chefber Recipe Reviews (Pg. 1) - Allrecipes.com (10221468)

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Joey's Peanut Butter Cookies

Reviewed: Sep. 18, 2012
Fabulous SOFT cookie! If you're looking for a crispy pb cookie, this is not for you. I've made these a few times, following the recipe exactly, and they come out perfectly. I use a small melon baller to scoop because the batter is very sticky, and bake for 7 minutes. Don't let them go 8 or 9 minutes because the bottoms will get too dark. Hope these tips help!
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Brooke's Best Bombshell Brownies

Reviewed: Oct. 23, 2010
I made these exactly as the recipe and they were wonderful. I topped them with "Fluffy Peanut Butter Frosting" by NICKIE75 and the combination was perfect. My only complaint is that they became very hard after one day, so make sure you're feeding a crowd if you use this recipe!
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 13, 2010
Made these as-is except I added 3/4 c. of cinnamon chips before baking. This creates a very strong cinnamon taste (which I love) making this a great fall/winter recipe.
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Quiche

Reviewed: Aug. 13, 2010
Great recipe. The only thing I do differently is I blind bake the crust for 10 minutes, let it cool for 10 minutes, then press the cheese into the bottom of the crust. This ensures a crispy crust every time!
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14 users found this review helpful

Pudding Poke Cake

Reviewed: Aug. 2, 2010
Great idea! Definitely use a wooden spoon (or similar) to poke the holes because the cake will soak up some of the pudding. The "frosting" was fine but I think next time I will try vanilla pudding in the holes and use a chocolate ganache frosting for the top - easy/pseudo Boston cream "pie!"
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Baked French Fries I

Reviewed: Jul. 31, 2010
Like many others I am giving this four stars because the cooking time is way off. I cut potatoes into about 15 wedges (quite thin) and baked at 400 degrees for 20 minutes, flipped potatoes, then cooked an additional 15 minutes. 35 minutes at 400 is plenty of cooking time. I kept the spices as listed except I didn't use onion powder because I didn't have any. We were eating these with gravy so they didn't need a ton of flavor on their own. Overall, a great recipe, just watch your oven temp!
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Giada's Chicken Piccata

Reviewed: Jul. 27, 2010
Very Easy!!
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Chicken Noodle Casserole

Reviewed: Jul. 18, 2010
I took the advice of some others and reduced the liquid, however this wasn't necessary since a lot of the broth evaporated in the oven. Next time I will stick to the full can of chicken broth. I also added some butter crackers to the top before baking and they provided a nice crunch to the dish. I used frozen broccoli, which I added to the simmering chicken, but next time I won't pre-cook it before putting it in the oven (came out too soggy). Overall, a great dish, but like others mentioned there are way too many dishes to clean!
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Zeppole

Reviewed: Jul. 16, 2010
I'm shocked that some chefs rated this recipe so poorly considering it is quite authentic. Ricotta is a staple in a zeppole recipe and most that I have seen call for a 1-to-1 ratio (or somewhere near that). One egg is probably enough, though we enjoyed these just fine with the two called for in the recipe. As many others have stated, a little extra sugar and vanilla are necessary in the batter; next time I will try almond extract even though that is getting away from a traditional zeppole. Overall, this a great zeppole recipe, that if tweaked just a little can stand up to any other recipe out there.
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Crispy Potato Pancakes

Reviewed: Mar. 31, 2010
Very tasty! I used scallions instead of onions since that's what I had on hand. I wouldn't recommend this since they tend to burn easily, but they still provided an "onion-y" taste.
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Broiled Tilapia Parmesan

Reviewed: Jan. 17, 2010
Excellent recipe! The majority of the flavor comes from the Parmesan, so the stronger the cheese the more potent the flavor. I broiled .5 lb. of tilapia on high for 2 minutes, put on the cheese spread, then broiled for an additional 3 minutes. The fish came out perfectly.
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