debbbiedoodlenoodle Recipe Reviews (Pg. 1) - Allrecipes.com (13937919)

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Chocolate Cupcakes

Reviewed: Feb. 9, 2013
I followed this recipe exactly, only I halved it. My cupcakes didn't rise at all and I know my baking powder and soda are not duds because I use them all the time for other stuff. Maybe the cocoa powder made it to alkaline or weighed it down. I was suspicious of this after making the batter because it was dense like brownie mix. Or it could be the alternating milk and dry then mixing and it became an over mixed gluten blob. I can't help but wonder why others got such rise for their cupcakes and mine became hockey pucks. I will try other recipe next time.
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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Jan. 23, 2013
This is seasoned perfectly. No need to adjust anything in this recipe. However using what I had on hand I used 1 white onion and white rice instead of green onion and brown rice. I cooked for only 20 min after adding the rice so to not overcook it. It really would be even better with the brown rice, heartier. I thought for sure that there was too much water in this recipe but it really is great the way it is. Tip: simmer the shrimp shell/tail in your stock and strain for added flavor. My husband raved after every bite.
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Apple Pie by Grandma Ople

Reviewed: Nov. 9, 2012
Just pulled this pie out of the oven and it looks awesome. I almost can't believe I made this. Can't taste because Im bringing it to a party. Followed directions exactly. On the sauce I needed to add an extra 1/3 cup of water to make it thin enough to boil and pour. If it tastes as good as it looks it deserves 5 stars. I made a double batch of a butter crust, keep all the ingredients cold and don't overwork the dough and it will be flaky, yum!
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Angie's Perfect Dinner Rolls

Reviewed: Aug. 14, 2012
The smell of this dough brought me back to thanksgiving as a kid. I halved the recipe and used bread flour, they came out great. Love that you don't need to knead or roll out dough. Keeping it in the bowl cuts down on cleanup. Definitely need to use1/2 to 1 c more flour as others have put. The only tip I have is to not try to make these pull away biscuits, they came out a little underdone in the center when I did that. Place 1/2 inch apart on sheet to let cook evenly.
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The Best Lemon Bars

Reviewed: Jun. 7, 2012
I loved this recipe, the bars really are a perfect crust to filling ratio and it makes quite a lot. I took another reviewers advice and used 3 lemons plus some zest. It was too lemony, however my lemons were big. Next time I will follow the recipe. My only complaint is that cooking the crust for 15- 20 minutes then the additional cook time for the filling was too much. The crust was too browned and the filling dried out a bit. I recommend cutting down the bake times to 10(crust) and 15 (after filling) minutes for a perfect bar.
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English Toffee

Reviewed: Dec. 4, 2010
i did not have chocolate on hand so i tried the toffee with just almonds. I made 4 batches! Awfully hard to get right. I used a candy thermometer and followed the directions exactly. The 1st batch tasted exactly like my cast iron pot and took a long time to come up to temp. Yuk. DO NOT USE CAST IRON. The candy flavor is too subtle and can not stand up to the metallic taste it adds. Next I used a stainless steel pot and it burned a little of course, ruined. Next i lowered the heat in the steel pot, it reached temp but the sugar never dissolved, it was the right color but taffy like and gritty. I ran out of butter so I used regular smart balance spread in the steel pot and it came out beautifully, I had to be careful not to burn it. I have no idea why it worked better with the spread. I recommend a very thick metal pot and a candy thermometer. Also say away from parchment paper, it picks up the waxy taste.
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Yia Yia's Tzatziki Sauce

Reviewed: Nov. 19, 2009
Classic recipe, the real deal.
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Bean Soup With Kale

Reviewed: Nov. 19, 2009
Ok recipe, remind me of escarole and bean soup. Truth is it is hard to make kale taste good. Just don't use too much kale like i did.
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Stuffed Cabbage

Reviewed: Nov. 19, 2009
Very good, definitely use the tomato juice, not sauce and definitely season your meat as others suggested. I used a little dill, chopped onion and garlic powder in a ground turkey and pork mixture. Delish, hubby ate 7 rolls!
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Scalloped Potatoes I

Reviewed: Nov. 2, 2009
This recipe is comfort food delicious and easy. I added 1 can of whole milk and sliced the potatoes thinner as suggested by others, I also added a potato or two for a larger batch.
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Tabbouleh II

Reviewed: Oct. 10, 2009
Very good, the real deal, add one clove of fresh crushed garlic to the oil for more flavor.
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Sara's Awesome Pumpkin Bread

Reviewed: Oct. 10, 2009
This is a decent pumpkin bread, I like that it was simple to make. To make it even easier I used the sweetened and spiced pumpkin, halved the sugar. I added 1/2 cup of pecans and replaced 1/2 the regular flour with whole wheat and it still turned out fine.
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Banana Banana Bread

Reviewed: Oct. 10, 2009
This recipe was OK, lots of banana flavor, but a very long bake time and not enough rise. Maybe because the recipe does not follow the muffin method exactly. If you try it cream the sugar with the wet ingredients first and then gently fold in the dry. This should give a fluffier texture. I will go back the the recipe in my double day cookbook.
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Lemon Poppy Seed Shortbread

Reviewed: Oct. 7, 2009
Perfect shortbread recipe, melt in your mouth delicious. I am a big fan of shortbread and these are top notch. Just don't roll the dough too thin or the cookies will crumble too easily. I added 1/4 tsp of lemon extract to intensify the flavor and left out the poppy seeds.
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Traditional Gyro Meat

Reviewed: Sep. 18, 2009
I love these sandwiches and wanted to make them at home.The spices in this recipe were perfect, I couldn't get ground or boneless lamb so I used ground beef. Delicious!Look up Yias'sauce to go with, its excellent.
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Applesauce Bread

Reviewed: Sep. 18, 2009
Like many others I omitted the clove because I didn't have it,this would be nice with just 1/8 tsp of clove. This loaf was very moist, I doubled the recipe, used a 3:1 of wheat to white flour,used 3:1 ratio of brown to white sugar, doubled the cinnamon and replaced 3/4 of the raisins with chopped Macintosh apple. The apple I think added some moisture but i also used smart balance spread instead of butter which added water so next time I will cut the butter spread in half. Overall this loaf offers a lot of delicious flavor, no toasting or butter required.
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Cinnamon Cookies II

Reviewed: May 27, 2009
Heavenly! The best and most popular cookie i have ever eaten/baked. Definitely add some vanilla and extra cinnamon. I like to add some ground hot pepper to spice them up even more. Otherwise they are perfect and always come out crispy and a little chewy, like a home made gingersnap. I love molasses cookies and these are my fave.Whenever there is a family gathering people ask me to make them. YOU MUST MAKE THESE ! Addition to this review: I have been making these for a few yrs now and their popularity has expanded, everyone knows x-mas is cinnamon cookie time, i make about a thousand, no-one has ever disliked this cookie, THE BEST RECIPE EVER! Do not substitute the molasses, it makes the cookie.
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