cookin' for cash Recipe Reviews (Pg. 1) - Allrecipes.com (11920601)

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Vanilla Ice Cream V

Reviewed: Jun. 15, 2014
This did not work out for me. It churned for 1-1/2 hrs, then I froze it for several more hours.....still soupy. Waste of organic ingredients. :(
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Rhubarb Shortbread Bars

Reviewed: May 31, 2014
So good!! Super easy, too! The crust is perfect, the rhubarb slightly tart, yet sweet. The only change I made was to use 3 cups of rhubarb. Bake time was spot on, the rhubarb cooked perfectly! :)
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2 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Mar. 19, 2014
I didn't use broth. I sauteed the cabbage and chopped onion in olive oil mixed w/a little butter, cooked over lower heat 'till cooked (longer then recipe.) I added a little smoked paprika for flavor. It's also yummy mixed with wide egg noodles and served as a main dish.
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Baked Polenta with Fresh Tomatoes and Parmesan

Reviewed: Mar. 8, 2014
This was a different way for us to eat polenta, and we enjoyed it. I used all water in the polenta, that's the way my grandfather taught me (he was born in Italy.) Polenta is made with a 3 to 1 ratio of water to polenta. You can always add water, but you can't take it away is how I was taught. Butter is a must, and maybe a little more cheese (I use Asiago.)
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Creamy Banana Bread

Reviewed: Mar. 6, 2014
Although this came "okay" with a few adjustments (added milk to batter as it seemed dry, more banana and vanilla) I wouldn't call this banana bread creamy. Even with adding the extra liquid it was dry (I tested for doneness several times, so I didn't overbake it.) I like the pecan/sugar/cinnamon layer, I added about 1/2 cup of mini chocolate chips to it. I might make this again, but with more liquid and/or banana.
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5 users found this review helpful

Strawberry and Peanut Butter Cream Cake Roll

Reviewed: Sep. 8, 2013
The cake recipe is fine (I subbed vanilla extract for the almond), but the directions are vague. I remembered my Aunt making jelly rolls, and rolling the cake WITH the towel rolled in it. I looked in Betty Crocker's cookbook, and got better directions (and the same recipe, minus one egg.) Also, like with anything you roll-up, you shouldn't spread the filling to the end, it'll just squish out the end and make your cake messy.
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Pasta with Swiss Chard

Reviewed: Apr. 5, 2013
Delish!! I've been making this dish for 30 years!! I saute chopped onion 'till carmelized first, then add crushed red pepper flakes and extra garlic and the swiss chard. I also add a few dashes of soy sauce to the finished dish. Great made with any shape of pasta.
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5 users found this review helpful

Berry Crumb Bars

Reviewed: Mar. 25, 2013
Yummy! Easy to make, and they smell heavenly while baking! I used all butter instead of shortening for flavor. I was tempted to add vanilla or almond extract, but these are yummy without either. I used what fruit I had on hand...a 10 oz bag of frozen raspberries, 2 cups diced peaches and about 1/2 cup of raspberry jam, just to be sure I had enough of a fruit-to-crust ratio. Baking time was right-on. :)
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Irish Pound Cake

Reviewed: Mar. 18, 2013
This was a pretty good recipe. A little dry. I guess w/2 sticks of butter, 6 eggs and 8 oz of cream cheese, I was just expecting it to be better!!
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Anadama Bread

Reviewed: Mar. 10, 2013
This recipe made a light, flavorful loaf of bread! I followed the recipe, but did the kneading in my KA mixer. I made one large round loaf, it baked perfectly in 30 minutes. I can't wait to try it toasted tomorrow morning!
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Marbled Cheesecake Bars

Reviewed: Feb. 25, 2013
This is a super easy, very good recipe. I used Who-Nu oreo-type cookies for the crust. I put probably 3/4 or a little more of the plain cheesecake batter over the crust, mixed the chocolate with the rest....next time I'll use even less of the chocolate batter, probably about a cup or a cup and a half, just enough for the marbled effect without the blobs of chocolate in the bars. I froze some of these for another day as I've had good luck freezing similar bars.
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Sugar Cookie Icing

Reviewed: Feb. 16, 2013
This was my first experience with icing sugar cookies :) The recipe was very easy to make, and tasted good. It was a little hard to apply to the cookies (I didn't have a new, clean paint brush, so I used my pastry brush.) It did harden nicely, and I was able to stack my cookies. However, I think my house may have been too cold, because the glaze got some kind of white spots on some of them. I used vanilla extract instead of almond, lemon would be good, too.
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Orange Loaf

Reviewed: Feb. 8, 2013
This is a really easy, very yummy orange cake. However, 1 hr baking time is waaaay too long! I baked mine for 40 minutes and it was a little over done (a rather thick brown crust formed on the sides and bottom.) The orange simple syrup is so good on here, don't skip it! I used fresh squeezed oj, added 2 Tb canola oil as other reviewer suggested, and added 1 tsp vanilla. I'll make this again, baking for about 30 minutes before checking for doneness.
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Orange Chocolate Chip Cookies

Reviewed: Jan. 30, 2013
I loved these cookies!! The orange zest takes them from good chocolate chip cookies to something special!! I used 1/2 brown sugar and 1/2 regular, left everything else as written. The orange flavor is more pronounced the second day :)
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Orange Chicken Stir Fry

Reviewed: Jan. 20, 2013
I made a vegetarian version of this using Quorn "Tenders" (beleive me, the Tenders aren't the problem with this recipe, I use them all the time.) I left out the salt, the soy sauce already makes this salty. I added a package of frozen organic broccoli flowerets. Adding the flour to the mixture in this manner doesn't work, it lumps. It would be better to mix the flour with the oj, or coat the "chicken" with it. We ate it for dinner, but not the leftovers (something that never happens at my house.)
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Peanut Noodles

Reviewed: Jan. 20, 2013
This was a good recipe...easy and flavorful. I used rice vinegar instead of cider, and a bit more peanut butter. I used my mini food processor to blend the sauce. I'd top the noodles with julienned cucumbers from the garden in the summer.
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Beat and Bake Orange Cake

Reviewed: Jan. 14, 2013
This was a very moist cake, almost too moist for a bundt or angelfood pan. I used all (freshly squeezed) oj and no milk, and only 2 eggs.
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Yellow Cake

Reviewed: Jan. 4, 2013
I made a pineapple upside down cake with this recipe, and it was perfect!! I cut the oil to 3/4 cup, used 1 less egg, and used the pineapple juice (from the pineapple can) instead of orange juice. Nice and moist, with a nice flavor. Super easy, too. I'll use this recipe often!
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Al's Quick Vegetarian Spaghetti

Reviewed: Dec. 10, 2012
I did not care for this recipe.
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Sweet Potato Pie I

Reviewed: Nov. 28, 2012
This is a 5 star recipe! I used sweet potatos from my garden, and made my own crust. I increased the amounts slightly to fill a 10" pie. Great flavor and texture.
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Displaying results 1-20 (of 112) reviews
 
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