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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12 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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2 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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Peanut Butter Cup Cookies

Reviewed: Nov. 22, 2009
Possibly the best "easy" cookie I've ever made. Great recipe!
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1 user found this review helpful

Chicken In Sour Cream

Reviewed: Sep. 20, 2009
This is a really fantastic dish that is super easy. I omitted the extra salt as well and used low-sodium mushroom soup, but I kept the full amount of onion soup mix. I used lime juice instead of lemon (all I had) and fresh dill and both worked really well with the dish. My boyfriend deemed it as "company worthy" so it must have been delicious!
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Banana Crumb Muffins

Reviewed: Aug. 26, 2009
This is one recipe that I actually do not change when I make it. My only advice is to keep a close eye on the muffins during the last few minutes of baking, as the topping can become too hard very quickly. Great recipe!
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Awesome Slow Cooker Pot Roast

Reviewed: Aug. 26, 2009
This is a no-fail slow cooker recipe. It turns out great with cream of mushroom soup, but I recently made it with beef stock (and omitted the water) and it came out just as great. However, I do recommend using low-sodium soup or broth because onion soup mix is very salty. This recipe doesn't need any additional seasonings and the gravy comes out perfect every time!
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Aug. 26, 2009
These cookies live up to their title of being soft, but they definitely have a cake-like texture to them. The flavor is a bit bland, so I agree with others that additional vanilla and a pinch of salt should be added to the recipe. With these changes I would rate them four stars, being a good recipe for standard chocolate chip cookies.
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1 user found this review helpful

 
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