Pferron Recipe Reviews (Pg. 1) - Allrecipes.com (13745968)

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Maple Banana Bread

Reviewed: Apr. 22, 2012
Well, this is nice moist tasty banana bread but it does not even have a hint of maple flavor so I rated it harshly. I used the darkest I have (supposed to be grade C but more of a very dark amber) it was off, had i known that, i would have used brown sugar instead. I guess it's my fault for assuming it would add a flavor and not just act as a sweetener.
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3 users found this review helpful

Arugula-Fennel Salad

Reviewed: Jan. 28, 2011
We tried this salad tonight and were not overly impressed. All we could taste was the parmesan, maybe because we bought is pre-grated? It's worth another try but we will definitely leave out the cheese.
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14 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Nov. 23, 2010
As reviewer Gingerachele (that may be spelled wrong), I followed the recipe but let it boil a minute longer as others recommended. The minute I added the chocolate chips it turned very thick and heavy but still manageable. I put in the fridge for an hour and when I took it out, the fudge was extremely dry and crumbly. One thing I noticed is that it was already burning on the bottom even before it started boiling at medium so the whole time it was boiling I could see brown 'strings' of caramelized marshmallow and sugar. I won't be trying it again...
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Black Magic Cake

Reviewed: Aug. 24, 2010
This is an incredible cake. I've rarely had cake turn out so moist and delicious. There was one part that confused me however and that's 'strong brewed coffee'. As someone who doesn't drink coffee I had no idea what to use so just went with one of those little instant packets to make a cup and it worked just fine. We used a sour cream chocolate frosting recipe and it was definitely the best chocolate cake I'd ever eaten.
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Big Soft Ginger Cookies

Reviewed: Sep. 8, 2009
The cookies taste good, but the recipe needs to be clearer on 2 things. The dough is unmanageable without being cooled a while. We left it in the fridge for about an hour and it was easy to roll into balls after- otherwise it was mushy and sticky. The other issue is the cooking time... I left the first tray in the oven 10 minutes and while they looked cooked, the cookies are so undercooked inside I could probably roll them into a ball of dough and start over. The second batch was left in about 15 minutes and the cookies came out harder and crispier. Next time I will go with 13 minutes and hope it will result in a soft cookie as described.
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Baked Teriyaki Chicken

Reviewed: Sep. 7, 2009
I don't see how people can say to use chicken breasts and to dump in all the sauce before you bake. I tried that the first time and was left with bland chicken which while not bad, wasn't memorable. This time we used thighs and brushed sauce on the meat every 10 minutes and it made all the difference in the world. This is one case where the recipe is better left untouched. The one thing I agree with from the comments, put some foil paper in your pan before you bake this. Otherwise you are left with a mess of burnt sauce.
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Oven Baked Jambalaya

Reviewed: Jul. 25, 2009
The recipes tasted very good but it took longer then 45 minutes to prepare everything. The issue was like everyone else, the rice came out terrible even if we stirred it frequently. It was either mushy in some places and raw in others. Next time we'll make the rice separately and I think it will be delicious.
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