Garrett B. Recipe Reviews (Pg. 1) - Allrecipes.com (13967585)

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Garrett B.

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Carrot Cake III

Reviewed: Nov. 29, 2009
The first time I made this, a year ago, I followed the recipe to a T, but the icing turned out extremely clumpy and gross. I still gave the recipe 5* since the cake is so good. This second time, I followed the recipe, with the addition of 1/4 t of nutmeg. I baked it on 2 9" pans for 31 minutes at 350, rotating the pans half way through. Again though the icing turned out crappy and clumpy. But I wasn't going to take it lying down, so I threw it out and looked up how to make cream cheese icing on youtube. The trick is you have to mix the butter and cream cheese and vanilla into a beautiful froth before you add any sugar. I put all but the sugar in the large stand mixer bowl, and after it was gorgeous I used a strainer and added the sugar a half cup at a time. It was amazing. Now the frosting procedures are a new issue. I greased the pans, so the cake was really domed and I debated using a serrated knife to flatten it. But since the top is the best part I kept it, and it looks fine. My frosting job was good, but not gorgeous, and next time I'll def add more in the middle. Delicious rating coming after Jade's graduation
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Peanut Butter Cup Cookies

Reviewed: Nov. 29, 2009
These are good, but the cookie part is too cake-like and the peanut butter cup tastes too burnt. But maybe putting the cups in the freezer beforehand will fix that.
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Mrs. Sigg's Snickerdoodles

Reviewed: Nov. 29, 2009
Very Good cookies, but too stale and crunchy, even immediately out of the oven.
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Banana Muffins II

Reviewed: Nov. 29, 2009
These made 32 mini muffins, which are so much better since they're is a lot more of the top. I just popped them in the oven for about 18 - 20 min at the same temp. Tried adding a little brown sugar or cinnamon (or both) on top, but it wasn't a good idea. These are perfect as is.
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Buttermilk Pancakes II

Reviewed: Nov. 29, 2009
Maybe I just don't like pancakes.
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Pumpkin Roll II

Reviewed: Nov. 29, 2009
I left out the walnuts to save money, and there is just too much cream cheese taste. It's a very good taste, but I just wish I could enjoy more of the pumpkin bread taste like I'm used to with Pumpkin Logs. On the plus side, following the instructions, it was very easy to make on my first try.
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Angel Hair Pasta with Shrimp and Basil

Reviewed: Nov. 29, 2009
This is an excellent base of a recipe. I didn't have dry white wine, so I tried Balsamic Vinegar instead and it was great. Added some Romano cheese and onion, and it took me a bit longer to cook then suggested, but all-in-all it's wonderful.
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Spaghetti Carbonara II

Reviewed: Nov. 29, 2009
Those eggs pretty much ruined it for me.
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Fruit Salad in Seconds

Reviewed: Nov. 29, 2009
This recipe is wonderfully customizable. Add any fruits you'd like (except oranges, because that's be gross). Then add strawberry yogurt until it's an even and healthy coating. SO SIMPLE!!
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Exquisite Pizza Sauce

Reviewed: Nov. 29, 2009
This sauce is simply perfect. Follow it to the T, and you won't regret it.
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Italian Spaghetti Sauce with Meatballs

Reviewed: Nov. 29, 2009
Quite a good sauce and well balanced flavors, but the meatballs are too bland.
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Grandma's Chicken Noodle Soup

Reviewed: Nov. 29, 2009
a very nice and traditional chicken noodle soup. I'm added dried rosemary leaves to give expand on the chicken flavor. One of these days I'm going to buy poultry seasoning to try that. And I cut the chicken from 3 cups to 2 or 2.25 cups. I don't need that much chicken. And don't fret if you forget the cornstarch.
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Sesame Shrimp Stir-Fry

Reviewed: Nov. 29, 2009
A wonderful base of a recipe. Needs more stir-fry sauce, and it's wonderful that you can add or subtract so many things: bell peppers, onion strips, water chestnuts, carrots...
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Easy Cajun Jambalaya

Reviewed: Nov. 29, 2009
A good start, but there was too much meat and too little flavor for my taste. Since the Keilbasa is where the flavor lies, I'm going to try subtracting the chicken altogether. Great texture and flavors though.
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Delicious Ham and Potato Soup

Reviewed: Nov. 30, 2009
Next time I'm going to double the recipe. I already buy a 5 lb potato bag and the large slice of ham from the deli is twice what i need (if i get it on a 7/8 and depends on the slice). But if I double it I'm going to have to use my two big pots since a med pot won't hold all of the gravy mixture. Actually dice the potatoes to about 1 cm pieces or smaller. Same for the ham. Increase the ham to at least a full cup and get good ham like HEB Brown Sugar - 1 slice on a 5 or 6. And be sure to actually really boil everything, not just simmer, for a good 15 min so the potatoes soften well. Amanda suggests roasting the potatoes first to give them more flavor. Will try that next time. So incredibly delicious and warm, and I love having a soup that takes less than an hour to make.
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Chicken Stir-Fry

Reviewed: Dec. 2, 2009
The chicken tasted incredible, but the vegetables were only so-so.
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Grandma's Tomato Soup

Reviewed: Dec. 2, 2009
4th time: to make a roux, you use equal parts butter and flour. So change to 1T butter (2T is too much anyway). I typically can't stand the taste of tomatoes, be it my sandwiches, burgers or salads, so part of my rating is personal taste. But regardless, this is a very good recipe, especially with a grilled cheese sandwich. Feeling a bit under the weather today, this was perfect and simple. Just wish it could've clarified the egg noodles COOK NOODLES SEPARATELY, THEN ADD.
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Cornbread Muffins I

Reviewed: Jan. 1, 2010
I'm really thinking either 400 deg is too high, or putting real corn just don't work. Or maybe both.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 9, 2010
Next time cut chips down to 3/2 cups and butter down by 1 T. Amazing cookies. Very similar to Nestle recipe (in taste and ingredients). Adding the melted butter will make it creamy immediately, no need to worry if it sounds weird. And refrigerate for at least 15 minutes (or freeze for 5) before forming into balls.
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Chicken Cordon Bleu II

Reviewed: Jan. 12, 2010
Fillet chicken if necessary, because 1/2 inch is the correct width to ensure that the chicken is tender and juicy.
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Displaying results 1-20 (of 76) reviews
 
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