Nicole Recipe Reviews (Pg. 1) - Allrecipes.com (1981815)

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Caramel Shortbread Squares

Reviewed: Jul. 29, 2010
These are really delicious, and pretty easy. The only thing I might try next time is adding a pinch of salt to the shortbread dough. I think that would help bring out the flavors in the whole cookie.
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3 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Jan. 5, 2010
This recipe is wonderful. The texture of the toffee was perfect - crunchy, but not so hard that you're risking an emergency trip to the dentist. I did switch it up a little to suit what I was looking for. I made the toffee (butter, sugar, salt) as directed, spread and let cool. It looked a little oily, so I just patted it with a paper towel once it had hardened a little. I broke the toffee into two-bite pieces, then tossed the pieces in confectioners sugar, then dipped in melted chocolate candy coating and let cool. The result was what my family called "homemade Heath bars".
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2 users found this review helpful

Holiday Cranberry Sauce

Reviewed: Nov. 28, 2009
I made this for Thanksgiving dinner at our home this year, and it was the most talked-about dish on the table. By the end of the meal, several of us were dipping our dinner rolls in it, and one clever cousin walked into the den after dinner with a bowl of vanilla ice cream topped with leftover cranberry sauce. It's remarkable. I'll never again be able to stomach another slab of that wobbly, rubbery canned stuff ever again. Good thing this recipe is also really, really easy. The only thing I did that wasn't in the recipe was I used my stick blender to make the mixture smooth. Thanks for a wonderful recipe!
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1 user found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Oct. 9, 2006
My family loves this moist, slightly sweet, and yummy alternative to corn bread. I had tried many a cornbread recipe and ended up with a crumbly, unappetizing mess. My mom suggested I try this one, and even though it's called a "casserole", it's just what I needed to hit the cornbread spot. Awesome AND easy!
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2 users found this review helpful

Oatmeal Cinnamon Chip Cookies

Reviewed: Jan. 23, 2006
If you like oatmeal cookies, you will ADORE and CRAVE this recipe. Dense and chewy and not too sweet, with the unexpected addition of sweet cinnamon chips. I made this recipe for a party and the cookies were gone before all of our guests had even arrived. The dough freezes well too - shape into a log, wrap tightly in wax paper, then aluminum foil, then store in a freezer bag. Allow to thaw for an hour or so and then bake according to the recipe's instructions. Just as good as the day you made it!
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2 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Dec. 1, 2005
You may be a little put off by the fact that this recipe has only two ingredients. DON'T BE. I've made this recipe about a hundred times and every time it is the hit of the party. It's addictive, and you can't mess it up! I so enjoy answering the question, "How did you make this?" because no one can ever believe how easy it is. Here are two tips: First, instead of white chocolate chips, I use two packages of vanilla candy coating. It's a little sweeter and has this pleasing melt-in-your-mouth quality. And second, after you crush the oreos, put them in a colander to sift off the powdery part of the cookie crumbs. The powder will darken the white chocolate and it won't be as pretty. I wish I could give this recipe 50 stars!
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158 users found this review helpful

German Chocolate Fudge

Reviewed: Dec. 1, 2005
This fudge is so rich, you might pass out. It was a little too rich, in fact, for my taste, but it gets 5 stars from me because it's really, really easy (no candy thermometer required), takes about 10 minutes from start to finish, and most of the people who tried it said it was drop-dead delicious. So I suggest you give it a try and see if it's for you. You might just think it's the best fudge you've ever tasted.
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52 users found this review helpful

Corn and Zucchini Melody

Reviewed: Jan. 26, 2005
This recipe was very good, although next time I make it I will probably saute the onions for a few minutes to soften before putting in the zucchini and corn, so the latter won't be quite so soft.
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1 user found this review helpful

Grecian Pork Tenderloin

Reviewed: Jan. 25, 2005
My mom talked me into trying this recipe, even though I'm not a big fan of pork. I'm glad she did! The tenderloins turned out very tasty and tender. It's a VERY easy main course for guests because you can prepare the day before and let marinate overnight.
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1 user found this review helpful

Creamy Caramel Flan

Reviewed: Jan. 25, 2005
Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.
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704 users found this review helpful

Double Tomato Bruschetta

Reviewed: Jan. 18, 2005
This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true, but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from falling off when you're eating it. Enjoy!
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1908 users found this review helpful

Four Cheese Macaroni

Reviewed: Jan. 6, 2005
This is a very good macaroni and cheese recipe, but here's the thing: There are LOTS of very good macaroni and cheese recipes out there that don't require me to have five different types of cheese in my refrigerator. So I probably won't make this one again, not because it wasn't delicious, but because it's too much trouble.
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3 users found this review helpful

Glazed Apple Cream Pie

Reviewed: Nov. 27, 2004
All I have to say about this pie is YUM! The custardy filling and the spiced apples combine to make something so wonderfully delicious, and the plain old pie crust could be a dessert by itself when you add that delicious sugary glaze on top. I highly, highly recommend this recipe. A couple of suggestions: 1) The recipe suggests serving the pie cold, but try it at room temperature, or slightly warm (30 seconds in the microwave should do it) 2) One more apple will add a little thickness, and 3)The thinner your apple slices, the better! Thanks for this recipe!
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81 users found this review helpful

Vegetarian Gravy

Reviewed: Nov. 27, 2004
I made this gravy for Thanksgiving because I wanted a recipe that didn't require turkey drippings. It had a very good flavor, but after it sat on the table for about 10 minutes, that 1/2 cup of oil all started to pool up at the surface. I wanted to go stir the gravy every five minutes to make sure no one noticed. I think this is a good, sound gravy recipe and is probably an outstanding alternative if you're a vegetarian, but if you're not, take my advice: substitute the 1/2 cup of oil with the same amount of butter, and if you prefer, use chicken broth instead of vegetable broth. It will taste - and look - a lot better.
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55 users found this review helpful

Classy Green Bean Casserole

Reviewed: Aug. 14, 2004
There's a lot of green bean casserole recipes out there, but this one is head and shoulders above the others. I think it's the addition of sour cream and the buttery cracker crust (not those tired old french fried onions) that give it a little extra zip and personality. I have to admit that I did sprinkle a little shredded cheese on top before adding the cracker crust, and as a cheese addict I think it made this casserole even better. This one's going in my recipe box!
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107 users found this review helpful

Gourmet Chicken Pizza

Reviewed: Jul. 10, 2004
Oh MAN! This is so good and SO easy. It seems like a fairly short and obvious list of ingredients, but somehow everything blends together and becomes much, much better than the sum of its parts. My husband said he would have never guessed that the "sauce" was just plain old ranch dressing. This pizza would also be really good cut into small pieces and served as an appetizer.
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2 users found this review helpful

Cinnabutter

Reviewed: Mar. 15, 2003
My family went nuts for this recipe. Now I keep a batch in the refrigerator all the time - it's great on bagels, toast, biscuits, and baked sweet potatoes.
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Mar. 15, 2003
Yum! A big hit with my grilled steak dinner. I followed a friend's advice and popped the hot potatoes in the freezer for about 30 minutes, then used an ice cream scoop to scoop them out. Minimum effort, maximum compliments.
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4 users found this review helpful

Lemon Lush

Reviewed: Mar. 15, 2003
What a light and impressive finish! And I love that it is made ahead of time and chilled - minimum fuss. I did have to add quite a bit of milk to the cream cheese mixture to make it spreadable - probably because I didn't allow time for the cream cheese to soften first. Also, although the crust was good, next time I might try buying a roll of sugar cookie dough and using that as my crust. I'm definitely adding this one to my recipe box!
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8 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Mar. 15, 2003
Yummy and gorgeous. I drizzed this over a chocolate pound cake, and one of my guests was surprised when I offered her a slice - she thought it was a decoration!
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3 users found this review helpful

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