Cupcake87 Recipe Reviews (Pg. 1) - Allrecipes.com (187821387)

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Cocoa Rum Balls

Reviewed: Nov. 3, 2012
The key to make this recipe without an overwhelming rum flavor, is to make them a month or two ahead. Alcohol acts as a preservative, and the longer you let them sit, the more mellow the flavor becomes. Put them in an air tight container and shake once a week. Also, if you have enough time ahead, just soak the nuts in rum or bourbon for a few months, then make the balls. As long as your utensils and containers are clean, you won't have a problem. This was always a Christmas treat in my house. Mom would start soaking the nuts on the 4th of july, and by Christmas we had the most delicious, mellow rum balls.
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Egyptian Feta Cheese Omelet Roll

Reviewed: Nov. 10, 2012
Upon reading some of the least positive reviews, I decided to try and work out what it was 'missing'. For my tastes, it was dill. I added about a teaspoon of dried dill. I think also that the majority of those who were unsatisfied with this dish were missing the 'cheesy' aspect of an American omelette. I would suggest using heavy cream in place of milk, if you have it. The addition of bacon was well received. Salt should be added to this recipe. Rosemary would be a good choice for this recipe as well. I also added a touch of garlic oil, which gave it that final savory note. Caramelized onions and mushrooms would be good as well.
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Egg Fried Rice

Reviewed: Dec. 4, 2012
Bland. For those who are complaining that one cup of water isn't enough to cook the rice, you need to read your recipe better. This recipe calls for INSTANT RICE. The ratio of water to regular rice is 1:2. However the ratio of water to INSTANT RICE is 1:1.
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Tasty Tuna Burgers

Reviewed: Apr. 9, 2013
One thing I haven't seen is anyone recommending the usage of Panko Bread Crumbs. I suggest replacing half of the stated bread crumbs with Panko, forming the patties, letting them sit for 30 min to 1 hr and then patting them with Panko before frying. For the reviewers that find this mix to be too "mushy", first please remember that this is tuna in a can that has sat in water and salt or oil for months ( or years! ) prior to your opening the can. Canned tuna, in general, is mushy. One way around this, is to "Smush" the patties down to 1/4 or even 1/8 of an inch. With patties being this thin, they cook very quickly. I suggest cooking up two and laying a piece of cheese between! Another use for this recipe, which could be fun, is to roll the mixture into small balls, like meatballs, cool them, and then roll them in either Panko and skillet fry or bake, or to dip them in egg and flour and fry them ( like in a Fry Daddy ). The small balls make them really kid friendly and they can be stored up and used a hundred different ways... topping for salads, tuna subs, macaroni and cheese add-ins. Be creative! (PS: Omit the dill and add 1/3 C BBQ for a southwestern flare!)
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Easy Slow Cooker French Dip

Reviewed: May 16, 2013
Forgot the Beer. Still wonderful. Put it in the slow cooker for 4 hours, 2.25 lbs, cut easily. By far the best part was the au jus. Wonderful!
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Sausage Casserole

Reviewed: May 18, 2013
The recipe itself is solid. Add spices as you like,
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Jalapeno Poppers I

Reviewed: Aug. 9, 2014
Basic recipe is good. I have a suggestion/solution for those who don't wish to use eggs, and those who had problems getting the coating to stick. I made them the way the recipe read, but I took a previous posters advice and blanched them before baking. This did seem to reduce the heat, and they were more evenly cooked. I also mixed 1 tbsp mayo with a cup of milk for my wet batter. Difficult, but doable. I digress, the secret I found halfway through battering 12 of them. If one mixes the milk with some breadcrumbs into a paste consistancy, it is possible to fully coat the jalapeno with a thick layer of breading. I dusted mine with the breading again so there would be less to stick to the pan. Really great!
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Crispy Ketchup-Mustard Chicken

Reviewed: Aug. 9, 2014
I substitute breadcrumbs for Chocolate Cereal. 350 in a preheated oven. 35-45 Min. When it's done, pour a drizzle of dill pickle juice on each piece. It's a Chicken Sandwich!
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 28, 2014
Great recipe. Came here to share a tip that can be used with all cheesecakes-- Bake one cheesecake at a time, on the middle rack, and put a shallow glass dish 1/3 full of water on the rack below it. Superfats the 'skim' layer with water and keeps your cheesecake from cracking during the last 10 minute and during the refrigeration process. Refrigeration removes moisture from the air, and that's the cause of the infernal perfect cheesecake cracking.
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