xxxxcherryred Recipe Reviews (Pg. 1) - Allrecipes.com (19489275)

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Pumpkin Fudge

Reviewed: Feb. 7, 2014
The flavor of this fudge was excellent, but it was the texture that I didn't care for. The cook time was entirely too long. As soon as I poured the fudge into the pan, it began to set, and it set so hard that when I'd cut into it, pieces would crumble. Eighteen minutes of a rolling boil is excessive and brings the temperature up way higher than 234, where it should be. I would be willing to try this recipe again with cooking adjustments.
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One Bowl Brownies

Reviewed: Feb. 7, 2014
This is my go-to brownie recipe. I generally forgo the nuts (personal preference), but otherwise I follow the recipe exactly. These are perfectly chewy, in my opinion - not cakey, and not fudgy, with the perfect amount of chocolate. Love these!
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Spicy Garlic Lime Chicken

Reviewed: Feb. 7, 2014
I liked the flavor of this recipe quite a lot. I think it would have been better to use the fresh garlic rather than the garlic powder, personally, but this was an easy recipe that turned out to be quite tasty!
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2 users found this review helpful

Honey Vanilla Ice Cream

Reviewed: Feb. 7, 2014
This is probably the best vanilla ice cream I've ever had. The flavor is so pure because of the vanilla bean, and the honey and brown sugar flavors are not at all overpowering. Instead, they add a very distinctive note to the ice cream that is just absolutely delicious. The only changes I made for the recipe was to decrease the amount of brown sugar to 3/4 cup and I heated the milk and cream together instead of adding in the cream at the end. This will be my go-to vanilla ice cream recipe!
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1 user found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Apr. 18, 2012
Everyone loved these cookies. I thought they were pretty good, but I personally prefer sugar cookies to be a bit sweeter. I would seriously recommend, though, refridgerating the dough for at LEAST 24 hours. It was so much easier to work with. If you wait only an hour as the recipe states, you have to work with it for a long time before you can roll it. Will make again, maybe with a bit more sugar next time.
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Simple White Cake

Reviewed: Apr. 18, 2012
Absolutely delicious cake! I've had so many compliments. I added a bit more milk and a bit more vanilla per my own tastes, but otherwise I followed the recipe exactly. Also, I've made a sugar-free version with splenda that also tastes great. This is for sure my go-to white cake recipe.
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Apr. 18, 2012
Not bad. I followed the recipe exactly, except I used four breasts instead of six. The chicken was so tender that it fell apart after about three hours in the crock pot.
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Slow Cooker Dump and Go Cheesy Chicken

Reviewed: Apr. 18, 2012
This was a really good recipe, athough I did change it a bit. I peeled and sliced four small potatoes, used four breasts instead of six, and I mixed 1 can of cheese soup with 1 can of cream of chicken. I seasoned with salt, pepper, garlic, parsley, and italian seasoning. It was done after about 3.5 hours on HIGH. So yummy, will make over and over.
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Easy Cream Cheese Danish

Reviewed: Feb. 29, 2012
Perfect as is. Didn't change a thing.
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Scalloped Potatoes II

Reviewed: Dec. 21, 2011
I used a few more seasonings than what is listed in the recipe: pepper, garlic powder, minced onion, and parsley flakes. I personally like a bit more seasoning on my potatoes, but I followed the directions as written. They took about 50 minutes to finish, and they were completely worth it. I would make these again any and again.
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Candy Coated Pecans

Reviewed: Nov. 19, 2011
I made these last night. I did not use vanilla; I only used the brown sugar. I altered the amounts a little, I used 1/3 cup of brown sugar, 1 egg white, and about 1 1/2 cups of pecans. I baked for 15 minutes at 300, then stirred and baked for 5 more. I let them cool, and they were awesome. Thanks :)
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Banana Cream Pie with Caramel Drizzle

Reviewed: Nov. 5, 2011
I used an extra half of a banana because I wanted to cover the bottom of the pie crust. I also used the banana cream pudding mix and light cool whip. I did not use the caramel.
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Baked French Fries I

Reviewed: Nov. 5, 2011
I baked at 400 instead of 450 for the 45mins and that was fine. I also used just a seasoned salt because, as someone else stated, the ingredients listed at those in the seasoned salt. These were just OK.
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Buttery Corn Bread

Reviewed: Oct. 23, 2011
Very good recipe! I altered the flour and corn meal by 1/3 cup like a lot of people suggested, but otherwise I followed ingredients.
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Crispy Chicken Strips

Reviewed: Oct. 23, 2011
These were awesome! The only substitution I made were ritz crackers for the cereal because that is what I had handy. They were so good, and everybody loved them. Thank you!
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Chicken Skillet Fajitas

Reviewed: Oct. 22, 2011
I did not use the soup, and instead of the different seasonings, I used a pack of taco bell fajita seasoning. I also used 1 red pepper in addition to the green. I served this with sour cream, salsa, lettuce, and tomatoes. They were great!
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Quesadillas II

Reviewed: Oct. 22, 2011
I don't care for onions and salsa in my quesadillas; I'm a simple gal. I just used the chicken and cheese. Also, instead of baking them in the oven, I used a 10-inch frying pan and I put an empty shell above the covered one. I flipped it and browned both sides, and then cut into fours. Yum!
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Easy Chicken Enchiladas

Reviewed: Oct. 22, 2011
I did not like this recipe as is, but it does have some potential. I changed a couple of things. I did not use the beans or cream cheese. I used a three-cheese mexican blend of cheeses. I cooked the chicken in a frying pan with 1/2 cup salsa, 1/3 cup of chopped onion, and 1/2 cup of the cheese blend. Then, I spooned them into the tortillas as written. In the baking dish (I did not spray; used nonstick), I added 1 cup of salsa, put in the rolled up enchiladas, and topped with more salsa and cheese. I baked uncovered for 20 mins. They were delicious!
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No Bake Cheesecake I

Reviewed: Oct. 22, 2011
I changed it a bit. For sake of time, I used a Keebler premade graham cracker crust. Also, I did not use lemon juice. I used 1/3 cup of splenda, an 8oz tub of light cool whip, and only 6 oz of cream cheese to make it lighter, and it is wonderful! I also kept it in the freezer instead of the fridge to keep it more solid. I did not use strawberries.
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Crescent Pizza Pockets

Reviewed: Oct. 22, 2011
These were easy and tasty. A couple of people had suggested the italian seasoning, garlic powder, and parmesan cheese, and I took their advice. It was wonderful! I also substituted the pepperoni with cut up, cooked chicken breast. I cooked the chicken breast in a nonstick pan, and added the garlic and italian there as well. I cooked them for 13 mins instead of 15 as well. I will make these again for sure.
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