Fluffymonkeyen Recipe Reviews (Pg. 1) - Allrecipes.com (11570254)

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Restaurant Style Egg Drop Soup

Reviewed: Jan. 21, 2012
Excellent. The easiest, most delicious soup I've made. I didn't use ginger because I'm allergic, and I added 1/2 tsp of sesame oil. Otherwise followed to a T. Tastes delicious!
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Crunchy Apple Muffins

Reviewed: Jan. 21, 2012
I *really* didn't like these. Despite following the recipe to a T the muffins tuned into hard, tough chewy biscuit like things that didn't rise. The batter was more like a cookie dough, so I had to add in more than 1/2 cup extra of liquid. These just didn't turn out, and I won't be making them again.
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1 user found this review helpful

Old-Fashioned Vanilla Pudding

Reviewed: Jan. 15, 2012
Very good, very simple. I've made this several times, and I really like it. It makes a small two servings. It's not too bad when it comes to homemade pudding calorie/fat wise. I've also made it with brown sugar. 3--4 tablespoons brown sugar makes a light butterscotch pudding. I love this recipe.
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Sweeter Muffins

Reviewed: Jul. 9, 2011
These were really good. I used red Mill Gluten free all purpose flour, as we were trying out cooking gluten free. With the GF flour it tasted like whole grain. I loved how these were sweet but not too sweet, and totally adaptable. Delicious!
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Strawberry Cobbler I

Reviewed: Apr. 19, 2011
This got us four servings. Absolutely delicious---everyone loved it! The syrup tasted like strawberry jam, and the dough was heavenly. It was a tad crumbly with the amount of whipping cream, so I added just a tad more. Then I put bits of the dough on top and cooked for a few minutes. when it was soft I spread it even with a spatula. absolutely heavenly. The perfect mixture of dough sweetness and fruit. Mmm.
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Chocolate Peanut Butter Cups

Reviewed: Apr. 16, 2011
This didn't turn out right at all. I followed the instruction directly. against my better judgement, I used the muffin cups. I shouldn't have. They wouldn't come out. For some reason, even though I divided perfectly, there wasn't enough chocolate to really cover all the tops. and there was too much peanutbutter. It took forever for the tops to harden, so I popped them into the freezer. Next time (and there will be a next time) I will use one of the recipes that calls for melting the peanutbutter. That would have made it easier. and I'll skip the muffin cups next time.
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Apple Carrot Muffins

Reviewed: Apr. 16, 2011
These are really delicious, especially straight from the oven. We really liked these. It was sweet, but not too sweet, and had just the right amount of fruit flavor. I used Nature's path Flax Plus raisin Bran, and instead of 3/4 carrots I used 1 cup. This muffin was super moist, and well worth the time it took to grate and chop. I will definitely make this again!
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Chicken-Parmesan Bundles

Reviewed: Feb. 9, 2011
This is surprisingly delicious. I only made enough for me so I changed it a bit, but followed the same flow. 3 tablespoons cream cheese, 1/8 cup mozzarella, and 1 tablespoon of parmesan. I also used fresh spinach. The flavor was delicious, and I will definitely be doing this again.
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19 users found this review helpful

Garlic Brussels Sprouts

Reviewed: Nov. 16, 2010
I'd call this one broth infused brussels. Very very delicious. Instead of cutting an x I cut them in half, and I used vegetable broth as that was all I had on hand. Very delicious and flavorful. I can't wait to try it with chicken broth. I'm remaking it tonight, but a few minutes before it's set to be done, I'm going to toss in some spinach. Mmm.
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Roasted Brussels Sprouts

Reviewed: Nov. 15, 2010
I was pretty disappointed with this recipe. I followed it to a tee, twice, and each time they got burned beyond belief. The second time I lessened the time a little bit, and I could actually taste them, but still too burned to be called edible.
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Best Spanish Rice

Reviewed: Nov. 15, 2010
This is very delicious. I used vegetable broth instead of Chicken broth, and it came out wonderful. It cooked up very fast. I can't stand salsa, but this was *wonderful*. I will be making it again!
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Traditional Mashed Potatoes

Reviewed: Aug. 11, 2010
This is exactly how my mother has always made these. Instead of cubing the potatoes, she halves and then quarters them instead. It works well. :)
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Gnocchi with Sage-Butter Sauce

Reviewed: Jul. 31, 2010
This meal was excellent. I edited the proportions to my tastes. other wise I followed as written. It was simple but delicious!
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Chocolate Cornstarch Pudding

Reviewed: Jun. 13, 2010
Best Chocolate pudding Ever. I tried making pudding scratch a long while back, and it failed dismally. This, however, did not. This was the richest chocolatiest chocolate pudding ever. I'm not insane about chocolate unless it's milk, but this was fabulous. The ehat had to be on high for it to start bubbling. I wound up using a mixture of my lactaid milk, and my brothers regular milk, and a little water, as we were running out of milk everywhere. Delicious! another note: the serving size is more like 4 servings. there are four of us and it went fast.
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Baked Custard for Two

Reviewed: Jun. 13, 2010
This one did not go well. The flavor was great. after 35 minutes the custard was pure liquid, except for the very top. I extended the time to an hour and five minutes, and it was a little bit thicker. The top was starting to get browned though, so I took them out. I put them in the fridge for a few hours, (one for all day) and they had set into a little pudding. I give this three stars because the taste was excellent, and the pudding texture was great. But as written, something is not right here. Also, I found it very hard to take in and out of the oven. the water had heated beyond boiling, and soaked into my oven mitts. If anyone has a safe way to get these things out of the oven, please let me know.
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Strawberry Cheesecake Quesadillas

Reviewed: May 10, 2010
These are Delicious! I'm not sure why everyone is saying these are messy---they aren't. The Cream Cheese and jam should be a little closer to the center, as it will spread out. The heat should be perfectly medium, because higher heat will cause the jam to become runny. As written it's really delicious. I literally just finished eating mine. I used low sugar jam (that's all I had) and it turned out okay. The Powdered sugar really makes it pop! I'm definitely going to make this again.
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Almond Bars

Reviewed: May 9, 2010
This is absolutely delicious. I tried it two different ways. With Almond extract, and with Lemon extract. The lemon was my favorite. I increased the extract to three and a half teaspoons. This makes up very moist and soft. It's definitely a cake rather than a cookie. They lasted over a week in a ziploc bag. They stayed soft. It takes a lot of will power to get them to last that long, though. I will *definitely* make these again. YUM.
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