Chupas Recipe Reviews (Pg. 1) - (10309993)

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Baby BLT

Reviewed: Jan. 28, 2011
We had a game night a couple of weeks ago for 10 people and I made a double batch of these. (About 60 tomatoes) Even though we had enough appetizers and snacks to feed about 30 people, these little goodies were gone in 20 minute. (One gal confessed she ate 15 of them!!) The only difference...I forgot to buy parsley, so I added a little more of the green onions. A little time consuming to make, but DEFINITELY worth it.
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1 user found this review helpful

Artichoke Dip

Reviewed: May 12, 2008
I made this dip and it came out really greasy. Since I definitely tasted the potential, I made it again and added an extra can of artichokes and cut the mayo down to 3/4 a cup. VOILA! Perfect and my guests ate it all up, begging for the recipe. I also served it with Carrs Watercrackers and Keebler Butter Crackers. Tasted better than the tortilla chips.
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89 users found this review helpful

Neapolitan Bundt Cake

Reviewed: Feb. 29, 2008
This recipe is a great concept, but going into it, I knew there would definitely be a lack of defined flavor, so I decided to change it at the get go. It turned out wonderful and my family loved it. I did use the strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously. Upon cutting the cake, we found perfectly marbled layers and will definitely make this cake again AND serve it with neapolitan ice cream!!
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63 users found this review helpful

Orange Slice Cake

Reviewed: Feb. 23, 2008
I was VERY leery to make this cake, but my girlfriend insisted it was delicious. She was right!!! My teen-aged daughter, who hates coconut, would not stop eating it and my husband, who eats mostly healthy things, said he has become addicted to this cake. Personally, my daughter and I thought it was best still slightly warm. (But we still loved it days later.) My husband felt it improved with age. No matter what the cost (it wasn't cheap to make) I will be making this cake again and again.
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38 users found this review helpful

Creamy Rice Pudding

Reviewed: Feb. 23, 2008
With just a few changes, this recipe has become my ABSOLUTE favorite. (Without the changes, it is still fabulous!!) It is creamy in texture and not overly sweet. My family loves it. I substituted 1/2 cup heavy cream for 1/4 cup milk. Yes, there's a little more liquid going into the mixture, but the cream not only makes the pudding richer and more flavorful, but it helps the mixture set. I also omitted the butter and raisins. Using leftover rice from the previous night's dinner makes it a quicker process. A previous reviewer mentioned that her egg turned to scramble eggs. The fix for this is: after beating your egg, add a small amount of the hot rice mixture to it and mix immediately. This tempers the egg and will keep it from "curdling" once it hits the pot.
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11 users found this review helpful

Pooter's Wine Cake

Reviewed: Jan. 10, 2008
The is one delicious cake, only I omit the water and increase the nutmeg to 1 tsp. It is absolutely delicious and guests devour it!
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3 users found this review helpful

Momma's Wine Cake

Reviewed: Jan. 10, 2008
I DESPISE box cake mixes, this one is different. I use a yellow cake mix, which seems to give the cake more body AND I use sherry wine instead of white wine, which also gives the cake more flavor. I sprinkle a GENEROUS amount of powdered sugar on top. My guests devour this cake and always ask for the recipe.
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15 users found this review helpful

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