LYSS710 Recipe Reviews (Pg. 1) - Allrecipes.com (1952008)

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Pad Kee Mao

Reviewed: Feb. 24, 2014
The flavor is decent, but it is missing egg, which is in every Pad Kee Mao dish I've ever had. Our local restaurant also uses mushrooms and bamboo shoots in their dish, which might not be "authentic" but I love. Overall, this was pretty good, but I'm going to try it again with an egg for sure, mushrooms and bamboo shoots, possibly in place of the bean sprouts. I'm also going to try replacing some or all of the serrano pepper with chili paste.
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jan. 20, 2011
I wouldn't say it was the best oatmeal cookie I've ever had, but it was quite good, especially for having a high oat content. I halved the recipe, but kept the proportions the same (except the salt, but I always cut the salt by half in basically any cookie recipe I make). No problems with flatness at all. I creamed the butter & sugar really, really well (about 5 minutes), then just mixed enough to combine when adding flour/soda/salt, oats & chips. I also omitted nuts due to an allergy in the family.
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Best Toffee Ever - Super Easy

Reviewed: Dec. 6, 2010
I'll give this 5 stars with a caveat. If you aren't used to working with hot sugar, this can be tricky. Took me two tries to get it right, and with a pound of butter, it's a bit of an expensive disaster if it goes wrong. I'd definitely recommend a candy thermometer. And don't let it get too hot. The first time mine hit about 315-320 and it immediately separated, and there was no saving it, despite other reviews tips to add bits of water, etc. I had to pour it out, let it hard and throw it out. The second time I dumped it out at about 305 (I was afraid 285 wouldn't be crunchy enough) and it was perfect. I topped with chopped milk chocolate bark, as in my experience chocolate chips are not ideal for melting. The candy melting disks (Wilton makes them, for example) are probably the perfect thing to go on top. I also let the toffee harden up just a bit before I put the chocolate on - about 3 minutes or so. The toffee was still plenty hot to melt the chocolate, but it didn't sink in.
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Mini Pumpkin Butterscotch Muffins

Reviewed: Nov. 10, 2010
Delicious - even friends who don't normally like butterscotch loved these. The first time I made them I was short on pumpkin (only about 3/4 cup) so I subbed applesauce for the other 1/4 cup - came out great. Second time I used all pumpkin. I also omitted ginger from these both times because I didn't have it. My 2 and 5 year olds both love these.
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Meringue II

Reviewed: Aug. 2, 2008
A little bit more work than standard meringue, but almost impossible to over beat or ruin.
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Dry Rub for Ribs

Reviewed: Jul. 18, 2008
I can't quite put my finger on it, but something wasn't quite right with the flavoring for my husband and I. Made exactly as the recipe said, and we thought it was okay, not great. Will keep tweaking the recipe - my first thought is a little more sugar, a little less paprika, and maybe some cayenne pepper?
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Cajun Seafood Pasta

Reviewed: May 7, 2008
My husband took the leftovers to work and everyone asked him what restaurant it was from. Excellent made as directed (I didn't think it was too spicy, but that's all relative), also good subbing fat-free half & half for the cream to cut fat/calories. Also good with all shrimp, or shrimp & chicken, or just chicken, etc, etc. I change things up a bit - add 1 clove of minced garlic (no pasta recipe is complete in my book without garlic) and I cook the scallops/shrimp separate and then add to the sauce at the end of cooking. Also good with added sauteed mushrooms and/or bacon.
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Best Ever Jalapeno Poppers

Reviewed: Jul. 26, 2007
I expected to be absolutely wowed by these, and they were okay. The jalapenos were still too crunchy after frying - next time I will blanche for 1-2 minutes first as others suggested. I did add garlic powder to the flour that I dredged them in. They were crunchy, and I did not have any major filling leaks, but the flavor needs something else. Next time I think I'll leave out the bacon bits, add back some of the seeds, and maybe add a dash or two of taco seasoning or chili powder to the cheese mixture.
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Caramel Corn IV

Reviewed: Jan. 8, 2007
I haven't tried this particular recipe, but for those who've burnt this, I'd suggest setting the oven to 250 and stirring every 15 min or so. That's what my recipe (that's very similar to this) calls for, and I've never had a problem with it burning. Also, use a large turkey roasting pan .If you don't have one, you can buy a disposable aluminum one at the grocery store for about $3 or so. That's what I use. :)
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Caramel Pecan Pie

Reviewed: Jan. 8, 2007
My husband, who normally doesn't like pecan pie, loved this pie. It's pretty sweet, but to me the caramel flavor makes the sweetness easier to handle than some other pecan pies. The first time I made it I was in a rush and took it out 5-10 minutes early - it's still great even when the middle isn't set!
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Spiced Sweet Roasted Red Pepper Hummus

Reviewed: Jan. 8, 2007
This is probably the best hummus recipe I've found. My 2 year old daughter loves to just eat it with a spoon! For her, I back off on the cayenne pepper by half, but add an extra clove of garlic. It is also great with just a bit of olive oil, or you can add some of the bean juice too, if it's too thick. Personally, I don't change a thing from the recipe. Great with pita chips, multi-grain tortilla chips, veggies, you name it!
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Chicken Tortilla Soup III

Reviewed: Nov. 8, 2006
Our family loves this soup. It is a great creamy type of tortilla soup. I use a little more salsa than is called for, and sometimes add some extra canned tomatoes as well. Otherwise I make it as listed and it works great. I have made the soup to take to an event before, and in that case I just added the cheese directly to the soup and melted it, rather than put it on each bowl and it worked great too.
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Darn Good Chili

Reviewed: Feb. 3, 2003
Awesome chili recipe - DH would eat this every night! I make it in the slow cooker & it works just fine (I cook & drain the beef first, but that's it). I've made this many times for groups, and it always disappears. It's a great all-around not-too-spicy but not-too-bland chili. If you want more heat, add some cayenne pepper or some diced pickled jalapenos. Or just use hot salsa and hot taco sauce. I've done several substitutions with this recipe and it's turned out well as well. I've subbed several different kinds of beans, I've subbed a can of green chiles for the red pepper, and I've subbed tomato sauce for the spaghetti sauce. All have turned out great.
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Enchiladas

Reviewed: Feb. 3, 2003
My husband loves this recipe. I added a bit of taco seasoning to the meat mixture. Great with refried beans & jalapenos added inside the enchiladas as well.
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