Betty Crocker Recipe Reviews (Pg. 9) - Allrecipes.com (1173581)

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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 6, 2009
I halved the recipe but followed it exactly. It has a fudgy texture, and tastes so good with nuts. The cookie dough itself is not too sweet, but the chocolate chips counter that. Next time I think I'll sub the white sugar with brown sugar. I'll probably bake them longer too because they got too soft the next day.
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Szechwan Shrimp

Reviewed: Feb. 6, 2009
This was good but I think next time I will halve the ketchup - it was a little overpowering in the sauce. It makes a nice and thick sauce though. UPDATE: Made this a couple of times already, and I realize how much more elevated this dish is with REAL ginger. I won't make this again with ground ginger from a canister.
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Carrot Cake III

Reviewed: Jan. 17, 2009
This is such a moist cake! The only thing I did differently was to add more spices like nutmeg, cloves, and a little more cinnamon. It smelled wonderful baking in the oven. Instead of baking in a 9x13 dish, I made 2 small 8" cakes and placed a cheesecake layer in the middle. My friends love this "carrot cake cheesecake" combination. After all, what better combo than carrot cake and cream cheese?!?!? Makes a nice presentation too. UPDATE: Made this again, and a friend who hates carrot cake actually enjoyed this one. Go figure!
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French Bread Rolls to Die For

Reviewed: Jan. 14, 2009
I liked this recipe a lot because it's crusty on the outside and soft on the inside, just like french bread is supposed to be. I want to add that 18-20 minutes baking time is much too long though. Next time I'll divide my dough into 10 balls so I can make large sandwiches from it.
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Tom Ka Gai (Coconut Chicken Soup)

Reviewed: Jan. 6, 2009
I made this to see how it compared to "Adrienne's Tom Ka Gai" also from this site. It was very similar, and the lime juice is essential to this recipe! I liked it, but I think I prefer the other recipe which seems to be more flavorful and includes bok choy for more veggie power.
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African Chicken Stew

Reviewed: Jan. 6, 2009
I followed this recipe exactly except I didn't have garbanzo beans. This was ok. It didn't have a lot of flavor, so I would follow others' suggestions with using chicken broth instead of water and maybe some more red pepper flakes. It's a very hearty/healthy dish though.
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Yogurt Chocolate Chip Cookies

Reviewed: Jan. 3, 2009
I had leftover homemade yogurt, and this recipe seemed like a good way to use up some of that. I followed this recipe exactly except I used all butter. The cookies are soft and came out tasty. They're a little different tasting from typical choco chip cookies, but that might be due to the tartness of my yogurt. I still prefer the chewy texture of "real" choco chip cookies though.
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Diana's Hawaiian Bread Rolls

Reviewed: Dec. 23, 2008
This doesn't really taste like King's Hawaiian bread, but it was good. It's not as sweet as I normally like it but still good. Definitely leave out the lemon extract as other reviewers suggested, and you'll probably need an extra 1/2 cup of flour to mix with the dough. Then you'll need about another extra 1/2 cup while forming the rolls. This dough is VERY sticky! Also these rolls dry out quickly if you overbake, so I'd recommend baking at 325F for ~15 minutes depending on your oven.
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Roast Potatoes

Reviewed: Dec. 23, 2008
This is an easy and simple recipe. The only thing I did different was to use olive oil. This recipe lends itself to variations too. Next time I may toss some parmesan cheese for some zest.
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Aloo Phujia

Reviewed: Dec. 23, 2008
This was an excellent recipe. I did add peas and carrots to up the nutritional content. To cut down on the amount of fat, I used a combo of olive oil and water so the potatoes wouldn't stick to the pan. Also, I used a spicy madras curry powder which can be overwhelming sometimes, so I offset this with the addition of some tomato sauce. Wonderful!
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1 user found this review helpful

Bread Machine Rolls

Reviewed: Dec. 23, 2008
This was a good basic recipe, but I agree with another reviewer that it might be too dense for a hamburger bun. Overall it tastes like a simple white dinner roll.
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Bread Machine Bagels

Reviewed: Dec. 21, 2008
All-purpose flour or bread flour? I have made this recipe using AP and bread flours. This recipe works a lot better with bread flour - yields a firmer dough that holds a better shape. When I used AP flour all I got was a goopy mess. There isn't enough gluten in AP flour to maintain the density/chewiness that makes a true bagel. And just out of curiosity, I tried this recipe without boiling, and what a difference...no boiling = dry bagels. This is a good basic recipe to add whatever flavorings/toppings you like.
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Clone of a Cinnabon

Reviewed: Dec. 7, 2008
This tastes so good out of the oven. I'm going to bring these to work tomorrow so I won't eat them all myself! I adjusted the recipe to make 18 buns instead of 12 otherwise I followed the recipe exactly (rare for me). The amount of cream cheese frosting is too much for me. Next time I'll halve it.
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Chicken Noodle Casserole I

Reviewed: Nov. 30, 2008
Good way to use up leftover rotisserie chicken. Tastes just like chicken with pasta but nothing super spectacular. Real quick preparation.
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Cranberry Bars

Reviewed: Nov. 28, 2008
This was ok but I wouldn't call them bars exactly. When left for the next day, these bars get softer and almost cake like. I did like the contrast between tart cranberries and the sweetness of the dough, but this is probably something I won't try again.
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 18, 2008
I can't really rate this because there wasn't any left for me at the end of the lunch hour! I piped some cream on the top (combo of cream, maple syrup, cinnamon), and it seemed to complement the cheesecake. I got rave reviews but I do wish there was SOMETHING left for me to try. :)
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Toffee Chunk Cheesecake

Reviewed: Nov. 18, 2008
I didn't mix the toffee into the cheesecake because I like that part to be smooth. I did add caramel and toffee to the bottom and top of the cheesecake.
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Corn Dog Muffins

Reviewed: Nov. 15, 2008
This is really good when you want an alternative to regular corn dogs. To make it healthier, I used fat free hot dogs and egg beaters. I also added a half cup of grated onions for extra flavor. Doesn't even need ketchup.
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Vicki's Hush Puppies

Reviewed: Nov. 9, 2008
I needed a recipe to help prime my cast iron skillet, and this was good with modifications from other reviewers. I added some paprika to offset any blandness. Since I like somewhat sweet cornbread (and hushpuppies are essentially fried cornbread), I didn't cut the sugar at all. Grate the onions and preserve the onion juice so you don't have to worry about a dry mixture. Used a cookie scoop to help shape the puppies which yielded about 30 hush puppies. Good recipe when I'm in the mood for something fried.
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No Knead Refrigerator Rolls

Reviewed: Nov. 7, 2008
I made minor modications to this recipe based on previous experience with some bread recipes. I added 1/8 cup of sugar to the warm yeast water during proofing so the yeast would have something to feed on. It rose in the fridge just like bread does when it's left on the counter albeit a little slower. Once I rolled the dough into balls, I left it on the counter to rise for ~3 hours. That's the beauty of yeast breads - you can just leave it and come back to it later. I like my bread to be a little doughy so I baked at 375F for 10 minutes. Be sure to brush the tops with butter to get a nice brown crust - I did mine with butter/cinnamon/sugar. These aren't spectacular as they taste like typical dinner rolls, but they're easier to make than traditional bread recipes.
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