David Recipe Reviews (Pg. 1) - Allrecipes.com (16671712)

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Oatmeal Raisin Cookies VI

Reviewed: Oct. 5, 2010
I agree with Becky that this recipe needed salt which thankfully I added ahead of time due to her heads up. I also would add more brown sugar and/or honey, because I like a sweeter cookie. I also added 1/2 cup of dried pineapple in place of 1/2 the raisins and a 1/2 cup of black walnuts. I turned out well. All in all, a good recipe, not a great one.
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Chicken Coconut Curry

Reviewed: Oct. 20, 2010
For me, this was a little sweet with the raisins in it (and I like raisins!) I used green pepper instead of celery (which I think is too similiar to the apple as far as texture and taste) Also, a buddy who tasted it and I agreed that it needed more curry powder. Overall, a good recipe. Also, everything always needs salt and pepper to taste.
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Basic Ham and Bean Soup

Reviewed: Dec. 20, 2010
I read several reviews before I prepared this. I used baking soda to "degas" the beans during their initial boiling (for ten minutes) , rinsed and then proceeded with the recipe. I believe a ham shank is better than a ham hock (more meat, less fat and skin) and I increased the vegetables. To me using chicken stock increases the flavor and the salt is not necessary with what is in the ham. The bay leaves and mustard powder are good additions.
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Peanut Butter Banana Muffins

Reviewed: Dec. 20, 2010
I read most of the other reviews and bsse the four stars on the changes I made. I, like many people increased the peanut butter (crunchy) and banana to 3/4 cup and the brown sugar to 2/3 cup. I always substitute applesauce for oil in muffin recipes also. Added 1/4 tsp cinammon and added about 3/4 cup of toasted walnuts to the strusel topping as well. Finally, increased the vanilla to 1 1/2 tsp. Quite a few changes, but came out with a restaurant quality muffin.
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Nutty Date Muffins

Reviewed: May 13, 2012
I doubled the recipe with only the following changes; 1/2 white, 1/2 brown sugar (total 1/2 cup) and walnuts instead of pecans. I used a jumbo muffin tin and it made six nice ones. For me I thought the muffins needed to be sweeter with a deeper flavor. I would add at least another 1/4 cup sugar, possibly some molasses and probably a little vanilla. Ok, but not great.
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Garlic Butter

Reviewed: May 14, 2012
Like many other reviewers I used Garlic powder instead of garlic salt and it came out delicious.
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Butterscotch Pudding I

Reviewed: Apr. 8, 2013
I doubled this recipe except I used only 4T of cornstarch and light brown sugar. I read all the reviews first and also browned the butter as one reviewer suggested for a deeper flavor. I mixed everything together before heating it up and added the cornstarch with the sugar and salt. I stirred it frequently and ended up with a smooth, lump-free pudding. Many reviewers thought the sugar was excessive, but I did not. It was good, just not great. I wanted a darker, deeper, richer flavor and I think that's where the dark brown sugar will come in. Perhaps even some molasses. Better of course than a box but fell short of my expectations. My own fault for not having/using dark brown sugar and/or molasses. I'm thinking even cooking/browning the sugar as a separate step to carmelize it further for a darker, richer even almost smoky flavor would really put this over the top. I will make it again in the future and report back.
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