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Original Nestle® Toll House® Chocolate Chip Cookies

Reviewed: Jan. 23, 2014
Add a half to threefourths cup more flour & your flatness problem is solved. I add oats instead of the nuts. You can get away with less chips if you use minis, too.
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Ethiopian Cabbage Dish

Reviewed: Jan. 16, 2014
'Had to use up potatoes & always looking for good cabbage dishes so I went & bought the $5 jar of tumeric in hopes I'd like this. I followed suggestions doubling pepper & tumeric. The directions seemed off so I did my thing: Sauteed onion in 1/4c olive oil about 5 minutes, then stirred in spices. Then stirred in potatoes. Then cabbage. Cooked that ten minutes, semi-covered. Added the carrots, fifteen more, semi-covered. Good directions, but the dish wasn't all that impressive. 'Guess I'm not a big tumeric fan. 'Not that it was bad, just not too flavorful. We'll have some as is & the rest in soup.
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Cottage Noodles and Cabbage

Reviewed: Jan. 14, 2014
Big 411: 16oz spaghetti = 3c. 4oz medium noodles = 3c. Soooo, if you're thinking of adding a pound of egg noodles, etc, you're in for a lot of pasta - & that additional cup of cottage cheese that is mentioned several times in the reviews. I used 4 oz egg noodles & the one cup. It was enough, but more would've been fine, too. 'Not the prettiest dish; but I liked it, didn't love it. 'Don't think the sugar is really a haveto.
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BBQ Pie

Reviewed: Jan. 13, 2014
The barbecue is subtle - even with using spicy barbecue. 'Not that subtle is a bad thing, but I thought it'd be ... well, barbecuey! It's pretty good, but not so barbecuey. I halved the recipe with ground turkey so added the full t of worcestershire, extra onion & barbecue. I made the full amount of topping & it pressed the limit for a pie plate.
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Famous Turkey Burgers

Reviewed: Jan. 6, 2014
Pretty much followed the recipe except for omitting the oil & adding a half cup bread crumbs to help bind them. They smelled pretty good before cooking, but tastewise after, just okay. No big deal. 'Couldn't really tell I'd used barbecue at all - & it was spicy. It definitely improved the flavor when put on the burgers, but ho-hum without. Maybe dry rub spices would be a better option.
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Southern Fried Catfish

Reviewed: Jan. 5, 2014
'Like almost everyone else said, yes, crispy; not "wow" crispy, but not "eh" either. That's more to do with the oil temp, I think. Yes, bland - even with adding some cayenne (not enough). Way too much coating leftover. Use less if you try it. 'Think I'll try Cornmeal Coating or a beer batter next time.
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Moist Cranberry Orange Bread

Reviewed: Dec. 31, 2013
Eventhough I have my favorite cranberry bread recipe, I tried this one. 'Never used orange extract before & trying to get fruit in the children, I went for it. :) 1 3/4c sugar seemed like a lot of sugar - more like the amount for a cake, or two loaves. Yes, I admit it, I reduced it to one cup. I stopped myself from other changes except for oven temperature. Oh, I didn't do the fruit & sugar topping thing. Oh, & I only had a cup & a half cranberries. Hey, it's all I had that were useable! :D Oh, yikes :D, I changed the directions: Creamed the butter & sugar, added the eggs. Combined the milk & sour cream (which I think could be subbed for buttermilk it would seem). Added the extracts to the milk mixture then added that to the combined dry ingredients. Folded in the berries & oranges. 9x5 loaf pan, 350 the whole time, an hour ten. Sum up: Not as good as my regular cranberry loaf by carol. This one is a little dense & moist enough. A cup of sugar was fine. If I were to play with it, I'd probably increase liquid/fat & add another egg or baking soda/powder. It makes a big loaf. There aren't really enough oranges or cranberries (yes, I had half cup less). 'Should't be as fruity as fritcake, but more could be used for sure - at least in my opinion.
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Cornbread Dressing II

Reviewed: Dec. 26, 2013
I subbed homemade cornbread (Melt 1/2c butter,add 1T sugar & dissolved. Whisked in 5eggs.Combined 1c buttermilk & 1/2t bsoda.Combined the two. Poured over 1c cornmeal, 1c flour, 1t salt. Greased 8x8, 30 min) Pureed two slices fresh white bread & combined with crumbled cornbread. Sauteed 1c onion, 3/4c celery. Added 1t sage, 1/2t black pepper, 1T parsley. Added that & 3.5c homemade chicken broth, 1can cr chix & 1/2c half&half. I forgot to add the additional eggs. :/ Could it be better with those eggs? I'll have to make it again. :)
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Mamaw's Cornbread Dressing

Reviewed: Dec. 26, 2013
Thank you, Mimosa! You made my son very happy! :) Me, too!
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Christmas Cinnamon Pears

Reviewed: Dec. 26, 2013
These looked better than they tasted.They tasted okay though. I had to sub fresh pears since the store was oSoooo, I cored, peeled&poached five (3#).What I did: Boiled 2c water,added 1/2c sugar, stirred to dissolve; added 3.75oz bottle cinnamon decorator candies, no food coloring.There was about a teaspoon that didn't dissolve, gummy/sticky that I just took out. Added 2c more water, returned to a boil.Added the pears.Brought to a gentle boil&reduced. Placed a ring of waxed paper over to help evenly cook.Every so often,I'd move the pears around. In 30 minutes,they tested done.Cooled them in the pot to room temp then refrigerated for two days.I cut them in to slices,12 per pear,& arranged them on a white dish to look like poinsettia petals,all the same way curved.The inside didn't get as pink as the outside,but that made it even prettier,the variation.Combined small,8oz?,tub storebrand cool whip,8oz cream cheese (whipped till fluffy)&1/4-1/2csugar.Placed a little of that in the middle of the dish right before serving.The remaining I added a little cherry juice&served it with Black Forest Cake.Sum up: Some people didn't try because they didn't know what they were.Some didn't try because they knew it was pears. Pretty, but not too impressive by the flavor.Definately easy though - & anything that can be made ahead is always good.If I make again,I'd add more candies-& maybe buy canned pears. :)
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Cherry Chocolate Cake

Reviewed: Dec. 23, 2013
'Made with Eric's favorite chocolate cake increasing cocoa to 1/3 cup, reduced sugar to 1 3/4c, added one additional egg & 1t almond extract. Put in a 9.5x13.5 & it took 45 minutes at 350. A little low. Try 9x13 if I make again. Gently folded in the 20 oz 20percentmore cherries cherry pie filling. It cuts beautifully. 'Think I'll reduce the water or butter/shortening by a quarter or third cup. 'Not gooey or crazymoist, but would be better with less. For topping: 8oz cream cheese (whipped fluffy) then added 1/2c (or 1/4c?) sugar. Folded in 8oz? storebrand cool whip & a little maraschino cherry juice. 'Not quite enough for that size pan - or whip the cream cheese longer (before folding in cool whip). Next time: Two cans pie filling, 1/2c less butter/shortening, hot coffee for water & same other changes as first sentence. A bundt pan & maybe a thicker cake batter recipe.
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Gingerbread Bears

Reviewed: Dec. 12, 2013
These spread a little too much, just a little. I noticed the thicker ones spread more. I reduced the cinnamon to 1t since we're dealing with gingerbread cookies. Also added half t salt. Very mild tasting. I'm not so sure anyone would think these were gingerbread, if it weren't for the shape. Next day: Well, of the three recipes I tried, these are almost gone. :? Huh? 'Seems they pass the taste test, but not the gingerbread cookie test ... I guess? 'Upping one more star.
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Cherry Cheesecake

Reviewed: Nov. 27, 2013
Using TWO eight ounce packages (lowfat, not fatfree) cream cheese & fatfree sweentened condensed milk, you've got a very good no cook cheese pie! Krista's recipe. I wonder if it's a misprint since some had runny pies. That extra block would fix the problem. Hmmm ... :D
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Red Velvet Cheesecake

Reviewed: Nov. 21, 2013
Red velvet cake review only. Increased oil to 1c & added 2T cocoa. 'Seems it'd be PINK velvet cake without the cocoa. Moist, but not too moist. This'll be around for a while - the recipe, I mean; not the cake. :) My directions: Combine 2 1/2c flour, 1t salt, 1t soda & 2T cocoa in medium bowl. In large bowl, whisk 2 eggs & 1c oil; add 1 1/2c sugar & 1t vanilla. Beat with mixer till smooth. Slowly stir in 1oz food coloring & 1t vinegar. Alternately add the flour mixture & 1c buttermilk. (No additional water) Along with twice baking, not enough fat/oil in this cake will ensure it to be dry. Again, my review is for cake only; but if I try the cheesecake top, I'll be sure to add 1c oil not the 1/2c given. 'Wonder if it's supposed to read 1 1/2c considering the twice baking. One more note, when making cupcakes, one recipe makes 18 regular (1/4c) cupcakes AND 24 mini (1T) so probably 24 all regular. Regular done in 22 minutes; minis, 15. Next time, I'm trying cooled, melted butter for the oil. The frosting makes it good, but the cake could be better --- with butter, I think. :)
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Rich Chocolate Brownies

Reviewed: Nov. 19, 2013
5 stars with frosting,3.5 without.Using a glass 9x13,I doubled the recipe pretty much except 3 eggs,not 4 & increased vanilla to 1 1/2t.Oh,less sugar: 1 3/4c for double recipe. Mine was done by 25 minutes.These didn't come out too gooey (although it wouldn't be me to make a complaint over that! :D) or too cakelike. They're more fudgy than cakelike for sure. I'm not a fan of cakelike brownies - hence,one less egg.If I wanted cake,I'd go for a cake recipe. :o :) 'Might like them a little taller.They're about a half inch,but that's not a flaw.It's more something that may improve clean cutting.For the frosting, used hot coffee instead of water - still added the instant.I accidentally (as in "oh, there's more confectionary sugar in the cup!" after I'd frosted) reduced sugar to 1 1/4c. Very thick, added 1T milk.It's a not-firm, but stays-in-place-once-on the brownies frosting,nice & shiny.'Didn't double the frosting, but did add a pinch of salt to it.Stays shiny, but not hard.It "gives" a little when you bite,forming very slight crinkles.Yummy,I say.'Might need some vanilla in the frosting - just cause I'm a vanilla freak.I'll add all the sugar next time, too.One more comment,using a flat spatula(looks like a pie server but flat & has a straight edge, not pie shape),this cuts beautifully.I mean gorgeous - like those photos where the frosting doesn't spread into the cake.(I secretly think they make those individually.No one could bake or cut a cake so perfectly as shown!)
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Gingerbread Cupcakes

Reviewed: Nov. 12, 2013
I changed a few things: Decreased oil to 1.4c (1/3 isn't too much, but less fat soooo ... & my eggs were kinda small, too. More egg dries.); increased cinnamon to 1 1/2t; added 1/8t cloves & 1/2t vanilla; as listed 1 1/2t ginger & 1/4t nutmeg. Oh, used a yellow mix. Oh, :D, subbed plain yogurt for the buttermilk. Too many changes?! Sorry. I was going for the 24 regular sized, but they would've been pretty low so made 18. The batter's pretty syrupy, understandably with molasses & 4 eggs, so I see the suggestion of plastic bagging it. 'Didn't do it. Just know it's going to be challenging. The directions! What?! Just till combined? What?! Nah. I added the spices to the dry mix. In a measuring cup, measured the oil, added the molasses to the 3/4 level, mixed in the half cup yogurt. Added to bowl. Beat the eggs a little in that measuring cup & added with the vanilla. One minute to moisten, a couple to blend. Anxious to try. Results: I overbaked since the middle was low. 'Just okay. 'Not much ginger bite. 'Feel like I wasted the molasses on this one. :( Surprisingly not too sweet with the sugar in the mix & the molasses.
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French Tourtiere

Reviewed: Nov. 3, 2013
In the process ... having to sub spices: allspice for mace, marjoram for savory, (used sage). Olive oil for the bacon fat. I added a stalk of celery & more garlic, probably 2 cloves. I'm combining w another recipe here that adds unseasoned, mashed potatoes with the meat mixture, less than 2c mashed. 'Not so sure I'd like "meat pie" - & it'll be more filling with a little potato action. My ground pork was only 1#. I "repinched" the spices - meaning allspice, sage & marjoram. It filled a deepdish pie plate. 'Kinda reminds me of Shepard's pie mixed together. 'Thinking the "good"-ness of the pie depends on the chicken broth since it's the predominant flavor added. Mine's homemade so it'll probably be good. 'Baking at 375 like I would a regular pie since it isn't all that wet - to need a higher temp...Done in 45. Still reminds me of Shepard's pie. 'Not a bad thing, just meaty - & with potato addition - a bit potatoey. :? :D 'Think this is a "man food". I'd like more spices & ingredients, but that'd be an entirely different recipe then.
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Detroit Hot Honey Wings

Reviewed: Nov. 1, 2013
In the oven, but review so far: Yes, wings; but not really hot - as in spicy - wings. With review suggestion, I only used half cup honey. It's plenty sweet enough. Twice that would be way too much. I'm not a firebreather & these are just a little spicier than mild. The "add more if you can stand it" made me think these were going to be hot. They aren't. After tasting, I added 2T more Frank's. 'Still not all that hot, but I'm using it. I thickened w 1T cornstarch - could've used 1 1/2 - 2T. I simmered the wings 8 minutes to help with baking time. Baked plain for 20 & sauced then 20 more. Taste: Reminds me of those you'd get in a chinese restaurant. More sweet than hot - so good for that purpose - but for hot wings, not so much. Good kid wing recipe, I guess. One more thing: I totally agree with one of the fewer star reviews that said too much butter. The ratio of one to one, hot sauce & butter is off. I wasn't thinking & just went along with it. It's too greasy & dilutes any flavor with their being so much of it. I try to healthup dishes & I'm almost embarassed to look at the pan they baked in. The first thing my taster said was "Did you put honey in this?" No, not overly sweet; but yes, sweet. Sweet more than hot - & the hot isn't so hot. "Hot" should be removed from the name. All wings aren't "hot wings".
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Delicious Stroganoff

Reviewed: Oct. 31, 2013
Pretty much followed the recipe except for skipping the milk. Even without it, I thickened with an additional 2T flour. For the record, 8 ounces egg noodles (uncooked) is too much for 4 servings (which this recipe is for as well). This was home-y, comfort food tasting; somewhat velveeta-ish even with real cheese (blaming the canned soup). It's an inexpensive & pretty easy dish to make, but I don't think I'll make it again. More notes: Cook the pork with the onions till almost done, then add the garlic. No need to take 20 minutes for that part. The boiling & reboiling isn't necessasary either - just boil after adding the flour so it cooks. The taco seasoning flavor doesn't come through well until leftovers so probably need to simmer this 15 minutes before adding the cheese.
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Sour Cream Cupcakes

Reviewed: Oct. 30, 2013
I've already started this in the bowl,but I'm going to make changes& while I am usually certain about changes being for the better,I'm not so sure about this.'Think I'd not make it now that I've read&compared to tried recipes.I'm going for 24,not 16 cupcakes,so am halving more the recipe.These amounts: 2 1/4c flour;1T bpowder;1/4 + 1/8t bsoda;ADDING 1/2t salt;SUBBING 1/2c BUTTER;INCREASING sugar to 1 1/4c;ONLY using 2 eggs (eggs'll do that. A fudgy 2 egg brownie recipe becomes cakelike with one more egg); 2/3c mostly sour cream w remainder plain yogurt;ADDED 1/3c milk;1 1/2t vanilla.I usually don't feel guilt with changes.This one's different. I don't know why, maybe the severe changes; but not that much considering I'm just increasing, right?!Please forgive.I'll get back with results.(Crossing fingers!) Not done yet,in the oven,but more to say: Only 18 muffins w increased amount. With 15 to 20 minute bake time,submitter MUST HAVE been using a lessthan standardsize pans to get 16.Batter seems seeet enough.'Thicker than most cake batters even with adding milk.'Still crossing fingers.Out of the oven in 18.Very light in weight.Hope that doesn't mean very dry.TASTE TEST:'Tastes like a cake mix.Not a bad cake mix.Light like they are.'Not very moist,but moist enough to say not dry.'Stuck to the wrappers a little. Just okay.I give myself a cheer for decreasing to 2 eggs.'Woulda been dry with three for sure.
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