camohn Recipe Reviews (Pg. 2) - Allrecipes.com (13244635)

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Irish Cream Liqueur II

Reviewed: Nov. 18, 2012
Very good. It has more chocolate flavor than is normal irish cream. I like chocolate....it should just more accurately be called chocolate irish cream. For personal taste i did double the coffee granules to balance the chocolate.
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Cheddar Ranch Dip

Reviewed: Nov. 5, 2012
it was a bit too salty for me. If you are up for more time consuming....make the Ranch Dressing II from Dawnia on this site. It is THE best ranch dip. When I made the dressing recipe it is too thick for me and I thin it out with buttermilk to use as dressing....but as written it is an awesome Ranch dip. Then just add the cheese and bacon from this recipe.....
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Chef John's Pumpkin Pancakes

Reviewed: Nov. 3, 2012
I used buttermilk instead of milk with lemon...but that wont change the flavor any since milk and lemon is the old standby for buttermilk. I found the spice to be a little strong and cut the ginger allspice in half. Lastly as noted by other posters....the batter is very thick and I had to add more liquid for a pourable batter. All minor stuff though.
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Oct. 30, 2012
I thought the spice was a bit on the heavy side. My daughter liked the amount of spice but didn't like the texture....so wasn't a keeper for either of us.
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Elnora's Peach Cobbler

Reviewed: Oct. 25, 2012
I did add a little cinnamon. Liked the peach flavor but not fond of the consistency of the cakey part.
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Tuna Noodle Casserole from Scratch

Reviewed: Oct. 21, 2012
My only change is to use half the butter...the fat content is really high and it works fine with half the butter.
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Pumpkin Maple Pie Supreme

Reviewed: Oct. 21, 2012
Was a little heavy on the spice for me...I cut the ginger nutmeg and cloves in half. Love the maple though.
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Pumpkin Ginger Cupcakes

Reviewed: Oct. 14, 2012
amazing flavor. The batter came out too heavy though. Even after baking. Since the flavor was so good I did play with it and found using half a pkg of pudding and 3/4 oil instead of butter yielded a better texture
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Pumpkin Ravioli with Hazelnut Cream Sauce

Reviewed: Oct. 13, 2012
with changes I did like it....but as written? no. The onion, cardomom, allspice and mace overpowered the delicate carrot and pumpkin flavors by a lot and 1 cup of butter is a lot for 6 servings. I used half butter and half oil...but that is minor. The real problem is the overpowering spice. I am very glad I only made half a batch as I ended up having to double everthing except the onion and spices above to tone it down to an acceptable level where I could actually taste the pumpkin/carrot.
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Pumpkin Cookies V

Reviewed: Oct. 11, 2012
I didn't think they had enough depth of flavor to get a 5. The batter tasted like it would have been better with. Down sugar instead of white. The white sugar was already a done deal so I added 2 Tb of molasses. That helped.
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Cranberry Bread Pudding

Reviewed: Oct. 10, 2012
My custard sauce separated while cooking evev on low....not sure why....but I put it in the blebder and it reemulsified just fine.
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Chicken and Bowtie Pasta with Asiago Cream Sauce

Reviewed: Oct. 3, 2012
This was very good with a few tweaks. It is a but bland as is. I added fresh cracked black pepper and used a whole bullion cube. To make it healthier. I used half cream and half whole milk.
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Zippy Summer Shrimp

Reviewed: Sep. 30, 2012
Very good and super fast for a worknight since I used precooked shrimp. Since I know that much red pepped would be too zippy for us I did cut it in half.And it was PLENTY zippy! It would have been intolerably spicy for us with a whole tsp as written...so it loses a star there from me.
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Vietnamese Fresh Spring Rolls

Reviewed: Sep. 30, 2012
very good. The ones I have had in the restaurant had carrot in them. Next time I will add the carrot...I think it needs both the added crunch against the soft noodle for texture and the color. The wrapper dipping: after the first couple I got the hang of how long to keep it in the water by feel...when the water was hot it was very short but as the water cooled a bit I had to hold it in longer.I also found on the first couple that I had trouble with the rice wrapped sticking when I rolled it,but if I put a bit of water on a plate and put the wrapper on a wet plate while rolling it did not stick and tear the wrapper. On the sauce: overall very good though I personally do not like fish sauce so I subsituted oyster sauce which I personally like all better. My daughter liked them but she does not like cilantro so asked the next time I make them without it.
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Seven Layer Tortilla Pie

Reviewed: Sep. 29, 2012
a good base but the beans are still a bland so I added diced jalepenos to it.That wasnt enough so I used another posters idea and sprinkled the layers with taco seasoning. That helped a lot more...gave it depth of ot just heat. The 7 layers are awkward to build/topples easily when cut so I cut it down to 4 or 5 layers/is a more manageable size. And since I had leftover steak from the grill last night I diced it up and tossed that in there too. Added diced green onions to the sour cream on top.n In the end this was a keeper and will come back to the table...but with a lot of changes so the original version only gets a 3 on the bland scale
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Apple Stuffed Chicken Breast

Reviewed: Sep. 29, 2012
This is a good base but "not quite there" as it is still a bit bland. On one hand I can see where the other posters added some herbs to it....in many cases quite a few of them. My problem with their reviews is that they gave it 4 or 5 stars but what they have in the end is nowhere close to the posted recipe. What you now have is herb chicken, not apple chicken....not the same thing at all. I did find the need to add something to jazz it up but didn't want to stray too far from the original recipe and totally change it into something else either: Instead of half water and half wine I changed it to all wine, added 1/8 tsp of cinnamon to compliment the apples, doubled the cheddar for more flavor and added 1/2 tsp of bullion base to the sauce.The next time I made this I sprinkled the chicken with salt and pepper first. That helped a LOT! It really does need the s and p.
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Apple Crisp II

Reviewed: Sep. 23, 2012
Only changes I madewere to add 1 Tb of lemon juice...brighter flavor and keeps the apples from Browning while peeling and slicing. I used 6 instead of 8 Tb of butter. The first time I made it I used 8 Tb and it was a little too wet.
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Sep. 18, 2012
these were a hit at dinner. A couple minor changes....but nothing that changed it drastically. I added 1 TB of cilantro (because I really like cilantro) and used half cheddar/half Jack as that is what I had on hand. I made them with Chef John's Flour Tortillas from this site . The homemade tortillas really made the dish and they were very easy to make.
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Chef John's Flour Tortillas

Reviewed: Sep. 18, 2012
these came out great only minor changes were to use heat that was not quite as hot and flipped them every 30 seconds for more even cooking. For the person whose tortillas came out too flaky....you need to knead the dough a bit longer to toughen up the gluten in the flour.
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Spicy Honey-Roasted Chicken

Reviewed: Aug. 29, 2012
the flavor of the sauce is excellent, but same comments as previous posters. If you put the sauce on the skin you get burnt skin and not flavored chicken. Lift the skin and put the sauce UNDER the skin and you get flavored un burnt chicken. For personal taste reasons I cut the hot pepper in half to 1/4 tsp....but the real change here is in the sauce application
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Displaying results 21-40 (of 369) reviews
 
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