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

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Chocolate Zucchini Bread I

Reviewed: Sep. 14, 2010
These are pretty good. I used mini semi-sweet chocolate chips. The recipe makes about 24 regular muffins. The baking time is about 17-18 minutes. These are better the next day. Enjoy!
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7 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Feb. 12, 2011
I forgot the onion and even without it was great. It doesn't need anymore sugar and there is no need to double the liquid ingredients. Keep the recipe as it is. I will make this recipe again.
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Fluffy Pancakes

Reviewed: Jan. 23, 2011
Easy recipe. I will make again. Update: The first time I made this I used oil in the bottom of the pan to cook the pancakes. The second time I cooked these I used butter as instructed in recipe. The second time they were much better. Also, I used a 1/3 measuring cup to scoop the pancakes into the pan. Update 2: Instead of milk and vinegar, I used buttermilk. I have made these pancakes with milk and buttermilk and both are great. Update 3: Instead of using 2 tablespoons of vinegar, I used 1 tablespoon. The pancakes where still light and fluffy.
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2 users found this review helpful

Buttery Corn Bread

Reviewed: Jan. 17, 2011
This is a lite and moist cornbread. The recipe as written makes a ton of cornbread. Instead of using regular milk, I used Silk's vanilla soymilk. I personally like my cornbread painfully sweet, so, the next time I make this I will probably add an 1/4 or 1/3 cup of sugar. Finally, it cooked for exactly 22 minutes in my metal pan. Update: Instead of adding more sugar, eating the cornbread with honey makes this absolutely wonderful!
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Cocktail Meatballs

Reviewed: Jan. 15, 2011
Good stuff, reminds me of my mom's meatballs.
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Oatmeal Raisin Toffee Cookies

Reviewed: Dec. 12, 2010
Delicious cookie! I used Hershey's Milk Chocolate Toffee bits and it worked out great. You won't really be able to taste the toffee but the cookie is still pretty good. For nice chewy cookies, refrigerate at least for 1 hour and bake for 10 minutes. I will definitely make these again.
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2 users found this review helpful

Mini Cheesecakes I

Reviewed: Nov. 6, 2010
These are good but they always sink in the middle. I'm not sure what I'm doing wrong but perhaps that's why cherry filling is added to the top. Also, I use 1 cup of sugar instead of 3/4 cup.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Oct. 30, 2010
I am not a cheesecake fan and I thought this was pretty good. I used 1/2 cup plus 2tbs of sugar and cooked it for a total of 36 minutes. The last minute I turned off the oven. I will make this again. Update: Instead of 1/2 cup of sugar I used 3/4 cup and baked the pie for 40 minutes.
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1 user found this review helpful

Easy Key Lime Pie I

Reviewed: Feb. 20, 2013
It doesn't get any easier than this. I used lemon juice and it was really good. Not too tart and not too sweet.
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1 user found this review helpful

Traditional Mashed Potatoes

Reviewed: Oct. 23, 2010
Good recipe. I used 4 medium sized russet baking potatoes. Next time I would probably decrease the amount of milk; my potatoes were almost too creamy. I also used about 1/2 cup of unsalted butter. I'm not sure how much salt I used but I added just enough. Update: I used 2 large russet potatoes, 1/2 cup of butter (yikes!) and between 1/2-3/4 cup of milk. Delicious!
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Easy OREO Truffles

Reviewed: Oct. 4, 2010
These were really good. I crushed the Oreos in the food processor and then I added the cream cheese to the processor. I then scooped, rolled the truffles, and placed them in the freezer for about 20 minutes. After that I melted the chocolate in the microwave but I don't think it was warm enough because I had trouble evenly coating the truffles. Other than that they tasted pretty good.
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Clone of a Cinnabon

Reviewed: Sep. 26, 2010
I don't have a breadmaker and this still turned out pretty tasty. I would make these again for friends and family.
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Baked Bar-be-Que Chicken

Reviewed: Aug. 29, 2010
Super easy recipe. I cooked four chicken thighs and they came out moist and tender.
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2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Mar. 1, 2013
I made this for a luncheon with co-workers and they loved it. Instead of toasting the almonds, I just used sliced almonds. Also, I did not add the sesame or poppy seeds and replaced the vegetable oil with olive oil. In addition to this, I also replaced the cranberries with sliced strawberries and mandarin oranges; however, the salad would be just as good with cranberries.
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Caramel Bars

Reviewed: Aug. 25, 2010
Interesting dessert. Cook this in a 8X8 pan. I used a 1/2 cup of chopped cashews instead of walnuts. I also mixed the cashews and the morsels in a bag before adding it to the oatmeal crust. I'm not sure if I would add nuts again; you can barely taste them in the bar.
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3 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Aug. 21, 2010
This was my first successful attempt at making a pie crust. The flavor and texture were great. A few tricks to consider: first add the flour, sugar, and salt to a food processor. Pulse it until thoroughly mixed. Then add the shortening; try to evenly distribute the shortening when putting it in the processor. Pulse it a few times until crumbly (not long). Transfer mixture to a a large bowl and add the egg and water mixture. Mix with hands. Split the dough and put in the fridge overnight. The next day, roll the crust on a lightly floured surface.
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Apple Pie by Grandma Ople

Reviewed: Aug. 21, 2010
I made a few adjustments to the recipe and they are as follows: I cooked the apples in the butter, water, sugar mixture until almost tender. Next time I think I will reduce the liquid mixture and then cook the apples. I also added a few a shakes of cinnamon. I will make this again in the future. Update: I made this again and made a few alternations. I melted the butter and then added the flour. I let that cook for 5 or so minutes then added the brown and white sugar. I then added the water, let it reduce and thicken slightly. I think added the apples and cooked them to almost tender. I also preheated the oven to 375F and cooked the pie for 15 minutes. After 15 minutes I turned the oven to 350 and let the pie cook for another 35 minutes. Update 2: I melted the butter and added 3 heaping tablespoons of flour. I cooked the mixture for 5 or so minutes, stirring constantly. I then added 1/2 cup plus 2 tbs of brown sugar, 1/2 cup plus 2 tbs of brown 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 425 for 15 minutes, lowered the temperature to 350 and baked for 40 minutes. Allowed the pie to cool for 15 minutes.
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Sloppy Joes II

Reviewed: Aug. 1, 2010
I used ground turkey as a substitute for the ground beef. First I cooked the bell pepper and onions in a little bit of olive oil. I then removed the mixture, added a little more olive oil and cooked the turkey. Once the turkey was almost cooked I added the rest of the ingredients. I also added a little more brown sugar than what the recipe called for.
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Blueberry Zucchini Bread

Reviewed: Jul. 31, 2010
I prefer this zucchini bread than any other zucchini bread. I wouldn't change a thing. I did have a hard time getting the bread to cook all of the way through but I will keep working at it. Update: I halved the recipe and here are a few tips. 1) if you can't find zucchini grate 2 italian squash with a box grater, 2) use about a cup and half of shredded italian squash, 3) use 2 eggs, 4) thaw frozen blueberries 5) use 1.5 cups of blueberries and 6) bake in a 9X5 metal loaf pan for 48-50 minutes. Enjoy warmed with butter...divine!
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