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

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Cereal Chocolate Roll

Reviewed: Jan. 28, 2002
No one can resist these & everyone asks for the recipe! Chewy, but not too sweet.
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6 users found this review helpful

Wheat Bread with Flax Seed

Reviewed: Mar. 16, 2005
A soft and tasty loaf. After reading the other reviews, I decided to add 1/2 cup extra whole wheat flour; I left everything else the same. I used the 1.5 lb, "grain" setting on my bread machine. It rose to a tall, square-ish loaf.
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8 users found this review helpful
Photo by RueBarbe

Black Bottom Cupcakes II

Reviewed: Apr. 14, 2006
I made these as written. They were great; definitely for those who love chocolate. Next time I'll try QRSC100's suggestion of using coffee instead of water, or maybe some mint in the cream cheese, just for variation.
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0 users found this review helpful

Cornmeal Cookies I

Reviewed: Mar. 16, 2005
Delicious!! I love these cookies! I used a 2 1/2 inch shamrock-shaped cookie cutter. At 1/4" thickness, I ended up with 24 cookies. I baked them for 8 1/2 minutes, til the bottoms were golden. They were soft & crispy-cruchy at the same time. They did puff & spread somewhat in the oven. Probably putting the pan of unbaked cookies in the fridge for 15 minutes would have re-chilled the dough and allieviated this. I did not use the raisins. Next time, the *only* thing I would do differently would be to make a double batch!
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3 users found this review helpful
Photo by RueBarbe

Buttery Rolls

Reviewed: Dec. 25, 2006
Absolutely A-1! Lovely, buttery, soft pull-apart rolls.
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2 users found this review helpful
Photo by RueBarbe

Gingerbread Cookies II

Reviewed: Dec. 22, 2004
Excellent soft gingerbread cookies. I have received many compliments!! I must have been using potent powdered ginger: unlike other reviewers, I found my cookies to have a hot ginger taste. As suggested by others, I doubled the cinnamon & added 1/2 tsp allspice. Next time I would leave the cinnamon at 1 tsp, to keep the ginger dominant. I used 1/2 cup shortening (all I had on hand) and 1/2 cup margarine. I did not notice a 'molasses taste'. I recommend rolling the dough out between 2 pieces of plastic wrap, rather than using a floured surface, to reduce the risk of dry cookies. Bake only until the cookies don't look wet. They will be sturdy but still soft when cool.
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126 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 15, 2004
Heavenly cookies. I made these for my chocolate addicted niece, but I couldn't stop eating them myself :)
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0 users found this review helpful

Carrot Cake III

Reviewed: Feb. 15, 2004
Delicious. Didn't sink at all in the center. Excellent chilled.
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0 users found this review helpful

Meat Marinade

Reviewed: Mar. 19, 2005
I used Dijion in this recipe. I marinated pork loin chops for 6 hours. Yummy.
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5 users found this review helpful

Albondigas Soup II

Reviewed: Oct. 13, 2002
I really liked this. The first time I made it as is. The second time I used 1 tsp cumin powder, no seeds, 3 cups chopped cabbage, rather than wedges and added a 1/2 cup frozen corn. It's a very pretty, tasty, spicy soup. Absolutely will make it again. It's perfect for the -20C temperatures were having here!
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25 users found this review helpful

Apple Crisp III

Reviewed: Aug. 15, 2005
Yummy! I mixed the cinnamon in with the topping, and also used brown & granulated sugars. I used the 1/2 cup water & it wasn't runny. I wonder if the amount of water needed depends on the type of apples used? I used Spartan, as that is what I had.
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0 users found this review helpful

Herb Roasted Pork Loin and Potatoes

Reviewed: May 20, 2005
I had a roast just under 2 lbs. It took 90 minutes to cook. It was moist and tender; both the pork and the potatoes were delicious. I'll make it again, and maybe add some carrots.
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2 users found this review helpful

Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Apr. 20, 2005
The best chocolate chip cookie recipe. (I've used it for years.) I bake them for 8 minutes, so they're soft & chewy.
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1 user found this review helpful
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Sugar Cookie Glaze

Reviewed: Apr. 14, 2006
I used light cream instead of water. This was the perfect finish for sugar cookies.
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48 users found this review helpful

Oatmeal Peanut Butter Cookies III

Reviewed: Apr. 20, 2005
Wow - if you love peanut butter, then these are for you!! I followed the recipe exactly, except I baked them for only 7 minutes(until golden on the bottom): that way they're soft & chewy. They remind me of "Pirate Peanut Butter Cookies"; of course, these are better! I think the cookies would be excellent even without the filling. Best enjoyed with a glass of milk or a cup of tea!
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2 users found this review helpful

Banana Muffins II

Reviewed: Jun. 19, 2004
2/19/2006: I made these as written, and also with alterations. They were moist & delicious either way. When I altered them, I used 1/2 cup white sugar, 1/4 cup dark brown sugar, 1 tsp vanilla, 1/2 cup melted butter, baked for 23 minutes. I will absolutely make these again, probably with the addition of pecans. UPDATE: 5/26/2006 Made them again, adding a cup of Reese's Peanut Butter Chips.
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2 users found this review helpful

Chicken Stock

Reviewed: Nov. 23, 2005
Turned out really well, thanks.
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Feb. 18, 2002
Very good spice cookie. I didn't have a problem with the dough being too soft. (It's cold & dry around here today, maybe that's why.) I made 3 dozen 2-1/2 inch soft, spicy, hard to resist cookies from this recipe.
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1 user found this review helpful

Zesty Red Potatoes

Reviewed: Sep. 2, 2007
I've made these a few times now, guess I forgot to review them. Obviously we really like them! Sometimes I add garlic.
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0 users found this review helpful
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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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2 users found this review helpful

Displaying results 1-20 (of 212) reviews
 
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