Bubbe Recipe Reviews (Pg. 1) - Allrecipes.com (125145)

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Fresh Pear Cake

Reviewed: Sep. 21, 2012
I made one change which I don't think matters. I don't like having left over egg yolks, so I bought the egg whites in a carton. Used amount specified for 4 eggs which meant my batter was probably a bit more moist than had I used just egg whites. The only result was to cook for an additional 10 minutes. It was HEAVENLY and a BIG hit at our local Grange pot luck last night. I did not halve the spices and it's what we all liked best about it. It had real PUNCH!
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2 users found this review helpful

Leftover Chicken Croquettes

Reviewed: Sep. 23, 2001
I see from reading the comments I should have noted I use extra-large eggs. Also, a simple sauce to go with it: (1) blanch almonds; (2) in a jar (or other closeable container) place 1 tbs cornstarch and add 2 oz water; shake well; (3) in a saucepan, bring milk to just a warm temperature, add cornstarch/water and stir until desired thickness; (4) remove from heat and add blanched almonds. Salt and pepper to taste.
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8 users found this review helpful

Excellent Oatmeal Cookies

Reviewed: Aug. 7, 2001
We've made it with many variations on the walnuts, adding one or more of: raisins, walnuts, chocolate chips, cranberries and so on. Two alternatives we also like (and lowers the fat/cholesterol) is to substitue the margerine with applesauce and add (optionally) shredded carrots (quantity up to you). If you do substitue, keep in mind that it will be more chewy and more like a soft granola bar. Also, you don't have to substitute all, you can use part margerine and part applesauce, as long as the total measurement remains the same.
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3 users found this review helpful

Alternative Baked Salmon

Reviewed: Jun. 16, 2004
Keeping in mind I was looking for a solution for preparing Yellowtail, I selected this recipe as I thought the ingredients would work. I didn't have the exact ingredients and substituted mustard seeds, ground in a mortar, and only 1/2 tsp. The result was excellent. I would note, though, if using other fish, to adjust the time according to the type of fish and the thickness. Generally, 10-12 minutes of oven time @ 350 degress for 1 inch of fish is sufficient (total cooking time, including the browning). After taking out the fish, let it stand 2 minutes. The fish will continue to cook itself, which is why you don't want to wait until it's cooked all the way through in the oven. If you do, tender fish such as Salmon, Yellowtail, Halibut, will become dryed out. Keep it moist and even fish-haters will eat it.
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8 users found this review helpful

Bran Flax Muffins

Reviewed: Dec. 10, 2005
This is an amazing recipe. From the first time I went to make it, I didn't have all the right ingredients and found I could just about substitute anything, so long as I kept the dry-to-wet ratio the same. However, I have made one improvement, in my opinion, after having made this recipe at least a dozen times now: mix (or sift) all the dry ingredients in one bowl, all the wet ingredients into another (including the raisins and nuts) and then add the liguid to the dry. It requires less stiring this way, mixes more thoroughly and produces a more consistent result. I was also able to reduce the cholesterol and calories with a few minor changes without changing the flavor or texture. I used Enova in place of the vegetable oil, cholesterol free eggs (in the carton) and fat-free powdered milk (mixed according to the directions). No one could tell the difference. I also found it's possible to substitute squash for the carrots or applesauce (1-3/4 cups) for the apples and even to leave out the nuts entirely and increase the raisins to 2 cups (my husband doesn't like nuts). When using applesauce in place of apples, increase the cooking time by 5 minutes. The poster of this recipe deserves my hearty thanks!
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229 users found this review helpful

Oatmeal Banana Nut Bread

Reviewed: Jun. 24, 2007
My husband ate about 1/2 this banana bread and asked for more. My granddaughter, a finicky eater, scarfed it down. Although I had only regular rolled oats, it came out just fine. I already have plans for making this again tomorrow.
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5 users found this review helpful

Sweet Corn Bread with Corn, Pimentos & Green Onions

Reviewed: Dec. 11, 2011
To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.
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2 users found this review helpful

Sweet Corn Bread

Reviewed: Dec. 11, 2008
To me this is the perfect corn bread. It's a little sweet and a little tangy from the sour cream. My husband likes it better than any other recipe I've tried.
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5 users found this review helpful

Southern Butternut Squash

Reviewed: Dec. 5, 2009
I have now made this 2 times, both times with the suggestions: (1) no topping, (2) excluding the last 1 cup of sugar. The first time was because I'd been given 2 large butternut squash and wanted something to do with them. They were exceptionally well received at our pot luck and again at our Thanksgiving dinner when I used them with some acorn squash I had remaining. It is very sweet without the additions and the texture is much like a pumpkin pie without the crust. My guess is just about any kind of gourd-like squash could be used, including pumpkin.
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4 users found this review helpful

Wild Grape Starter

Reviewed: Apr. 17, 2010
Well ... I wasn't able to find organic grapes (probably out of season and we live in a very small town) so I was stuck for using what came from the market. They were quite sour to begin with but the real problem was that the skins were just too hard to mash with my hands. So, given no one wanted to eat the grapes, I used my kitchen scissors to cut them up and then mashed really well with my potato masher. Having read the reviews, I noted the issues about mold and so stirred the mash 2-3 times each day with a wooden spoon or silicone spatula and put the mash in a glass bowl. The result was an AMAZING starter even though I probably did everything wrong! I made my first bread without any additional yeast and the only thing worth noting was that it took a very long time to rise (I didn't time it, so the best I can guess is 3-5 hours). Based on another recipe I'm want to try, I'm going to let it rise overnight (I think it was Sourdough I).
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4 users found this review helpful

Noodle Pudding

Reviewed: Mar. 31, 2002
I spent a lot of time this year, trying 5 different kugel recipees. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. This recipe had a particularly a nice taste, even though I had reduced the sugar to 3/4 cup. However, since I was making it for Passover, I didn't put in the graham crackers -- and don't ever remember having a Kugel with this in the past. This recipe, though, did give me the most important information to finally develop my own kugel which is what I was after: trying to recreate the taste and texture from my Bubbe (great grandmother). I did make quite a number of changes in the end, but without this one, I would never have figured it out at all.
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57 users found this review helpful

Slow Cooker Creamed Corn

Reviewed: Oct. 7, 2011
This wasn't bad and I may try it again. However, I would probably add some additional flavorings/herbs or vegetables, such as spinach. It was, at least for us, too rich and more like a dessert.
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8 users found this review helpful

Picnic Pasta Salad

Reviewed: Aug. 19, 2011
Picnic Pasta Salad (variation) First begin with I scaled the recipe to 4 and then used ingredients on hand as follows: 2 c tri color pasta (used med shells - next time I'd use smaller pasta or spirals) 5/8 (10 oz) package frozen corn, thawed (used 7.4 oz corn from leftover cooked cobs) 1-1/3 c cherry tomatoes (used 2 med tomatoes, seeded and chopped) 1-1/4 sm zucchini (used about 6.5 oz zucchini, diced) 2/3 cup small pitted ripe olives (sliced was about 1/3 to 1/2 c) DRESSING: 3 tablespoons and 1-3/4 teaspoons tarragon vinegar (used rice vinegar, same amount, and added scant 1/4 tsp  tarragon leaves, crushed) 1/3 cup olive 1-1/4 teaspoons dill weed 3/4 teaspoon salt (scant) 1/4 teaspoon sugar 1/4 teaspoon ground mustard 1/8 teaspoon pepper 1/8 teaspoon garlic powder Keeping in mind I wasn't particularly accurate and used what I had, the salad was quite good if a bit strong tasting for to my grand daughters.  So, next time I would use Dijon mustard instead and use about 1/2 of the total dressing.
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3 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 7, 2011
I would have given 5 stars had this been called Banana Sour Cream Cake. It is far too rich (not to mention calories) to be called a bread. As promised it is indeed moist, maybe too much so as it tended to stick to my pans (all 4 of them). Then again, maybe that's because the recipe called for the pan to be buttered and my pans are Teflon coated. In any case, I think the combination of buttering the pan with the sugar/cinnamon layer created the sticking problem. Also, because this called for 4 pans and I noted only 1 cup of walnuts, I opted to split the batter in half. To the first half I added the full 1 cup of walnuts and to the 2nd half, I added a cup of semi-sweet chocolate chips. (One of my guests is allergic to nuts). The flavor was quite good, particularly the one with the chocolate.
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Parmesan Basil Biscuits

Reviewed: Dec. 11, 2008
Unlike what usually happens around here, I actually had exactly the ingredients called for. I measured carefully and ended up with a dough that was very dry. I thought about adding some liquid, but wasn't certain which one (water or more buttermilk) nor how much. While it sat on my counter waiting for me to figure out what to do, I noted that the dough started to improve. I suspect, like when I'm making bread (also recently learned), it may need time for the dough to absorb the liquid and distribute it. In any case, after about 10 or 15 minutes the dough was more pliable. However, since I can't roll worth beans, I elected to make the biscuits in the "clover" form. That involves rolling walnut (in the shell) sized balls and putting 3 of them in a non-stick or pam sprayed muffin tin and then baking. The results were fine at 400 Degrees F and about 17 minutes. The taste, though, was bland, though the texture was quite nice. Since I was using reduced fat buttermilk (as per the directions), I wonder if using regular buttermilk might improve the flavor. Or possibly a little more salt. The pepper in the recipe wasn't noticeable at all, and I don't like pepper. So maybe it too needed to be increased. I do know I'd definitely increase the basil as it might not have even been in the biscuits for all the flavor it imparted. Actually, I had a little bit over the called for 2 tbsp to begin with but think I might increase to at least 3 tbsp. Other than added fat from the cheese, none of us
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Best Ever Blueberry Cobbler

Reviewed: Oct. 7, 2011
The topping, while it had a very distinctive buttery taste, was just to light in texture and very insubstantial. The night I made it, we had out of town company, and while everyone said they liked the taste, every one (ranging from ages 4 to 62) felt like they had eaten air. The blueberries were phenomenal and we all (7 of us) particularly liked the addition of the orange juice, a nice change from other recipes I've made which called for lemon juice. I will save that info and look for a different topping.
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3 users found this review helpful

Noodle Pudding

Reviewed: Mar. 31, 2002
I spent a lot of time this year, trying 5 different kugel recipes. By the time I'd tried them all, I finally figured out the main problem with all of them was: no directions to cover the darn thing while it was cooking. If, after the pudding is set, you want to brown the top, then turn the broiler on for a few minutes (2-3) and remove the cover. However, all of us came to the conclusion that the best was simply to leave it covered the entire time. Of all the recipes I tried, my family liked this one the least. It was not bad, but it was tough on top (and could be corrected by covering during cooking) and the flavor was a bit lacking in the traditional kugel (pudding) taste. Also, eventhough we all like nuts, the unanimous opinion was that walnuts would have been better than pecans.
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31 users found this review helpful

 
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