gretamarie Recipe Reviews (Pg. 1) - Allrecipes.com (1919916)

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Cheese and Sausage Stuffed Zucchini

Reviewed: Aug. 27, 2010
This was wonderful! I had squash in my garden, so that's what I used. I only used one egg, and less cheese than the recipe called for. I also used a can of italian diced tomatoes and added mushrooms, because that's what I had on hand. I added brown rice to the sausage mixture. This was to die for and I will make it again and again. My husband felt it was worthy of opening a bottle of wine. Thanks for the idea!
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12 users found this review helpful
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Dragon's Breath Grilled Salmon

Reviewed: Jul. 13, 2010
I would give this 10 stars if I could! It blew us away. My mother-in-law doesn't like spicy, and doesn't like salmon, and even she loved it! I didn't have time to roast the garlic, so I used only three cloves of raw garlic, and probably less than a cup of mayo. This spread would go great on lots of things! Delicious! Thanks for the recipe!
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7 users found this review helpful

Cinnamon Sour Cream Biscuits

Reviewed: May 11, 2010
I made these the night before and cut them into biscuits and put them in the refrigerator on the baking sheet. I baked them in the morning at 400 degrees for about 20 minutes. They turned out great! Flaky and delicious. I did double the sugar and cinnamon like the other reviewers suggested and used shortening because I didn't have margarine. I served them with cinnamon honey butter and everyone loved them!
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3 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Apr. 28, 2010
I can't believe how a few simple ingredients combined could be so outstanding. This was one of the best recipes I have ever made from this site. I also whipped it up right before dinner, and it was great without being chilled overnight.
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1 user found this review helpful
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Pineapple-Lime Rice

Reviewed: Apr. 26, 2010
I made this as a side to California Chicken on this site. My husband, who hates fruit in his dinner, liked it. So, I thought it was a success. I didn't have any cilantro in the house, and I am positive it would be better with it. I think it needed a kick though--maybe some jalepeno or green chiles.
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7 users found this review helpful
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Fluffy White Frosting

Reviewed: Feb. 2, 2010
This frosting is so easy and turned out beautiful! I am also quite surprised with how good it tastes. I followed the recipe to a "T" and added some color to the second batch. Perfect for cupcakes!
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2 users found this review helpful
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Slow Cooker Chai

Reviewed: Jan. 26, 2010
I was leary of this recipe for some reason, but it turned out really good! I used 1 1/2 tsp ground cardamom (it's all I could find) and 1 1/2 tsp ground cinnamon instead of cinnamon sticks. I also used fat free sweet and condensed milk, and it tastes great. When I strained the tea, I made sure most of the ground cinnamon and cardamom were strained out, otherwise it would have had too much muckiness to it. I would make this again.
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12 users found this review helpful

Felix K.'s 'Don't even try to say these aren't the best you've ever eaten, because they are' Chocolate Chip Cookies

Reviewed: Aug. 26, 2009
I was skeptical of baking a cookie for so long, and at 300 degrees. I like my cookies a little under done and not crispy or cakey. For those who think all chocolate chip cookies taste the same, try this recipe! It is a very different tasting chocolate chip cookie. It was very good, and had complex layers of flavor, although I'm not sure it's my favorite. You have to take the cookies out at 15-17 minutes and let them sit on the baking sheet for an additional 20. You have to! I think that's why some people baked them too long and ended up with rocks, and others must have tasted them too soon thinking they were underdone. A good cookie!
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5 users found this review helpful
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Clone of a Cinnabon

Reviewed: Jul. 10, 2009
I went threw pages and pages of reviews trying to find out how this recipe works after being frozen. I took a shot and here's what I have to say--this is a great cinnamon roll recipe. Everybody raved about them the first time I made them--one day in advance, sat in fridge overnight, and then baked in the morning. The next time I made them on a Wednesday up until the point of putting the cut cinnamon rolls in the pan. I put the entire pan of unbaked rolls in the freezer until Saturday. I took them out on Saturday and set them out on the counter for a few hours, and then refrigerated them overnight. I baked them Sunday morning. They were not the same, to me. They were more dense and less fluffy. The family still raved and said they couldn't tell a difference, but I could. I probably won't freeze them again. If I don't have time to make them the day before, then the fam will have to go without!
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8 users found this review helpful

 
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