SALLYCAT Recipe Reviews (Pg. 1) - Allrecipes.com (1885732)

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Santa's Whiskers III

Reviewed: Nov. 30, 2012
My mom has made these delicious cookies every year for as long as I can remember, and now I make them as well. I do tend to add a little less pecan and cherry (1/2 cup pecan and 3/4 cherries.) These are crisp and delicious butter cookies, but the cherries and coconut give them a nice chewiness. It bums me out to see the one other negative review, when the cook was obvioulsy just looking for a completely different kind of cookie. These are Santa's Whiskers I've always known them, and I encourage you to try them if you're loking for a simple, festive, and not-to-sweet butter cookie.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Oct. 31, 2011
Good, but WAY too salty. And I love salty food. I'll cut the salt by half next time. Mine was also a little overcooked after only 4 hours, and I was actually using a 6-pounder. I guess you really need to keep a close eye on it, and take it out as soon as it reaches 170 degrees. As I'm now reading through some of the reviews, I see that someone suggested cooking it breast down for the first 3 hours and then flipping it, which apparently helps keep the breast moist? Never heard of this, but will try it next time. Overall, this was worth trying again with half the salt and a closer eye on the temperature.
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Mesquite Cookies

Reviewed: Oct. 28, 2011
I've never used mesquite flour, so didn't know what to expect. I'm definitely not a fan, but can't blame the recipe. I think I just don't like the taste of mesquite. The cookies had a definite bean aftertaste that was very odd. I brought these to work, and everyone (jokingly) accused me of bringing pot cookies. :) They weren't bad, but just left a really weird aftertaste. Most of the cookies got tossed. Interesting experiment, though!
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Priceless Hillbilly Pie

Reviewed: Aug. 1, 2011
This got mixed reviews in my house. I really enjoyed it, and though it had a very rich, creamy, buttery taste. It was a great combo of cheesecake and carmel. I was suprised to find that the top didn't become crunchy, though. It was a very chewy top layer. I still enjoyed it. My boyfriend, however, gave it a rating of "eh." He thought it tasted fine, but was not interesting enough to make again.
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Oatmeal Pancakes II

Reviewed: Jun. 5, 2011
Good, simple recipe. I would make these again, but would add cinnamon, and maybe use brown sugar, in order to get more flavor. I just mixed these briefly in the food processor in order to keep some oat pieces, and liked the texture.
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Onion Mustard Buns

Reviewed: Mar. 8, 2011
Good rolls, although the mustard taste was not detectable. They really just tasted like onion rolls, but good onion rolls. I made half as written, and made half with an egg wash and a sprinkling of dried minced onion (rehydrated) and poppy seeds. The ones with the topping were much tastier.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Feb. 7, 2011
My new go-to chocolate chip cookie recipe. These were really great. They didn't look done to me at 17 minutes, so I ended up leaving them in a few extra minutes. I wish I hadn't done that, because they ended up being a little crunchier than I like. I should have stuck with the directions!
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Boiled Bagels

Reviewed: Jan. 24, 2011
The texture was great, but the flavor was very bland. I added sesame seeds on top, but would recommend doing something much more flavorful like onion or garlic. I also highly recommend broiling before boiling. The browned outside was the source of most of the flavor. Also, be sure to make the center hole really large. My holes completely closed in once the bagels rose.
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Chantal's New York Cheesecake

Reviewed: Jan. 24, 2011
Really wonderful basic cheesecake. I was cooking for a small group and didn't need such a large cake, so I reduced the serving size to 9 (in order to use just 3 blocks of cheese instead of 4). I still baked it for the full hour, and it turned out pefectly. I was only able to let it sit in the oven for around 2 hours, and it didn't crack.
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Pro Ganache

Reviewed: Jan. 24, 2011
Sorry...this didn't work for me at all. There was far too much liquid. I left this in the refrigerator overnight, and it was still the consistency of chocolate syrup. I ended up adding another cup of melted chocolate chips and some powdered sugar in order to make it solid enough to work with.
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Cranberry Orange Cookies

Reviewed: Dec. 13, 2010
Very good. I did take other reviewers advice and increased the flour by 1/2 cup. I also used orange juice concentrate instead of orange juice, and increased the amount of zest in the cookies and icing. I'm really glad I did this, because the orange flavor was still quite subtle.
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Apple Crisp Cups

Reviewed: Nov. 8, 2010
Very tasty. I cut the butter down to 1 1/4 c. The next time I'll probably cut it all the way down to 1 c. Even with the decreased amount, they still held together very well but were almost a little greasy. I increased the apple mixture since there were complaints about the crust to apple ratio. I used two large granny smiths and three small gala. I would definitley make these again, but would allow more time for preparation. The process of forming the crust into the cups was surprisingly tedious.
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Creamy Rice Pudding

Reviewed: Oct. 6, 2010
Just OK. Mine was creamy when hot but became very pasty when cooled, which is how I prefer to eat it. I also needed to add a lot more vanilla and some cinnamon to give it more flavor.
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Black Bottom Cupcakes I

Reviewed: Oct. 1, 2010
There was nothing extraordinary about theses, but they were a nice, simple, and tasty cupcake. Very moist, and very easy to make. I followed the directions, with the exception of using reduced fat cream cheese, and they turned out very well. I'd make these again.
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Sesame Pasta Chicken Salad

Reviewed: Sep. 20, 2010
Good, simple meal. WAY too much oil, though. I cut it down to just two tablespoons and it was fine. I also used fresh ginger, and added a lot of fresh veggiest such as snap peas, bell pepper, and tomato.
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Magic Peanut Butter Middles

Reviewed: Aug. 12, 2010
I LOVE sweets, and these were even a little too sweet for me. The next time, I'll cut down to 1/4 cup of white sugar. Overall, these were very good and not too tricky to prepare. I divided the PB and chocolate into 30 pieces each before getting started to make sure I'd have an even number of everything. I also partially froze the PB balls to make wrapping them easier. I rolled them completely in sugar before smashing them.
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Banana Oat Muffins

Reviewed: Jul. 24, 2010
Good, basic recipe. Only change I made was to add a little cinnamon. If I make this again I think I'll use melted butter instead of oil, though, because it seemed to lack richness. This made a lot of batter and I filled each cup to the rim, but they didn't rise too much so it wasn't a problem.
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Banana Cream Pie V

Reviewed: Jul. 6, 2010
I wish I'd read the reviews before I made this! Although the pudding does taste delicious, it was completely watery. I boiled it for quite a while and let it cool before pouring into the shell, and it seemed to have set up well at that point. I think putting it in the oven while baking the meringue ruined it. My graham cracker crust completely dissolved in this wet mess! I liked the idea of a meringue top, but think I'll stick with whipped cream next time so I can keep it cold. I also added an extra banana, and was very glad I did. One wouldn't have been enough.
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Mound Bars

Reviewed: Mar. 15, 2010
These tasted really good, but the coconut flavor was not pronounced enough for my taste. The graham cracker crust and chocolate really overpowered it. I will make these again, but will double the coconut filling. I used the method of sprinkling the coconut on the baked crust and then just poured the milk over it, and that worked really well.
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One Bowl Chocolate Cake III

Reviewed: Mar. 11, 2010
I'm really torn on this, because I thought it was REALLY delicious, but it was sort of a disaster to make. In my first attempt, using 9 inch pans as instructed, the pans completely overflowed. There was just a stream of batter running over the sides. What was left in the pan eventually fell into a flat cake. I tried again using half the batter in a 10 inch springform. The cake didn't overflow, but half if it did collapse when I gave it a toothpick test at 30 minutes. I ended up keeping it in the oven for 45 minutes. It was lopsided, but delicious. I will probably make it again, but will bake it in a larger pan for a longer time and will not disturb it at all!
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