SweetEd Recipe Reviews (Pg. 1) - Allrecipes.com (18996402)

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Sausage Pasta

Reviewed: May 24, 2012
This was just okay. The only changes I made were using bowtie pasta instead of spaghetti. The result was something between pizza-flavored noodles and homemade hamburger helper. Not bad, but not great. My kids summed it up - "We'll eat it, but can you not make this again?"
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0 users found this review helpful

Easy Sweet Potatoes with Kahlua

Reviewed: Oct. 16, 2010
You don't need to add much liqueur, too much would certainly over-do it. I made this with 4 very large sweet potatoes, 1 stick of salted butter, all the brown sugar called for and a little more than 3 tablespoons of Kahlua. Very rich, very easy and very good.
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7 users found this review helpful

Blue Cheese, Bacon and Chive Stuffed Pork Chops

Reviewed: Oct. 10, 2010
Good recipe. Adding apples & pecans will make it better. Also - while I'm not a believer in browning most things, the presentation on these is vastly improved if you brown before you stuff & bake. Also - don't forget the garlic salt on the outside of the chops. The stuffing definitely flavors the chops, but there was something lacking on the outside.
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3 users found this review helpful

Chocolate Chip Pie I

Reviewed: Mar. 5, 2009
Good, but not great - there are better "kentucky / derby pie" type recipes on the site. This one turned out like a big, unbalanced chocolate chip cookie, with all the chocolate on the bottom and a bland, soft cookie on top. Used walnuts, but suspect that pecans would have added some needed richness.
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1 user found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Sep. 27, 2007
As if its not been established, these are very good cookies. Meltaway, rich and very peanut-buttery. Only new advice I can add is to recreate a mistake I made. When I made my first batch, I mis-read the directions and did not press my cookies flat with a fork to make the criss-cross pattern. I expected the balls to flatten out (like a chocolate chip cookie will...). Halfway through baking, I checked and saw that the ball shape remained. I removed the pans, pressed the cookies and returned the pans to the oven. This mid-bake press did made for a better cookie shape then pressing the completely uncooked dough before it went in the oven. I found myself sort of re-shaping the dough after I pressed my subsequent batches. So, if appearance is important, maybe but the cookies in as balls, and press down flat halfway through the baking period. Minimally important, but maybe worth sharing.
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8 users found this review helpful

Pleasant Pork Chops

Reviewed: Jan. 13, 2007
Excellent! Like a Pork Stroganoff. Watch your fluid level during the long cooking period. First time I made it, I was disolving boullion as quickly as I could, and poured in some cooking sherry. Second time, I had extra broth at hand, and needed it. Added the sherry the second time because the dish was so good the first.
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Thunderbird Stew

Reviewed: Jan. 13, 2007
Agree whole-heartedly with most of the praise this recipe has recieved. Ridiculously easy for how flavorful this comes out. I cut a chuck roast (pot roast) into cubes and trim off the larger chunks of fat. Serve with rice or noodles - its more of a stroganoff-type dish than a stew.
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10 users found this review helpful

 
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