ELVISCOSTELLOFAN Recipe Reviews (Pg. 1) - Allrecipes.com (18783531)

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The Sparkling Sauza® Margarita

Reviewed: Feb. 5, 2015
I feel it really is essential to use agave and a high quality tequila. If you use quality liquors, you can skimp a bit on the Prosecco. I didn't find this at all bitter. I made the recipe for two, and it was perfect.
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Gluehwein

Reviewed: Mar. 14, 2014
Each time I visit Germany, I try to make sure it's at a time when I can hit a Weinachtsmarkt and drink glühwein. This is an excellent recipe! I didn't use sugar, but rather six packets of Splenda. I realized this was about 2/3 the sweetness that I would have gotten using the amount of sugar in the recipe, but I figured I could add more later, if need be. (6 packets were just right.) I did strain the glühwein before serving and then just put it back in the pot and set it on the kosher setting on the stove. After all, I didn't want the alcohol to cook off.
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Rich Chocolate Truffle Pie

Reviewed: Jul. 10, 2013
I made this recipe using a pate brisee crust, instead of the cookie crumb crust. The saltiness of the pate brisee complemented the chocolate so well. The texture of the chocolate after chilling the pie is luxurious and decadent, and the genius of this recipe is in its simplicity.
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3 users found this review helpful
Photo by ELVISCOSTELLOFAN

Cut-Out Cookies in a Flower Pot

Reviewed: Jun. 2, 2013
This is a great recipe for cut-outs. I followed the recipe exactly, and the cookies were really easy to roll and cut out, with little need for me to add flour upon re-rolling the dough. (Adding flour on re-rolling can cause the cookies to come out hard.)
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Grandma's Baking Powder Biscuits

Reviewed: Mar. 2, 2013
I just made these, adding the extra flour (2 Tbs) in order to pat them out and cut. They are perfect! This is an easy recipe to follow, using ingredients that anyone would typically have on hand.
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Chantal's New York Cheesecake

Reviewed: Nov. 17, 2012
This recipe is perfection. I made it for an early Thanksgiving dinner, because not everyone likes pecan and pumpkin pies. It was a huge hit! The reviewers who suggest not over-beating and just leaving the cheesecake undisturbed, to cool in the over are correct.
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Key Lime Pie I

Reviewed: Jul. 17, 2012
This is a lighter key lime pie, not as dense as most. You basically get all of the flavor without much of the guilt, which is perfect. I'll definitely be making this again! My notes on the recipe: I made some adjustments to the crust as well. I eliminated the sugar, and like other reviewers, I reduced the butter to 4T, or 1/4 cup. For the rest of the recipe, I followed the directions as written, except I added 1 tsp grated lime zest. I allowed the pie to cool for 30 minutes before placing it in the refrigerator for an hour. I then froze the pie for one hour before serving, and the consistency was excellent.
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Photo by ELVISCOSTELLOFAN

Beer-Batter Onion Rings

Reviewed: May 25, 2012
This is a fantastic recipe! I followed it almost exactly. My only tweak was that I used a whole bottle of Guinness and a bit of water. I took another reviewer's advice that the batter should resemble pancake batter. This was a good call. The onion rings came out perfectly, and we even had them for leftovers the next day. (I reheated them at 400 degrees F, for about ten minutes until they were crispy.)
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Gingerbread Cupcakes with Cream Cheese Frosting

Reviewed: Dec. 9, 2011
This really is the perfect gingerbread cupcake recipe. The cupcakes are light in texture and flavorful. I omitted the allspice, however, and used ground cloves in place of it. The frosting is perfect. The texture is heavier, like that on a Sprinkles cupcake. Also, the cupcakes are sweet, so the fresh tanginess of the frosting is a good complement. There is just enough frosting for a conservative layer on each cupcake, so if you plan on more decorative coverage, you'll need to at least double it.
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Gingerbread Muffins by Crisco® Olive Oil

Reviewed: Sep. 25, 2011
This recipe has great bones. I had to make some alterations, since though I know it's a Crisco recipe, I can't see using anything but butter in a gingerbread recipe. I substituted 1/2 cup of butter for the olive oil. I worked the butter (cut into cold pieces) into the dry ingredients until the mixture was crumbly, and then added the eggs and buttermilk. Because these are muffins and not cupcakes, I decided to skip the frosting. Instead, I added 1 cup white chocolate chips to the muffin batter. I baked these at 375 F for 20 minutes. They came out moist and delicious!
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Photo by ELVISCOSTELLOFAN

Tres Leches Cake

Reviewed: Aug. 6, 2011
I made this for a family party this weekend. We are from El Paso and used to really good pastel de tres leches. Of all the recipes I've tried so far, this one comes closest to the cake I love. I made the recipe exactly as specified, except I omitted the cherries, and sifted cinnamon on top of the whipped cream before piping a border of whipped cream on top of the frosted cake. In all, this cake was a huge hit with my family, and I will definitely be using this recipe from now on!
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Creamy Caramel Flan

Reviewed: Jul. 7, 2011
This was extremely easy to make! I followed the directions exactly, except I used six ramekins instead of one round, and baked for about 35 minutes. The flavor is fantastic - not too eggy.
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Candy Coated Pecans

Reviewed: Feb. 15, 2010
They sell something similar to these at in the bulk foods section of the grocery store. I added 1/2 tsp orange extract, along with a dash of vanilla extract. They were perfect (and much more affordable than the ones at the store).
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Emily's Famous Banana Oat Muffins

Reviewed: Jul. 16, 2009
I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, especially since there is no butter in this recipe, but the mixture of ingredients comes together to give the muffins a rich, deep, almost buttery flavor. I followed the recipe exactly, and the muffins did seem a little dry at first. (If we were to eat them the day they were made, I'd probably add 2 tablespoons unsweetened applesauce, for more moisture.) I tend to refrigerate the muffins, and we eat them over the course of a week. This works really well, since this gives the spices a chance to develop depth of flavor, and the moisture of the bananas develops as well. This is a great recipe!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jun. 19, 2009
I made these for the first time a few weeks ago. I didn't melt the butter, and actually mixed the sugars into it while it was cold. I made sure to beat the sugar/ butter mix for about 5 minutes. (I didn't have to chill the dough before baking.) I followed the rest of the recipe as written. The cookies taste like cookie shop cookies. They are the best I've ever made, and the recipe is so easy! I gave these to my kids' teachers on the last day of school, half a dozen for each, packaged in a 1/2 gallon Chinese take-out container. They got rave reviews, as they have each time I've made them since.
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Chocolate Chocolate Chip Cookies I

Reviewed: May 30, 2009
I made these exactly as the recipe describes. I used Hershey's Special Dark Cocoa. These cookies are divine, full of flavor, with a perfect gooey inside and crisp outside.
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Play Dough Cookies

Reviewed: Nov. 1, 2008
I tried this recipe as a Halloween gift for the kids' teachers. I must say, they were really impressed! I used the lollipop sticks and wrapped the cookies in mini-cello treat bags, with festive ties. These are beautiful to look at, as well as delicious. I think it must be stated that real butter be used, as well as full-fat cream cheese and real vanilla extract. I also found that it's easier to roll the ropes for each cookie if you mix the color into the mini-batches of dough, refrigerate, and then make a log with each color. I then joined the logs, refrigerated for 10 minutes, and then sliced the big log into 24 pieces. Rolling out each cookie was pretty easy.
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Black and White Cookies I

Reviewed: Sep. 4, 2008
I took these to work with me today, and they were gone in no time! I used Kathy's review recipe for icing, which adds butter and corn syrup, along with unsweetened cocoa for the chocolate icing. They came out really well! I can't imagine using icing from a tub for these. As for shape, once you drop the cookie dough on the cookie sheet, it's a good idea to flatten it out a bit. They still end up with rounded bottoms, but not so thick.
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Summer Potato Salad

Reviewed: Mar. 22, 2008
I have been making this recipe for 3 years now. It's wonderful. Personally, I love the lemony flavor. To increase the lemon flavor and not the tartness, I mix in the grated zest of 2 lemons. I also add about 3 tablespoons of fresh dill. Wonderful recipe!
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Portobello Mushroom Stroganoff

Reviewed: Sep. 24, 2007
This is a fabulous recipe! I took the others' advice about reducing the proportion of sour cream. I ended up doubling the broth, adding a TBS of flour, and using a 16 oz container of fat-free sour cream. The result was delicious. We all loved it, and are looking forward to the left-overs!
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