BONBON Recipe Reviews (Pg. 1) - Allrecipes.com (1477053)

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Favorite Old Fashioned Gingerbread

Reviewed: Dec. 13, 2011
yum excellent. perfect sweetness--not overly sweet
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Oatmeal Pie IV

Reviewed: Oct. 18, 2011
yum, yum, yum! you must try this recipe!
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2 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: May 8, 2011
Delicious! A delicate mouthfeel, lovely on a light textured cake. I like that it doesn't harden like a rock in the fridge, which happens frequently with butter based frostings. I frosted this on a light carrot cake and it was fantastic! I highly recommend this recipe!
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Hasty Chocolate Pudding

Reviewed: Feb. 11, 2011
This is decadent yet actually healthy!! I substituted 1/4 cup of Splenda for 1/4 cup of the white sugar and used skim milk. If you are a chocoholic like me, try using the best cocoa powder you can find--I used Valrohona. I whisked everything together in a small saucepan and put over med heat while constantly whisking until the mixture was thick and glossy. You could also use this as pie filling if you add another Tbsp or 2 of cornstarch. I actually added even more vanilla extract and a splash of Frangelico (hazelnut liquor) at the end--excellent! I'm betting some Amaretto, Kahlua, or Grand Marniner would also work beautifully for an elegant touch!
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8 users found this review helpful

Cinnamon Swirl Bread

Reviewed: Jan. 28, 2011
Very good, very beautiful when it comes out of the oven--nice golden brown top crust. I added cinnamon and nutmeg to the dough. Lovely recipe and simple to make! Make sure to roll out long enough before spreading on cinnamon filling so you have a nice, long swirl!
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1 user found this review helpful

Cinnamon Raisin Swirl Bread

Reviewed: Jan. 26, 2011
This recipe is fantastic! The texture of the bread is very soft and almost chewy...in a very good way. I doubled the raisins--kneaded a cup into dough after it was done proofing out of the breadmaker and then scattered the second cup on top of the cinnamon sugar filling before the final roll-up. I actually added a Tbsp of "sweet dough flavor" from King Arthur Flour, some cinnamon and nutmeg into the dough--wonderful. If you don't know what I am talking about, "sweet dough flavor" is a liquid flavoring that has the taste of butter, vanilla, and citrus. I highly recommend it, but if you can't get it try some vanilla extract and orange extract. I love this bread, you should definitely try it.
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2 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jan. 22, 2011
Very good buns- nice and soft. I made a half recipe. I used half AP flour and half whole wheat pastry flour with good results. I added and an extra Tbsp of sugar since I like a bit more sweetness and also a Tbsp of vial wheat gluten . Perfect!
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1 user found this review helpful

Almond Jelly

Reviewed: Jan. 20, 2011
This is so good, so refreshing. I would suggest using the fruit cocktail with extra cherries "Very Cherry" I believe its called. I used whole milk, turned out perfect!
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6 users found this review helpful

Chinese Restaurant Almond Cookies

Reviewed: Jan. 20, 2011
These are really good-crumbly almost crunchy in texture. I used half shortening and half butter with great results, and also added in 2 more teaspoons of almond extract. I would suggest brushing the tops of the cookies with a beaten egg yolk after slightly flattening them with a flat bottom glass. Make sure not to let the egg wash drip over the sides of the cookies. Add an almond on top of each cookie as the last step (i.e. over the egg wash). I baked these for 15 minutes and then on the low broiler mode for just about 3-4 minutes until the tops were lightly golden in color--perfect!
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2 users found this review helpful

Chiffon Cake

Reviewed: Jan. 15, 2011
This is a very light and tender cake--it tastes just like the cakes you get at Chinese bakeries. I think you could also use almond extract instead of the vanilla or lemon and it would turn out great. I frosted the cake with sweetened whipped cream (powdered sugar and vanilla added). Try decorating with drained, paper towel blotted mandarin oranges or other fruits. Very important to blot the fruits otherwise their juice will streak on the whipped cream!
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5 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Jan. 15, 2011
Very good! I would recommend using fresh grated ginger instead, about 1 tsp.
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1 user found this review helpful

Coconut Shrimp I

Reviewed: Jan. 15, 2011
These are the BEST! Far better than anything you would get at a restaurant. I used coconut milk instead of the beer and the shrimp turned out perfect! The marmalade-mustard sauce is great too. You must try this recipe!
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4 users found this review helpful

Asian Chicken Salad

Reviewed: Jan. 15, 2011
Yum yum! I added only half the veg oil and it still tasted great! I also added some honey and substituted apple cider vinegar for the rice vinegar. Very good recipe!
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2 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 10, 2010
Yes, I agree with the last reviewer. These cookies are unassuming- they look like they might be some boring standard kind of dried out gingerbread cookie, but they are definitely not!! These are the best gingerbread cookies ever!!! I added about a teaspoon of fresh grated ginger and used triple sec instead of the 1Tbs of water. I came out like flat, chewy gingerbread cookies that were THE BEST. I will never need to look for another ginger cookie recipe....yes, they are that good!
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2 users found this review helpful

Lime-Aid

Reviewed: May 19, 2009
Wow--so refreshing...and you don't taste a trace of the alcohol. Just FYI- one ounce is equal to 2 tablespoons. I actually added 12 more ounces of water (use the juice concentrate container), another 1/2 cup of vodka, fresh squeezed juice from 4 limes, and 1/4 cup of sugar. I served this over the ice instead of blending it all together--sooo good. This is one of THE best alcoholic drinks I have ever had!! Great with Cuban or Mexican food.
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22 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Mar. 29, 2009
Wow! Exceptionally good. I used 6 skinless large chicken legs and soaked them in 2 cups of buttermilk, 1 tsp of hot sauce, salt and pepper for a few hours before the breading and baking process. After the soak, I dredged the pre-soaked chicken legs in flour with some garlic powder, cayenne pepper, and paprika mixed in. I increased the oven temp to 375 degrees and then proceeded with the recipe. Baked for 35-40 minutes. The chicken turned out fantastic!! Much better than getting a bucket at the drive through... =)
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6 users found this review helpful

Golden Sweet Cornbread

Reviewed: Mar. 29, 2009
Simple, basic sweet cornbread. Fast and so easy! I made a half portion of the recipe for me and my hubby and it turned out great! I served it with chili on one night, and with strawberry jam for brunch the morning after. Yum!
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Restaurant-Style Coleslaw I

Reviewed: Mar. 29, 2009
This is going to be my staple recipe for simple, tasty coleslaw. I added about a teaspoon more of the white wine vinegar for extra tang, and used light mayo with great results. For the best flavor, I would chill for at least 2-3 hours.
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Creamy Hot Cocoa

Reviewed: Jan. 26, 2008
Good Stuff! I didn't have half and half so I added some powdered creamer and it turned out great. I also added a pinch of cinnamon...very good on a cold night!
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1 user found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Sep. 18, 2007
Very simple, tastes wonderful. I rubbed the inside of the hens with chopped garlic so that the flavor would absorb better into the meat, then stuffed with the lemon and rosemary. The garlic on the outside of the hens needs to be whole cloves so that it does not burn. Also, I increased the amounts of white wine and broth to 1 cup each, so that I could be liberal with using it on the sides that accompany the meal. I added some chopped parsley to the sauce at the end to finish, and served with Parmesan mashed potatoes (with the reduced sauce on top)...delicious!
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4 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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