cabakergirl Recipe Reviews (Pg. 2) - Allrecipes.com (10107598)

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Asian Lettuce Wraps

Reviewed: Apr. 19, 2011
These are GREAT. I made them with chicken and added some diced mushrooms to the mixture. You could probably add any vegetables you wanted and they would still be good. Did shredded carrots on top, with a peanut sauce and a soy-based sauce like the one mentioned by another reviewer. These beat most restaurants and I will certainly make again!
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1 user found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Dec. 21, 2010
Amazing and beautiful too! Made these exactly as the recipe says and they are to die for. Pistachio's do have a distinctive taste, so if you're not a fan use almonds. Made a second batch with this as the base but added almonds and cocoa powder in place of cranberries and pistachios - still good but needed something. I will use this as the base for all my future biscotti making. Perfect texture - nice crunch but won't crack any teeth. ;)
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11 users found this review helpful

Special Buttercream Frosting

Reviewed: Oct. 7, 2010
Great texture and easy to pipe with, but not a lot of flavor since there is no butter. Would probably be a great base if you add extracts, crushed oreos, etc. I will probably make this again and add something to give it more flavor.
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3 users found this review helpful

Apple Crisp II

Reviewed: Dec. 30, 2009
Fantastic! Sometimes I even make a double recipe of the topping and put it on the bottom like a crust. Yummy!!!! Way easier than apple pie and tastier too.
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3 users found this review helpful

Authentic French Meringues

Reviewed: Dec. 30, 2009
Very good, but would have been better with some type of flavoring - cocoa powder or almond extract or something. I will make these again the next time I have a recipe that just calls for the yolks.
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4 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 23, 2009
Great taste, but not thick at all. I left out the rum and let people add their own so I can't speak to whether o not 2 1/2 cups was too much or not. Also, I kept the egg whites and beat them until meringue-like and then folded it in to increase thickness. You could do the same with the cream if you don't want to add raw egg whites.
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2 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Dec. 22, 2009
WOW! This is amazing and incredibly rich. It is SOO rich I could only eat a few small pieces. Perhaps the extra richness comes from butter in equal amounts as sugar, where as a lot of recipes have a less butter? So if you don't want super duper yummy rich toffee, either find another recipe or cut back on the butter, but if you want divine goodness, this is it!
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1 user found this review helpful

Mom's Best Peanut Brittle

Reviewed: Nov. 26, 2009
Fantastic recipe! I made one batch with vanilla and one without and I prefer NO vanilla. It tastes more like traditional peanut brittle. And I did one batch with 1 cup peanuts and one with about 1 1/4 to 1 1/2 cups, and I preferred just 1 cup of peanuts. It's plenty and they didn't overpower the candy part, which I happen to like. Great recipe! This will become a staple for holidays and gifts!!
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4 users found this review helpful

Simple Scones

Reviewed: Sep. 3, 2009
LOVE these scones - these are way better than anything I can buy from any coffee shop or grocery store. Great mix of sweetness, but not too cakey like so many store-bought scones are. This recipe is a staple in my kitchen - cranberry orange is one of my favorites, but blueberry is great, and so is lemon poppyseed. I usually make a large batch so I can grate the frozen butter using the grating blade in my food processor - then I either freeze the extra scones, or more often share them with coworkers or friends. They are always a bit hit.
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2 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Sep. 3, 2009
Super easy and way cheaper than buying pre-made shredded pork. This recipe is great as-is, but could also be a great base to add other things/flavors.
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1 user found this review helpful

Spiced Plum Pork Chops

Reviewed: Sep. 3, 2009
This was wonderful - a great mix of flavors! I didn't have just pineapple juice but I did have a can of crushed pineapple so I got as much juice from that as I could and then just used enough crushed pineapple to make 3/4 cup. Worked great! This would be a wonderful recipe for a pork roast, pork chops, etc. I was worried there would not be enough liquid, but the plums cooked down quickly and it was just fine for 3-4 pork chops. If I made this again with a larger cut of meat like a roast, I would probably have to add more liquid - maybe apple juice? We had leftovers so I shredded up the rest of the pork chops and then mixed a bunch of the plummy sauce into it - AMAZING. Better than the pork chops alone. Can't wait for plummy pork sandwiches tomorrow!
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38 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 2, 2009
I've made this quite a few times and it is wonderful! So easy and cheap to make, and just as good, no-better, than anything you can buy or get in a restaurant. I often add extra vegetables too, depending on what I have in the house - frozen okra, fresh zucchini, canned black beans... whatever. It's all great in this recipe! This is now a staple in our house. I make an extra large batch and put a bunch in the freezer for those days when we don't want to cook.
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3 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jun. 27, 2009
This is a great recipe, but if you use more peaches than called for to make a bigger batch, you may want to double the topping recipe. No need to double the sugar on the fruit - it's still delicious! This was a hit, and very easy to do!
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 28, 2008
All I can say is, "Wow, wow, WOW!" My dad and grandpa both make a great pot roast - this is even better. In fact, the best I've ever had. I have to say, I was really skeptical that a recipe this simple would really be that good, but it's amazing! I did make a few minor changes: - Substituted beef broth for the water and added extra: enough, when mixed with the soup, to cover about half the roast. - Added fresh mushrooms because I had a pack in the fridge that was about to go bad - Sliced about 3 good-size cloves of garlic and mixed the large slices into the soup mix. Now I have a recipe that tops grandpa's and I can cook for him!
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1 user found this review helpful

Twice Baked Potatoes

Reviewed: Jun. 9, 2008
My family has been making twice baked potatoes every Christmas for as long as I can remember and usually a few other times a year as well - no one can beat these! Both my grandfather and my dad are amazing cooks, but this beats them both by FAR. Be careful not to put too much pepper as that can quickly overpower the recipe, but as long as you follow the recipe it's fine. I ran into trouble when I was using way more potatoes and started eye-balling things. Try to use the scaling feature to get the approximate number of potatoes you have. I'm usually not a strict recipe girl, and for the most part that's okay, but watch the pepper. But these are GOOOOD!
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1 user found this review helpful

Banana Pudding IV

Reviewed: Jun. 9, 2008
I can't say enough about this recipe. My family is southern (Texas & South Carolina) so I grew up on the occasional banana pudding. No one in my family had ever tasted anything remotely good as this. This has been added to my list of "you must make this at every family gathering" recipes. I used the extra-creamy cool whip and didn't notice a hint of "fakeness" as others mentioned, but I can see how you might get that with regular or even low fat. When I make this, I make it all the way!
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1 user found this review helpful

Chile Relleno Casserole

Reviewed: Jun. 9, 2008
I think I did something wrong, though I can't imagine what. It was bland and VERY greasy. Probably won't try this again - I'll look for another recipe for something similar. To me it really wasn't even worth tweaking.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 9, 2008
Delicious! Simply put, and simply made. This is a keeper. I've made two years in a row for a formal Mother's Day brunch and they are always a hit.
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0 users found this review helpful

Fish Tacos

Reviewed: Jun. 9, 2008
LOVE this sauce. The tacos overall are wonderful, but it's the sauce that puts them over the top. Would be great on any fish. This is a keeper!
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1 user found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jun. 9, 2008
This sauce is simmering on my stove right now and I must say, I'm really REALLY impressed. My family does an annual rib cook-off and I've never entered before despite the fact that I love to cook. BBQ has always been for the boys. :) Not this year! I LOVE this sauce and it hasn't even sat overnight yet. When you first taste it, it's a little sweet but then the spices kick in and it balances out really well. It's not "hot," but there's the tiniest bit of a kick (TINY), however, if you have kids or really just don't like anything at all tangy, cut back on the various peppers. I did NOT add the butter because I wasn't sure how well it would keep, but may add a bit before serving. It's delicious without, so why bother!? I'll try to remember to update this review tomorrow when we have this on ribs for dinner to see if it keeps the same balance. (My family is southern and there's no such thing as BBQ sauce without mustard in it, but I resisted the temptation to add it. Try the recipe as-is first. I think you'll find the interesting blend of spices and the vinegar take care of the impulse to add mustard.) ENJOY!
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