SMOMBOUR Recipe Reviews (Pg. 1) - (1979572)

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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Mar. 26, 2004
This was the BEST Oatmeal cookie recipe I have ever tasted!!! The only 2 things I changed were, instead of 1/2 cup butter and 1/2 cup shortning, I put 1 cup of butter and removed the shortening completely, and I used whole-wheat flour. They are SO easy to make, even my husband makes them for me! Try 'em, you'll love 'em :)
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1 user found this review helpful

Chocolate Sauce

Reviewed: Nov. 24, 2003
This recipe was so easy and it was exactly what I was looking for. I have tried 3 others before this one, and when you put them in the fridge they are too thick (consistency of peanut butter). This one is truly a sauce. I did use milk instead of water and added 2 Tbsp corn syrup to thicken it a bit. I can put this recipe in the fridge and without having to heat it up when I take it out, I can pour it on anything I want. I put the sauce in little jars, and will hand them out at my chocolate tasting party this weekend. It makes a great gift!
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73 users found this review helpful

Scallops with White Wine Sauce I

Reviewed: Nov. 24, 2003
This recipe was absolutely DELICIOUS!!! I used 4 Tbsp Butter instead of 3/4 cup on the recommendation of other reviewers, and it was perfect. I also added 2 large cloves garlic (crushed and minced) and a pinch of Rosemary. This is so very simple make, yet it tastes so Gourmet! Will be making again VERY soon!
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37 users found this review helpful

General Tsao's Chicken

Reviewed: Oct. 27, 2003
My husband and I LOVE General Tsao’s chicken. We order it all the time. I first have to say that this recipe wasn't as bad as I thought it was going to be by reading other reviews. Although it didn't taste like the General Tsao's I get at my favorite Chinese restaurant, it was still very tasty, with a few modifications. Next time, I will reduce the sugar to a half-cup. It was fairly sweet. I would also reduce the cornstarch to a quarter-cup (instead of half cup) for the sauce. It does thicken the sauce to glue like paste. All general Tsao’s I have had at restaurants is more the consistency of a thin jelly, not a paste. I would also add a can of drained water chestnuts and baby corn, because all the general Tsao’s I have ever got had them in the sauce. Also, I added chili pepper flakes; only because a few people I had over don’t like spicy food. Next time, I will add LOTS more. This is supposed to be a spicy dish. I also didn’t add the MSG because I couldn’t find any in time. I also made a mistake and put the white wine vinegar in the batter mixture instead of the sauce by accident, and it didn’t turn out bad. When I realized it, I added the vinegar to the sauce as well. I won’t do it again though :) As for level of difficulty, when I make dinner it usually takes me anywhere from 30 minutes to an hour and this recipe wasn’t any different. It isn’t a “quick” dish, but I didn’t find it that time consuming. The longest part is deep-frying the chicken, and if you
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Sharon's Scrumptious Souvlaki

Reviewed: Sep. 15, 2003
This was so very delicious. I had guests over, and they couldn’t get enough of it. I used chicken instead of lamb, and I added the 1/2 cup of lemon juice to the marinade as others said and it was perfect! Also, on the pita we added lettuce with the onion and tomato. The yogurt sauce was delicious too, but made WAY too much, I would half the yogurt sauce recipe next time. If you like Souvlaki, you will LOVE this recipe.
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10 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 2, 2003
I did not like this recipe at all. I made it using all of the suggestions, and my husband and I found it VERY "bland". No real taste to it and it wasn't very flavorful. I added cream of mushroom soup instead of the golden one, and I added sour cream as well as the cream cheese. Will never make this again.
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1 user found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 18, 2002
I have made this recipe 2 years in a row now, and EVERYONE loves it. There is rarely leftover pieces. I add about 3/4 cup of Pumpkin instead of the 1/2 cup to make it more pumpkiny. Try it you wont regret it. Stephanie M.
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3 users found this review helpful

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