WannaBeChef Recipe Reviews (Pg. 1) - Allrecipes.com (10622490)

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Banana Crumb Muffins

Reviewed: Mar. 3, 2013
I followed the recipe completely, only I added 1/2 cup of sour cream for a moist muffin, a teaspoon of cinnamon, and a teaspoon of vanilla. Yum!
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Chocolate Pudding Pie

Reviewed: Dec. 19, 2012
I changed some things. I made my own crust. (How hard is it to make a graham cracker crust?! Graham crackers (make into crumbs), margarine (or butter), and a tablespoon of sugar.) I used 2 large boxes of "Jello" brand chocolate pudding. 6 cups of milk as suggested on the packages (3 for each). I also whipped my own whipped cream. A small container, 'til soft peaks formed, added 1/2 a cup of powder sugar, 1 teaspoon of vanilla, and mix 'til you have stiff peaks. I always go a little over, but don't make it into butter! I made the crust first, poured in the chocolate pudding, and topped with the whipped cream. I added small chocolate chips for presentation, and they taste yummy! I didn't use gummy worms.. That just sounds awful!
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Lori's Famous Crab Cakes

Reviewed: Nov. 12, 2012
This recipe wasn't bad. To be honest, next time I'll choose another recipe.
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Caramelized Chicken Wings

Reviewed: Oct. 26, 2012
Yum! My hubby wasn't sure about the recipe at first, but when I gave him the chicken (served with white rice), he said it wasn't that bad. It was good! Next time, I'll make more so there's leftovers! XD
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Real Homemade Bagels

Reviewed: Oct. 24, 2012
I followed the recipe, but not the instructions. I added the 1 1/4 cup of hot water, sugar and yeast together in my KitchenAid mixer. I let the yeast get frothy and then added in the salt, oil and 4 cups of flour (anymore and it would have been too dry!). On speed 2, I let it mix then knead the dough for 15 minutes. I was running late, and couldn't get the dough to the consistency as instructed. It broke almost right away when pulled. I popped the dough a warm oven (I put it on 350F just until the elements were red, then turned it off). After rising for 2 hours, I punched down the dough and started shaping. I made 8 bagels. I didn't have a full cup of honey, so I added some light corn syrup to make up for what I was lacking, a quarter cup. I also didn't use 16 cups of water, I used 13. I let the bagels bathe and then topped them with grated medium cheddar cheese. They baked for 20 minutes at 475F. I pulled them out, let them cool for 15 minutes then tried them. OMG! Delicious! They will be even better with cream cheese smothered over them after toasting them in the toaster! I can't wait for breakfast tomorrow! Thanks for sharing the recipe!
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Baked Ziti I

Reviewed: Sep. 8, 2012
I'm giving this recipe 4 stars because I changed the original recipe. Unfortunately, I wasn't able to find Ziti pasta at the store, so I chose Rigatoni instead. They worked just fine. I couldn't find provolone either, so I used Havarti. I treated the sour cream just like I would have in lasagna. I added half a teaspoon of super fine minced garlic, and dry parsley. This added a great flavor to the ziti rather than just a creaminess to the sauce. I lined the pan with parchment paper so I didn't have to worry about adding any extra fat to the recipe. I started with a thin layer of sauce on the bottom of the pan, then spooned on a single layer of noodles. I topped the noodles with sauce, then the sour cream mixture, Havarti cheese, and mozzarella cheese. I did another layer of sauce, then a single layer of noodles, mozzarella cheese, and the last bit of the sauce. I topped the sauce with even more mozzarella cheese. I baked the lasagna covered with aluminum foil and took the foil off at the end of 30 minutes, and broiled it until it was golden brown on top. My husband and kids don't normally go for this sort of dish, but last night they all finished their dinners. I'll definitely make this again! *Serve it with garlic toast!
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Mall Pretzels

Reviewed: Aug. 20, 2012
I used 4 cups of all-purpose flour. The pretzels came out very tasty! I had 2, and my hubby had 3! The kids love 'em too! Thanks for sharing!
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Nacho Cheese Sauce

Reviewed: Aug. 20, 2012
A bit too salty. Next time I'll only add 1/4 teaspoon. I didn't use process cheese. I used a medium cheddar, with a bit of Gouda. I served the cheese sauce with homemade Mall Pretzels, that I made from this site.
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Grandma's Lemon Meringue Pie

Reviewed: Apr. 9, 2012
I made my own pie crust. (2 cups of flour, 2/3 cup of non-hydrogenated margarine, 1/2 teaspoon of salt, and 1/8 cup of water.) This was my first time making a lemon meringue pie. It was fairly easy, I didn't have very good luck with the meringue the first time, so I started over. The second time went perfectly! The pie was great! This recipe is a keeper! Thanks for sharing!
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Mini Pumpkin Whoopie Pies

Reviewed: Oct. 5, 2011
The only thing good was the filling. I would NEVER make these again.
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Caramel for Apples

Reviewed: Jun. 21, 2011
This is so easy to burn. Which happened with my first try. I was letting it come up to temperature and it looked good, and I took it off the stove to do the water test, and it burnt. The next time I let it get to 90C, and dropped some into cold water. It didn't ball up, and it was rock hard. When I took it out of the water, it wasn't soft. I thought I'd over cooked it, even though it was still a clear color. I took it off the heat added milk (I had homo on hand, no cream), and margarine (no butter, it's bad for you). I put the pan back on the stove and let it cook some more. The caramel tasted buttery and good, but it wasn't thick. After a couple of days in an air tight container in the fridge, it has thickened up and has nice color. It's delicious over ice cream, apples, and drizzled over apple pie!
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Perfect Berry Shortcakes

Reviewed: Jun. 1, 2011
I followed the recipe with the exception of using non-hydrogenated margarine instead of butter. The shortcakes had a wonderful crunch to the outside, and a soft, moist inside. For the filling I purchased some fresh, NOT frozen, cherries. I simply cut them in half (2 cups of cherries), threw away the pits, and tossed them into a sauce pan with some mix berry 100% juice, 2 teaspoons of brown sugar, and a 1/4 teaspoon of cinnamon. I let the cherries simmer on the stove on low heat for 45 minutes. I'm going to save this recipe and make these shortcakes again for family over vacation. Thank you for sharing! (For a softer shortcake, place them in an air tight container and the next day, they will be super soft! You can also add a slice of bread to the container.)
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Flourless Peanut Butter Cookies

Reviewed: Mar. 11, 2011
WAY too much sugar! I used all natural peanut butter without salt or sugar added. If I made these again, I would use half the sugar.
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Marshmallow Fondant

Reviewed: Feb. 20, 2011
I was beginning to think this stuff would never form a ball. I bought a 2kg bag. I had to use the entire thing! I also used 1 tablespoon of margarine instead of butter. If I would have used 1/4 cup of margarine, I would have needed a lot more confectioner's sugar. If you plan on using liquid food coloring, be prepared for the fondant to be super sticky again, and need 1-2 cups more of confectioner's sugar. Unfortunately I used all of my confectioner's sugar, and had to use cornstarch. It didn't change the flavor, and worked great. This recipe made way too much for a one layer 9" cake. I'll be putting the leftovers in the freezer and hoping it'll last until Mother's Day.
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Fluffy Cake Doughnuts

Reviewed: Feb. 13, 2011
I love store bought cake donuts, and I wanted to make my own. I followed the recipe and mine turned out very dense, nothing like the light and fluffy donuts I get from the store. I won't be making these again..
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Libby's® Pumpkin Roll with Cream Cheese Filling

Reviewed: Dec. 7, 2010
I made this dessert for Thanksgiving instead of the traditional pumpkin pie. It was easy to make and tasted great! I enjoyed it the second day even more than the first. It freezes well too.
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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Nov. 2, 2010
I melted a tablespoon of non hydrogenated margarine in the microwave. I stirred the spices into the margarine then mixed in the rinsed and dried pumpkin seeds. I baked the seeds at 350F (not 250 as directed), stirring the seeds every 10 minutes for 30 minutes. Once the seeds were out of the oven, I stirred them again and let them cool on the baking sheet. When cool, I placed them into an air tight container. They were good the same day, but I found them even better the second day. I can't wait to make this again next year!
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Thick Mint Chocolate Chip Cookies

Reviewed: Nov. 1, 2010
I made some changes. I used non hydrogenated margarine instead of shortening and butter. I used unbleached flour instead of bread flour. I also used some dark chocolate chunks, and some broken dark Belgium chocolate wafers and I used dark German cocoa powder. The cookies turned out good. I would definitely make these again. Thanks for sharing the recipe.
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14 users found this review helpful
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Chewy Chocolate Chip Oatmeal Cookies

Reviewed: Jun. 16, 2010
I always use non hydrogenated margarine. I found some dark Belgium chocolate instead of semisweet chocolate. I broke the chocolate into large chunks and tossed them in the dough. OMG! Yum! I'm definitely keeping this recipe! :D
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Fudgy Chocolate Chip Muffins

Reviewed: Jun. 16, 2010
I followed the recipe expect for adding a touch more cinnamon. I found the muffins to be okay. I thought they'd be really good with the cinnamon, but once they were done, I didn't like the taste. I'd make these again, only next time I'd omit the cinnamon.
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