BABSKITCHEN Recipe Reviews (Pg. 11) - Allrecipes.com (1651308)

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Oatmeal Pudding Cookies

Reviewed: Jan. 29, 2005
I thought these were very good but just a little dry and needed a little more flavor. Next time, I will cut back a little on the oats and definitely add some vanilla. Some spices would be a nice addition. The pudding is definitely a nice change.
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Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 28, 2005
The flavor was good and the chicken quite tender, but like everyone else, I was surprised at how dry the chicken was. I had to use the rub sparingly to cover all the chicken, you may want to double that. My picky son liked this dish a lot so that's a big plus for me and I will probably make this again. I will just add water or some chicken broth while cooking.
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Kalua Pig in a Slow Cooker

Reviewed: Jan. 27, 2005
Although this was easy to make and came out very tender, I didn't think the taste was quite like the pork we had on our vacation to HI last year. This seemed overly salty and not enough smokey flavor. I will use the leftovers on a pizza, along with pineapple chunks. Had it that way in HI and it was delicious. (I used regular sea salt, my grocery store never heard of Hawaiian sea salt.)
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Cod au Gratin

Reviewed: Jan. 21, 2005
This was good and really easy to make. I omitted the salt, since there is so much in the cheese already, but added some Old Bay Seasoning, sprinkled on top, as others have suggested. Even my picky son, who hates all casseroles, liked this recipe pretty well!
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Banana Oatmeal Cookies II

Reviewed: Jan. 10, 2005
I LOVED these cookies. Wish I could give it more than 5 stars. Lois has taken my favorite cookie and added my favorite fruit. I am sometimes leery of baking with bananas, especially cookies, because they can sometimes come out too soft or the banana flavor is too overwhelming. Not these - these were perfect. Just a hint of banana and just a hint of walnuts. I will make these again! Thanks, Lois! (I needed a full 10 mins. to bake these and they did not spread at all. I used a mini ice-cream scoop.
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Cream Cheese Mints

Reviewed: Dec. 15, 2004
These are very good and easy to make. I think I used just a tad too much peppermint extract though. Give the dough time to mix, it starts out very crumbly. I used a mini ice-cream scoop, then divided each in half and was able to get about 4-1/2 dozen mints. After pressing down, I sprinkled a little confectioner's sugar on them.
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Almond Crunch

Reviewed: Dec. 14, 2004
This recipe was tasty and so easy to make. If you do not have a candy thermometer, as I don't, simply boil the sugar mixture until it starts to turn a brownish-beige color. With a spoon, pour a few drops into a bowl of cold water. If it forms into a small ball that can be stretched and snapped easily, it's ready to go. It cools quickly and I wasn't able to get it to spread completely in my jelly roll pan. I simply placed it in the oven at 350º for a few mins. and was then able to spread it completely and finish all the steps. Be sure to break into small pieces as this is very rich. Thanks, Heather!
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Brownie Mix in a Jar II

Reviewed: Dec. 9, 2004
I tried these out before giving them out as gifts and found them to be quite good. The only changes I made was to add 3 eggs, instead of 4, so the brownies would be fudgier, and took other people's recommendatons of adding 1 tsp. vanilla. As I was layering the mix, I added 1 cup of the sugar, then the pecans, then the rest of the sugar to give it a more layered look. The sugar mixes down somewhat in with the pecans, but still looks nice. Be sure to pack each layer down as this BARELY fits into a qt. jar. Good recipe, Lisa!
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Romantic Chicken with Artichokes and Mushrooms

Reviewed: Dec. 8, 2004
This was easy to make but we thought it tasted just o.k. The flavors were all really overwhelming.
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Roasted Chestnuts

Reviewed: Dec. 7, 2004
Unfortunately, I cannot give this recipe a star rating because I had so much trouble with it. I tried the recipe one time and had so much trouble getting the shells off, plus some of the nuts had mold on them. I thought it was my fault for leaving them in a plastic bag too long. I bought some more and attempted to make them the same day. Same exact trouble. Extremely hard and painful to get the shells off, and sometimes the inner hard skin wouldn't come off, and some of the nuts had mold. That would be the fault of the grocery store but don't know if that explains why they were so hard to deshell. Perhaps I will try the recipe again next year. Just way too much work. Sorry.
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Baked Pork Chops I

Reviewed: Nov. 23, 2004
Very good and easy to make. I found I only needed 1 cup of the bread crumbs. Since my son doesn't like sauces on his food, I left his chop out with just the fried breading on it and it was quite good this way on it's own. I found the wine taste a little overwhelming but it may have been the wine I used, it was a little sweet. Next time, I will either cut back on it a little or use chicken broth in it's place. Thanks!
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Candied Chicken Breasts

Reviewed: Nov. 21, 2004
My husband and I enjoyed this dish very much. The only changes I made were eliminating the salt as there is plenty in the sauces, and I added the pineapples the last 10 mins. of baking time. I added more sauce on top before eating, my husband left his the way it was, and I think his tasted better. The bread crumb portion of this recipe could be halved, it goes a long way.
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Ashley's Chocolate Chip Cookies

Reviewed: Nov. 21, 2004
Very good cookie. Because my husband insisted, I used half milk chocolate chips and half semi-sweet. Tasted good but very similar to Toll House. Next time, I will try the recipe exactly as stated. I found I had to bake the cookies about 2 mins. longer than the time stated.
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Oatmeal Peanut Butter Cookies

Reviewed: Nov. 18, 2004
A nice blend of my son's favorite (peanut butter) with mine (oatmeal). I cut out the salt altogether because there is so much in p.b. My only complaint would be that the cookies are a little dry. Softer would have been better. Still good though.
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Basil Chicken over Angel Hair

Reviewed: Nov. 16, 2004
Fabulous and so easy to make. I didn't have any fresh tomatoes so I used two cans of diced tomatoes that I drained in a strainer. I then omitted the salt from the recipe. I think next time I will try the recommendation of adding Kalamata olives. Can't wait for the leftovers today! Thanks for sharing, Wendy!
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Pecan Sour Cream Pound Cake

Reviewed: Nov. 9, 2004
This made a for a very pretty presentation but my husband and I found it to be a bit sweet for our liking. My glaze did not pour over the cake but sort of blended in, which didn't affect the taste at all. Perhaps the cake was still a little too warm when I put it on.
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Hungarian Mushroom Soup

Reviewed: Nov. 8, 2004
I will probably make this again but my family and I found the dill and the lemon juice a bit strong. I think I would 1/2 the amounts on each. I used portobello mushrooms.
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Scrumptious Sweet Potato Casserole

Reviewed: Nov. 6, 2004
I never liked sweet potatoes until I tried this recipe. My sister-in-law gave me this exact recipe several years ago and it has quickly become one of our favorites. A must have at Thanksgiving.
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Easy Slow Cooker French Dip

Reviewed: Nov. 6, 2004
There isn't much more to add that hasn't already been said. Very good recipe and extremely easy to make. It tasted much better than it smelled. The beer gave the juice sort of an odd smell. I may try a can of cola in place of the beer next time, but it's good the way it is. Be sure to buy really good bakery rolls, that really helped make this sandwich. Good recipe, Robyn!
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Nutella® Cheesecake

Reviewed: Oct. 30, 2004
So simple to make and good - extremely rich. As others have pointed out, although the recipe uses cream cheese, the title "cheesecake" is a bit misleading and this is really like a very thick, dense cream or pudding pie. I cut back a little on the sugar and just a little on the Nutella and it was still really sweet, but addicting. I think next time, I will take A.M.'s suggestion of cutting back a bit more on the Nutella and adding an egg. Beat it for several mins. to get a lighter pie. When I make French Silk pie, I beat each egg for about 5 mins., really adds to the lightness.
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