Betty Crocker Recipe Reviews (Pg. 6) - Allrecipes.com (1173581)

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Slow Cooker Creamy Potato Soup

Reviewed: May 15, 2010
This was awesome. Since I only added 1 cup of water (well, really chicken broth), I didn't need the extra flour or fluid at the end. The potato's natural starch plus minimal liquid created a chowder consistency...my preference. Remember, crock pots seal in moisture, so it might seem like there's not enough liquid at first, but give it time.
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Buttermilk Bread II

Reviewed: May 1, 2010
I scaled the recipe in half down to 12 servings and let my bread machine do all the work. I started with the basic cycle and set it to 1.5 pound with light crust. This is an amazing bread recipe. I can clearly taste the butter and the buttermilk adds such tenderness to the final product. Definitely a keeper!
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Spicy Bok Choy in Garlic Sauce

Reviewed: May 1, 2010
I added tofu to mine for added substance. Good stir fry dish.
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Jo's Rosemary Bread

Reviewed: Apr. 26, 2010
I made this in my machine, following the directions exactly. My settings: 1.5 pound loaf, light crust, basic setting. The bread stayed light and fluffy even the next day. I adore the texture, but it was not as flavorful as I would've liked. Maybe adding some melted butter would've enhanced the taste. Delicious especially if paired with something else like soup.
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Best Ziti Ever

Reviewed: Apr. 18, 2010
Great base recipe! I omitted the mozarella, added more rosemary and red pepper flakes, and subbed cottage cheese for the ricotta. Very flavorful recipe with all the herbs.
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Bread Pudding II

Reviewed: Apr. 18, 2010
I doubled the recipe and used 5 eggs instead of 8 eggs. I also used a little extra bread and used only brown sugar. It came out a little dry on the edges, so I used the vanilla sauce that was posted earlier to soften up the edges: 1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, and 1 teaspoon vanilla in a large saucepan and bring to a boil.
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Best Ever Chocolate Cutout Cookies

Reviewed: Apr. 14, 2010
I like these better than traditional sugar cookies. These are not overly sweet, and they taste like thin, chewy brownies. The dough is very sticky and does not spread much. I rolled my dough while still chilled then I refrigerated my cut outs for ~15 minutes. Very, very good for cut-out cookies. Next time I might try Hershey's special dark cocoa to get a darker color.
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Green Tea Layer Cake

Reviewed: Apr. 12, 2010
I like that this is so moist. It's not spongy, but it is moist. I filled this with plain cream since I didn't want anything to compete with the green tea. The matcha flavor is not overly pronounced...it's presence is more like an essence. There is an undertone of tea, but I also used double than what was called for in the recipe. I think my friends will like this a lot especially since it's not too sweet.
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Chocolate Chip Cookie Dough + Cupcake = The BEST Cupcake. Ever.

Reviewed: Apr. 10, 2010
Very creative recipe. I made chocolate WASC cake and used premade cookie dough. I had trouble with the cookie dough rising to the top even though I smashed the frozen ball of cookie dough into the cake batter. Caused some cracks in the top of the cupcake. Still tasty though.
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Whipping Cream Pound Cake

Reviewed: Apr. 4, 2010
This cake is moist and dense enough as a pound cake for my taste. However, it tastes kind of eggy, so next time I will be more heavy handed with the flavoring. I baked this in two 6x3 pans, and it rose well without overflowing. DEFINITELY beat the butter and sugar thoroughly as directed to incorporate enough air for a light pound cake.
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Brazilian Black Bean Stew

Reviewed: Mar. 2, 2010
This made nearly 5 quarts and was quite satisfying. I really like that it uses so many veggies and even fruit to boot! I didn't use any salt since the sausage had plenty in it. I usually use chicken broth in place of water, but I did not do that this time and it turned out so well.
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Favorite Old Fashioned Gingerbread

Reviewed: Feb. 21, 2010
What a lovely cake. You need to be a little heavy handed with your spices, which is key to this cake. I wanted it to be moist, so I subbed heavy cream for the hot water, but I like another reviewer's suggestion about using orange juice instead. Definitely halve the molasses - I used half the amount, and although I could taste it, it wasn't overwhelming. I can't imagine how strong it would've been had I used the whole 1 cup. Use brown sugar instead of white. Also, 1 hour of baking would've been way too long. I think 45 minutes is more appropriate (at least for my oven).
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Smashed Cauliflower

Reviewed: Feb. 21, 2010
This is kind of like runny potatoes. The cauliflower does not whip like mashed potatoes, but it tastes like them. I would reduce the amount of broth to 2 cups next time since the cauliflower itself releases some liquid. Maybe that would cut down on the "runny-ness." Otherwise a great way to sneak in veggies.
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Alicia's Aloo Gobi

Reviewed: Feb. 21, 2010
This is a good curry dish. I have always liked coconut-based curries, and this is a good way to get more veggies into my meals. Not the all time best curry, but tasty and healthy.
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Quinoa and Black Beans

Reviewed: Feb. 20, 2010
This is my first time making a quinoa dish, and I'm enjoying it! I used chicken broth, but I had to add extra because it seemed the quinoa was a bit on the dry side. I gave it some extra kick with a few dashes of red pepper flakes. The cilantro gives it extra flavor, so don't skip it. What a nourishing meal!
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Almost Eggless Egg Salad

Reviewed: Feb. 19, 2010
I added some Hungarian paprika and increased the amount of mayo since a lot of folks said this was too dry. I like mine a bit on the sour/sweet side, so I added extra relish too. The texture is soooo much like egg salad, and although it doesn't taste exactly like egg salad, it tastes pretty good. Definitely eat this with toasted bread and sandwich fixings like lettuce, tomato, etc to get more of a sandwich feel. Eating this by itself, you have a greater sense of how it does NOT taste like egg salad.
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Best Bread Machine Bread

Reviewed: Feb. 12, 2010
As with most homemade bread, this tastes soooo much better when freshly baked. The next day it was just alright - nothing so spectacular. Just good ole plain white bread. Any leftover bread would be great as french toast or as a dessert in butterscotch bread pudding.
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