Nicola67 Recipe Reviews (Pg. 1) - (10623607)

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The Best Double Chocolate Chip Cookie

Reviewed: Oct. 22, 2008
Was looking for very chocolately, fudgy cookie recipe and found this. Am just eating my second cookie! I found exactly what I was looking for!! Turns out this recipe is very close to my standard choc. chip cookie recipe from my mother-in-law, which took me many years to perfect, except that the flour is reduced to accommodate the cocoa powder. I gave this four stars because I reduced the sugar to 1/2 cup white, 3/4 cup brown and cookies were still PLENTY sweet - oh and that includes after reducing choc chips to 2 cups and adding 1 cup slivered almonds. Also substituted 1 cup whole wheat flour for a cup of the white, and 1/2 cup butter for 1/2 cup of the marg. Added a couple of shakes of cinnamon and a dash of cayenne (per another readers tip). End result is extremely yummy, dark chocolatey, fudgy cookies. As to perfecting my mother-in-laws recipe, I learned that the consistency of the fat (she uses 1 stick butter, 1 stick crisco) is critical. It cannot be too runny or too cool. Works best if left to warm to room temp. She swears by making a single "test" cookie first, and then adding additional flour if needed, but I can never be bothered.
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Sam's Famous Carrot Cake

Reviewed: Oct. 11, 2008
I made this yesterday for my husband's 40th birthday - carrot cake is his favorite. I picked this recipe largely because of the reviewer who had tried 5 different carrot cake recipes for a wedding cake. However, I wanted to make it as written, which I did with the exception of using 1/2 brown sugar for 1/2 cup of the white, and putting 2 T of rum with the raisins. I also made it in three 8 inch cake pans and baked it for 45 mins. Next time I would check it at 35 mins. I was hesitant about putting in the raisins and coconut, and next time I would probably omit the coconut - when eating the cake the shreds of coconut are very apparent and seem a bit out of place. I did not drain the carrots, which I grated using a food processor, or the pineapple and used the oil as written. It was not oily to me and was moist, but not soggy. I frosted it with Cream Cheese Frosting II to which I added 1/2 cup sugar for taste, and 1 cup finely chopped walnuts. In fact I have eaten moister carrot cakes than this one. However, I like my carrot cake very moist. I gave this four stars because it was not the best carrot cake I have ever had. However, it is the first carrot cake I have made in many years, so I can't really compare it as a recipe, and I was definitely pleased with the results. It certainly was easy to make. I would like to try the "Best Ever Carrot Cake" recipe as a comparison.
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Uncle Bill's Chicken Strips

Reviewed: Dec. 9, 2007
Was looking for a good, easy recipe for chicken strips. Used "Italian" bread-crumbs. Followed previous advice and cut dill to 1/2 tsp. and deep fried for crispy texture. Was nervous about doing them in the deep fryer but they came out GREAT - perfectly crispy. Used 2 1/2 bag of frozen chicken breasts (5). My 3 young boys and husband all raved. Next time I would halve the egg/buttermilk as I had a lot left over. I gave four stars because of the adjustments needed.
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Green Tomato Pie III

Reviewed: Oct. 25, 2007
I had high hopes for this pie as I love the idea of using green tomatoes. Perhaps success is dependent on the size the tomatoes are chopped (mine were 1/2" pieces) or how green they are (mine were pretty green, certainly not close to orange). Anyway, the cooked pie was pieces of green tomato swimming in a watery liquid. They tasted ok, although the spices were overwhelming. They were nothing like apple pie. Hoping to try again with some adjustments.
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