PONGGOD Recipe Reviews (Pg. 1) - Allrecipes.com (18173887)

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Dad's Favorite Peanut Butter Cookies

Reviewed: Jun. 9, 2009
This was my first attempt at making peanut butter cookies and I was very pleased with the result. The shape and texture both came out just the way I would expect them to, they were chewy and had just the right amount of peanut butter flavor. Normally whenever I try a recipe I find on this site, I end up tweaking it one way or another, but I'm not sure there's anything I would change with this one. It's a solid winner!
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Cajun Chicken and Sausage Gumbo

Reviewed: Feb. 8, 2009
This was my first attempt to make gumbo and I thought it came out quite good! My only complaint was that it was a bit too oily, so next time for the roux I'll probably try clarified butter instead of vegetable oil. My only variations were to cook it all in my crock pot and I added a tsp of gumbo file at the end.
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Honey Corn Bread

Reviewed: Feb. 7, 2009
For the most part, I'm satisfied with how they came out, especially since this was my first attempt at cornbread from scratch. I loved the moist, spongy texture and it had a nice sweetness. My only disappointment was the corn flavor was a bit too weak (NOTE: I left out the kernel corn because I prefer cornbread that way). I'm wondering if upping the corn meal to flour ratio might do the trick.
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Mmm-Mmm Better Brownies

Reviewed: Feb. 4, 2009
I was very impressed with this recipe. I followed the submitter's suggestion of substituting melted butter for the vegetable oil. I also added about 1/4 cup of semi-sweet chocolate chips. My only suggestion for improvement would be to increase the cocoa content from 1/3 to 1/2 cup to make them darker and more chocolatey. I did this for my second batch and liked them even more.
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Photo by PONGGOD

Seven Layer Bars

Reviewed: Jun. 25, 2008
This was my first attempt at baking bar cookies, but I was very pleasantly surprised with the results (much easier than making chocolate chip cookies!) The results were comparable to the decadent bar cookies I've bought from bakeries/restaurants. The only modifications I made were substituting peanut butter chips for the butterscotch and reducing the amount of coconut flakes to a light sprinkling on top (I'm not a huge coconut fan and it's less messy!) If you love rich, sweet bar cookies, this one is a no-brainer!
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Brooke's Best Bombshell Brownies

Reviewed: Feb. 9, 2008
This was my first ever attempt to bake brownies and I'm glad I chose this recipe to start with. They came out pretty good, but were a bit salty for my taste. The only minor changes I made were swapping half of the sugar for brown sugar and adding half a cup of chopped walnuts.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Nov. 13, 2006
Excellent! Came out as good as I could have expected for a first try. Like several other reviewers, I too added black beans, diced tomatoes w/green chilies together, and cooked the chicken along with everything else. I also used two cans of chicken broth without adding any additional water.
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Photo by PONGGOD

Colleen's Slow Cooker Jambalaya

Reviewed: May 31, 2005
I was looking for new ideas for using the slow cooker and this one sounded intriguing so I gave it a try. Overall, I was very satisfied with the result, although I did make some minor tweaks. Since I'm not a fan of shrimp, I ended up using about two pounds of chicken (boneless thighs). I withheld the teaspoon of cayenne since I was concerned about it being too spicy for my two kids (I felt level of spiciness was still satisfactory). I also added one bay leaf. A number of reviewers remarked that it was too "soupy". I would agree, but this is easily correctable. Draining the excess juice from the can of diced tomatoes would be a start (I forgot to do this with mine). Also, and more importantly, adding in some cooked rice shortly before serving will help absorb most of the liquid. Rice mixed into the dish is also more typical of the jambalaya I'm familiar with as opposed to pouring the stock over it at serving time. I found that 4-5 cups worth (after cooking) seems to be about the proper ratio. My biggest mistake was leaving the rice in far too long (over an hour) which turned it into mush. 15 minutes should be plenty. This is a very tasty and easy to make dish and I'm confident my next batch will be even better.
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