MYPRETTYPEONIES Recipe Reviews (Pg. 1) - Allrecipes.com (18838346)

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Corn Dogs

Reviewed: Aug. 19, 2004
DELICIOUS! I didn't need so many, so I halved the recipe. To get 1/2 an egg, I only used the white. Chilling the dogs in the freezer while you prepare the batter helps it stick. 375 degrees is perfect. Next time I will use less milk to try to get a thicker coating. I might also par-fry them & freeze some for quick dinners.
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Cindy's Pumpkin Pie

Reviewed: Dec. 1, 2006
I forgot that to say that I recommend doubling the filling. Seemed very skimpy as is. You probably will have a little excess this way, but I think that's better than coming up short!
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Apple Crumb Pie

Reviewed: Jan. 26, 2013
Really good. Used this as a base recipe and made into sweet, little, individual pies =)
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2 users found this review helpful

Cranberry Hootycreeks

Reviewed: Apr. 1, 2013
Really yummy. I doubled the recipe because making 18 is hardly worth the mess! I was short 1/4 cup of butter, so I sub'd olive oil. I think that probably helped them to spread better when cooking. I also added a full cup of grated coconut. The final product was really tastey, but a little crumbley bc of my additions. I also used mini choc chips which I think helped to disperse them better. I'll definitely make them again, but I think I'll either add more salt or cut back on some of the sugar. Just my personal preference. PS- I made them for me to eat, not as gifts =)
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1 user found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 30, 2011
Delicioius! I usually skip the peas, and add tons of sesame seeds on top. Broccoli is a nice addition too! I used the Pie Crust IV recipe from this site, and only used a top crust. Sometimes I make them in ramekins, and freeze them. Never met a pot pie I didn't like =)
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5 users found this review helpful

Grilled Cheese Sandwich

Reviewed: Jun. 9, 2011
I like to use Arnold Health Nut bread for crunchiness, 1.5 slices of Velveeta for creaminess, 4 slices of cooked bacon for saltiness, and lots of sliced tomato for a touch of sweetness. I really enjoy reading everyone's variations! Gonna have to make one tomorrow.
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7 users found this review helpful

Roasted Okra

Reviewed: Jun. 21, 2011
Sooooooooo good! I could eat it for breakfast, lunch & dinner!
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4 users found this review helpful

Roasted Tomatoes with Garlic

Reviewed: Feb. 7, 2011
So good! I used them on french bread pizza instead of sauce.
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6 users found this review helpful

Best Ever Blueberry Cobbler

Reviewed: Aug. 10, 2010
This is a ten star recipe! I will never make another cobbler recipe again. I doubled the recipe and used 3c peaches and 3c blueberries. I ran out of eggs (gasp!) so I only used one. I topped it with turbinado sugar after it finished cooking. It made it sparkle and gave it a little crunch. I'm in love!
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3 users found this review helpful

Corn and Black Bean Salad

Reviewed: Jan. 8, 2011
Amazing that corn and beans can taste this good! I always add tomatoes and tons more cilantro. Sometimes I'll top it with a little bit of avocado. Very pretty and travels well!
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5 users found this review helpful

Michelle's Famous Washed Cranberry Sauce

Reviewed: Mar. 12, 2009
Delicious. I prefer this over cooking it into a thick mono-textured sauce, though I like that too. The berries retain their shape and make a thin sweet sauce for them to swim in. Tart and good. I'll definitely be eating cranberries more often!
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Morning Glory Muffins I

Reviewed: Apr. 26, 2010
I absolutely LOVE these! The food processor makes quick work of the carrots and apples. Nutrition in disguise. They get more moist the longer they sit. I also keep some in the freezer.
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5 users found this review helpful

Cherry Pie III

Reviewed: Dec. 1, 2006
This is my favorite pie of all time! I made it for Thanksgiving and took some of the suggestions of others. I used 3 cans of Oregon Fruit tart cherries and drained them really well. I omitted the extract entirely. I used Pillsbury pie crust which made making these a snap. You really have to boil the filling or it won't thicken. This tends to mash up the cherries, so I might add the third can late in the cooking process to keep some of their shape. I can hardly wait to make this again! Yum yum!
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88 users found this review helpful

Absolutely Perfect Palak Paneer

Reviewed: Apr. 1, 2013
I made a couple of substitutions for what I had on hand. I used the Paneer recipe by Amibould instead of ricotta, and I didn't have sour cream so I used regular cream. This is soooooooooooo good! Leftovers got yummier with age too. Ate it over Naan by Mic.
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Easy Butternut Squash Ravioli

Reviewed: Jan. 26, 2013
Really good, but makes way to much filling. I used the extra filling as a sauce over pasta. These freeze well and are tastey in a butter/sage sauce.
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2 users found this review helpful

Grandmother's Famous Cranberry Bread

Reviewed: Jan. 14, 2013
Amazing! I'll be making this one alot.
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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Jan. 19, 2011
This is a fun way to sneak in some more whole grains. I blended the oats first, till they were powdery. It is definitely pastey consistency, but I don't mind it. I used regular milk and frozen bananas. Tried it without the sugar, but ended up needing it. It's a great starting point for other fun creations!
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16 users found this review helpful

Super Sausage Gravy

Reviewed: Jan. 26, 2013
Quick, easy and always good!
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Oranged Cranberry Sauce

Reviewed: Dec. 1, 2006
I cut this recipe to make 16 servings because I didn't have enough cranberries. Made it for Thanksgiving and it went really well with ham and Cranberry Nut Bread I from this site. It's good hot or cold and super easy to make! It just needs an occasional stir while it simmers away.
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18 users found this review helpful

Tangy Honey Glazed Ham

Reviewed: Dec. 1, 2006
This is a keeper! Delicious! It's sweet and tangy. I didn't have cloves, so I used a little cinammon. I also omitted the zest because I didn't want it to be overpowering. I won't be using any other recipe.
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6 users found this review helpful

Displaying results 1-20 (of 70) reviews
 
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