SABBY75 Recipe Reviews (Pg. 1) - (18797967)

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Classic Peanut Butter Cookies

Reviewed: Sep. 29, 2013
These turned out great! I added extra peanut butter and flour,as suggested by the other reviewers, plus some peanut butter chips. I put the batter in the fridge overnight and I cooked them for about 9 min and 30 seconds in a 375 degree oven. I prefer my cookies a bit chewier but if you prefer a crispier cookie, I would probably add an extra minute or two in the oven. This recipe is a keeper.
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Strawberry Cream Cheese French Toast

Reviewed: Jan. 11, 2015
Loved this! I tried this for Christmas morning for my family and everyone raved about it. Tried it with the full amount of cream cheese and then again for half the amount and preferred the half because it was difficult to get the cream cheese to melt. Because we don't often have strawberries in season here, I found the sauce didn't have enough "strawberry taste" so I now mix half softened frozen strawberries in with the sliced fresh and it gives it that great berry taste. Awesome recipe.
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Sky High Yorkshire Pudding

Reviewed: Feb. 7, 2015
Excellent!! I have never made Yorkshire pudding before and thought it would be worth a try. Followed the recipe exactly as written. Filled the muffin cups about 3/4 full. Boy, do these ever rise. They were done after about 28 minutes. The family loved them. Great crispy outside and soft, airy inside. Will definitely make again.
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Caramel Shortbread Squares

Reviewed: Nov. 9, 2011
I had a ton of requests for this after making it. I too used a 9x13 pan and lined with parchment paper before baking the crust, cooled my crust in the freezer for half hour before pouring the caramel on. I used good quality dark chocolate wafers and melted them with a tsp of shortening. To cut, use the biggest and sharpest knife you have. I had no problems with crumbling. This year I am going to add a layer of peanut butter/icing sugar mix on the crust, freeze and then add a caramel and chocolate.
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Pizzelles II

Reviewed: Jul. 6, 2013
Excellent recipe. I made two batches substituting vanilla extract for the anise in one and lemon extract for anise in the other. As other reviewers suggested, I sifted my dry ingredients. I shaped some of the warm pizzelles around a small wood cylinder to freeze and pipe with filling for future use and I shaped a few others around a small bowl to be used as dessert cups for later use. I cooled these all on a wire rack and they were perfectly crispy.
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Szechwan Shrimp

Reviewed: Mar. 3, 2008
I have now made this recipe twice and I have to say....YUM. I would suggest doubling the sauce recipe. The recipe really serves 2 people as a main course. I have tried it on rice but enjoyed it more using rice noodles and they can be found in any asian food section of a grocery store. I double the amount of red peppers to give the recipe a bit more zing. If you find the sauce is too thick just add a little water to it. It's a really easy recipe and so quick to prepare.
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Angel Hair Pasta Chicken

Reviewed: Apr. 9, 2004
I was very surprised that this recipe earned the average number of stars it did. This dish was so flavourless and dry!! I used way more broth and parmesan than the recipe called for to give it extra flavour. The good thing about this dish is that it is very light.
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