AuntE Recipe Reviews (Pg. 7) - Allrecipes.com (19965799)

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Polish Cream Cheese Coffee Cake

Reviewed: Feb. 26, 2013
Made for Recipe Group 2/22/13. Warm or cold this is wonderful. I split my batter into 2 8" cake pans. One I made as recipe states and one I added blueberries on top of cream cheese filling. Both fantastic. Yes the batter was thick but with a butter knife it spread no problem for bottom layer. I use WW Flour. Perhaps 35 min. would have been better. Topping stayed on nicely which is important to me.
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Amish Poor Man's Steak

Reviewed: Feb. 19, 2013
No complaints around this house with this recipe. Made for Recipe Group 2/15/13. I used a 90/10 ground beef and made the loaf. Liked the idea about making the "steaks" beforehand but my loaf was already in fridge setting. Seared in frying pan. I made homemade mushroom soup I from AR (which was fantastic) to spread on top. Stayed moist after 1 hr in oven. Would make again.
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Whole Wheat Ginger Snaps

Reviewed: Feb. 19, 2013
I like them crispy, but you can adjust the time to make them soft/chewy or crispy. Crispy was def. 15 minutes. My cookies didn't crack on the top. Which doesn't matter at all to me as far as the recipe goes. I did not think the spices were overpowering at all. The dough was a little sticky so I had to dip my fingers in the WW Flour to make roll into ball better. The use of WW Flour does not change the taste but a slight change in texture, even visual texture, but that is expected. I will reduce sugar the next time just because I want to try it that way.
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Cream of Mushroom Soup I

Reviewed: Feb. 18, 2013
This recipe is a KEEPER. I have other cr of mr recipes but this is the winner of them all. I cooked the first 4 ingred. and then took my pampered chef chopper and broke it down. I think the food processor would have made the bits too fine. I did use brown rice flour for a thickener. Tasted great before sherry but after sherry was added--just incredible! Am using this recipe instead of a canned MR required for another recipe.
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Meatball Nirvana

Reviewed: Feb. 14, 2013
I loved the texture of these meatballs as I was making them. I used a saute pan instead of oven to brown. Great taste.
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Neapolitan Bundt Cake

Reviewed: Feb. 14, 2013
Made cupcakes instead and used a members trick to pipe batter in with zippie bag. And chose another frosting and no extract. Used a beet juice reduction for some color and melted chocolate chips in cake batter. Such a great idea.
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Ghirardelli Chocolate Mousse

Reviewed: Feb. 14, 2013
Used as a frosting, so good. Light and airy and chocolatey! I put cupcakes in fridge to set well. Very nice and will do again instead of traditional frosting.
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Ganache II

Reviewed: Feb. 14, 2013
easy easy and so good. As soon as it is cool I put on cupcakes and put in fridge for a couple of hours and took out before meal.
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Gourmet Root Beer Float

Reviewed: Feb. 11, 2013
Had everything but the cherries. Kids loved them.
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Creamy Chocolate Mousse Pie

Reviewed: Feb. 11, 2013
Made this for Recipe Group week of 2/9/13. Made my own crust. Chocolate, marshmallows and milk all melted very nicely. Heavy cream whipped up great and the folding of the two together was easy. I poured it in and had much leftover in bowl.I used an 8" pie plate. So I would def. use a bigger one like the recipe says may even go to a 10". The recipe as is with no addition on the top I thought was nice. Some whipped cream on the top and your good to go. I then added some caramel and mini chips on top but because the mousse was heaped so well alot of the caramel slid down-not so good for presentation purposes. I sliced it and after 1 minute on plate my crust couldn't take the pressure and the side/crust bent back and then the mousse filling spread out a little. Again not a good presentation. So I would suggest sticking with a very light addition to the top like previous members did. The mousse had a chocolate flavor but not WOW. Came out much like any other chocolate/whip cream pie I have ever made. I would make again if I knew I had the ingredients and needed to make something. Otherwise it would not be a recipe I would buy the stuff to make again because I had to have it!
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Chocolate Chip Pudding Cookies

Reviewed: Feb. 8, 2013
Glad I tried this. I used chocolate and vanilla pudding because that is what I had on hand. Love the chocolate dough. Very heavy dough I would say and it was difficult to incorporate all the chips. I would say it could use less chips. I did slightly pat down the 1 1/2 " scoops I place on cookie sheet and they did cook at the 8 minute mark. So with hot cocoa the snowed in teens in this house are happy.
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Sweet Balsamic Marinade

Reviewed: Feb. 8, 2013
Wonderful and sweet. Bingbangboom its done and the results were wonderful with boneless chicken. I could really take this recipe and do nice things with it. I can imagine garlic, herbs, pineapple, papaya, even mushrooms accompanied. Not carb friendly.
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Pineapple Cobbler

Reviewed: Feb. 6, 2013
A quick and easy dessert. Tasted like a mock pineapple upside down cake. I would bring this to church for coffee fellowship and I'm sure everyone would enjoy it. I am going to try to bake at 375 for a bit longer as I thought the edges were a tad too brown.
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Rosemary Garlic Rub

Reviewed: Feb. 6, 2013
A nice rub. I added thyme because I have all my own fresh ingredients dried from my herb garden. The pork blade roast came out juicy and fell off the bone.
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Frank's® Red Hot® Buffalo Chicken Dip

Reviewed: Feb. 6, 2013
This is a traditional superbowl recipe. I use fresh boneless chicken-3 pieces. I like my chicken moist so I marinade it in lime juice, garlic, and touch of EVOO and use the george forman grill to keep it super juicy. This is a hot dish but super addicting. Instead of dipping the whole grain tortilla scoops we arrange the scoops on the plate and spoon the dip into the chips. Less messy I suppose.
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Sugar Cookie Glaze

Reviewed: Feb. 3, 2013
Go slow adding wet indredients so you can check for the consistency you want. I used in decorator tubes/tips with asst'd decorations. My son enjoyed helping when he saw what I was doing. Fun.
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Sugar Cookie Icing

Reviewed: Feb. 3, 2013
Go slowly adding anything wet to check on consistency as you go. Loved the taste and spread of this professional looking icing. I used my Pampered Chef decorating tubes/tips. Let dry for a few hours for sure wether indiv. wrapping or stacking. Wonderful.
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Chocolate Walnut Fudge

Reviewed: Feb. 3, 2013
A nice recipe that is close to the one I have used for years with same results. NO nuts for me this time as they are going to be used for gifts who dont like nuts.
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The Best Rolled Sugar Cookies

Reviewed: Feb. 3, 2013
Truly the best roll out dough. I used a elec. beater to mix the ingred. slowly together. Put in fridge for almost 2 hr, took advice and kneaded slightly before rolling. Did have to occass. put some conf. sugar on rolling pin. Used the parchment paper idea from other reviewers and transfered some. The trick to transfering to me is to just lift up one corner of any cut cookie dough and lift up and move over. Cooled before frosting with sugar cookie icing and glaze. Fun. A forever keep.
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Salsa II

Reviewed: Jan. 29, 2013
I have made this recipe several times. With and without the jalapeno. Both are excellent. I use this mostly as a good way to get my veggies in on a daily basis so therefore no jalapeno. But when I made for a party, yes to jalapeno. I buy discounted tomatoes because they are always very ripe.
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