Nubbs180 Recipe Reviews (Pg. 1) - Allrecipes.com (10957651)

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Bierrocks III

Reviewed: Jan. 5, 2014
I make my own roll dough. Having made it several times I now add whatever spices I feel like I want that night. I've added caraway; tonight it was 1 tsp dry mustard and 1 tsp crushed coriander; I'll use dill sometime later. We love them as is, but adding a couple spices make them even better.
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Garlic Chicken Fried Chicken

Reviewed: Jul. 6, 2011
Fantastic! A new staple in the family diet!
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3 users found this review helpful

Rhubarb and Strawberry Pie

Reviewed: Jun. 9, 2011
A tasty pie, no doubt. I did not have any problems with runny-ness, but it wasn't as tart as I expected. Whether the flavor was a result of the sugar quantity or the quality/season of the rhubarb I used is a matter to be determined by repetition.
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3 users found this review helpful

Lemon Cupcakes

Reviewed: Mar. 14, 2011
I baked this into 2 round cakes for 37 minutes and it got a little dark, I'll reduce the oven temp to 350º next time. Oh, and I also didn't have self-rising flour on hand, so I used the standby 1 c AP flour + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 c self rising flour. But this is an amazingly fluffy cake! Think angel food cake, without the density/sponginess. This cake is heavenly!
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Photo by Nubbs180

Old-Fashioned Fudge

Reviewed: Jan. 7, 2011
I made this recipe twice in the last month (my first attempts at fudge), the second time I doubled it. It was fantastic! The flavor is excellent, and the temperatures worked just fine. I pressed walnut bits into the top of one batch, candy cane bits into the top of the another, and left the last batch plain. All were delicious!
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3 users found this review helpful

Plain Cake Doughnuts

Reviewed: Dec. 31, 2010
A great doughnut with good flavor (I'm liberal with the spices). 375º is a little too hot, some ended up doughy in the center/over done. 350º is a little too cool, they start absorbing oil into the cakes, so be very mindful of your temperature! The temperature also affects your texture, if you want them cracked on the top, like they come from the store, you definitely need it a little cooler than 375º. The suggested cook time of 3 minutes is way over board! Raw fish (for making fish 'n' chips) cooks completely in 3 minutes. When making yeast doughnuts, I've got it timed down a minute and 30 seconds (60 on the first side, 30 on the second). I'd say under 2 minutes is probably the ideal to shoot for in your oil heat/fry time combination, any longer and you start absorbing oil, which isn't desirable.
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Fajita Marinade I

Reviewed: Dec. 29, 2010
This is the good stuff. I let some chuck steak cubes sit in this for an hour or so, and not only did they taste marvelous, but as all good marinades should it took the toughness right out of them! I will be making this on a regular basis.
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Hearty Jambalaya

Reviewed: Dec. 29, 2010
I love this jambalaya! I think the first time I made it I forgot the tomato paste, and the second time I made it I added it. I don't think it needs it, personally. I try to use spicy sausages instead of kielbasa, but it is a cheaper and tasty way to go. I also usually use fully cooked shrimps and throw them in just long enough to heat them up. It doesn't make it terribly shrimpy, but that's how my husband prefers it (as it is he picks them out of his bowl and gives them to me). I highly recommend this recipe.
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Cake Doughnuts

Reviewed: Dec. 29, 2010
This recipe was good! The dough is sticky (frying and baking have very different requirements for doughs), but a heavily floured surface and rolling pin make it manageable. I was expecting the end product to be a bit denser--like Krispy Kreme's cake doughnuts--while these were more airy through the center. I also didn't mind my oil temperature as well as I should have (it got hotter than 370º) and a few of the doughnuts ended up doughy in the center. All in all, it was a good recipe. Quicker to prepare than yeast doughnuts because of the lack of rise-time, and just as doughnut-y for when that fried-pastry craving strikes!
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Balsamic Roasted Red Potatoes

Reviewed: Dec. 26, 2010
These potatoes were delicious! Being a poor college student, I used balsamic vinaigrette (6 Tbl) in place of oil and vinegar. I mixed everything up together and baked it for 40 minutes (no foil, didn't add the vinegar later, didn't start on stove top). I highly recommend them. I also used some yellow onion and chives in place of green onion (again, a cost thing), as it turned out I'd recommend it, but I can imagine the subtle flavors of the listed ingredients turning out nothing short of fantastic.
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Budget-Friendly Hearty Winter Soup

Reviewed: Dec. 9, 2009
I thought is was great, and so did my family. I did use apple cider instead of wine, and spicy Italian sausage instead of bratwurst, and 6 black peppercorns instead of white pepper. ...So in short, I used this recipe as a framework and filled in the white spaces with whatever I had on hand, but like I said, we thought is was great.
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Angie's Perfect Dinner Rolls

Reviewed: Nov. 1, 2009
My mother-in-law baked bread and rolls, and my husband has been fairly set in his "That's not how my mom makes it" ways, but he told me to save this recipe! We will be making these again regularly!
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English Toffee

Reviewed: Oct. 19, 2009
I followed the instructions in MommyFromSeattle's review, and it turned out fantastic! I may never have to buy another Heath bar!
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Best Moist Chocolate Cake

Reviewed: Aug. 30, 2009
Wonderful cake, and perfectly chocolatey--not a chocolate devastation or death by chocolate. Followed Karin's advice in her review with the extra milk and the baking powder-soda switch. I shall be making this again.
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2 users found this review helpful

English Muffins

Reviewed: Aug. 5, 2009
All in all, it is quite tasty. But it is sweeter and more dense than what I have come to expect in English muffins. I will be trying it again though.
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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 14, 2009
Amazing! They don't last nearly long enough in my house!
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Chocolate Mayonnaise Cake II

Reviewed: Feb. 6, 2009
It wasn't all that extraordinary, and I don't think "moist" would be on my top 5 list of adjectives. It is a good chocolate cake though.
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Glazed Yeast Doughnuts

Reviewed: Feb. 2, 2009
My younger brother has made these doughnuts a trademark of his among his friends, and I thought I'd give it a whirl. They turned out great, but the method doesn't make much sense unless you are using a kitchen-aid mixer with a dough hook. As I do not own one, I had some trouble getting the yeast-water, eggs and butter to mix into the already doughy milk-flour mix. (I ended up using my hand beaters, which made a bit of a mess, but got things to mix). But like I said, the recipe makes a great doughnut!
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Grandma's Lemon Meringue Pie

Reviewed: Jan. 28, 2009
I've made this several times now, and it is always loved, even by those who profess no love for lemon pie! This Thanksgiving, it was the first pie to be finished.
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Mom's Eggnog

Reviewed: Nov. 13, 2008
This recipe has saved my holidays! I've become severely allergic to milk this year, and soy products make me gag, so I though I was going to have to begin braving the autumn through winter without one of my favorite things in the world...To make a long story shorter, I used "Almond milk" and with a little bit of rum extract added this recipe hit the spot perfectly!
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