BLONDIE1426 Recipe Reviews (Pg. 1) - Allrecipes.com (18745580)

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Crispy and Creamy Doughnuts

Reviewed: Mar. 21, 2006
These doughnuts were great... not exactly like KK, I wouldn't say, but not necessarily not just as good! I only made half a batch, and since I didnt have a doughnut cutter I just made holes... about 40 I would say. I made the full amount of glaze (pretty watered down, which was perfect) and it was barely enough for all my doughnut holes. A few people recommened more sugar--I dont think this would be necessary unless you are not putting the glaze on--without the glaze the doughnuts are a bit yeast-y, but the glaze more than hides that subtle flavor. DELICIOUS!
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4 users found this review helpful

Texas Enchilada Sauce

Reviewed: Jan. 17, 2007
I think this recipe turns out great... if you use a bit less chili powder than it calls for. I use about 1/8 cup. I also sometimes leave out the onion and bell pepper and I havent noticed a difference either way. Goes great with Chicken Enchiladas I from this site!
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4 users found this review helpful

Chicken Enchiladas I

Reviewed: Jan. 17, 2007
This recipe is fantastic (but don't add water)! However, if I am going to make a meal from scratch, I always figure I should go all out! I love this recipe with Texas Enchilada Sauce, also from this site, and with jack cheese rather than chedder. Also, I pan fry corn tortillas for about 20 seconds rather than using flour tortillas--I think flour tortillas get a bit soggy under the sauce.
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6 users found this review helpful

Creamy Banana Bread

Reviewed: Aug. 3, 2007
This recipe was FANTASTIC. I only made a few slight modifications: butter instead of margerine, about 1.5 cups of smashed banana, and no pecans. I also doubled the amount of cinnamon and sugar--I put it between two layers of batter as suggested, then used a butter knife to swirl it around. Also, the recipe made only 1 large loaf for me--but maybe I have big loaf pans.
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1 user found this review helpful

Tomato Chicken Parmesan

Reviewed: Aug. 3, 2007
This recipe was great. I tried out outsmart the directions the first time and pour tomato sauce over the top before baking, but it just made the breading soggy. The second time I followed exactly and it was fantastic! Thanks :)
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0 users found this review helpful

Pizza Crust I

Reviewed: Aug. 3, 2007
I use this recipe all the time for pizza crust--sometimes I sub some wheat flour for white, I often use garlic olive oil, and/or put italian seasoning and garlic powder in the dough. Every time it has turned out great. Also, I recommend baking the crust for 2-5 mins before adding sauce and toppings, this prevents the dough from being soggy or not fully cooking.
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1 user found this review helpful

Pumpkin Cheesecake II

Reviewed: Aug. 3, 2007
love, love, LOVE it! I dont like pumpkin pie and I love it; my husband hates cheesecake, but he loves it! You can't go wrong here, its worth all the time and extra ingredients!
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Corn Dogs

Reviewed: Aug. 3, 2007
Perfection :)
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1 user found this review helpful

Eggplant Parmigiana Caponata

Reviewed: Aug. 29, 2007
I would probably give this more like a 3.5 stars... we liked the flavors, and with a few modifications it could be a 5. The "fixes" I made would equate to the following modifications on the original recipe. First, I did not use any anchovies or capers. I used only about 2 tbs each of balsamic and red wine vinegar, and about 2 tbs brown sugar (the original recipe made it WAY too sweet!). Also, I would drain the tomatoes (I used diced instead of stewed) and would not saturate the eggplant with oil--my husband and I both thought it was way too oily and liquidy. Definitely has potential though--a good start!
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8 users found this review helpful

Onion Rings

Reviewed: Aug. 29, 2007
These were really good if you like a thickly breaded onion ring. I used a pancake mix that required eggs and water, but I substitued the water for beer. I also added some spices; garlic salt, oregano, whatever you have... Also, I used enough beer to make the batter slighly thinner than pancake mix would be--but still thick enough to stick to the onions. Oh, and either dry the onions or put some cornstarch or flour on them before battering.
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1 user found this review helpful

Butternut Squash and Spicy Sausage Soup

Reviewed: Oct. 31, 2008
This recipe was amazing! I did everything exactly as the recipe called for, except that I used chicken boullion instead of broth, and no cream. I used chicken italian sausage, which was great! I was really unsure as I have never cooked with butternut squash before, but it turned out fantastic--even my husband was pleasantly surprised! Oh, and make sure you bake the seeds, just like pumpkin seeds only better!
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Oatmeal Chocolate Chip Cookies I

Reviewed: Oct. 29, 2009
These cookies were super yummy! I changed a few things though--so I won't give them a 5. I used 1/2 shortning, 1/2 butter, added about a tsp of vanilla, added an extra cup of oats, and only used 1 cup of chocolate chips. I thought they were plenty chocolate-y and had the perfect oat-y chewyness after 10 mins in the oven :)
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Jasmine's Brussels Sprouts

Reviewed: Nov. 19, 2009
Used bacon instead of panchetta... was fabulous!
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Bread Machine Pizza Dough

Reviewed: Jun. 3, 2010
Perfect base recipe; Add whatever you like to dress it up! I followed the directions exactly--though the first time i used it I "flattened" my beer by microwaving it for a minute. I'm not sure that it would make a difference if you used a new beer. I used this for hot pockets, and they were great!
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2 users found this review helpful

Kickin' Collard Greens

Reviewed: Jun. 3, 2010
SO good. I love this recipe for collard greens--I also use it for brussel sprouts, just cut them in half and cook in the same way (though not for as long). I sometimes add extra hot sauce in addition to the pepper flakes because I like it HOT!
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1 user found this review helpful

 
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