Paula Braman-Duarte Recipe Reviews (Pg. 1) - Allrecipes.com (11989040)

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Paula Braman-Duarte

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Oatmeal Butterscotch Cookies

Reviewed: Mar. 30, 2010
Very disappointed. I read all the reviews and I had even rejected other similar recioes in favor of this one. I followed one recommendation and added extra butter, one fourth cup. The flavor was fine but in the baking the cookie flattened a lot, ended up lace like. And even at eight minutes which I usually do my cookies at, the cookies crisped up a lot. I wanted a soft, chewy, chubby cookie.
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Mom's Chocolate Chip Cookies

Reviewed: Apr. 11, 2010
I bake cookies all the time and was intrigued by the recipe addition of pudding. Used the butterscotch and put milk and semisweet chocolate chips in the mix. Baked the twelve minutes at the recommended temp., they were a little cakey, no prob. but a tad dry. Did put in additional vanilla as someone suggested, not much flavor! Will let remainder of dough "season" in fridge and bake rest of batch later. May try again with other suggested combos. Not at the top of my cookie recipe file.
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Chewy Chocolate Chip Cookies

Reviewed: Apr. 11, 2010
This, I believe , is the same recipe as "Mom"s Chocolate Chip Cookies", on this website. The only difference that I can see in the recipes is the temp. that you bake the cookies at. I usually do all my cookies at 350 degrees so I am glad that I saw this other recipe. I will finih my batch of cookies at the lower temp. Otherwise,I will give this recipe one more try with another pudding/add-ins combo because the butterscotch/chocolate chip one was a little bland even with the addition of extra vanilla.
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Bodacious Brownies

Reviewed: Apr. 28, 2010
Just made these after a brownie craving sent me looking thru most of the recipes here. No unsweetened chocolate so this was my pick. Followed suggestion and added the extra butter. Toothpick came out clean at 19 minutes and I have a new oven. I find bars cook quickly anyway and they continue to cook after removed from oven. Let sit five minutes and cut as I removed from pan. Bars from side of pan cooked thoroughly, in center very slightly under. It is a dense cakey brownie and I think cooking less time, kept them from drying out. I added an icing as I cut them into small squares - about a third cup total of semi-sweet chips and Heath Bar toffee bits, mixed together and microed until drizzle formed, very rich. If you want a fudgy bar, keep looking.Without frosting brownie only has a mild chocolate flavor.
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Flourless Peanut Butter Cookies

Reviewed: May 4, 2010
I've also made these for years but came to this site to see how people may have tweaked the recipe. Forewarned these are not like traditional p.b. cookies, so texture and taste will be slightly different. I followed changes for adding a mix of brown and white sugars and the baking soda. I also have always put in the vanilla and I did throw in a few handfuls of Heath English toffee bits! I rolled dough into small balls and flattened with a fork to bake. I found they were done at 6 minutes making small cookies. And I did use crunchy organic peanut butter. They were fine. Good, quick recipe for p.b. lovers.
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Easy and Delicious Chicken and Rice Casserole

Reviewed: May 7, 2010
Made this last night and i will have to give it mixed reviews. Read all comments ahead of time and planned my variation accordingly. Did in crockpot as one review suggested, used broth instead of water,added cheese, sauteed celery and mushrooms to add in, and put lightly steamed brocolli in at end. Had taken chicken breasts and cut into small tender sized portions.Cooked on low and came home at 4 hours and was running short on liquid and altho it smelled great and chicken was tasty, the rest looked like a goopy mess. Scraped out and put in casserole dish, added broth and brocolli, baked 20 minutes at 325.Put Italian seasoned bread crumbs and more cheese at end of cook time and broiled that off. Will tweak some more or just do in oven at start. Had mixed chicken pieces with other ingredients to start, am puzzled.
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Anna's Chocolate Chip Cookies

Reviewed: May 7, 2010
Just made these. My husband loves the classic chocolate chip cookie and this sounded like it fit the bill. I love a soft,chewy cookie and that is what you get. I baked at 350 degrees because that is what I do most cookies at. Cut back to a half teaspoon on salt as recommended. Used a mix of butterscotch chips, toffee bits and chunks of chocolate. Great!
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Chewy Chocolate Cookies II

Reviewed: May 13, 2010
I have made these cookies often, having found the same recipe in a Taste of Home magazine. They are one of my "go to" cookie recipes. Only diff in their recipe is butter instead of margarine, and the addition of one and a half cups of chocolate chips. I change it up sometimes and use dried cranberries and chips or Heath brickle bits,etc. Don't understand the problems people have had with this, just like a Tollhouse cookie only chocolate.
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One Bowl Brownies

Reviewed: May 29, 2010
Very easy to make, used oil and cocoa method. A thin brownie,sweet, not that real chocolate flavor. Have another recipe I prefer. Cooked very quickly compared with other reviews.
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Easy Slow Cooker Meatballs

Reviewed: Jun. 15, 2010
These were only my second attempt at making meatballs. They were very good,loved the texture. Am giving only four stars because they are somewhat bland, but with additions of various spices ,etc, can tweak to your own taste. Had in a sandwich two days later,possibly better than the day I cooked them! A keeper. Followed suggstions for baking in oven and blotted with paper towels before adding to sauce in crockpot. Next time will go with some other suggestions for additions. Thanks for recipe and ideas.
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Slow Cooker Sweet and Tangy Chicken

Reviewed: Jun. 25, 2010
First off I am a novice and loved this recipe for its ease and delicious taste! Read many of the reviews before I decided a course of action. It was a ninety degree day but i wanted a special meal for a birthday dinner and that's what I got. Put five plump chicken breasts in the crock pot on high with 1 18 oz. bottle of original Sweet Baby Ray's barbecue sauce and the juice from a 15 oz. can of crushed pineapple and some garlic. At four hours I shredded chicken added 3 peppers: green, yellow, and red, with some carrots. Along with the crushed pineapple from one can, I also added about a half of another mix of sauce and pineapple juice,feeling more sauce was needed with the addition of the veggies. The taste was delish, a nice balance of all ingredients and a recipe that would be tasty with just the meat. We all had seconds! (Used new six and a half quart crockpot.) Total cook time was five hours on high.
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MMMMM... Brownies

Reviewed: Jun. 25, 2010
Followed a reviewer's suggestion for doing butter, sugar,water mix in microwave. Much easier. Added more chocolate chips when placing batter in the pan. baked twenty five minutes, a little underdone in middle (tooothpick test) but did not want edges to crisp anymore. Pretty brownie but texture seems a little gummy and would like a richer flavor. Will tweak and try again. Used Nestle semi-sweet chips.
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Dad's Favorite Peanut Butter Cookies

Reviewed: Jun. 27, 2010
Don't get me wrong here, we all ate and enjoyed the cookies, however...per the reviews I used unsalted butter for the shortening, increased the p.b. to three quartes of a cup, increased brown sugar to three quarters of a cup,decreased white sugar to one quarter,eliminated baking soda and used one teaspoon of baking powder. Baked at 375 for 7 minutes. Left on sheet one to three minutes to cool before removing. Taste was somewhat buttery as others noted, was it using the smooth p.b. with unsalted butter? Also, they were a little bland as others also noted but I did add vanilla. Liked how they mixed up and baked, got over forty smallish cookies. Will make again using original guidelines!
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Easy Chocolate Chip Cookies

Reviewed: Jul. 1, 2010
My Mom used to male cake mix cookies back in the seventies, to send to me at college, so I'm familiar with the concept. Haven't seen them around for many years, but definitely a time saver! I added a little cinnamon and an additional teaspoon of vanilla to cut the "box" taste. Great for a picnic or to have an extra dessert at a party, or just when you're short on ingredients and need a cookie. Little kids will like them, adults will notice the difference from the made from scratch type. But try it!
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Pasta Salad

Reviewed: Jul. 4, 2010
Great basic recipe with which to take off from and add what your family and guests would like or what is freshest. I added feta as others did,and also seasoned with some additional pepper. The combos for dressings,etc are unlimited,so easy, and attractive looking, also.
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White Chip Chocolate Cookies

Reviewed: Jul. 7, 2010
These were in a mailing from this site and it was late in the evening and I had a craving for chocolate! I did not have much butter or shortening so I used two thirds cup of oil as one reviewer suggested. Did one half cup each of white and brown sugar, to have a less sweet taste. No white chips so some semi-sweet and some Heath toffee bits, about one and a half cups total. Cooked 8 minutes at 350. Beautiful cookie, taste like a brownie, texture: fudgy, crisp outside and soft center. YUM!
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Oatmeal Raisin Toffee Cookies

Reviewed: Jul. 10, 2010
Very moist, nice chewy texture, great for adding whatever mix-ins you prefer. I didn't have enough butter so I only used three quarters of a cup, kept everything else in same proportions, very flavorful. I also used what I had on hand to mix into dough - dried cranberries and Heath bar toffee bits, yum. I added a dash each of nutmeg and cloves because I like those flavors with the oatmeal. Baked at 350 for 8 minutes and let cool on pan for two to three minutes. No problems with flat cookies nor with sticking to the pan! Highly recommended.
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Chewy Cocoa Brownies

Reviewed: Aug. 4, 2010
Yum, I am on a quest to find a perfect brownie and these come pretty darn close. Followed recipe but added sugggestions of others: 1 cup of cocoa, 1 cup of semi-sweet chocolate chips, and a quarter teaspoon of almond extract in addition to the vanilla. My new oven cooked these done at 16 minutes and I think if I had taken out even two minutes earlier I would have had the fudgier brownie I was looking for. Have to laugh at other comments with regard to "quality" meaning more expensive for ingredients, I used the market brand for both the chips and the cocoa, and the taste is fabulous! I did get a very chocolatey, cakey brownie - great for sundaes or holding frosting. Will try again. Update: made these again and didn't have enough white sugar so I subbed brown sugar for some of the white to equal 1 cup. Used espresso powder and the called for vanilla for flavoring. Then I realized that I only had a stick of butter so I put in a quarter cup of applesauce to get the needed three quarter cup. Cooked to same amount of time again and they came out of pan fine after cooling ten minutes or so. Got a chewier texture this time. Frosted with a ganache made from semi-sweet chocolate chips and two tablespoons of heavy cream melted together. Loved them even more this time. Such a forgiving recipe!!!
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Chocolate Chip Cookies I

Reviewed: Aug. 5, 2010
Only had margarine so used that. Read a review that said batter was slightly salty, agree. Also, changed flour to one and a quarter cups. Baked up nicely, a pretty cookie. Thought cookie itself, altho perfect in texture, was slightly bland. Used chocolate chips and dried cranberries along with a few drops of almond extract. Will continue to tweak because of how it bakes up. I ended up with 24 medium sized cookies.
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Classic Peanut Butter Cookies

Reviewed: Aug. 13, 2010
Double yum! I baked at 350 and cooked about nine minutes; cookies were still soft when I took them off the sheet after two minutes of cooling but nice and brown on the bottoms. Added the vanilla per others and tweaked flour and peanut butter also as others suggested. In addition, I mixed in some Heath toffee bits, my "go to" secret ingredient for many cookies. Easy and yummy, highly recommend.
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