Brooke Recipe Reviews (Pg. 2) - Allrecipes.com (10178726)

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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 1, 2012
I took this to a bbq and while people liked it they didn't rave about it. Granted it's not bad, it's just not great. It's definitely an alternative to your standard chicken kabob. I made the recipe as directed and let the chicken marinate for 4 hours, skewered the chicken, poured the remaining marinade on the chicken and put in the fridge for another 5 hours.
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Yummy Honey Chicken Kabobs

Reviewed: Jul. 1, 2012
Simple recipe which can feed a number of people at a party. I doubled the sauce recipe and added additional honey. I used 1.5 cups of honey. I also made the sauce the night before and let it sit out for the night. I then put the chicken in a ziploc bag with the marinade for 7 hours. I skewered the chicken (some with chicken, red bell pepper, onion and pineapple others with chicken and pineapple), poured the remaining marinade over the skewers, put the chicken back in the fridge and let it sit for another 5 hours.
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Satiny Chocolate Glaze

Reviewed: Mar. 25, 2012
When this is warm I think this recipe would be better without the corn syrup. It had a chemical taste that I just couldn't get past. I may try it again with sugar. After it cools, it does not taste as chemically.
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Cranberry Sauce

Reviewed: Feb. 20, 2012
I'm not sure I would make this again. It was incredibly tart; maybe I'm just used to the canned stuff.
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No Bake Peanut Butter Pie

Reviewed: Feb. 20, 2012
I am not a huge peanut butter fan but this was pretty good. I used an Oreo crust. I will make this again.
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Spinach Dip

Reviewed: Jan. 28, 2012
Instead of using a package of leek soup I used a package of Knorr's Spicy Vegetable soup mix. I used 16oz of sour cream instead of just one cup. I also added 3 chopped green onions. I did not use water chestnut or Worcestershire sauce. This is better if left overnight before consuming.
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Rich Chocolate Frosting

Reviewed: Jan. 24, 2012
I like my frosting really creamy. The recipe as written is slightly stiff. The flavor is ok but nothing special.
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Greg's Southern Biscuits

Reviewed: Jan. 14, 2012
Wow! These are the lightest fluffiest biscuits I have had in a long time. I didn't have lard so I used all butter. The butter was not frozen but I did add it to the flour mixture right from the fridge. I also added 1 tbs of sugar (full recipe). I made the biscuits quite thick and I was only able to make 6 full size biscuits. I did have a little dough leftover which made a small biscuit. The biscuits onlyneed about 11 minutes to cook. Don't skip the buttermilk, I think it really makes the difference.
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3 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Dec. 29, 2011
Solid recipe. I used extra large eggs and them sit for 17 minutes. I also didn't wait to peel the eggs. I peeled them after they sat in the cold water for 10 minutes or so.
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3 users found this review helpful

Chocolate Mint Cookies I

Reviewed: Dec. 13, 2011
I followed the recipe to a "T" and these turned out great. I let the batter sit overnight which I think made the difference. I also used a cookie scoop to portion the cookies, then rolled the cookies in my hand and flattened the cookie slightly. The cookies only needed 8 minutes to bake.
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Cranberry Pistachio Biscotti

Reviewed: Dec. 12, 2011
I will make this recipe again. I did make a few minor alterations (half recipe): instead of almond extract, I used vanilla extract; I chopped the nuts, I used vegetable oil instead of olive oil; I did not add the salt because the pistachios were salted; and I used about 1/2 cup of dried cranberries.
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Toasted Garlic Bread

Reviewed: Nov. 22, 2011
I used cibatta bread instead of italian and it was just as good. I was only able to butter about 6 slices of the bread but I was pretty generous with slathering each piece. I would definitely make this again. Also, even without the cheese it's a solide recipe.
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Supreme Strawberry Topping

Reviewed: Nov. 19, 2011
Good recipe. I used frozen strawberries and a little more than 1/3 cup of sugar.
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Black Magic Cake

Reviewed: Nov. 15, 2011
I really enjoyed this cake.  I did, however, make a few modifications (half recipe): 1/2 cup water instead of coffee and 1/2 cup milk with 1/2 tbs of vinegar instead of buttermilk.  I baked this in regular-sized muffin tins for exactly 20 minutes.  I would probably start checking around 17 minutes though.  Update: I made the cake with buttermilk and I think it was even more moist than the first time I made it.  When I halved the recipe it made six jumbo muffin size cupcakes.  They cooked in approximately 21 minutes. Update 2: If making regular size cupcakes, bake for 15-18 minutes.
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Oatmeal Chocolate Coconut Chewy

Reviewed: Nov. 12, 2011
Good recipe. Here are my modifications (half recipe): 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup margarine, and 1/2 cup sweetened coconut. Bake the cookies at 350F for 12 minutes.
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Sweet Dinner Rolls

Reviewed: Nov. 2, 2011
DELICIOUS!!! I halved the recipe and did the following: in a small bowl, add 1 tsp plus 1/8 tsp yeast and 1 tsp of sugar. Heat water to 110F and add to yeast/sugar mixture. Let mixture proof for 10 minutes. Melt butter in milk. In bigger bowl add 1 and 3/4 flour, 2tbs plus 1 tsp sugar. Mixed the wet with the dry ingredients. Since I didn't have bread machine, I kneaded the dough for 8 minutes, oiled dough and put in bowl to rise for 1 hour. After 1st rise, I punched the dough down, rolled dough into circle, brushed dough with butter,used pizza cutter to divide dough, rolled dough into crescents, dipped dough in butter and let dough rise for another hour. Baked at 400F for 10 minutes. Once finshed baking I brushed rolls with salted butter. Eat immediately!
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Baked Potato Skins

Reviewed: Oct. 29, 2011
Good recipe. The parmesean is probably not necessary. Tricks: Bake the potatoes in the oven at 400F for 1 hour. Scoop out the pulp and double the amount of salt, pepper, paprika, garlic powder and oil.
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Sarge's EZ Pulled Pork BBQ

Reviewed: Oct. 24, 2011
I used 3.75lbs of pork butt roast. I also slathered salt and pepper all over the roast. Also, instead of using beef broth I used about 24oz of Cherry Coke. Total the roast only need 6 hours to cook. Update: I used 3lbs of pork shoulder butt roast. Instead of beef broth I used about 24oz of Cherry Coke. It cooked on low for 4.5 hours.
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French Baguettes

Reviewed: Oct. 1, 2011
Soft, chewy and tasty. I will make this again.
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Braided Egg Bread

Reviewed: Sep. 30, 2011
I have never made challah before and I think it was a success. I did make a few updates: change the serving size to 15, proof the yeast with 1tbs sugar, substituted honey for sugar, and sprinkled sugar on top of the loaf. I did feel like recipe was missing something though.
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Displaying results 21-40 (of 129) reviews
 
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