RueBarbe Recipe Reviews (Pg. 1) - Allrecipes.com (1014328)

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A-Number-1 Banana Cake

Reviewed: Mar. 5, 2013
Wow! Actual banana cake, not bread. Light & tender cake. Our cake wasn't too sweet, even though the bananas were way past overripe. I used a 9x13" pan, baked for 30 minutes, frosted with cinnamon cream cheese frosting.
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Sausage Pasta

Reviewed: Mar. 4, 2013
Very tasty! I used fresh basil and added some freshly ground black pepper. There was a bit of liquid left in the pan (delicious liquid!), but it was nothing that a piece of garlic bread couldn't soak up!
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Photo by RueBarbe

Red Velvet Cupcakes

Reviewed: Feb. 13, 2013
My cupcakes are moist, tender, and tasty. My only issue is that they look more like pink devil's food, rather than red velvet, and I had cut the cocoa to 1/4 cup. I would make this again, but reduce the cocoa to a tablespoon or two, and increase the red colouring.
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Photo by RueBarbe

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 18, 2012
Love these! They are both crispy and chewy. They are very sweet. For my own tastes, I would use a little less chocolate chips next time. I made 27 cookies, baked for 9 minutes. I will make these again.
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Classic Peanut Butter Cookies

Reviewed: Mar. 8, 2012
Make that cup of peanut butter a generous one, and don't press down too much, keep the cookies thick. I baked mine for 7 minutes st 350*.
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Broccoli Chicken Casserole II

Reviewed: Dec. 11, 2011
This is also known as The Best of Bridge's Classy Chicken. My husband liked it more than I did. It went over okay at a potluck we went to, but no one requested the recipe.
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Zippy Shepherd's Pie

Reviewed: Dec. 11, 2011
This was tasty, but nothing special. I might make it again, but I don't think anyone will request it.
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Yorkshire Pudding

Reviewed: Nov. 25, 2011
My husband declared this the best Yorkshire pudding I ever made.
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Honey Roasted Red Potatoes

Reviewed: Apr. 13, 2011
Mild, sweet flavour. Cut thick slices of onion, rather than dicing it, so it wouldn't burn. Cooked at 425ºF for 35 minutes.
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2 users found this review helpful
Photo by RueBarbe

Sugar Cookie Icing

Reviewed: Dec. 17, 2010
Excellent recipe. I have used this many times. I rate it 4 instead of 5, because I recommend sifting the sugar first and using light cream instead of milk (tastes better).
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Slow Cooker Cranberry Pork

Reviewed: Nov. 19, 2010
We found this very bland, even with the addition of pepper and garlic. It's not a bad taste, just bland.
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3 users found this review helpful

Oatmeal Pancakes

Reviewed: Aug. 1, 2010
Very tasty, light, and a nice, basic recipe (no food-processing the oats, no seperating the eggs, etc) Perfect for the two of us.
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Jif® Peanut Butter Blossoms

Reviewed: Dec. 23, 2009
A good cookie. Best within a couple hours of baking, while the chocolate is still melty. I also increased the peanut butter to 3/4 cup. Even then, the peanut flavour is not strong. I chilled the dough, and I only baked them for 8 minutes, for a softer cookie.
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1 user found this review helpful
Photo by RueBarbe

Peanut Butter Cup Cookies

Reviewed: Oct. 21, 2009
These are like little peanut butter bombs! Great for peanut butter lovers, like me. I also froze the peanut butter cups. They melt a minute or two after you push them into the hot cookie. In order to get 40 equal-sized cookies, after mixing the dough I flattened it into a rectangle (about 8x10"), wrapped the dough in plastic wrap to chill for an hour or so, then used a knife to divide into 40 squares, and rolled each square between my palms to make balls.
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Mom's Turkey Sausage Patties

Reviewed: Dec. 25, 2008
Very good spice combination. I did double the spices, as other people did, which is why I gave this only 4 stars. It is spicy with double the seasonings, which we like. If you don't like a lot of heat, do not double the black pepper.
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Photo by RueBarbe

Rosenmunnar

Reviewed: Dec. 19, 2008
Love this cookie. My mum used to make them when I was a kid. I made 43 cookies with this recipe, and baked them for 8-9 minutes. I used red currant jelly and apple jelly. I made the indents with an 1/8 teaspoon measuring spoon, and filled the cookies with about that much jelly. If you get cracks when making the indents, smooth them out with your fingers. If you don't, your jelly might make a lava flow out onto the pan!
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Garden Pasta Salad

Reviewed: Jul. 1, 2008
Made this for Canada Day using maple leaf shaped pasta. It was very good. I used less dressing than was called for.
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Crispy Potato Wedges

Reviewed: May 14, 2008
I liked these, my husband really liked them. They could use more spices. We're both doing Weight Watchers, and this made a nice side for our turkey burgers.
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Simple Beef Flavored Gravy

Reviewed: Feb. 17, 2008
Very good. I added some pepper, and also a bit more water. I used reduced-sodium boullion.
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Congo Squares

Reviewed: Jan. 27, 2008
My mother made these when i was a kid. (Cookies are time consuming ;) Like cookies, don't overbake: better a bit underdone so they're nice and chewy when cooled.
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Displaying results 1-20 (of 208) reviews
 
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