Esther Recipe Reviews (Pg. 1) - Allrecipes.com (16084827)

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BBQ Glazed Homemade Meatballs

Reviewed: Mar. 5, 2012
These were awesome, I gave them 4 stars instead of five only because I made several changes to suit our taste buds. I used old-fashioned oats instead of instant--it was fine. I used regular milk instead of evaporated. I doubled the garlic powder--really good flavor. For the sauce I followed others' suggestions and used only 1/2 cup of brown sugar...it was still plenty sweet, without being overpowering. I also doubled the garlic in the sauce, and added enough hot sauce to give it a nice zip. I used some that came from mexico...probably any brand would be good. These weren't just super saucy, so id you do like a lot of sauce I would double it, but I thought it really was enough as is. I was running short on time so I baked them at 375 for about 45 minutes...they were perfect. Delicious recipe...my husband loved them.
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Heavenly Chocolate Mousse

Reviewed: May 30, 2011
I used Ghirardeli semi-sweet chocolate chips (instead of chopped bars) and I would agree with the reviewer who said the quality of the chocolate is key. Use something that is worth tasting. I also used a little unflavored gelatin in my whipped cream and it gave it a nice smooth consistency. I don't own a candy thermometer so I somewhat guessed on the temperature of the egg yolks--when it starts to feel a little hot on your finger, it's time to remove it from the heat. Make sure you don't remove it too soon though. I plan to top it with fresh sliced strawberries and serve it alongside homemade vanilla ice cream. This recipe is decadent and FANTASTIC--totally worth the extra calories.
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Banana Sour Cream Bread

Reviewed: Sep. 9, 2010
Best banana bread I've ever had. I halved the recipe, and following the suggestions of a few other reviewers I cut down on the sugar by a third (still PLENTY sweet) and used about half whole wheat flour instead of all white. I also added 1/2 t. nutmeg (1 t. for a full batch) which adds to an already INCREDIBLE flavor. This recipe is definitely coming out again. I probably can't review it fairly because of the changes I made, so take that into consideration.
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