babe-in-baking Recipe Reviews (Pg. 1) - Allrecipes.com (10470732)

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Cranberry and Cilantro Quinoa Salad

Reviewed: May 14, 2014
This recipe gets 2 stars for having fresh, healthy ingredients. I would give the taste one star. I used only half of a small red onion and it was overwhelmingly onion-y.Less onion and some tomato would make this recipe better. Try the black bean and quinoa salad from this site, it's amazing.
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Beer Batter Fish Made Great

Reviewed: Jan. 15, 2012
Love Love Love, my husband and I loved this! We used Coors Light but next time I will use a dark beer like Arrogant to really bring out the beer flavor. I thought, at first, the paprika would be overpowering because it turned the whole batter red. Boy was I wrong! We had 2 pounds of freshly caught Alaskan Halibut and ate like kings.
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Turkey Veggie Meatloaf Cups

Reviewed: Jan. 15, 2012
I made this recipe exactly as stated. My biggest complaint is that it doesn't look appetizing. I took it to a potluck and almost no one touched it. I got a lot of "What is in it?" I called it a Turkey meatloaf with vegetables but still, no one touched it (even though it tasted pretty good). Ouch! The texture was also very mushy even though I cooked it thoroughly and it reached 180 degrees. I would make this for family, but as far as "public" food goes, make something where you can actually SEE what's in it.
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Black Bean and Couscous Salad

Reviewed: Jan. 15, 2012
This recipe did not receive 5 stars because it lacks flavor. It it pretty bland, I would definitely recommend adding a minced jalapeno and some Mediterranean spices. I would love to make this again, next time I will spice it up!
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Chicken Fettuccini Alfredo

Reviewed: Dec. 3, 2009
This recipe was ok, in the end I had to add a ton of generic italian seasoning because it tasted like sour cream and milk. My husband says "isn't it supposed to have green stuff in it?" Secondly, it was expensive. Mushrooms $2.50, chicken $9, fettuchini $4, half and half $1.50, milk $3.50, parmesan $5, shredded colby jack $6, garlic $5, onion $1.50, tomatoes $3 = about a $40 dinner!!
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Chocolate Bourbon Pecan Pie

Reviewed: Nov. 27, 2009
I thought this pie looked very good, but only one slice was gone by the end of the night. Hmmm, too intimitdating? I followed reviews and put mini chocolate chips in the bottom of the pie plate. I put probably 2 layers... BIG mistake. It was overly sweet, use very little chocolate please. I used the regular amount of bourbon which ended up being exactly a shooter of Jim Beam. It did not overpower the taste of the pie to me... until the next day. After it marinated in the fridge overnight it tasted like straight alcohol. One thing that I DID do that was awesome was decorate the top of the pie with halved pecans part-way through baking (it was too soft right when I put it in) this is a MUST to the flavor. It gives a but of a break from the ultra-rich overpowering part of the pie. So next time, less chocolate, even more halved pecans.
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Apple Crisp II

Reviewed: Nov. 27, 2009
I followed ALL the suggestions by other reviewers. Used granny smith apples, 1/4 cup water, nutmeg.... this recipe gets 4 stars because the crust was DRY. It looked like quaker instant oatmeal before you added the water. After adding the butter to it, it was still dry, so i doubled the butter, it was still too dry. Next time I will add water until it's at least crumbly and crust-y.
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No Bake Peanut Butter Pie

Reviewed: May 28, 2009
This recipe was a 3 for several reasons. First, there is barely a peanut butter taste, it mostly tasted like cool whip and cream cheese to me. Second, VERY fattening, and third, it's ugly. If you make this and like the way it tastes, then plan on drizzling chocolate over it or crumbling reeses on top or something to make it look yummier.
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Chef Scott's Pico de Gallo

Reviewed: Jan. 19, 2009
This is the best pico de gallo known to man! It's not too oily but I DO use red wine vinegar. Otherwise I follow the recipe exactly. It's good as soon as you make it and for several days afterwards. I've been asked to make it 4 times now and it's fun and easy.
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Garlic Prime Rib

Reviewed: Jan. 19, 2009
I used a 5.88 pound prime rib and followed another user's suggestions on cooking 460 degrees for 12 minutes, 425 for 8 minutes and 70 minutes at 325 degrees. Mine came out medium and perfect at 145 degrees, not too much pink. I used extra garlic (the premade stuff in the jar) fresh thyme and rosemary (for the 10 pound recipe) but I only found it got in the way, when people were taking bites they had to pull it out of their teeth. Such rave reviews! If I have an extra $50 bucks lying around I will definetely make this again!
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Slow Cooker Creamy Potato Soup

Reviewed: Jan. 19, 2009
I followed all the reviewers suggestions and it came out wonderfully! I added the onions first and the bacon bits in the last 30 minutes. I used half heavy cream and the rest half and half. I also added potato flakes (maybe too many because it came out quite thick) and shredded cheese. This is a very filling soup. I used it as a side dish and everyone was full before they got to the steak. Definetely a repeat!
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Chocolate Trifle

Reviewed: Jan. 19, 2009
I followed all the reviewers suggestions and it still came out too sweet and sticky. I made the pudding with the sweetened condensed milk and regular milk first, then blended it with whipped heavy cream. I also used caramel over the brownies and toffee bits and french vanilla cool whip. Next time I will SKIP the caramel and reduce the condensed milk by half and use regular cool whip. Sorry but the toffee bits have to stay... Then it will be just right! Otherwise what a beautiful dish!
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Baked Pork Chops I

Reviewed: Apr. 15, 2008
My husband loved this recipe!! It was so tender you could cut it with a fork. I would definetely reccomend you watch the chops when frying them, my got dark in a matter of seconds. Next time, I will just stick to Medium, not Med-HI. I made this with mashed cauliflouer. Viola!
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