whatscookinwithkate Recipe Reviews (Pg. 1) - Allrecipes.com (10583074)

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Chocolate Cherry Cake IV

Reviewed: Feb. 16, 2008
I must have done something wrong but I followed it to a tee! This cake turned out to be a two inch frisbee I could rap with my knuckles the night before Valentine's Day. By the next day it had softened up, but truly was tasteless. Sorry
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6 users found this review helpful

Creamy Blueberry Pie

Reviewed: Aug. 29, 2008
I don't know, after glowing reviews, maybe I just didn't make this correctly. It was a waste of time and ingredients, including my fresh organic blueberries. This is my first "post a review" but sorry, not even a star from me
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1 user found this review helpful

Yogurt Samosas

Reviewed: Nov. 11, 2008
Sounds interesting, but I'm not sure what to do with the ingredients listed after the phyllo - 1 cup of flour in a yogurt sauce?! Please help!
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6 users found this review helpful

Extra Gingery Bread

Reviewed: Nov. 20, 2008
UCK - don't know what went wrong - great creative ingredients, after 90 minute of baking in the 10"springform (didn't say 10: springform TUBE pan) the thing was still an uncooked glob except for the burnt edges. Spooned some of the goo out into a pie pan hoping that at least both pans full of goo would bake and be tasty - turned into TWO pans of greasy mess. Threw it away. Will add the grated fresh ginger and crystalized ginger to one of my tried and true gingerbread recipes.
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5 users found this review helpful

Galette des Rois

Reviewed: May 25, 2009
Bonjour, Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes patisseries preferee. Une amie francaise m'a donne une recette, sans la pate d'amandes (?) en me disant que s'etait traditionelle. Votre recette est ce que je m'ensouviendrai - Bravo et merci!
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29 users found this review helpful

Banana Cake II

Reviewed: Jun. 16, 2009
It was tasty, but I, too, didn't get light and fluffy - even double checked the recipe when the batter volume was so big and only 1 tsp baking powder - oh well, coupled with the soupy banana butter icing - it was an embarassment to me (I'm a retired pastry chef) but my son's college friends ate it up!
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0 users found this review helpful

Banana Butter Icing

Reviewed: Jun. 16, 2009
I got nothing but soup, even after doubling the powdered sugar, which reduced the banana flavour so I had to add another banana. SHould have done a cream cheese frosting instead.
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2 users found this review helpful

Caramel Apple Cranberry Pie

Reviewed: Nov. 27, 2010
TOTALLY Awesome - could have been the stick of butter in the filling (I'm thinking of cutting that back next time over the protests of my husband, but if it sacrifices taste, then I won't - I'll just serve smaller portions) and the secret ingredient has to be the vanilla in the filling. My 22 yr old son even noticed that. This is a keeper!
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4 users found this review helpful

Soft Christmas Cookies

Reviewed: Jan. 1, 2011
Made this at my in-laws over the holidays - and they were hard as rocks - OK maybe their baking powder wasn't fresh. SO I made them at home when we got back. Dough was much nicer and tasty (raw!) but they are still hard as rocks - tasty rocks, but not soft.
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4 users found this review helpful

Holiday Mincemeat Muffins

Reviewed: Dec. 10, 2011
The taste is there, but they were far too gooey! The muffin itself, then adding the glaze, which was all very tasty, just turned the the paper cupcake cups to mush. Next time I would bake them with the liners.
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1 user found this review helpful

White Fruit Cake

Reviewed: Dec. 16, 2012
Totally the best! I prefer light fruitcake to dark, which isn't easy to find anymore. So, I made it last year and repeated it this year, soaking it each time in brandy - YUM. I substitute candied papaya for the cherries, just don't like those things and candied my own orange and lemon peel (easy to do) to replace the citron. Just as good with the pecans for those who have nut allergies.
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Real Homemade Tamales

Reviewed: Jan. 5, 2013
My recipe is similar with these added flavor boosters: I use the broth from cooking the meat instead of beef bouillon. I also use a pork shoulder which renders more natural "lard" to use as well.
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5 users found this review helpful

Black Bean Breakfast Bowl

Reviewed: Jan. 6, 2013
Great heathy recipe.
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3 users found this review helpful

Easy Whole Wheat Peanut Butter Cookies

Reviewed: Apr. 15, 2013
Despite the great ingredients and that the soft dough was not hard to handle - these were tasteless! I added a pinch of salt as my mom's recipe calls for salt, but that wasn't enough. They could have really benefited for 1/8 or more tsp of salt. Froze the rest of the dough and have to figure out a way to spruce it up before baking again.
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0 users found this review helpful

Tiffany's Chocolate Chip Cookies

Reviewed: May 16, 2013
It's a great cookie and I will try the cinnamon to see what that brings to the party!
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7 users found this review helpful

Salade de Carottes Rapes

Reviewed: Jul. 15, 2013
Love this salad! My version calls for chopped olives sprinkled on top.
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Chef John's Salmon

Reviewed: Jul. 21, 2013
Quick and delish! I do a number of varieties of this concept - dill, salsa in mayo topped with slice avos, wasabi and soy sace, etc. I had never tried tarragon. It made the dish. Chef John, as usual you sense the nuances.
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Zucchini Chocolate Chip Cake

Reviewed: Jul. 21, 2013
Very very good texture and flavour - moist with chunks of the half melted choc chips. I top with ganache - Voilà - perfection!
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Chef John's Macaroni and Cheese

Reviewed: Aug. 10, 2013
Great recipe that I followed by the book to see how it would turn out. Will make some change in the future: Love the thyme, very subtle - I would add a pinch more to bring the flavor up. Same with nutmeg and Worcestershire. I don't salt excetp in sauces and to bring the flavor up but an added overall sprinkle on the leftovers after we had eaten really pepped the flavor up. Could have also been that my grocery store extra sharp cheddar was pretty bland. And, I will do this again using my mom's technique. She didn't melt the cheese into the sauce, but instead once the pasta was sauced she would stir in cubes of cheddar. That way they would melt intact among the noodles and offer this burst of cheesy flavor! YUM!
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Old-Fashioned Pancakes

Reviewed: Sep. 27, 2013
Hey Chef John, This is almost the recipe from my grandmother's 1940's cookbook which I've been using for years. Light delicate and without that Bisquick flavor the boxed mix gives. The only way to go! Thanks for bringing it back
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