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

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Carrot Cake III

Reviewed: Feb. 15, 2004
Delicious. Didn't sink at all in the center. Excellent chilled.
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Photo by RueBarbe

Pumpkin Rolls I

Reviewed: Sep. 24, 2007
Delicious, soft, and such a pretty colour! I used kabocha pumpkin/squash that I baked and mashed a couple days ago. You cannot taste the pumpkin - which is a plus, as my husband likely wouldn't eat them otherwise. They're more of a conversation piece ;) I made 1/2 of the recipe, so I could use my bread machine to make the dough. The rolls were huge! Next time I would make 24 rolls from a 1/2 recipe, rather than 16. I will make these again, but as round pan rolls, rather than crescents.
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2 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

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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7 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

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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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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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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24 users found this review helpful
Photo by RueBarbe

Oatmeal Dinner Rolls

Reviewed: Mar. 5, 2005
Very nice rolls. Dense, but by no means heavy. I did have to add 1 and 1/2 cups more flour. The dough was still soft. (It's a dry day, too.) My husband loved them. The recipe made 56 ounces of dough, so next time I might half it to make in the bread machine. I'll make again.
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Dog Treats I

Reviewed: Dec. 12, 2004
The doggies loved them!! 4 paws up :)
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Teriyaki Marinade III

Reviewed: Feb. 25, 2005
Delicious! I marinated pork loin chops for 7 hours & then grilled them. I used low-sodium soy sauce.
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Pico de Gallo Chicken Quesadillas

Reviewed: Feb. 10, 2005
We loved this. Will absolutely make again!
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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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Black Pepper Beef and Cabbage Stir Fry

Reviewed: Jan. 6, 2005
Yum! I added an onion and a thinly sliced carrot. Next time I will try using some ginger too. Will definately make again.
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Harvest Yams

Reviewed: Dec. 27, 2004
Easy & good. My sister made this recipe when we were visiting: my husband requested it for Christmas dinner. I didn't have maple syrup, so I used corn syrup with maple extract. He said it tasted the same.
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Double Chocolate Chunk Cookies

Reviewed: Apr. 26, 2004
Made these several times now, raves everytime. Personally, I find the chocolate overwhelming (even with 1/2 cup chopped pecans added!), but they never fail to disappear first & people seek me out for the recipe!! I also cook them for 8 minutes: just until set. Usually along with the pecans, I use 1 cup chocolate chips and a cup of chocolate covered caramel baking pieces and call them Turtle Cookies!
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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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Hard Chocolate Glaze

Reviewed: Oct. 30, 2005
I used this on sugar cookies: I dipped my Hallowe'en cat cookies right into the bowl. It made a tasty, firm (not hard) coating. I made half a recipe, and used chocolate chips: 1/4 cup of cold butter with 5 oz of chips in the microwave for one minute, then stirred. They were awesome cookies!
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41 users found this review helpful

Soft, Moist and Gooey Cinnamon Buns

Reviewed: Feb. 8, 2004
Soft, sweet, delicious cinnamon rolls. Everyone loved them!!
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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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Displaying results 1-20 (of 208) reviews
 
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