Chobette Recipe Reviews (Pg. 1) - Allrecipes.com (13651739)

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Creamy Chocolate Frosting

Reviewed: Oct. 22, 2014
This is my go-to chocolate buttercream recipe. You have to tweak it to your liking, but usually the recipe as is works great. I sometimes like it with more chocolate and so I'll up the cocoa powder by a tablespoon or two. I like to use evaporated milk over regular milk, or if you use regular milk use whole milk.
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Carrot Cake III

Reviewed: Oct. 22, 2014
Made this for the first time this evening. I'm glad I tried it before I frosted it. It was not that good. It needs some tweaking for sure. Will not use this recipe again, but will adapt it or go with a completely different recipe.
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Bread and Celery Stuffing

Reviewed: Oct. 18, 2014
I've been using this recipe for the past year or so, but I had to make some changes, because on it's own it's only okay. I usually add 1-2 eggs, depending how much bread I use. I toast half of my bread cubes for some texture. I like to add extra seasonings to the poultry seasoning, sometimes rosemary, sometimes parsley, and sometimes thyme, and then sometimes all of them. This recipe is a good starting point, but I do think you need to expand upon it to make it a "wow" stuffing/dressing. I would recommend adding the broth/stock a little at a time to your liking. I like mine moist, but with eggs I never use a full 1 cup of broth.
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French Bread Rolls to Die For

Reviewed: Sep. 21, 2014
Made this recipe as is and we loved it! I'm going to try a few of the suggestions next time as well, like adding a touch of honey to the dough. Will definitely keep this and make from now on.
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Zucchini Patties

Reviewed: Aug. 5, 2014
I like the concept, but I think it needs tweaked. You definitely need to strain the water from the zucchini. Mine were still a tad soggy despite doing this, so next time I will add more flour or breadcrumbs to counteract that. I also went ahead and added some fresh basil since I had some I needed to use. Very tasty with marinara sauce. I'll make again, but I'll tweak it more next time.
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Peach Cake II

Reviewed: Jul. 6, 2014
This recipe was good, but I don't think I would make it often. I do feel it needs a glaze, so I made one and it helped with the moisture of the cake. I think next time I will use more peach for the filling, because the amount I used didn't distribute evenly, which was about 3 fresh peaches. Next time I'll use canned or a couple more peaches. A good recipe, but not great.
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Steak Sauce

Reviewed: Jun. 1, 2014
We left out the hot sauce, but for the base it's a good substitute. I don't like buying steak sauce since it hardly gets used and goes to waste. We did find the ketchup to be overpowering, so we used a little more Worcestershire sauce, mustard, and spice to counterbalance it. Next time I will use less ketchup and add more if need be.
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The Best Lemon Bars

Reviewed: May 30, 2014
Good base recipe, but there need's to be a little salt to bring out the butter in the crust as well as more lemon to the custard. I use about 1/2 cup to make it to my liking.
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Feb. 19, 2014
I'm not sure what to think, the texture of the cookie is not what I was expecting. It came out moist and chewy, but it was more like a brittle texture. Hard to explain. After baking, I put the rest of the dough in the fridge to see if that would help, but it didn't. I probably won't make again, but they aren't bad.
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Pesto Chicken Florentine

Reviewed: Feb. 9, 2014
One of our go-to meals. Made this several times, both using homemade sauce of my own and jarred Alfredo sauce. I love to add in extra pesto as well as mushrooms and other vegetables I have on hand. Works well with any pasta type!
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Morning Glory Muffins I

Reviewed: Feb. 9, 2014
I gave this four stars because I felt there was too much cinnamon, but I am not a huge cinnamon lover. Next time I will reduce to 1 teaspoon cinnamon. I felt they were a bit sweet, even after I reduced the sugar to just one cup. I might try a combination of white and brown sugar or even honey next time. Overall, a very good and healthy muffin. I'll be making this again with some modifications.
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Real Italian Calzones

Reviewed: Jan. 11, 2014
This was just okay, I subbed pre-made pizza dough from our local bakery. I used mozzarella cheese, I am not a fan of cheddar in Italian food. I think it needed more, but it's definitely adaptable from this basic recipe. I think next time I will omit the ricotta, or add less, and add more meat like italian sausage, fresh basil leaves, spinach, etc.
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Janet's Rich Banana Bread

Reviewed: Jan. 11, 2014
I don't have anything bad to say about this recipe. I followed it to a T, but I did add wheat germ for extra nuttiness and health. My favorite recipe for banana bread! I will add though, that during the last 10-20 minutes of baking, I had to tent it with aluminum foil to keep from browning too much. It took a little over 60 minutes, maybe about 65-70 minutes.
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Italian Sausage Soup

Reviewed: Dec. 20, 2013
This was a really good base recipe. I love hearty soups, so I added some extra oomph by adding cubed potatoes (during the cooking time of the beans and zucchini) as well adding 1 Cup dry uncooked orzo (at the same time of the potatoes). I had chicken broth, so I used that instead. I added an extra can since I added starch from potatoes and pasta. I wasn't sure if I would like it, since it has sausage in it, but I even loved it. I'm going to keep this in my keeper book for the future. The good thing about a recipe like this, is you can adapt it to your taste. I bet kale or cabbage would taste excellent in place of the spinach.
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Easy Biscuits

Reviewed: Dec. 5, 2013
Very easy base recipe. From this recipe you can really expand the horizons. I didn't substitute anything, but I did add some salt and pepper, and brushed them with melted butter before putting in the oven. They only took about 15 minutes in my oven, but my oven runs hotter. I'll be putting this in my recipe book. There's many things you can do with just this recipe.
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Grandmother's Buttermilk Cornbread

Reviewed: Nov. 2, 2013
I really enjoyed this recipe, as did my husband. The only change I made was cutting back the sugar, though it probably would be fine with the full 2/3 cup of sugar. We like our cornbread on the savory side. I mixed in some additional ingredients, like black pepper and corn. Definitely don't bake it for the full 40 minutes. Mine was finished around the 28 minute mark. I've now wrote down this recipe in my keeper book to use from now on.
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Chocolate Zucchini Bread I

Reviewed: Oct. 3, 2013
I followed the recipe, except I substituted cocoa powder + oil in place of the squares, I don't have any on hand. It tastes good, but I feel like there should be more of a chocolate flavor, I might add more chocolate next time. I will be making again though!
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Lemon Cupcakes

Reviewed: May 29, 2013
I pretty much followed the recipe to a T. I used all-purpose and just added a teaspoon of baking powder like the others suggested. I added a little more lemon, I had a couple large lemons and didn't want to waste them. They came out perfect. They were a hit with everyone I shared them with. I paired it with the lemon cream cheese frosting recipe also on allrecipes and added a raspberry filling. So delicious!
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Lemon Cream Cheese Frosting

Reviewed: May 28, 2013
I took the advise of others and reduced the sugar. I ended up using a little over 2 cups. I say start out with 1.5 cups and go from there until you get the right amount to your liking. I found a little over 2 cups to be perfect for my tastes. The texture was perfect. I'll definitely be saving this for future usage.
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Red Enchilada Sauce

Reviewed: Feb. 3, 2013
I thought this was a good base for enchilada sauce. For me, I felt it needed more spice, so I added more chili powder. I also went for a thicker sauce, so I used tomato paste versus tomato sauce. Overall a good recipe and I'll use it again in the future.
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