Choculita Recipe Reviews (Pg. 1) - Allrecipes.com (13312767)

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Pumpkin Pancakes

Reviewed: May 31, 2011
Great with 1/4 cup chopped pecans! Use butter in the skillet or add to the pancakes afterwords to greatly enhance the flavor. These are hearty, fluffy pancakes. DO spread/flatten the batter on the skillet. If you don't thin it with milk, don't expect to see bubbles rise to the surface as the pancakes cook - it won't happen. Just watch it and flip when underside is golden brown. Thinning with milk or buttermilk works fine too, but it does thin the flavor a bit too. But most of pumpkin flavor is in the spices anyway. It doesn't say what kind of vinegar to use - I used apple cider vinegar & will do so again. I think it brings out the pumpkin flavor. This recipe is great any time of year! As with all pancakes, mix wet ingredients into dry until just moistened and a bit lumpy. Add pecans or chocolate chips. Thanks Ruth!
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Slow Cooker Barbeque

Reviewed: Apr. 5, 2011
This just didn't turn out for me. I think it's all about the sauce & meat you use. I used Jack Daniel's, and maybe it is just too thick to not have extra liquid. Also, my meat was a leaner cut. After about 7 hours, I had a burned, sticky pile of inedible expensive ingredients. It was SO disappointing. It seems to have worked for others & my crockpot is not usually hotter than average, so I think it comes down to the sauce & meat selected. I recommend making this (the first time) when you are able to check on it after 4 hours and adjust the liquid if needed.
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10 users found this review helpful

Sauteed Apples

Reviewed: Apr. 1, 2011
Perfect exactly as written! That being said, I can see how it could easily be adapted to suit individual tastes or for different applications (e.g. adding vanilla if using for a dessert or pancake topping). Next time, I'll add an extra apple (just to lighten it up per serving.) Also, I would say it serves 6 not 8 - It's so good, you are going to want a larger serving!
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3 users found this review helpful

Apple Pan Betty

Reviewed: Mar. 22, 2011
I think the type of bread cubes you use are key. My children didn't care for this (except for the apples). I used day-old bakery bread that had a neutral flavor but had a firm, crisp, crust. So the bread was a bit chewy. Perhaps they would have liked it with different bread. The flavor is like sauteed apples with cinnamon toast. And it was very buttery. Nice idea for something different. thanks for the recipe!
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7 users found this review helpful

Slow Cooker Stuffing

Reviewed: Mar. 22, 2011
I used "day old" crusty bakery bread and less broth (since I wasn't using super-dry bagged cubes). I think there is too much butter. Or maybe I should have used more bread than called for. After using the crockpot, I had oven space so I spread it on a roasting pan and baked for about 10 min at 350 to dry it out and crisp some edges. I'll try it again sometime. Next time, I'll add some chicken to the slow-cooker and call it a meal.
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3 users found this review helpful

Bread Pudding

Reviewed: Mar. 22, 2011
This is the best bread pudding I've ever had! It had a smoother custard-like consistency rather than a dense squishy bread. If you have someone in your family that hates bread pudding (e.g. my husband), he probably still won't like this. But my son liked this one and no other. I used "day old" crusty bakery bread. I did make one change: Instead of 4 whole eggs, I used 2 whole + 2 yolks. The egg whites are what give bread puddings an "eggy" flavor. I save the whites for meringue or omelets. Thanks for the recipe!
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