BABSKITCHEN Recipe Reviews (Pg. 6) - Allrecipes.com (1651308)

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Banana Muffins with a Crunch

Reviewed: Apr. 14, 2007
These were really good and moist but they didn't puff up like a muffin should, they stayed more in the shape of a cupcake. Anyone else with the same problem?
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Creamy Egg Salad Sandwiches

Reviewed: Apr. 14, 2007
This was pretty good and simple to make but we found it too sweet for our liking and a bit too dry. Next time, I would omit the sugar and add a bit more mayo.
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3 users found this review helpful

French Silk Chocolate Pie I

Reviewed: Mar. 25, 2007
I have been making this exact recipe for years except my recipe calls for a little more of each ingredient: I use a 9" crust, 3/4 cup butter, 1 cup sugar, 3 squares unsweetened chocolate melted and cooled, 1-1/2 tsp. vanilla, and 3 eggs, beaten at med. speed for 5 mins. after each addition. Sometimes I double the filling and use a deep dish crust. There is usually extra filling left over so I buy mini graham cracker shells and fill those. Be sure the pie chills for at least 2 hrs. before serving. Top with defrosted whipped topping and chocolate shavings. My husband prefers this for his birthday instead of a cake! Enjoy!!
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Chicken Paprikash II

Reviewed: Mar. 11, 2007
I found this to be way too spicy with not enough paprika taste. No matter how much doctoring I did, I could not get the heat from the crushed pepper flakes less noticeable. I think I will stick with my original recipe I've used for years. Sorry.
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3 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Mar. 11, 2007
YIKES!! These were really sweet! I wish I would have listened to others' recommendations and cut the sugar down to 1/4 cup. I used a small ice cream scoop and got exactly 3 dozen cookies.
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Chicken Tortilla Soup III

Reviewed: Feb. 24, 2007
Fabulous! I was looking for a copy of soup I had tried in a restaurant and this was about as close as I could ask for. I made it exactly, except used low-fat 1/2 & 1/2 and couldn't tell a difference. I noticed some people complained about the amount of corn so at first I only added a 1/2 can but couldn't notice it so I added the rest and it was delicious. Not overloaded with corn at all like I was expecting. Can't wait to try the leftovers today since soup usually tastes better the second day. Oh yeah, also, I used store-bought salsa instead of homemade and it was very good. The store brand I use has a heavy tomato base.
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3 users found this review helpful

Tomato 'n' Shrimp Pasta

Reviewed: Feb. 23, 2007
This was pretty basic and easy to assemble. As with many recipes like this, it actually tasted better the second day when the flavors had a chance to all come together.
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14 users found this review helpful

Belgian Waffles

Reviewed: Feb. 19, 2007
These had a nice taste and I had no problem with the batter doubling up in size, but because I only had a regular waffle iron, they did not want to puff up like a Belgian waffle should. Still tasted good though and the texture was fine. As everyone else has commented on, you do use quite a few bowls, but worth it. *UPDATE* Since my original review, I have purchased a belgian waffle maker and this recipe came out fantastically! I would say it is now a 5 star recipe! Enjoy!!
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1 user found this review helpful

Pork Medallions

Reviewed: Feb. 6, 2007
This was so good! I took a previous reviewer's recommendation of doubling the sauce portion and think it could even be tripled, it didn't go very far. Was very tasty, though. I didn't have fresh mushrooms so just used a can of no-salt mushrooms, drained. Also, I think I will cut the medallions closer to 1" thick because I had so many.
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Fresh Peach Angel Pie

Reviewed: Jan. 31, 2007
This was so good, I loved the crust. Since fresh peaches are only available for about a month in my area, I bought frozen sliced peaches, defrosted and well drained in a colander. Pretty good, but not quite as tender as fresh peaches. The meringue crust puffed up somewhat while baking so after it cooled, I just piled everything up on top. Does not come out of the pan cleanly, but who cares? It's delicious. One recommendation: make this to serve enough people to clean it up in one or two sittings, I noticed by the next day the peaches were starting to drain and make the crust a little soggy.
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15 users found this review helpful

Cornbread Sausage Casserole

Reviewed: Jan. 29, 2007
I would maybe make this again but found the packaged cornbread mix too sweet for our liking. Next time, I would make my own cornbread recipe. The back of the Quaker cornmeal container has a nice, basic cornbread recipe that isn't too sweet.
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2 users found this review helpful

Jamaican Me Crazy Chili

Reviewed: Jan. 12, 2007
Just a bit too sweet and a bit too spicy for our liking. I had never used hot paprika before so if you don't like things overly spicy, you may want to cut back a little on that.
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2 users found this review helpful

Layered Eggplant Hamburger Casserole

Reviewed: Jan. 5, 2007
My husband and I thought this was o.k. Seemed to be lacking a little flavor. It is very easy to make and a great way to get kids to eat eggplant since you really can't tell it's even in there. I cut back just a tad on the bread crumbs and parmesan cheese as it seemed to be a bit much.
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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Jan. 2, 2007
This was interesting. I'm glad I read the other reviews first because I cut the spices back by 1/2 and the crushed red pepper to 1/4 tsp. Seemed to taste fine with those amounts. Anymore would have been way too spicy. It's hard to gauge 6 slices of ham since they come in all different sizes. A more exact amount would have been helpful. I took another reviewer's suggestion of saving time by chopping the ham in the food processor. Made the job go quickly but the ham had the consistency of a hash, which I don't think worked well with the recipe. Also, I took another reviewer's suggestion of using 1/2 and 1/2. Since I already had the heavy cream, I used half of each, and it tasted fine. This recipe makes A LOT so I would suggest cutting it in half for a family of four. Not sure if I'll make it again.
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3 users found this review helpful

Cinnamon, Spice and Everything Nice Cookies

Reviewed: Dec. 21, 2006
These cookies are fabulous. I only had blackstrap molasses so the taste may have been a bit stronger, but we all agreed that they taste fantastic. This one will be added to my holiday baking, but is good any time of year. It is hard finding the cinnamon chips. My grocer told me they only carry them at Christmas so if you find them, stock up on a few bags!
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Cinnamon Chip Gems

Reviewed: Dec. 19, 2006
This recipe sounded so good but we were pretty disappointed with it. It's easy to make but pretty time consuming and the flavor wasn't very good. I won't be making this one again.
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Almond-Raspberry Meringue Bars

Reviewed: Dec. 10, 2006
I hate to be the killjoy here but I found these bars to be way too sweet and the almond taste very overwhelming. It must be just me since everyone else loved them so much. Sorry.
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2 users found this review helpful

Down-on-the-Farm Breakfast

Reviewed: Dec. 4, 2006
This was interesting. I used regular, low-salt bacon and only got about 2 Tbsp. of fat, not 2 cups. I don't know why you would want that much bacon grease in the dish anyway. I did not add any oil, just continued on with the instructions. I'm not sure how you are supposed to make indentations once it's poured in the casserole dish since it has somewhat of a gravy consistency. I, instead, just scrambled the eggs and poured over the top and sprinkled the cheese over that. I needed to bake it about 10 mins. longer. This dish is very salty.
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8 users found this review helpful

Cranberry Cheesecake

Reviewed: Nov. 26, 2006
I was looking for a dessert for Thanksgiving using fresh cranberries and this fit the bill perfectly. I added a little sugar to the graham cracker crust and needed a little more butter to get the crumbs to stick together. We all agreed it could use double the cranberry mixture. The cake cracked all over where the swirls were so instead of spreading the leftover cranberry sauce all over the top, we used it to fill in the deep cracks and it turned out very pretty. Will make this one again with double the cranberries.
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18 users found this review helpful

Mac 'n' Cheese Soup

Reviewed: Nov. 21, 2006
Awesome! Just what I was looking for. I used frozen chopped broccoli and pre-packaged mini cubes of ham (rinsed well to get rid of the excess salt) and it really cut down on prep time. The soup tends to thicken up after sitting for a while, almost to the consistency of slightly runny regular mac and cheese, so be sure to cook the noodles well ahead of time, the full 10 mins. I would say my total prep time was no more than 15 mins. Thanks for a great recipe!
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6 users found this review helpful

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