BABSKITCHEN Recipe Reviews (Pg. 3) - Allrecipes.com (1651308)

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Easy Ice Cream Cake

Reviewed: Jul. 2, 2008
This was pretty good and VERY simple to throw together. Because everything is being scaled down, I found I actually needed 9-1/2 ice cream sandwiches in each layer. We thought it could have used more fudge sauce, maybe almost double, and quite a bit less of the whipped topping. I think next time, I would only use a 12 oz. tub at most. Definitely let it freeze all the way. Our first bite wasn't quite frozen enough and just seemed messy. Also, use a 9 x 13 pan with high sides, or use the non-stick Reynold's foil, which worked great. The kids will love this.
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Artichoke Spinach Lasagna

Reviewed: Jun. 29, 2008
We LOVED this but is loses about a 1/2 a star because it is so salty. I think next time I will leave most of the Feta off altogether and rinse the artichokes well. That should help at least a little with the salt. Other than that, it was delicious and SO easy to make. Thanks for sharing!
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Beef Tips and Noodles

Reviewed: Jun. 28, 2008
This was good and really easy to make but lost a star because it is so incredibly salty. I even used the Healthy Request mushroom soup so I can't imagine how much saltier it could have been. Next time, I will cover with foil before baking so it stays saucier, use a can of no-salt mushrooms, and maybe add a touch of sour cream to help cut the salt. Otherwise, a good recipe and would be easy to make in the slow cooker.
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Orange Smoothie

Reviewed: Jun. 22, 2008
I've been making this exact recipe for years and it is delicious. As others have stated, it tastes just like Orange Julius we used to get at the mall as teenagers. I usually keep a small 6 oz. can of the orange juice in the freezer so I can whip this up every once in a while. The kids love it.
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Cream Cheese Pound Cake I

Reviewed: Jun. 19, 2008
I have been making this exact (almost) recipe for years now, given to me by my sister-in-law. She called it "Crusty Cream Cheese Pound Cake" because it does, indeed, make a nice crusty, crunchy crust. (The only difference with my recipe is 1/2 cup of the butter is 1/2 cup of shortening, I prefer the butter shortening over regular, and it doesn't call for the almond flavoring). When I cut the recipe in half and make it in a loaf pan, the crust rises up above the bread and breaks off in huge pieces. Does anyone have a reason why this might be happening and what I can do to prevent it? Thanks!
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Four Cheese Macaroni

Reviewed: Jun. 10, 2008
I was surprised at all the rave reviews that this did not turn out well for us at all. I followed the recipe to the letter and it turned out very dry and pretty flavorless. Surprising with the amount of cheese that was involved. The eggs were a bit odd also. Is it possible this recipe called for too much macaroni?
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Hearty Beef Stew

Reviewed: May 30, 2008
For some reason, I've always been a little intimated about making beef stew. I decided to try this one and we really liked it. Don't forget to add the 2 cups of beef broth, especially if you are following it from the allrecipes cookbook, where it was accidentally omitted. I doubled the whole recipe and cheated just a bit, using a frozen bag of "beef stew vegetables," and since it didn't seem like enough veggies, I also used a partial bag of frozen mixed vegetables. I added some dried oregano, as a few others have suggested. Also, I found I had to add several tablespoons of cornstarch to thicken the stew up. I think next time I would cut back a little on the broth. Tastes even better the second day.
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Toll House Crumbcake II

Reviewed: May 26, 2008
We liked this but boy is it ever sweet and chocolately. And that was even with cutting the chocolate on the topping down to once cup. I took other's recommendations and used mini morsels for in the cake, but used regular ones for on top. I used the 1-1/2 cups mini morsels for inside the cake, which seemed just right. I think we might have liked it better with just a crumble top and no chocolate mixed in the topping, and that's coming from someone who is a major choco-holic. Overall, very good, but makes a lot and is very sweet.
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Pink Stuff

Reviewed: May 24, 2008
Ooooh-weeee, is this ever sweet! I only used a 1/2 can of the sweetened condensed milk and still found it very sweet. Other than that, we liked it a lot and it was so easy to make. Next time, I will cut back the sw. cond. milk a little more. This makes a lot so it's best for a large group
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Cinnamon Belgian Waffles

Reviewed: May 18, 2008
These are light and fluffy and have a good taste (I added 1 tsp. cinnamon, which was perfect for us) but as others have complained, they are very soggy with no crispness. Dropping it in the toaster for a min. or so helped immensely but is impractical when making for a large group. Keeping warm in the oven may help a little (200º on a cooling rack with foil loosely placed over top.) They only made 3 waffles, as the recipe states, so I would double or triple for a larger group. I think I'll stick with the recipe I already have and just add cinnamon to that.
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Peanut Butter 'N' Jelly Breakfast Shake

Reviewed: May 14, 2008
I would say this is "flavored milk" instead of a thick milkshake. It's quite thin. The taste is interesting but I think substituting some ice cream for the milk would help. I also noticed it got warm just from the other ingredients added and from whipping it for a few minutes. With a little tweaking, I may try this recipe again. :-)
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Grilled Salmon Sandwiches

Reviewed: May 9, 2008
My mom found one of her old Taste of Home magazines, which had this recipe in it, and made this while I was visiting today. Even with her bungling the recipe (she never measures anything and tends to always put in too much mayo in everything), this was an excellent sandwich. I was surprised! :-) I am looking forward to making it for my own family.
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Easy Cheap and Yummy Casserole

Reviewed: May 4, 2008
This was really simple and a great way to use up leftovers but I found the cornbread mix way too sweet. I think next time, I would just make my own cornbread batter and pour that over the top.
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Ginger Glazed Mahi Mahi

Reviewed: Apr. 30, 2008
FAN-TAS-TIC! And couldn't be any simpler to make. I grilled mine on foil sprayed with olive oil. We loved it. Thanks for a great recipe!
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Potato-Crust Chicken Quiche

Reviewed: Mar. 17, 2008
We liked this a lot. The first time I made it I only had Cheddar cheese on hand so I used that and threw in some chopped jalapeño from a jar. I made it again a few days later with the correct cheese and we thought we actually preferred the Cheddar version. I think with the Pepper Jack cheese we would have preferred ham or bacon. I also found I had to bake the quiche more like 40 mins. (the second portion of the recipe, not the crust) with both versions. Also, it seemed to taste better the second day both times.
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Peanut Butter Bars I

Reviewed: Mar. 3, 2008
Not sure if I did something wrong but we all found these to be awfully sweet and the peanut butter portion a bit on the gritty side from the graham cracker crumbs. Not sure if I will make these again or not.
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Peanut Butter Cup Cookies

Reviewed: Mar. 1, 2008
I have been making these cookies for a number of years now. They are great for bake sales because they package up so nicely and make a nice presentation. Usually one of the first to go.
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Buttermilk Chess Pie

Reviewed: Feb. 22, 2008
This was very good and so easy to make (prep time is less than 10 mins., not 30). Very sweet, I may cut back a little on the sugar next time. I baked as directed but it would not set up. I baked it for an additional 15 mins., then left in the oven for 5 or 10 mins. more with the oven off. It was still quite soft in the middle. It seemed to set up fairly well as it cooled but even after chilling all night, it was fairly runny when cutting. I would increase the heat to 375º and bake it closer to an hour next time. I made my own crust for a deep dish pie pan and it filled it up pretty well. A keeper.
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Bubba's Jambalaya

Reviewed: Feb. 22, 2008
Really good but it came out so thick. I'm told this is how jambalaya is supposed to be. Don't make the mistake I did - I attempted to make it in the slow cooker to save time later in the day. The rice did not want to soften so I ended up putting it on the stove top. I had to stir it A LOT because it kept sticking to the bottom of the pan. I then put it back in the slow cooker on low to keep warm. It tasted fine but the rice turned out a bit gummy. Next time, I'll stick right to the recipe. I would maybe cut back on the rice just a little.
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Easy Beer Bread Mix

Reviewed: Feb. 22, 2008
This was so good and couldn't be any easier to make! I took others' recommendations of leaving out the onion powder and Italian seasoning. I can't say how it would taste with it but it tasted just great without it. Only problem I had was the top was very crumbly and wanted to tear upon cutting. Not sure what to do about that.
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Displaying results 41-60 (of 532) reviews
 
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