burrzilla Recipe Reviews (Pg. 1) - Allrecipes.com (188615492)

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Butter Pecan Ice Cream

Reviewed: May 22, 2014
I have made this twice now and it is so very good. I use the Kitchenaid ice cream bowl to churn the ice cream and it works out great. You do have to let the ice cream custard chill first since you do cook it, I let it chill over night and then churn it in the morning, throw it in the freezer and then it is perfect for after dinner dessert. It freezes nicely to the perfect consistency.
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Yeast Dumplings

Reviewed: May 22, 2014
The perfect dumplings for chicken and dumplings. We have made these twice now and can't get enough of them. We make our chicken broth and I recommend doing that if you have the time, it makes them so much better.
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Spicy Bean with Bacon Soup

Reviewed: May 22, 2014
My family spent two day in this soup (because we make our own chicken stock which just makes everything better, if you have the time I recommend that), and let me tell you it was totally worth it. Not only did my house smell incredible while it was cooking, but it was probably one of the best soups I've ever had. Now, I have read other reviews about the peppers making it too spicy, well this is a SPICY soup, it's in the title. And the spiciness of the peppers is always a game of chance, you might get mild ones and you might not. We were lucky and the peppers we got were nice and spicy and added a lot of flavor. The only thing we did different was add a little more of each ingredient (we have a big family and we eat a lot). We did make our own chicken stock to use the day before and I recommend homemade corn bread as a side, it complimented the soup very nicely.
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Emma's Belgian Waffles

Reviewed: May 22, 2014
Yum Yum Yum! My family made these waffles for dinner and they were amazing. As long as you follow the recipe, they will turn out great. We have a bigger waffle iron so about 3/4 cups of batter worked for our iron. That is just something you will have to figure out with your waffle iron.
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Pretzel Buns

Reviewed: May 15, 2014
This recipe is fantastic. I followed it to the letter and didn't change a thing because nothing needs changing. I was able to mix and knead all the ingredients in the Kitchenaid and the dough turned out beautifully. I weigh the dough and divided it evenly into 12 buns and they are big and light and fluffy. We used them for pulled pork and coleslaw sandwiches and the buns held up nicely, they didn't get soggy or fall apart. Definitely recommend this recipe.
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Slow Cooker Corned Beef-Style Brisket

Reviewed: Jun. 17, 2013
This was the best brisket I've ever eaten.
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