BethC Recipe Reviews (Pg. 1) - Allrecipes.com (13955302)

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BethC

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Rhubarb Cherry Pie

Reviewed: Jun. 13, 2012
This pie was SO incredibly easy--just mix up the few ingredients--and it came out great! I really liked the cherries and rhubarb, a perfect combination of sweet and tart. I did add a bit more rhubarb as some other reviewers had suggested (about 3 cups total), and still, there was not a lot of filling, so I wouldn't recommend using a deep dish pie plate. I would also suggest serving this pie cold and/or letting it cool and serving the next day for the best texture. Overall, a wonderful, easy recipe--my husband said "delicious!" :)
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Rhubarb Pork Chop Bake

Reviewed: Jun. 25, 2009
Wow, how great to be able to use rhubarb for something other than baked goods! This makes sort of a stuffing that would probably be great as a side on its on as well; taking the covering off for the last 10 minutes of cooking makes some of the bread pieces nice and crisp.
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 4, 2012
Very good & filling! I subbed green lentils (that's all I had) and my soup turned out fine--it still had a nice orange color. I also subbed bouillon cubes (chicken flavor) for the broth because that's what I had as well--again, no problem! The only thing I might change next time is using smaller sweet potatoes and adding a bit more carrot, as the sweet potato flavor dominated (I also might leave the skins on the potatoes--more nutrients that way, right?). Overall, very tasty and easy, so I will made again. :)
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Rhubarb Stir Cake

Reviewed: Jun. 12, 2009
Very tasty little cake, although a bit on the tart side. As others suggested, I substituted plain low-fat yogurt for the sour cream and cinnamon for the nutmeg; I also used just under half whole wheat flour, which worked fun. The batter is thick, and I did have to increase the cooking time a bit, but the cake still turned out nice and moist. Overall, a nice little cake that I would make again.
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3 users found this review helpful
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Low-Fat Blueberry Bran Muffins

Reviewed: Jul. 4, 2011
These did turn out very sweet and moist, and even my husband liked them. However, they tasted more like bran muffins and did not have a strong blueberry flavor, despite the fact that I threw in some extra blueberries (I sued half fresh, half frozen blueberries). For the wheat bran, I used bran flake cereal, crushed fine, but otherwise, I followed the recipe pretty closely. I have blueberry muffin recipes that I prefer, but I would make these if I were looking for a lighter alternative.
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Grilled Peanut Butter and Jelly Sandwich

Reviewed: Feb. 13, 2013
Back when I was a teenager, I found a recipe similar to this one that I used to make for my younger sister. However, we wound up modifying in a way that made it even more yummy--WARNING, though, it is NOT a healthy recipe. Spread peanut butter on one slice of bread (I would use more like 1 TB); top with your choice of 2 tsp jelly (I like the classic grape). Butter the other slice of bread and then sprinkle with approximately 1 tsp. sugar and 1/4 tsp. cinnamon (or a cinnamon/sugar blend). Place the two halves together, PB&Y touching cinnamon/sugar mix. Then, lightly butter the outsides of the sandwich; grill until nicely browned. DELISH! You can do a little better calorie-wise by using a healtier peanut butter (I like Smart Balance) and reduced calorie butter or margerine, such as Olivo Butter Spread. Enjoy!
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Black Chocolate Cake

Reviewed: Feb. 15, 2010
This cake was so disappointing! :( I made it EXACTLY as described, with the only (minor) change being that I used hot brewed coffee in place of the boiling water. Others had suggested that this would help bring out the chocolate flavor, but not only didn't this cake taste very chocolate-y, it also didn't taste very SWEET--a big surprise given the amount of sugar! Finally, the cake stuck to the pan, and it didn't hold together very well. Overall, the taste was just okay and definitely not worth making again.
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Coconut Chocolate Cake I

Reviewed: Feb. 15, 2010
I was really looking forward to making this cake for Valentine's Day, but unfortunately, it was very disappointing. The coconut filling in particular was a big, sticky mess! It was difficult to spread on the cake, and after sitting, it hardened so that it was very awkward to eat with a fork and not very pleasant to chew! I love the idea of dark chocolate and coconut together in a cake, but there has GOT to be a better filling than this! Also, I iced the cake as suggested by another reader by using the following: 1/2 cup evaporated milk, 1 cup sugar, 1t vanilla, 1 stick margarine, and 12 ounces semi-sweet chocolate chips. This was okay, but WAY too sugary--and this is from someone with the world's biggest sweet tooth! I would decrease the sugar or possibly even eliminate it altogether.
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