on the basic chocolate bundt cake. It didn't have enough cherry flavor for me personally, but was an overall decent cake.
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3 users found this review helpful

Black Forest Dump Cake II

Reviewed: Jan. 14, 2007
I can see how some people weren't impressed with this, BUT I LOVED it! I'd give it 5 stars for flavor alone but gave it 4 just because of the non-cake like consistency. If you are thinking of making this be warned that it is not a cake, rather more of a dessert (you spoon it into dishes). The woman who said the trick is to cut very thin pieces from a stick of butter and cover the _entire_ top is correct. I did this and didn't have the crumbly problem others mentioned. Instead, the top turned out a bit crusty with the gooey cherry stuff underneath. Keep an eye on temp so the top doesn't scorch (my oven runs hot). Serve with whipped cream. (I skipped the nuts; a personal preference.)
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52 users found this review helpful

Beef Bourguignon II

Reviewed: Jan. 14, 2007
An amazingly simple and tasty recipe for a classic meal. Made it for company and they were impressed and it all got eaten (served with smashed potatoes and green beans).
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4 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Jan. 14, 2007
There are all sorts of versions of this cake floating around on this site. This one (in my humble opinion) is spot on. Delicious, rich as hell (try topping with a bit of vanilla ice cream or whipped cream), and easy. Everyone loves this cake and so will you--unless you're one of those odd people who doesn't like things that are "too sweet!"
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2 users found this review helpful

Holiday Peppermint Bark

Reviewed: Jan. 14, 2007
Easy and good. I use half white chocolate (must use GOOD baking quality white--not standard grocery-store morsels) and half chocolate chips, then top with crushed candy canes. Friends love this stuff.
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3 users found this review helpful

Hot Buttered Rum Batter

Reviewed: Jan. 14, 2007
This is the best and easiest hot buttered rum batter I've found. Toss out those canned mixes! It is a huge amount, though, so I halved it. Like others, when serving this I also use spiced rum and add a touch of whipped cream to the top. For those folks who complained it's too much work to make or for guests to put together, are you kidding me?! If that's the case you'd better stick to things that can be drunk right out of the bottle.
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5 users found this review helpful

Monkey Bread I

Reviewed: Jan. 14, 2007
Delicious and easy. Made this Christmas morning and it disappeared by the end of the day. The tip about being sure to turn the pan onto a plate while it's still warm is correct. Also, next time I may pour the sugar sauce midway through, then add the rest of the biscuits, then pour the rest on to more evenly distribute it. Overall, though, a hit.
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8 users found this review helpful

Banana Sour Cream Bread

Reviewed: Dec. 30, 2006
Just as wonderful as everyone here says it is! I had to cover the top with foil the last few minutes of baking so it didn't over-brown on the top. And I made it in 3 9x5 pans and just let it bake longer. Everyone at this house agrees it will become our "standard" banana bread recipe from now on.
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3 users found this review helpful

Herman Reunion Cheese Ball

Reviewed: Dec. 30, 2006
Delicious. I added more garlic, hot sauce, and Worcestershire than called for and rolled it in nuts only. It was a hit at the Xmas Eve party. I'm already thawing another one for tomorrow's New Year's Eve!
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5 users found this review helpful

Vegetable Pizza Squares

Reviewed: Dec. 30, 2006
I've been making this for years. Nothing fancy, but simple and tasty. Kids love it, too.
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4 users found this review helpful

Penuche Fudge

Reviewed: Dec. 30, 2006
We were underimpressed. It didn't set up well and the flavor was just okay (good, but not like the traditional Penuche fudge we've had before).
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Penuche

Reviewed: Dec. 30, 2006
I must have done something wrong--even with my new $14.00 candy thermometer!--because it came out hard and grainy (like maple candy). However, the flavor was spot on, and out of this world. In fact, both my husband and I thought the flavor was much better than the that of the "Panocha Fudge" recipe from this same site that we'd also tried.
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Chocolate Bar Fondue

Reviewed: Dec. 30, 2006
This was okay, but it's just as good (and uses fewer ingredients) to go with the standard choc chips (or good baking choc) and heavy cream.
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Hot Buttered Rum Mix

Reviewed: Dec. 30, 2006
Delicious! A hot buttered rum drink for people who think they don't like hot buttered rum! Half the recipe for a more manageable amount. I agree with others about adding butter. Spices are good either added in or sprinkled on top. As for it being too sweet, I disagree that the mix itself is too sweet, BUT would suggest just using 1T. of mix (instead of the recommended 2T) with a shot of rum. I'm about ready to go and get a second cup!
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Pork Medallions with Port and Dried Cranberry Sauce

Reviewed: Dec. 26, 2006
Made this for my husband and I for Christmas dinner. We both loved it. A nice balance of sweetness and tartness but not overpowering. My only problem was letting the reduction go a bit too long so we could have used more sauce!
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5 users found this review helpful

Displaying results 21-40 (of 63) reviews
 
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