EBONY3 Recipe Reviews (Pg. 1) - Allrecipes.com (1898965)

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Jay's Signature Pizza Crust

Reviewed: Jun. 21, 2014
Great recipe!!!
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American Potato Salad

Reviewed: Jun. 21, 2014
This tastes like the potato salad my mom used to make.
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2 users found this review helpful

Baked Beer Can Chicken

Reviewed: Jun. 21, 2014
I love making chicken this way. I made it in the grill and used wood chips to give it a nice smoky flavor. The chicken was so moist and succulent, it brought back fond memories of the rotisserie chicken I used to order from the Jewish deli in my old neighborhood in Rego Park, New York
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Cranberry Sauce II

Reviewed: Jun. 21, 2014
I made this for Thanksgiving and it is a keeper--no more canned cranberry sauce for me.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Jun. 21, 2014
This is so delicious!!! Whenever I'm expecting company, this is one of the recipes I go to every time. I serve it with pita chips, which I make by brushing a mixture of EVOO, garlic, onion powder, and black pepper on pita bread, before slicing it into wedges and baking it in the oven until crisp. I made it several times without the artichokes, and it still was a hit.
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Banana Fritters

Reviewed: Jun. 21, 2014
This is a very good recipe for banana fritters--I've made it several times. I like the consistency, as they don't come out soggy like most other recipes I've tried in the past. To kick up the flavor, I add a little vanilla extract and extra cinnamon and nutmeg.
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Photo by EBONY3

Fried Empanadas

Reviewed: Mar. 30, 2014
This is a good base recipe to which other ingredients may be added. For instance, I added diced green bell pepper, garlic, parsley and thyme. I also followed the advice of other reviewers and added a diced potato and cheese, but I omitted the boiled egg. All of these extra ingredients helped bump up the flavor a little.
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Chewy Coconut Cookies

Reviewed: Mar. 29, 2014
These cookies were good and had rich coconut flavor. I toasted the coconut before using and added 1 tsp vanilla. Will certainly make these again.
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Photo by EBONY3

Belgian Iron Cookies

Reviewed: Mar. 19, 2014
These cookies were crispy with a delicious, rich, buttery flavor--very quick and easy to make. I scaled the recipe down to 10 servings and increased the vanilla extract to 1/4 tsp instead of 1/8. I used dark rum, because I didn't have any whiskey in the house. Then I whipped up the ingredients in the food processor, and there was no need to refrigerate the dough. After following the rest of the directions in the recipe, I baked the cookies to perfection in a waffle cone griddle. They tasted very similar to the authentic Belgium Buttery Waffle Cookies that my co-worker brought back to the office from her trip abroad. This recipe is definitely a keeper and I will be making them regularly.
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Photo by EBONY3

Light and Fluffy Coconut Macaroons

Reviewed: Mar. 17, 2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almonds. I baked them on parchment paper in a 350 degree oven for 18 minutes. Afterwards, when they were cool, I melted semi-sweet chocolate with a very small amount of shortening and drizzled it on top of each macaroon. They were slightly crisp on the outside and chewy on the inside.
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Easy Garden Green Beans

Reviewed: Nov. 29, 2013
Delish!!!
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Pumpkin Cheesecake II

Reviewed: Nov. 29, 2013
Amazing!!! I used crushed gingersnaps for the crust, which complimented the flavor of the filling very nicely.
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Cranberry Relish I

Reviewed: Nov. 29, 2013
I made this awesome cranberry sauce and served it for Thanksgiving. I followed the recipe as written, but I only used the zest of half of an orange. This will definitely be included in all of my Thanksgiving dinner menus to come. Thanks for sharing!
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Mom's Favorite Baked Mac and Cheese

Reviewed: Nov. 29, 2013
This recipe turned out very well, and it was enjoyed by all.
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Blueberry Buckle

Reviewed: Dec. 6, 2012
I tried this recipe last night. It required much more milk than the recipe stated. It came out very dense and bland. This definitely was not my favorite.
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1 user found this review helpful

No Fuss Fruit Pie

Reviewed: Oct. 14, 2012
I tried this recipe and used frozen blueberries for the filling. To a saucepan I added 2 2/3 cups of frozen blueberries; 2/3 cup of sugar, 1/2 tsp cinnamon; 1/8 tsp nutmeg; the juice of 1/2 lemon; 1/2 Tbsp butter; and 2 1/2 Tbsp of arrow root. I simmered the mixture for 15 minutes and allowed it to cool. I then continued with the recipe as written. It was really good, and my family loved it.
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GrannyLin's Barbeque Ribs Made Easy

Reviewed: Jul. 25, 2012
I will be making these ribs again, they were so flavorful and tender. I didn't cook them for the full time stated in the recipe, because they were done in a fraction of the time.
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Photo by EBONY3

Old Fashioned Potato Salad

Reviewed: Jul. 25, 2012
This came out really good after a few changes were made. I omitted the celery, garlic and celery salt. Instead, I added finely chopped red and green bell peppers, a little vinegar and a small amount of sugar. It reminded me of the potato salad my Mom used to make when I was growing up. I will definitely be making this again. Thanks for sharing.
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Photo by EBONY3

Ninety Minute Cinnamon Rolls

Reviewed: Jul. 25, 2012
These were delicious, very soft and moist.
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Buttermilk Fried Chicken with Gravy

Reviewed: Mar. 3, 2012
I rarely make fried chicken, because the outside is usually burned while the inside is raw. Such was the case the first time I made this recipe, and it lacked flavor. The second time around, however, I kicked up the flavor by rubbing garlic powder, onion powder, cayenne pepper, black pepper, paprika, and poultry seasoning into the chicken before marinating it in two cups of buttermilk for more than three hours. The same seasonings were used for the flour, to which a small amount of baking powder was added. As suggested by another reviewer, I fried the chicken until it was golden brown and put it on a rack that was set inside of a baking pan. I then put the chicken into a preheated 350 degree oven and allowed it to cook through for about 23 minutes. The end result was crispy, crunchy, flavorful fried chicken. It was perfect!
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Displaying results 1-20 (of 103) reviews
 
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