Razrd Recipe Reviews (Pg. 1) - Allrecipes.com (19685652)

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Hot Spinach and Artichoke Dip

Reviewed: Apr. 25, 2014
I can't stop eating this stuff! I'm so full but every time I've walked into the kitchen I've had to take a couple more bites! I followed others advice and chopped the artichokes up but left the spinach alone (the package did say chopped spinach), added a couple of extra slices of bacon crumbled on top along with 1/4 cup of shredded mozzarella on top for the wow effect when it comes out and strings a bit and other than that followed the recipe exact. This is good hot or cold. My neighbor even called me a chef. : )
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Apple Squares

Reviewed: Aug. 12, 2013
Yummy. I double up on the apples and these are good served warm or cold.
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Chicken Puffs

Reviewed: Aug. 12, 2013
These are okay if you double up on the chicken in the filling but I don't like the store bought biscuits in the recipe. They make it taste really overly buttery. If I make these again they will be made with homemade biscuits. Just not feeling buttery chicken.
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Salisbury Steak

Reviewed: Aug. 12, 2013
To me this doesn't taste like Salisbury steak. Not impressed. Still looking for a good Salisbury steak recipe.
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Shrimp Francesca

Reviewed: Aug. 12, 2013
I loved this so much I can't wait to make it again! This will be made in my home often. You should try it! The recipe was followed to a tee.
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Gary's Stuffed Mushrooms

Reviewed: Aug. 12, 2013
Followed the recipe exactly and these were a big hit with everyone. Started with just the stems from the first 12 mushrooms and had lots of leftover filling. The filling made an additional 15 mushrooms without adding the additional stems. Was happy to get to make them two days in a row because of the additional filling. I'll make these again.
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Broccoli Chicken Divan

Reviewed: Aug. 12, 2013
This works great as a side dish. Everyone loved it in my home.
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Country Apple Dumplings

Reviewed: Dec. 4, 2012
These are awesome! Every single person that tasted one loved them!
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Italian Cream Cheese and Ricotta Cheesecake

Reviewed: Dec. 4, 2012
This cheesecake tastes really good. I've baked it three times now. Do NOT taste it the first day or you may not like it because it has more of a ricotta texture. It's much better after chilled for 24 hours after setting. I've never had a problem with cracking like the others have had and I followed the recipe exact but I did follow others suggestions and wrapped the bottom of the pan in aluminum foil and set it in a 9x13 pan with water to bake. The last time I even over baked by 30 minutes on accident and it was still great. Overall it's a better presentation cheesecake compared to American creamy style and the taste is awesome if you can get past the fact that it is a different texture. Be open minded and you'll love it as much as I do. I'll defiantly make it again.
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Berdean's Cube Steak

Reviewed: Oct. 9, 2012
I am new to cooking and rely on receipes to inform me of what I need to know. I followed receipes to a tee and watched it very closely for the first hour and then noticed that all of the water had evaporated and still had another hour to go! I rechecked the receipe and didn't read anywhere that you would need to add water to ensure they didn't burn up but added another two cups of water anyway hoping the steaks would turn out anyway. I walked away for 15 mins knowing I had to simmer for another hour and already added double the water the receipe called for and when I came back they were burnt. Me being a starving single mother did find a couple bites to salvage and it was very salty tasting. Completely unedible!
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