mpk Recipe Reviews (Pg. 1) - Allrecipes.com (10293707)

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Banana Chocolate Chip Cookies

Reviewed: Feb. 17, 2011
I used veg oil instead of butter and found the batter very runny, wasn't sure it would keep any sort of shape on a cookie sheet so I poured it into muffin cases- the best muffins ever! So tender and tasty, really rose up high, only filled the cases 1/3 of the way. Oh, and the bananas I used were so old they were completely brown and the peel was actually starting to harden...never need to throw away a banana again with this recipe!
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Apple Pie by Grandma Ople

Reviewed: Feb. 17, 2011
This is really a recipe for a caramel apple pie. Delicious, intensely flavourful- in fact just out of the oven it's a bit overpoweringly sweet, but lovely after it's cooled down and even better the next day. I used cooking (Bramley) apples, so can't say that the sweetness is due to the type of apples I used. Made it with Rocky's Miracle Baking Powder Pie Crust, which is quite salty, but found the combination perfect. If you love caramel apples, this is the pie for you!
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4 users found this review helpful

Vietnamese Chicken Salad

Reviewed: Feb. 4, 2011
I loved this recipe. Have made it a few times now. I also like to make it without the chicken and add in some french/asian green beans (the thin ones), sliced in half. Then it can serve as a lovely side salad to any meat: poached fish, grilled steak, roast chicken... It also can keep longer in the fridge without the chicken and the onions (they don't age very well, get a bit slimy. But all the other veg season well).
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3 users found this review helpful

Crunchy Drop Cookies

Reviewed: Oct. 14, 2009
Chose this recipe because was looking for a really crunchy cookie. With the following slight alterations, came out as the crispiest, crunchiest, scrummiest cookies- def 5 stars with these changes. Most important I think is the "dropping" part- instead of tablespoonfuls, use teaspoonfuls at the MOST, maybe even less. Then flatten quite well with a fork. The smaller cookies means the entire cookie is crisp and crunchy, not just the edges. Bake about 8-9 min. Also made some changes to batter: added 1 egg yolk (read that egg yolks lead to crispiness in the allrecipes article "Perfect Cookies") and used only 1/2 c oil and 1/2 water instead of 1 c oil. In an airtight container, these have stayed crisp for days!
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Apple and Orange Chicken

Reviewed: May 11, 2009
It's funny reading the reviews, way too orangey vs not fruity at all...have to say I am in the second camp. Was definitely nice and tender (I did marinate boneless breasts for a few hours), however, think the name of the dish was mostly responsible for the disappointment rather than the actual taste. Had it just been "Savoury Chicken..." or something, may have had a more positive response to the dish. Was just expecting a much fruitier/sweeter flavour. In the end, was actually more reminiscent of your basic korean marinade for bulgogi.
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Carrot Cake III

Reviewed: Apr. 5, 2009
This cake was almost perfect- just a bit too sweet. I did use 1 c brown and 1 c white as suggested by others and may have packed the brown sugar too tightly, but still think only 1/2 c brown and 3/4 c white would be more than sufficient. Also, in the frosting I only used 1 c confectioner's sugar as that's all I had and that was just perfect. I like the flavour of cream cheese to really come thru, can't imagine how sweet it would have been with 3 or 4 cups! Only other changes were adding in fresh grated nutmeg and an extra teaspoon each of vanilla and cinnamon as recommended by others. For those with falling cakes, don't know if this is what helped, but I combined all dry ingredients in a separate bowl and mixed thoroughly with a fork, beat all wet ingredients really well with the mixer, then gradually added the dry to wet and beat by hand just until everything combined smoothly. Cake rose perfectly. The texture of the cake was amazing as is, curious to know how it would have turned out with the applesauce and pineapple additions, will have to try it next time... Regardless, it's a way to get carrots voluntarily into my son, so definitely a keeper!
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Thirty Minute Yellow Cake

Reviewed: Nov. 4, 2008
Made this recipe twice- once exactly as written and second time substituting butter for the shortening and adding about 1/4t salt (1/2t if using unsalted butter)...much tastier this way! Changed the procedure as well after reading some articles and other reviews on the website. First make sure butter, eggs and milk are all room temp. Sift together flour, sugar and salt, twice if you have the time. Combine all wet ingredients except butter. Whip up butter really well on its own. Then alternate dry and wet when adding to butter, taking care not to overmix at this stage. I added choc chips and made cupcakes, came out great- really tender and moist- and actually tasted even better a day later.
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22 users found this review helpful

Gooey Butter Cake II

Reviewed: Feb. 11, 2008
Fantastic!! I am 9 months pregnant, and boy did this recipe hit the spot for my sweet craving. I also cut down the sugar (2 cups) as recommended by some others and added 1/4 c lemon juice to the cream cheese mixture. Gave a lovely tang to offset the sweetness. Couldn't quite wait for the cake to cool, have never had gooey butter cake before and was dying of curiosity, and was amazed at the scrumptios chewy crust- hope this remains the same even when cool. Baby and I thank you again!!
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