Brooke Recipe Reviews (Pg. 1) - (10178726)

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Sweet Meatloaf

Reviewed: Aug. 24, 2014
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Creamy Chocolate Frosting

Reviewed: Aug. 21, 2014
I was pleasantly surprised by this recipe. I used whole milk in place of the evaporated milk. I would make this again for sure.
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Chef John's Pulled Pork BBQ

Reviewed: May 16, 2014
This is a great recipe. I have made pulled pork in my crock pot and it has never been as tender as this method. I purchased a 4.5lb pork shoulder, seasoned the meat (mustard covered by a dry rub)for 5 hours, sliced 2 medium onions, lined my dutch oven with the onions, added 1 ramekin with water and then put it in the oven for 12 hours at 225F.
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To Die For Blueberry Muffins

Reviewed: Jan. 18, 2014
I like these with a dollup of butter. I did make a few modifications (half recipe): 1 cup plus 2 tablespoons of sugar and no crumb topping. After fillng the jumbo muffin tins 3/4, I had about a 1/4 cup of batter. Instead of over filling the muffin tins, I tossed it but you could make one regular size muffin with the remaining batter. I made jumbo muffins and they cooked in about 25-27 minutes.
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Oven Baked Garlic and Parmesan Fries

Reviewed: Dec. 25, 2013
I used 1 large russet potato and cut it into rounds. After cutting the potato, I put the potato in cold water and let it sit for 15 minutes. After the 15 minutes, I dried the potatoes thoroughly. I then mixed 1/4 cup of olive oil, 1/2 tsp salt and 2 cloves of garlic. I followed the recipe as written for the rest, except I only used 2 tbs of parmasean and 1/4 tsp of salt for the final step.
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Apple Crisp II

Reviewed: Nov. 11, 2013
I halved the recipe and baked it in a 9X9 glass dish. I used 2tbs of water instead of 1/4 cup and I think that was still too much water. I also used about 3/4 cup sugar and a dash of nutmeg to the apples. I'm not sure I would make this again. I think it was edible but I may just be a pie person. Update (half recipe): I've made this several times and settled on a few minor changes which make this recipe 5 stars. I used a little more than 2/3 cups of sugar (half brown and white). I used 1tsp of cinnamon, 1 tablespoon of flour, dash of nutmeg, dash of salt and no water. One of the big keys of this receipe is to let the crisp cool before eating. If you won't wait, all of the juices will run out with the first "slice." Update 3: I melted the 1/2 cup butter and added 3 heaping tablespoons of flour. I cooked the mixture for 5 or so minutes, stirring constantly (don't let it brown). I then added 1/2 cup of brown sugar, 1/2 cup white sugar. Mixture will form a paste. I then added 2 tablespoons of water. I brought the mixture to a boil, lowered the heat and continued until the mixture became syrup/thick. I also added the apples and cooked until the mixture was thick again (5 or so minutes). I also added 1 teaspoon of cinnamon and 2 dashes of nutmeg. I baked the pie at 400 for 30-45 minutes. Allowed the crisp to cool for 15 minutes.
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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Apr. 28, 2013
I grew up eating these cookies as a child and I love them. Although I think I have developed more of a sweet tooth over the years. I now use 1/2 cup sugar, 1/2 brown sugar and 1 cup of chocolate chips (half the recipe). I also like huge cookies and use the traditional cookie scoop when portioning the batter. I flatten the dough slightly and bake for 13 minutes.
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Chef John's Buttermilk Biscuits

Reviewed: Apr. 5, 2013
I cooked half of the recipe. I didn't have buttermilk on hand, so, I used 1/4 cup plus 2 tablespoons of milk and added 1/2 tablespoon of vinegar. I let it sit for about 5 minutes. I followed the recipe as is but instead of brushing buttermilk on the top of the biscuits, I dipped them in butter.
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Slow Cooker Beef Pot Roast

Reviewed: Apr. 2, 2013
Changes to the recipe: 3.75 lb pot roast (well marbled purchased from Costco), 2 onions, 1 14oz can of chicken broth, 1/2 14oz can of beef broth, .75lb of cremini mushrooms, 2tbs of flour, 3/4 of a 16 oz bag of baby carrots, no tomato paste, no thyme and no rosemary. I coated the pot roast with salt, pepper and flour. I then browned the roast and transferred it to the crockpot. Since I used baby carrorts I did not chop them. The roast cooked for 4.5-5.5 hours. When done, I transferred the cooking liquid to a pot and brought it to a soft boil. I think mashed 3tbs of corn starch and 3tbs of butter together in a bowl. I then transferred the mash to boiling liquid and allowed to thicken. I will make this again.
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