BILLANGELA Recipe Reviews (Pg. 1) - Allrecipes.com (1957790)

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BILLANGELA

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Slow Cooker Chicken and Dumplings

Reviewed: Oct. 31, 2012
I followed suggestions of many other reviewers: I skipped the water and used 16 oz. of chicken broth instead, I flattened the biscuits and cut them into strips and added them for the last 90 minutes, and I added seasoning - 2 t marjarom, 2 t sage, 1 t thyme, 1/2 t rosemary, 2 t parsley, and 1/2 t celery salt.
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Chocolate Trifle

Reviewed: Dec. 20, 2007
This is a really easy, very impressive dessert. Following other suggestions, I used a pint of whipping cream and 3T of sugar added into the pudding mix, water, and condensed milk mixture, instead of Cool Whip. I also use French Vanilla Cool Whip for the 12 oz. that you layer. My layers were brownie, caramel, pudding, Heath, whipped topping, repeat, then put caramel and Heath on top. I have made it three times so far. The second time, I was in a hurry, and only refrigerated it about four hours and it wasn't as good. Definitely refrigerate it overnight!
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Carrot Cake III

Reviewed: Apr. 23, 2011
I can't belive how many positive reviews this cake has. The baking time is way too long. The cake crumbled to pieces when I turned it out onto the cooling rack. The taste was bland at best. It was a bad experience all around. I'm off to try the next carrot cake recipe here.
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Chocolate Chocolate Chip Cookies I

Reviewed: Dec. 23, 2005
These cookies are delicious! I substituted mint M&Ms in Christmas colors and they were the favorite cookie this Christmas.
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Banana Bran Muffins

Reviewed: Oct. 13, 2011
Use soy milk.
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Jam Filled Butter Cookies

Reviewed: Dec. 13, 2007
These flatten a bit because of the butter, so make them small. Also, the recipe doesn't yield 3 dozen if you make them into 1-in balls. I used a 1-in scoop and only got 2 dozen. I suggest making a double batch, then you can eat any ugly ones and still have 3 dozen beautiful cookies. I added the 1/2 tsp of salt and 1 tsp of vanilla as suggested by other reviews, but I always add a little extra salt and vanilla to what I cook, so it may not be necessary for everyone. I like to fill these with seedless raspberry jelly and sift a little bit of powdered sugar over the top while they are cooling. I pur the jelly into a small bowl and use two spoons to scoop smoe up and then slide it off into the cookie.
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