NDG42200 Recipe Reviews (Pg. 1) - Allrecipes.com (1957496)

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Zucchini Brownies

Reviewed: Sep. 16, 2013
Even after being told there was zucchini in them my children still begged for more! They are scary when you put them in the pan, it truly is still a crumbly mixture but while they bake magic happens! Try this you will love them!
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Chewy Coconut Cookies

Reviewed: Dec. 19, 2009
Very nice; cruchy & chewy at the same time! Love that coconut flavor without the dryness of a macaroon! Haven't tried them chocolate dipped yet, but will! This is a keeper! Thanks for posting!
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Never Fail Chocolate Chip Cookies

Reviewed: Dec. 19, 2009
very good & easy choc chip recipe! They are nicely crisp outisde but not dry at all! Definately a keeper!
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Viennese Crescent Holiday Cookies

Reviewed: Dec. 19, 2009
I'm only giving these 2 in case it was operator error! These cookies were dry and had NO flavor! The dough was very hard to work with also, too crumbly to really shape nicely in my opinion. I did not try chocolate dipping them, but had so much powdered sugar it was like icing so I would think they should have been fine.
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 13, 2007
AWESOMELY GOOD! Ok I'm literally in the middle of making this but had to share my success. This has excellent taste! I have never tried to prepare eggplant although eggplant parmesan is my fav at the restaurant...not anymore! I'll make this at home healthier and cheaper! Taking several bits of advice from previous reviews this is how I did it. 1) Sweat the 1/4" slices by sprinkling with sea salt and letting sit for 30 min. Rinse, pat dry w/paper towel (get good & dry) 2) Dip slices into beaten eggs and coat in gallon sized ziploc bag for easy cleaner breading. I used seasoned bread crumbs and tossed in about 1/4 cup parmesan cheese. 3)Place on baking sheet coated with EVOO then bake for 7 min at 450, flip and bake add'l 5-7 mins depending on how crisp you like it (mine were nice a crisp @ 7 min per side) 4) At this point I am eating the slices as is with a fork and they are great! I will be placing them on angel hair pasta and covering with homemade sauce and cheese then baking just to melt it all together. It's wonderful! I plan to try freezing extra slices after they come out of the oven, but before mixing with anything for next time I get a craving!
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3203 users found this review helpful

Banana Butter Icing

Reviewed: Apr. 12, 2007
I do not usually make my own icing, but was interested in this one! I did add quite a bit more powdered sugar to get the consistency I wanted and of course this icing is VERY SWEET, but was perfect for the Simple White Cake recipe also on this site!! The only other thing I might change for future use is adding more banana to make it less sweet and more banana flavor. It is more of a pourable icing, not so spreadable, but was very good! Almost like a glaze.
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Simple White Cake

Reviewed: Apr. 12, 2007
Taking many bits of advice from other reviews on altering ingreds I made this into mini cupcakes and altered the recipe to use 2 tsp vanilla and 2 tsp almond extract, increased the milk to 1 cup and they were great! The almond extract really added to the flavor! They do not rise as much as traditional cake mixes, but this made a very easy to frost flat top! I had some plain and others I iced with Banana Butter Icing recipe also found on this site. My 4 yr old loved these and loved helping me make them!! I will try splitting and adding either cocoa or cinnamon to the next batch for swirled variety!
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Chicken Puffs

Reviewed: Jan. 24, 2003
I have had to make these by request for almost every gathering since I first discovered them over 3 years ago! They are fairly easy and make a good traveling snack too! I've sent them along with my husband in the cooler for fishing trips, the guys LOVE them cold right out of the cooler! One thing I can suggest to make them easier is to not worry about the shape of your finished puff. By the time they rise in the oven they are all pretty symmetrical. Just be careful not to get the filling on the outside and be sure to pich the seals together good.
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715 users found this review helpful

Chocolate Covered Caramels

Reviewed: Jan. 24, 2003
Have used this recipe for years, but have taken the last few off and not made them. This year they have been demanded, not just requested! lol. This year I introduced my 9 1/2 yr old daughter to the "family recipe" and she is so proud! She only stirred in the beginning, once it got to bubbling I took over. This year I will dip some, leave some naked and others will get a fancy coating with drizzles of the opposite type of chocolate on them (white on chocolate and vice versa) I will also make some with sea salt as I'm addicted to the salted caramels! Thanks to the original poster for my all time favorite treat to make for friends and family! A few years ago I also laid out a flat layer of salted pretzels and poured the caramel over it, heavenly!
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4 users found this review helpful

 
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