ripley17 Recipe Reviews (Pg. 1) - Allrecipes.com (10697540)

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Pumpkin Black Bean Soup

Reviewed: Oct. 30, 2012
So glad I tried this! It was unique and delicious. Here are my changes: first, I read the recipe wrong and only bought one can of beans. I just added them undrained and did not purée any. I imagine this made my soup less thick than what it was meant to be, but I liked it. Three cans sounds like overkill to me anyway. I'd think all you'd be able to taste was beans! Anyway my result was a thick broth. The "cover" picture shown with this recipe looks like the consistency mine had. I also did not add any salt since the canned broth, beans, and tomatoes and butter and ham are all pretty salty to begin with. I used apple cider vinegar and only two tablespoons. I thought it was lacking in depth flavor-wise so I also added two pinches of nutmeg and about half a teaspoon of ground coriander. I garnished with fresh cilantro which really brightened up the final product. Very good soup! I'm betting it'll taste even better tomorrow. :)
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Coconut Macaroons III

Reviewed: Oct. 29, 2012
Loved! Followed recipe exactly. These taste just like the inside of a Mounds or Almond Joy candy bar. Perfect for dipping in chocolate fondue or fountain, which is what we used them for. It was everyone's favorite dipper!
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Sour Cream Pound Cake

Reviewed: Oct. 11, 2012
I doubled the recipe, added a pinch of salt & 2 tsp of vanilla, and baked in a Bundt pan. It was a perfect pound cake, moist and buttery. Everyone loved it!
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Best Brownies

Reviewed: Aug. 13, 2012
These are excellent! I doubled the recipe and did it in a 13x9 pan. Did not have powdered sugar so couldn't make the frosting... didn't matter, they were still amazing! Made them for my firefighter hubby and the guys at the station. They raved and raved! One even threatened to try to steal me away... They were a hit, I will never use a box mix for brownies again. Next time I will make the frosting.
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Cream Corn Like No Other

Reviewed: Nov. 21, 2011
Have used this recipe for three years now. Tastes just as good as the creamed corn from a famous BBQ restaurant here in Texas. We do not add the parmesan cheese.
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3 users found this review helpful

Lemon Blueberry Coffee Cake

Reviewed: Jun. 8, 2011
Amazing!! I did make a couple small changes. I used the biscuit mix recipe on this site using butter instead of shortening. I used probably closer to one and a quarter cups of milk because I don't like dry coffee cake. Upped the sugar to 1/2 cup. Also added a tablespoon or two of lemon juice to the batter. It was a wonderful cake!! Thanks for the recipe, it's a keeper.
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4 users found this review helpful

Extreme Chocolate Cake

Reviewed: Mar. 12, 2011
This is just as easy as using a box mix and tastes so much better! I did make just a couple alterations. I used 1 c. white sugar and 1 c. brown sugar. I dissolved 1 tsp. of instant espresso in the boiling water. I added 1 tsp. of kosher salt to the frosting. The frosting is really dark in flavor so if you prefer it to be less intense, just don't add as much cocoa. Also use a sifter if your cocoa is dry and lumpy- I didn't do this and I had little tiny pieces of cocoa all throughout the frosting. Great recipe, thanks Rach56!
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Chocolate Oil Cake

Reviewed: Aug. 17, 2009
My husband loved this! I increased the salt to one tsp. and the vanilla to 2 tsp. as some other reviewers suggested. Very moist and great flavor! Next time I might add some mini chocolate chips and top with some hot fudge from a jar to make it super chocolatey. But it was great just by itself!
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1 user found this review helpful

Marble Swirl Pound Cake

Reviewed: Jun. 6, 2009
I, also found this cake too dry. Unfortunately I didn't read the reviews until I had already mixed it up, but I still had time to add an extra egg, probably about another 1/2 c. milk, and about 1/4 sugar to the chocolate half. Didn't make a difference, it was still dry. If I try this recipe again, I would definitely cut the flour down, at least 1/2 cup less than suggested. Disappointing for a pound cake with so many eggs in it to still be dry.
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Bev's Orange Chicken

Reviewed: Jan. 14, 2009
This was very good! I added an extra 2/3 c. orange juice, 1/4 t. ground ginger, and replaced the garlic powder with two minced garlic cloves. I used a whole cut up chicken, not too big, and it only needed an hour in the oven at 350. Thickened the juices with cornstarch to make a gravy. Great over rice with a side of veggies!
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Pecan Pie Bars II

Reviewed: Jan. 8, 2009
These taste delicious but I have made them four separate times and have had pretty inconsistent results. Sometimes I have to substitute maple syrup or sugar and water for the corn syrup if I am out, (1 c. sugar + 1/4 c. water = 1 c. corn syrup) and I'm not sure if that is the reason for the differences. They come out really dark brown, almost looking burnt but are still incredibly sticky and falling apart. I could leave them to bake longer than suggested but then I think they would burn. At any rate, they still taste good whether they are falling apart or holding together. Everyone loves them!
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Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 8, 2009
This was a great recipe. The only change I made was to add a little more bacon because I just love bacon! Had it on New Year's Day and then used leftovers the next day to make bean and cheese tacos. Delicious!
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Italian Sausage Soup with Tortellini

Reviewed: Jan. 8, 2009
This soup was absolutely delicious. I ended up doubling the broth and wine and adding mushrooms and twice the tortellini. I used fresh tomatoes but it was a hassle to boil and peel them, so next time I will use canned tomatoes since the fresh tomatoes mostly disintegrated into the broth anyway. Made this for my parents and my mother was raving and couldn't wait to make it herself! Will definitely make it again.
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Spicy Honey Mustard Pork Roast

Reviewed: Jan. 8, 2009
This recipe was a good one. I used a two lb. pork tenderloin, doubled the honey and mustard, used spicy brown mustard instead of dijon, and added several cloves of finely chopped garlic. Wrapped it tightly in foil as another reviewer suggested and cooked it in the crock pot for about 7 hours, half on medium heat and half time on low. Very tender, came out a lot like a pot roast, shredded easily with a fork! Will throw BBQ sauce on leftovers to make BBQ pork sandwiches.
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Chinese Napa Cabbage Salad

Reviewed: Nov. 3, 2007
My friends BEG me to make this salad. The adjustments I made are to use 1/4 cup sesame seeds instead of 1/2 cup, and a bag of shredded cabbage. Keep all ingredients separate until ready to eat otherwise the cabbage and crunchy mix get soggy. This salad doesn't last leftover.
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7 users found this review helpful

 
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