Chobette Recipe Reviews (Pg. 2) - Allrecipes.com (13651739)

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Best Chocolate Chip Cookies

Reviewed: Feb. 3, 2013
I have tried this recipe twice now. The first time I followed the recipe to it's exact form. I did not like it that much. This time I made the recipe, but did a couple different things. First of all, I reduced the vanilla. If you don't like an overwhelming vanilla flavor, I would stick with 1 tsp. of vanilla. I also added in m&ms. I truly feel that reducing the vanilla made this recipe much better. I also like how the cookie is a bit on the fluffier side and doesn't collapse when you bake them. I find putting the batter in the fridge to let chill for 10-15 minutes helps keep them from flattening.
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Boilermaker Tailgate Chili

Reviewed: Dec. 26, 2012
I really enjoy this recipe and for the past year has become my go-to recipe. However, I do not use beer and just substitute with either water or chicken stock and it still tastes great. We just don't drink alcohol and use what's on hand. I also use kidney beans versus chili beans. I omit the cayenne to reduce the spiciness of the chili. I always make this chili and it's a hit with everyone. I definitely recommend this recipe to anyone looking for a go-to Chili recipe!
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White Chocolate, Chocolate Cookies

Reviewed: Dec. 26, 2012
This recipe was really good, though to be honest, I would prefer a more rich chocolate flavor. Perhaps next time I will add some bittersweet cocoa chips or something similar. The only change I made was doing 1 tsp baking soda and then 1 tsp of baking powder. However, this made them more brownie like than I had really wanted. Next time I will omit the baking powder to try achieve a crunchier cookie as the recipe originally states. Will definitely try them again, but with bittersweet chocolate added in.
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JIF® Buckeyes

Reviewed: Dec. 26, 2012
They turned out really well, I only needed the 3 cups of powdered sugar for my peanut butter and I omitted the shortening for the chocolate, as I did not have any, and they still turned out great. Definitely will be saving this candy recipe for years to come. Thanks for sharing x
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Lemon Blueberry Bread

Reviewed: Oct. 16, 2012
I liked it, but it was lacking something. Next time I think I will add vanilla and tweak it a bit. It was just okay.
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Classic Peanut Butter Cookies

Reviewed: Dec. 13, 2011
I added an extra 1/4 Cup of flour as well as peanut butter. I also added a teaspoon of vanilla, because I think it enhances the flavors, and I threw in some peanut butter chips for extra peanut butter flavor. I baked for 10 minutes for the first batch and then 9 minutes for the following batches. I refrigerated my dough overnight. They turned out fabulous.
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Cabbage Rolls II

Reviewed: May 17, 2011
I gave 4 stars because of revising it to my tastes, or I should say what I learned from my grandmothers. This is a traditional staple for my background at the dinner table. I cooked mine in the oven on 350 for an hour. I also doubled the sauce and added garlic to the sauce. I added Worcestershire sauce to both the sauce and the ground beef. From my grandmother's recipe, you add sauerkraut to the bottom leaves before placing the rolls down and then add sauerkraut after adding the sauce and then cover it with cabbage leaves. I then lock it all in with foil. Overall, a family favorite and will be passing it down for many more generations.
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Linda's Monster Cookies

Reviewed: Dec. 18, 2010
I gave this 4-stars because I made my own revisions. I substituted peanut butter for the margarine and added only 3 cups versus the 4 cups of rolled oats. I also recommend not making them real big like some said. They spread out and if you make them with an icecream scoop it is a good size. I also baked at 325 versus 350 and found it cooked them more evenly. By making them real big I got 2 1/2 dozen versus the 6 stated. This is my new go-to monster cookie recipe. I may add raisins next time as well. What's not to love, you get 4 of your favorite cookies rolled into one!
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Chicken Enchiladas II

Reviewed: Apr. 30, 2010
This is a good version, but it's definitely not authentic. My husband hates chicken, but LOVES this recipe. Whenever I mention I am making chicken enchiladas, he wants this one. I add low-sodium cream of chicken and cream of mushroom. Instead of green onions, I use green chiles. I don't add milk to my recipe and I usually use leftover chicken to save on time. I recommend this recipe to those who don't like traditional enchilada's...although my personal favorite is the corn tortilla. I also use chili powder on my chicken and in my sauce along with the garlic powder, it's not spicy, but it gives it excellent flavor.
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Angela's Awesome Enchiladas

Reviewed: Jul. 15, 2009
I marinated the chicken with salt, pepper, and fajita seasoning mix. Then sauteed the chicken until it was cooked. I added 1 can of cream of chicken, and 1 can of cream of mushroom. Only added half the can of green chiles because I wasn't sure how they tasted. I also added some of the sauce to the inside of the tortilla, along with a little cheese. The finished product was AMAZING! My fiance hates chicken but fell in love with this recipe! Thanks!!
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Displaying results 21-30 (of 30) reviews
 
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