Alby Recipe Reviews (Pg. 1) - Allrecipes.com (13841651)

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Pear Bread I

Reviewed: Dec. 24, 2012
Very nice. Good pear flavor, if fresh ripe pears are used.
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Raspberry Crumb Cake

Reviewed: Oct. 7, 2012
Very tasty. Substituted oats for almonds, and used 1-2 Tbsp milk in the crumb topping until no longer powdery. Would like to try using other berries for the filling.
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Apple Brownies

Reviewed: Oct. 6, 2012
Decent, but only if eaten at room temperature. Would rate at a 2/5 if served hot.
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Beef Barley Vegetable Soup

Reviewed: Sep. 8, 2012
Tasty and healthy!
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Cherry Cake

Reviewed: Sep. 8, 2012
Good dough, but it was too heavy and I felt like the taste of the cherries was too hidden.
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1 user found this review helpful

Blueberry Zucchini Bread

Reviewed: Sep. 8, 2012
Meh. Plain zucchini bread is better. The blueberries didn't add that much and they are such an expensive fruit.
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1 user found this review helpful

Green Tomato Cake

Reviewed: Sep. 6, 2012
I did not care for this recipe. I pureed the tomatoes first, but I think they make it taste incredibly eggy. The texture is really weird too.
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Zucchini Cobbler

Reviewed: Aug. 26, 2012
Not very good. It's edible, and we'll eat it, but I won't make it again. Also, way too much topping with not enough zucchini, as the topping takes up 3/4 the height of the dessert.
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Banana Banana Bread

Reviewed: Jun. 9, 2012
Fantastic way to use my 4 old bananas.
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Peasant Bread

Reviewed: Apr. 2, 2012
Very good! Tastes very similar to that frozen dough of white bread you can buy in the store, but has more of a crumbly homemade texture. Is moist and very good warmed up with butter.
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1 user found this review helpful

Carrot Cake

Reviewed: Jun. 22, 2011
I got so many compliments with this one! The only change I made was to leave out the coconut (my sister-in-law doesn't like it) and replaced it with an extra cup of carrots.
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2 users found this review helpful

Cranberry Walnut Bread

Reviewed: Dec. 26, 2010
I also tried the alterations by adding 1 full tsp cinnamon, 2 1/2 c wheat flour and 1 cup regular bread flour. I had the bread machine do all the work and removed the dough at the end of the rise cycle and put into two loaf pans and baked in the oven at 350 for about 30-40 min. It was great on its own, but I also mixed up about 1/2 c powdered sugar, 1 1/2 tbsp melted butter, 1 tbsp milk, and 1 tsp vanilla to make a glaze. Thanks for the delightful recipe!
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Photo by Alby

Greek Loaf

Reviewed: Dec. 13, 2010
Very nice recipe! I also did the modifications where I added 1 tsp onion powder, 1 tsp garlic powder, and 1 heaping tsp oregano. I didn't have feta so I used mozzarella. It turned out in a great shape with good height, and is very tasty reheated. The modifications made it into a glorified garlic bread that would be great to serve to company with a Mediterranean dish. It's also very good to dip it in olive oil mixed with parmesan and cracked pepper.
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Applesauce Bread III

Reviewed: Jun. 17, 2010
Wonderful recipe! It's a very dense, but extremely moist bread. It also has basically no fat in it, which makes it just a carb-rich, guiltless bread! My alterations: I didn't have any apples so I left those out, but added just a smidgin more of the applesauce and apple juice to make up for it. Also added more cinnamon.
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Photo by Alby

Italian Love Cake

Reviewed: Apr. 12, 2010
It's okay, but there's nothing special about it. Also, my cheese didn't sink, but it ended up being fine that way--I had baked it in two round pans...so when I stacked them on top of each other, I had a beautiful marbled appearance. I also put it on a glass pedestal and decorated it with violets and cherry blossoms, so presentation was paramount for me. (See the uploaded pictures of my cake.)
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Mango Hawaiian Cookies

Reviewed: Mar. 30, 2010
The base for the cookie is pretty good, although I don't know that I would use Crisco again. I thought the macademia nuts kinda tasted like peanuts, which made them seem a little wasted to me, since eating them plain tastes very little like peanuts. I couldn't really taste the mango. I think these cookies are a lot like the chewy coconut cookies, only with more work. As I said, the base to the cookie is very good, but I would tend to leave out everything but the coconut.
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Chicken and Asparagus Bundles

Reviewed: Mar. 27, 2010
A waste of asparagus (we usually fry ours in the skillet with olive oil, kosher salt, and pepper), and the chicken didn't have any notable features. Won't be making it again, although it does look very pretty in the picture.
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1 user found this review helpful

Slow Cooker Pulled Pork

Reviewed: Mar. 20, 2010
The root beer adds a nice sweet flavor to it. We tried making it without root beer once, and it wasn't very good at all. Thanks for the easy recipe!
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Slow Cooker Barbeque

Reviewed: Mar. 20, 2010
It was just mediocre. We had tried another BBQ pork recipe where we first cooked it in root beer, drained it, and then added the BBQ sauce for the last hour. That was so much better because of the extra flavor from the root beer.
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7 users found this review helpful

Chewy Coconut Cookies

Reviewed: Dec. 24, 2009
It's your standard cookie dough recipe with coconut added, but they are wonderful! Especially hot out of the oven. I made the following changes: extra 1/4 cup flour, extra 1/2 tsp vanilla. Also, just before baking, I pressed some coconut flakes onto the top of the cookies for decoration. It makes it more obvious that they are coconut cookies.
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Displaying results 1-20 (of 26) reviews
 
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