kle_sam Recipe Reviews (Pg. 2) - Allrecipes.com (11101381)

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Brooke's Best Bombshell Brownies

Reviewed: Sep. 8, 2010
The way to bake brownies and not get the crispy hard edges and undercooked middle is the cook them at a lower temperature for a longer time. I did mine at 325* for 50 minutes and the texture was good. As for the flavour, these were only ok for us. The recipe has WAAAY too much sugar in it! The flavour was more fudge than it was chocolate ~ and I even added 2 squares of melted unsweetened chocolate to try to fix that. 1 star for the recipe as written, 3 with my added chocolate. I might try again reducing sugar to only 2 cups. Update: my brownies got hard the next day too. It is due to the amount of sugar in the recipe. Not good.
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Plum Blueberry Upside Down Cake

Reviewed: Aug. 31, 2010
A.MAZ.ING!!! Worth 10 stars, and I'm a very tough critic. Made it with all nectarines. Decreased the sugar in the batter to 1/2 a cup which was plenty since the top/bottom is so sweet. Will definitely make again.
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Exquisite Pizza Sauce

Reviewed: Aug. 31, 2010
I was making for kids so I left out anchovy, cayenne and red pepper. Didn't use honey but did use 1 teaspoon white sugar. Only had Italian Seasoning (not separate spices) so used 3/4 teaspoon of that. Was lazy so used garlic powder instead of fresh. Easy to make and tastes good. Was way too much sauce for our amount of crust so will freeze the remaining for next time.
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Pizza Dough I

Reviewed: Aug. 31, 2010
I had lots of time so I let the yeast sit in the warm water for an hour and then let the dough rise for an hour. Tastes FANTASTIC! Used olive oil instead of veg oil. Next time will bake at bottom of oven. Top of pizza browned before bottom.
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Zucchini Brownies

Reviewed: Aug. 23, 2010
Excellent! I reduced the sugar to 1 cup, used chocolate chips instead of walnuts, and used whole wheat flour instead of AP because that was all I had. I didn't make the frosting and I thought that for a family dessert they didn't need it. I baked at 325* (which I always use for brownies since the low temp gets rid of crispy edges and undercooked centers) for 45 minutes. I've made a few times with the above changes. Really excellent for "healthy" brownies.
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German Apple Cake I

Reviewed: Aug. 20, 2010
Good, but a bit greasy. I would decrease oil to perhaps 3/4 cup next time. I reduced sugar to 1 cup and cinnamon to 1/2 teaspoon for our tastes.
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Crisp Oatmeal Cookies

Reviewed: Aug. 13, 2010
5 stars for the way I made them. I used butter. I also removed the brown sugar because brown sugar makes things chewy so if you want crispy cookies, use all white sugar. I used just the 1/2 cup of white and I liked the sweetness of the cookies. I left out the coconut and chips because I wanted simple plain oatmeal cookies. I baked mine for 11 minutes and that wasn't enough to make them crispy all the way through. They aren't chewy at all, just slightly soft. Will bake longer next time. Delicious!
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Rhubarb Cake I

Reviewed: Aug. 3, 2010
4 stars as written. 5+ stars when increased rhubarb to 4 cups! Amazing! Takes a bit longer to cook with additional rhubarb. Mine took 50 minutes. I also cut sugar in topping down to 1/2 cup and cinnamon down to 1/2 teaspoon (because I wanted to taste rhubarb, not cinnamon). Was delicious!!!
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Chocolate Peanut Butter Bars IV

Reviewed: Jul. 27, 2010
Rated 4 stars because as written it would have been WAY too sweet. I used only 1 cup of sugar and it was the perfect amount of sweetness for my family. Also slightly increased peanut butter and slightly decreased butter. Had to use crushed digestive cookies (the Canadians will know what those are, for the Americans, they are kind of like Nilla Wafers but thinner, less sweet, and made with whole wheat flour and oats) because that is what I had on hand. They were a great substitute. Very good recipe. Will make again.
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Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jul. 25, 2010
Wow...this recipe is a lot of work! So many steps for what ends up just being a casserole. I think I'll stick with my own stuffed pepper recipe which uses raw rice, raw peppers, and raw beef and cooks everything in the oven (or crockpot). It is much easier and tastes better because all of the flavours mingle while cooking together.
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Peanut Butter and Banana Smoothie

Reviewed: Jul. 22, 2010
My daughter is not much of a breakfast person so I made this for her today. Very nice! I used frozen banana, regular milk, and no honey. 1/8 cup = 2 tablespoons which is much easier to measure with peanut butter. Will add some ground flax next time.
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Grandmother's Pound Cake II

Reviewed: Jul. 19, 2010
FAN.TAS.TIC!! I reduced servings to 10 and made 1 loaf. Followed recipe and ingredients exactly. Did not add anything. Used salted butter. Tastes like my home made shortbread cookies in cake form. Outstanding.
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The Best Thai Coconut Soup

Reviewed: Jul. 11, 2010
This was a really good basic recipe. I had to increase curry paste to 6 teaspoons and sugar to 3 tablespoons for my palate. I couldn't find lemongrass at my grocery store so I substituted lemon zest. Zest is a much closer substitute than lemon juice is. We are not cilantro people, so I garnished with basil and chives. Next time I will increase chicken stock and use only 1 can of coconut milk. I will also put in some garlic and sliced onion. More "stuff" in the soup. I served with a scoop of jasmine rice in the bottom of the bowl and soup poured over.
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Spiced Butternut Squash Muffins

Reviewed: Jul. 10, 2010
I always spray the INSIDE of my paper muffin liners before putting the batter in them. Since I started doing this I have never had a problem with the muffin sticking to the liner. These have decent flavour, but they are quite gummy in the center, even though they are baked through. If I make again I will try using whole wheat flour since it makes things drier.
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Chantal's New York Cheesecake

Reviewed: Jul. 6, 2010
No cracks!! Pre-heated oven to 350*. Put cake in and immediately turned oven down to 300*. Had pan of water on separate rack under cake because didn't have a pan big enough to fit my springform pan. Baked for 90 minutes, turned oven off, let sit all night. This morning I put the cake in the fridge and we will have it for dessert tonight. Ok, tasted it and it is delicious! Very not-sweet, which we like, though next time I think I'll add another 1/4 cup of sugar since we aren't having a sweet fruit topping on it.
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Easy Oatmeal Muffins

Reviewed: Jul. 2, 2010
I made 1 batch as written and 1 with chopped dates, chopped toasted pecans, vanilla, and a pinch of cinnamon. Both were absolutely delicious! Thank you for posting this recipe Whatcity and I'm sorry some bad cooks are putting it down due to their own lack of skill.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Jul. 1, 2010
Due to the many reviews saying that this dish was so greasy I decided to make it using 1 cup table cream (18%) and 1 cup 1% milk. What a disaster!!! The sauce separated into curds and whey instead of the desired creamy sauce. It still tasted pretty good and thank god wasn't made for company, but lesson learned. If I try this again I'll definitely use all heavy cream. Don't make my mistake! Had to cook covered for 2.5 hours at 325* to make potatoes tender.
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Totally Tangy Baked French Fries

Reviewed: Jun. 25, 2010
I took the idea of these and made them very different. I baked the whole potatoes in the microwave this morning and then stored them in the fridge all day. Cut them into fries and then covered with the marinade I invented: 3 T olive oil, 2T balsamic, 2T dijon, 4 cloves garlic, 1 t seasoning salt, 1/4 t pepper. Baked at 425* for 20 minutes. Could have been longer, they weren't crispy. But tasted very nice.
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Home Style Macaroni and Cheese

Reviewed: Jun. 24, 2010
Increased pasta to 10oz dry and decreased cream cheese to 4oz.
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All-Bran® Refrigerator Cookies

Reviewed: Jun. 17, 2010
I'm always very wary about coporate sponsered recipes, but these are excellent! I used whole wheat flour instead of all purpose, and therefore doubled the milk. I used only the brown sugar and was plenty sweet. Added some salt. Made plain recipe and put in 1 cup each chocolate chips and chopped pecans. Will absolutely make all the time!
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5 users found this review helpful

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