Chuck Recipe Reviews (Pg. 1) - Allrecipes.com (1204260)

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Fudge Pie

Reviewed: Mar. 21, 2011
Like some of the other reviews my pie fell to about 3/4" high when I took it out of the oven after 30 minutes at 325F. The inside never set up so the filling oozzed out. Great flavor though. I will definitely make this again, but will probably add another egg for a more custard texture and cook it at 325 for 50 minutes.
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2 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jan. 28, 2011
Made many times now. Very good! Thanks!
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1 user found this review helpful

French Silk Chocolate Pie II

Reviewed: Jan. 28, 2011
Great recipe and it freezes well.
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1 user found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Jan. 28, 2011
The recipe as written yields an overcooked pork that is light on smoked flavor. I have a new crockpot that cooks the meat in less time and I now add a bit more liquid smoke.
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5 users found this review helpful

Classic Bran Muffins

Reviewed: May 8, 2010
Ordinarily, if I change a recipe, even just a bit, I won't do a review, but I only changed the vegetable oil to olive oil. Instead of muffins I made a bran bread which was excellent. The extra time in the oven gave a nice crisp top to the bread that was sweet and delicious. Thank you, Janet, for this recipe!
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2 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jun. 21, 2009
Great recipe! I make a double batch every time and still can't keep them around. I never use shortening, but use a shy 1/2 cup of coconut oil instead. Thank you very much!
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1 user found this review helpful

Corn Dogs

Reviewed: Jun. 21, 2009
Great corn dog recipe! I used cocktail size franks, not the sausage type links, but the hotdog type. I used toothpicks instead of the "wood poles" used for regular size franks. Also, I used peanut oil to fry them. These were a big hit with our crowd. They were bite-sized and delicious. I've really never tasted a better corn dog. Many thanks!
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6 users found this review helpful

Light Oat Bread

Reviewed: Jan. 2, 2009
I made this bread with the ingredients recommended and it had a very mild flavor. Most of the breads I make are spiced or with something in them for a bit of WOW factor. This bread is less dominate than anything you wish to use it with. A very good sandwich bread perhaps. My first taste was just with a bit of real butter. I guess I just like breads that slap your tongue around a bit and make its presence in your mouth known.
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0 users found this review helpful

Hot Fudge Sauce II

Reviewed: Mar. 6, 2008
I've never had a better chocolate sauce. Just outstanding. I never use chocolate squares instead I use cocoa powder with coconut oil. Also, I forgot to put in the vanilla extract so I had a chance to taste test before and after adding vanilla and I actually thought it was richer and more sophisticated without it. I use real vanilla extract.
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1 user found this review helpful

Coconut Shrimp I

Reviewed: Dec. 10, 2006
Update to Below: Tried this recipe again, but used three different oils to fry them in. The first was coconut, the olive oil, then butter. I didn't take time to remove the dairy from the butter fat, but the hands-down, no question winner was butter. Since the dairy was still in it I had to fry at 350 instead of 375. Using butter they tasted much more like the ones we have a upscale restaurants. Earlier Review: Turned out great! My wife said that the peanut oil I used was a bit strong flavored. I read a review on this recipe from another person who said they would use coconut oil next time. Me too. I wonder what some Captain Morgan spiced rum instead of the beer would do? I might also try frying them in dairy-removed butter fat.
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20 users found this review helpful

Blueberry Cream Cheese Pound Cake I

Reviewed: May 7, 2002
All claims true! The addition of cream cheese probably reduces the rise, but the melt-in-your-mouth texture more than makes up for lost volume. I'm looking forward to adding cream cheese to other recipes to control moisture loss. Many thanks!
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Boston Brown Bread I

Reviewed: May 7, 2002
I would recommend baking this recipe in smaller loaf pans. Making it in one 5 x 9 caused the outside to get very well done before the inside was done. Otherwise excellent in every way.
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29 users found this review helpful

 
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