BORDNFL Recipe Reviews (Pg. 1) - Allrecipes.com (1928331)

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Cranberry Pumpkin Muffins

Reviewed: Jan. 9, 2014
I just made these and they are excellent and exactly what I wanted. I did soften the cranberries in hot water but drained them well. I also used 2 cups of the cranberries (cranraisins) due to me liking a lot of them. I would make these again and again. They were perfect. I might put in pecans next time.
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2 users found this review helpful

Sun Dried Tomato and Pine Nut Stuffed Beef Tenderloin

Reviewed: Dec. 24, 2011
Perfect today for Christmas Eve dinner. Had to cook a bit longer but perhaps my roast was a little larger. Added a tablespoon of oil from the sun-dried tomatoes to make slightly more moist. I also used panko bread crumbs which I swear by. I would make again and again. That's how good it is.
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3 users found this review helpful

Chocolate Cherry Cake III

Reviewed: Oct. 23, 2011
I used 3 eggs because my eggs were kind of small. Other than that I followed the directions, baked for 30 minutes and poured the icing on a few minutes after it was done. Wonderful!
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2 users found this review helpful

Wonderful Banana Cake

Reviewed: Oct. 11, 2011
We loved this cake. I used 3 bananas as others suggested and used 1/2 cup oil even though the cake mix I used called for 1/3 cup. After it was done, I frosted it with cream cheese icing but it is good without anything on it. I'll be making this again and againl
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0 users found this review helpful

Cajun Shrimp

Reviewed: Aug. 13, 2011
Two thumbs up - made exactly as described and was perfect over a basmati rice recipe that I made.
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2 users found this review helpful

Coconut Shrimp I

Reviewed: Jul. 4, 2011
These are the best we ever had. I cannot believe how good they were. I used large shrimp and made sure to chill about an hour before frying. No need to go out to a restaurant with the way these came out. The marmalade dipping sauce adds a nice touch. I made it with 1/2 cup marmalade and 2 teaspoons of a hot mustard we like. I'll try the one with horseradish next time.
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7 users found this review helpful

Butterscotch Blondies

Reviewed: Jan. 31, 2011
Wow, we loved these and so easy. I made them exactly as written and baked them as indicated with no problems. They came out of the pan very easily. I will definitely make them again. They are very sweet but for us, that is not an issue.
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4 users found this review helpful

Pork Dumplings

Reviewed: Feb. 15, 2009
Excellent. I made with ground chicken instead of pork but that was the only thing I changed for the filling. I browned first on one side and steamed using chicken broth. They were great. I made a really good soy-based dipping sauce. These were great!!
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2 users found this review helpful

Molasses Cookies

Reviewed: May 18, 2008
I read over all the reviews before making and decided to use butter instead of margarine. Since so many used brown sugar, I used 2/3 cup brown sugar and 1/3 cup regular. I reduced the baking soda by half. I should have eliminated all the salt since my butter was salted (my mistake). I doubled all the spices. When I mixed the ingredients, I did not melt the butter but softened it a bit. I chilled really well and then used my cookie scoop to make uniform in size and shape. As suggested, I flattened some with a glass and mine had to bake 8 minutes to achieve the results we wanted. They are so professional looking. My husband thinks they're great! Thanks to all for the suggestions.
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3 users found this review helpful

Baked Apricot Chicken

Reviewed: Nov. 18, 2006
I made this same recipe for someone back in 1971. He married me, that's how good it is! I add a clove of garlic to it and serve over Basmati rice.
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2 users found this review helpful

Popovers

Reviewed: Nov. 12, 2006
This was my first time making popovers. I used a special popover pan, buttered them, preheated as directed, put a dab of butter in the bottom of each and also sprayed with Pam before filling half-way. I liked the idea of adding some vanilla as others suggested so I did. I watched them like a hawk and had to lower them a little sooner to 350 and not keep them in quite as long. They were perfect!
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12 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Oct. 27, 2006
I like this recipe but use Marsala instead of the milk and tried to spice it up by using a combination of Swiss and pepperjack cheese. I have made it with various stuffing mixes but my favorite was a Southwestern one by Pepperidge Farm that I no longer can find locally since I moved. More recently I used Chicken flavored stuffing. I have made it with Cream of Mushroom, Cream of Chicken, and the Cream of Chicken and Herb. I usually add a can of mushrooms to the soup to add additional texture.
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4 users found this review helpful

Restaurant-Style House Salad

Reviewed: Dec. 24, 2002
I really like this dressing. I add a clove of garlic to it and make it in a blender.
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22 users found this review helpful

 
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