Meg Recipe Reviews (Pg. 1) - Allrecipes.com (18024472)

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Persimmon Bread III

Reviewed: Nov. 27, 2013
I followed this recipe exactly and it came out great! I baked two loaves for an hour and I think I could have gotten away with 50-55 minutes, so check your bread after 50 minutes and adjust accordingly.
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Poblano Chile Enchiladas a la Gringa

Reviewed: Mar. 10, 2012
These were very, very good. Step 1 says to reserve one cup of the chicken stock and discard the rest, but don't. I got about 2-1/2 cups of stock, so I froze what I did not use rather than discarding it. Next time I make these, I can use some leftover deli chicken and a cup of the frozen stock, cutting the time it takes to make these way down. The boiled chicken seemed a little dry, so next time I might try shredding it instead of slicing it. Frying the tortillas was strange; even in a very hot pan, the tortillas just seemed to absorb the oil. Next time I may try non-stick cooking spray. As others have done, I put the finished enchiladas under the broiler for a couple of minutes (watching them carefully) to melt the cheese. Muy delicioso!
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Irresistible Double Chocolate Muffins

Reviewed: Jan. 30, 2011
I was hesitant to make this because my family doesn't always like "healthy" tasting foods, but based on other reviews I gave it a shot. My 8-year-old was still pretty picky, but he ate most of one. He said it was "too chocolatey," believe it or not. I thought they were amazing. The cinnamon was perfect--not overwhelming; it seemed to complement the chocolate perfectly. The mini chocolate chips were a wonderful touch.
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Grandmas Cowboy Cookies

Reviewed: Nov. 7, 2010
These. Are. Incredible. I substituted pecans for walnuts and Hershey's extra dark cocoa for regular because these were what I had on hand. The cookies did not "melt" into a flat shape; they pretty much held their shape, flattening just slightly when baking. They are delicately crisp, yet the coconut adds a delightful chewiness and the chocolate is melty and gooey and wonderful. I can detect just a hint of the peanut butter, but it's a nice balance of flavors. I will definitely be making this one again. And again.
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Spinach Brownies

Reviewed: Jul. 1, 2010
Delicious! Because I wanted to make this with what I had on hand, I substituted 4 chopped green onions for the onion, powdered milk (reconstituted) for the milk, and cut the butter in half. Very aromatic while baking.
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Bavarian Mints

Reviewed: Dec. 11, 2009
Overall, these taste great! But I had some difficulty with the prep. I substituted cocoa and vegetable oil for the unsweetened chocolate, which I think was a mistake. When I mixed the ingredients, it turned into a thick, hard-to-mix glop and I wound up literally burning up the motor in my hand mixer trying to mix it. The mixture eventually separated: part of it was an impossibly thick chocolate, and part was an oily, yellowish substance (the butter, maybe, or the butter and oil?). Since my mixer was dead, I had to beat it by hand, which didn't work at all. I spread the mixture in the pan and chilled it, then cut it into 1/2" squares. They weren't pretty, but they tasted great, so I dipped them in dark chocolate. Yum.... I would make this again, but I would not substitute any ingredients and I would use a heavy-duty stand mixer instead of a hand mixer.
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Fresh Pear Crisp

Reviewed: Oct. 12, 2009
I liked this very much. I did not have a lemon so did not add the lemon zest but I think it would have been awesome had I added that. I served it warm from the oven with a scoop of praline pecan frozen yogurt and it was over-the-top good.
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