FAMBAMBAM Recipe Reviews (Pg. 1) - Allrecipes.com (1464066)

Chocolate Ganache

Reviewed: Dec. 25, 2010

SO easy. Virtually idiot proof (I should know!), silky, delicious, and versatile-- my son even ate bits of it like chocolate candy, after the leftovers had chilled in the fridge. I've used this recipe many times and it never has failed me!

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4 users found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: Jun. 25, 2009

My 11 year old says this dish goes on his list of favorites (w/ mac & cheese at the head of the list, that's saying something!) ONE THING I want to suggest: if you're like me, and don't always have honey stocked in your pantry, use some of the pineapple juice from the can of pineapple chunks you will use in this recipe. For the 2 TB of honey, I substituted 3/8 cup pineapple juice. It was the perfect amount of sweetness, and the acid from the juice helps tenderize the chicken in the marinating process. This recipe is perfect for customizing-- you could use green or red peppers, cherry tomatoes, oninon, etc.-- but don't be afraid to try it out exactly as is, it's terrific!

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Sky High Yorkshire Pudding

Reviewed: Feb. 1, 2009

Turned out perfectly on the first try-- not one adjustment needed! Everything this recipe said it should be, it was-- light, fluffy, sky high and hollow in the center to hold gravy. I did follow the advice to let milk and eggs come to room temperature, and it must have helped-- my whole family was delighted w/ this recipe! Absolutely a keeper-- thanks for posting!!

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1 user found this review helpful

Slow Cooker Barbecue Ribs

Reviewed: Feb. 1, 2009

Man, did my husband rave about these ribs! I used 2 cups of a bottled sauce as a time saving measure-- after the 30 min. in the oven, sliced the ribs into individual pieces and let marinate in the BBQ sauce overnight-- then added a 12 oz can of beer to prevent sticking and burning. Pre-cooking in the oven and then the slow simmer had these ribs fall off the bone tender-- literally! AND-- that membrane/skin that you find on one side of the ribs (which can get kind of tough)? Right after they're done in the oven is a GREAT time to remove that-- just lift it up w/ the point of a sharp knife and peel it right off. Having that off helps w/ tenderness of the meat, as it can absorb more sauce while it cooks!

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5 users found this review helpful

Gluehwein

Reviewed: Dec. 26, 2008

I can understand why a lot of people would enjoy this-- for me, though, it was just too sweet, even after DOUBLING the amount of wine. BUT-- it was easy to make! And I found that allspice was a suitable substitute for the cloves, which I didn't have on hand.

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Slow Cooker Turkey Breast

Reviewed: Dec. 26, 2008

I wanted an EASY Christmas dinner and BOY did this recipe deliver! Even my eleven yr old who "doesn't like turkey" raved. My husband and I recommend that you add a cup or so of water to the bottom of the slow cooker-- we did it just to insure against burning, and by the end of cooking time, with the turkey juices and the onion soup mix, there was a nice broth that we used to make an awesome soup!

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4 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 22, 2008

I followed the recipe exactly, and it was easy to measure, mix, and chill. But when I took it out of the fridge after more than "at least one hour" to cut into squares, it crumbled under my knife. The chocolate cracked and separated from the base, and the base itself just broke into tiny pieces. Maybe the graham cracker crumbs were too dry (they had been in my pantry quite a while)? If so, then be sure you use FRESH graham cracker crumbs-- don't let what happened to me happen to you!

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Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Nov. 26, 2008

I'm wondering if the toothpick/knife method to test doneness might not be right for this cake? Neither a toothpick or knife EVER did come out clean, and I ended up baking too long and burned the darn thing. Even so, with the burnt parts trimmed off and a chocolate ganache frosting, this was a VERY well received cake! Still moist, dense, and deeply chocolatey. (PS I had hot cocoa mix on hand-- not unsweetened cocoa-- so I increased the cocoa and decreased the sugar, each by 1/4 cup. It turned out great!)

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Garlic Wine Chicken

Reviewed: Feb. 19, 2008

There's nothing at all wrong w/ this recipe, but I wanted to offer a word-- I increased the yield to 3, and while the amount of ingredients increased accordingly, the instructions stayed the same. So keep in mind that when you increase liquid ingredients like wine and lemon, it will take A LOT longer to reduce for a sauce, and chicken breasts (especially pounded thin) should NOT cook in a sauce that takes more than 10 minutes to reduce-- I cooked mine for about 10 min., removed to a platter, and continued to cook down the sauce, which took another 20 min. at least! BUT-- very tasty when all was said and done!

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Pecan Rice

Reviewed: Apr. 21, 2006

Everyone in my family LOVED this recipe, even the pickiest eater! I did follow the advice to simmer the rice in chicken broth,and I added just a little extra onions and pecans. One thing we tried just for fun was a sprinkle of shredded parmesan cheese for each serving-- it was awesome!! We will look forward to making this again and again-- THANKS for submitting!!

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Island Kielbasa in a Slow Cooker

Reviewed: Jan. 13, 2004

My husband doesn't enjoy main dishes with too much of a sweet taste, so I reduced the brown sugar by half, and it was still SO sweet, I didn't bother serving it to him. My 6 yr old didn't even care for it! I liked it fine, but not as a main dish-- I think it would do better as an appetizer tid-bit. That's how I'll serve it next time (with toothpicks)!

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