MIHAELA Recipe Reviews (Pg. 2) - Allrecipes.com (149347)

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 22, 2009
Total failure. These things are falling apart as soon as they are touched (even though more flour was added to make the sticky dough able to be handled). I used butter-flavor Crisco, and it should work just as well as butter, for which it was designed to be a substitute.
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4 users found this review helpful

Zucchini Cookies

Reviewed: Sep. 12, 2009
The indicated 8-10 minutes baking time is sorely inadequate. 13-14 minutes is the correct time. Also, 2 C sugar make them way too sweet.
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4 users found this review helpful

Zucchini Cobbler

Reviewed: Sep. 10, 2009
Wonderful recipe, plus it uses up a lot of zucchini, not just one or two cups like most recipes.
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 3, 2009
The given baking temperature is unrealistic. It took 1 hr and 20 minutes for the loaves to get done. I definitely recommend using 350 degrees.
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12 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 28, 2009
This recipe is not very forgiving. I used a smallish zucchini (which I also drained of a lot of its liquid). It yielded a little more than the 2 cups indicated in the recipe. The batter ended up being the proverbial 10 lbs. of stuff in a 5 lb. bag. It rose like the dickins in the oven and overflowed the pan. So... the 4 mini pans don't begin to cover the room needed for this batter. Try using at least 5 if not 6 mini pans. Also, the recipe indicates a "light" greasing of the pans is needed. I greased them well and yet two of the loaves stuck to the bottom of the pans. I only used 2 C sugar instead of the 2 1/4 C required by the recipe, and it still was overly sweet. Also, even when it's cut the next day, it doesn't cut well; it easily crumbles.
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21 users found this review helpful

Zucchini Cream Pie

Reviewed: Aug. 22, 2009
This is a delightful recipe, worthy of five stars. Easy to make, too.
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5 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 6, 2009
Good rolls. However, I found that less flour is needed - the dough comes out quite stiff. Also, there is way too much sugar/cinnamon filling. Using only 4 C of flour makes a good dough (without the risk of breaking down the bread machine.) I used Betty Crocker whipped cream cheese icing and the end result was great - and time-saving.
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7 users found this review helpful

Sour Cream-Rhubarb Squares

Reviewed: Jun. 5, 2009
This is an excellent recipe. The suggested 2 1/2 cups of rhubarb work out great. Keeper.
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4 users found this review helpful

Rhubarb Upside Down Cake I

Reviewed: May 24, 2009
I decreased the amount of sugar a bit - which I do with just about all dessert recipes. Other than that, I made the cake exactly as written and there was no need for any changes/additions. It's great as is and no mods are needed.
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5 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Apr. 2, 2009
This recipe is for those with ample time and who don't care about the number of calories ingested... It tastes great - for which it gets 5 stars from me. It gets 2 for speed of preparation and 1 for health attributes.
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0 users found this review helpful

Fabulous Orange Cake

Reviewed: Feb. 19, 2009
Fabulous indeed, both by taste and ease of preparation. There is one remark, though: I kept testing for doneness with a toothpick and I had to keep the cake in the oven a lot more than the recipe indicated. As a result, when I turned out the cake onto a wire rack I noticed that in a lot of places on its surface the white chocolate chips had been turned to coal. I don't know how one could prevent this... Oh, and the chips I used were white choco chips mixed with macadamia pieces. Wonderful cake.
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1 user found this review helpful

Rhubarb Pineapple Upside-Down Cake

Reviewed: Jan. 17, 2009
I used yellow cake mix and cherry gelatin (since I didn't have strawberry gelatin). It was still very good. I cut down some on the sugar and could use some more cutting down. Turning the cake upside down was messy. Using a spoon to dish it out of the original pan would be an easier and less messy option.
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12 users found this review helpful

No Bake Fruitcake

Reviewed: Jan. 10, 2009
I must give this recipe 5 starts for its wonderful taste. However, it sure comes out looking as something other than a loaf of fruitcake: it's gooey, and that aspect may turn some people off (like it did my husband). I think I'll try adding some more crushed Nilla wafers to it to try and firm it up more. Again, as to the taste, one can't stop eating.
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13 users found this review helpful

Carrot Cake III

Reviewed: Nov. 15, 2008
Excellent recipe but... it incorporates way too much sugar and ends up with a ton of icing - I'd say plenty for at least two cakes. Using half the sugar for the icing is more reasonable. I also decreased the amount of sugar in the cake batter.
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0 users found this review helpful

Applesauce Cake IV

Reviewed: Aug. 18, 2008
It was easy to make. Obtained a messy, sticky goo upon chopping the raisins with my food processer. Should be left as they are.
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4 users found this review helpful

Banana Cream Supreme

Reviewed: Jul. 1, 2008
Not enough filling for the cake. Filling is difficult to spread over the graham crackers layer, sticking to it and ending up looking messy.
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3 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Apr. 28, 2008
I don't have a metal 9x13 baking pan, so I used one of my glass ones. The bars came out perfectly (they were made according to the changes suggested by other members).
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1 user found this review helpful

Alyson's Broccoli Salad

Reviewed: Apr. 11, 2008
Excellent salad. Go easy on the amount of red onion, though; it's rather strong.
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0 users found this review helpful

Boiled Raisin Cake I

Reviewed: Mar. 25, 2008
Easy to make and good with coffee in the morning, but not something really special.
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0 users found this review helpful

Fresh Pear Bread

Reviewed: Oct. 23, 2007
Wonderful recipe.
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0 users found this review helpful

Displaying results 21-40 (of 229) reviews
 
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