YVIEJO Recipe Reviews (Pg. 1) - Allrecipes.com (1905138)

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Leftover Pot Pie

Reviewed: Nov. 28, 2010
Really, you can put pretty much anything in this, and it will be good. I put in most of my Tgiving leftovers: turkey, roasted root vegetables, chard, and even leftover stuffing (let's face it, that's where all the flavor REALLY is with the roast turkey). The stuffing not only added a ton of flavor (it was the Creole cornbread stuffing from this site, with andouille sausage), but it created a wonderfully thick, hearty porridge-like filling for the pot pie. I just used a basic pie crust recipe with half butter, half shortening for the flakiness and the buttery flavor. Delicious!
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Buttery Rolls

Reviewed: Apr. 26, 2010
I've tried different variations, but really, the recipe works out perfectly as is. Perfect dinner rolls. Everyone I know goes so nuts over them, I'm embarrassed to admit how easy they are to make.
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Honey Garlic Ribs

Reviewed: Apr. 26, 2010
I have nothing new to add about this recipe. It's absolutely delicious; the only reason why I don't make it more often is because I can't stop eating them once they're done. Yes, the recipe is kind of messy, but it's worth it! I tend to halve the meat called for to double the sauce:meat ratio, so I can have extra sauce to eat over rice.
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3 users found this review helpful

Ooey-Gooey Cinnamon Buns

Reviewed: Mar. 7, 2010
I also doubled the caramel topping, and the rising time both the first and second times around. They may be a coronary on a plate, with all that butter, but they are undeniably delicious!
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1 user found this review helpful

Four Cheese Macaroni

Reviewed: Jan. 2, 2010
I'm surprised this recipe has so many stars. I had misgivings making it as is, since it calls for no seasonings besides salt/pepper, but I thought I'd take it on faith that it was as good as everyone said. It's not bad, but it basically does just taste like macaroni with a whole lot of rich cheese. Maybe I've just become a mac and cheese snob, but I expect my mac and cheese to have a little more kick/spice to it-at least mustard powder or something else to give it more depth of flavor.
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Irresistible Pecan Pie

Reviewed: Dec. 3, 2006
This was the first pecan pie I'd ever made, and it was incredibly delicious! My boyfriend and I polished off the whole thing in just over 24 hours, I think. I followed reviewers' comments and added vanilla and flour to the base, and coated the pecan halves on top with a the honey/brown sugar/butter glaze. I was nervous that it would be too pecan-y and not have any of the traditional pecan pie goo, so I started out with just 1/2 c. each of the crushed, quartered and halved pecans, but I ended up adding the remaining 1/2 c. of pecan halves back in to fully cover the top of the pie. I was also concerned that the pie crust, being just a simple butter crust, would be too hard, but the texture was perfect for a pecan pie--crumbly, rich, and shortbready.
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Apple Orchard Punch

Reviewed: Dec. 3, 2006
Was delicious with champagne. I can't believe how quickly it went. Honestly, just my boyfriend and I polished off the whole batch while making and eating Thanksgiving dinner.
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6 users found this review helpful

Eggplant and Pepper Parmesan Sandwiches

Reviewed: Aug. 14, 2006
Delicious! For those of you who are couting carbs (or just don't have any bread), it's also just as yummy if you simply roll the cheese, peppers and tapanade inside a slice of eggplant and eat it that way.
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46 users found this review helpful

Hawaiian Bread I

Reviewed: May 29, 2006
Fabulous! I'm hugely addicted I also had an overflow problem w/ my 1.5 lb machine (got nervous and took the loaf out about 15 minutes before the machine was done baking it, because it was mashed up against the lid, then I finished it off in the conventional oven). It was delicious, albeit oddly shaped. On subsequent attempts, I just used my bread machine to make the dough, as people suggested, then baked it in 9x4 loaf pans for about 30+ minutes in the oven. Once I tried part of the dough in a 9x4 loaf, then the rest of the dough as rolls (just baked rounded globs of dough), but I prefer the bread in loaves--it's a little less dense. Delicious plain, toasted, with a bit of butter, as french toast...will be trying it in a bread pudding, too!
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8 users found this review helpful

Chococonut Chip Cookies

Reviewed: May 10, 2006
Holy *!&$; I think these are the best cookies I've ever eaten. I also crushed up a chocolate bar in lieu of chocolate chips (just didn't have any), then supplemented w/ white chocolate chips. I also used 1/2 cup butter, 1/2 cup oil. The flavors all blend together so beautifully! The texture is perfect, too; light crisp on the outside, soft & chewy inside. I think I could eat this entire batch, but I'm going to try to resist.
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Borscht I

Reviewed: May 1, 2006
I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY DELICIOUS (and really, the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small), then chopped them up and left them in, as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch, too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time, though...that was kind of an alarming amount for a vegetable soup.
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82 users found this review helpful

 
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