BILIJO Recipe Reviews (Pg. 1) - (18174227)

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Graham Cracker Crust

Reviewed: Mar. 3, 2010
Oh, delicious! I substituted brown sugar for white, and one package of Honey Maid honey graham crackers turned out to be just over 1 1/2 cups. I chilled it while the banana pudding set, and I had made a fruit compote of chopped bananas, brown sugar, cinamon, and vanilla. Banana compote, then pudding, then more graham cracker crumbs on top, and behold! The easiest and tastiest banana cream pie! To make the crumbs, I put the crackers into a large ziplok bag, bashed them a bit with my palm, then used a rolling pin on the bag. Fast and easy. I'm making this crust every time I make pudding from now on!
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Honeyed Pork Chops

Reviewed: Feb. 14, 2010
Oh my gosh! Thank you for making me the queen of pork chops tonight! I halfed the recipe, as we only had 3 pork chops, but I used all 3 tbsp of honey. The onion I minced really fine, and added to the sauce. I didn't even have to turn them over halfway through, just brushed some of the sauce back on them. These things melt in your mouth! The onions get their own sweet flavor when they carmelize in the oven, and it blended so perfectly! Everyone loved them, definitely a family favorite!
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6 users found this review helpful

Chunky Monkey Pancakes

Reviewed: Feb. 13, 2010
Wow! This was perfect! The diced banana did much better than slices would in a pancake, the vanilla perfectly complemented the chocolate chips, the pecans ended up slightly softened, and the consistency went perfectly with the diced banana. Big, fluffy, tasty pancakes! I added a little cinnamon because I thought it would be a nice addition, and that may be why they came out a little dark, but they tasted perfect! The way I make pancakes, it made 7, not 9, and it filled up two adults and a small child. I didn't find them to be greasy at all, but then, I take my pancakes with butter and syrup. All in all, a tasty, hearty pancake that I look forward to making again and again for my son, since it has fruit and nuts in it. This is no mere side-dish! Thank you for the awesome recipe!
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1 user found this review helpful

Chocolate Chip Cookies II

Reviewed: Jan. 8, 2010
Okay! Talk about not following directions... I used the 1 cup brown sugar to 1/2 cup white sugar ratio someone else suggested, but I made the butter too hot, so the chocolate chips melted even as I was pouring them in. Not to be undone, I simply added chopped pecans to the mix, and stuck my first batch in the oven, only to realize I had forgotten the eggs! I whipped up the eggs and added only part of it to what was left of the batter, and, lo and behold? The best chocolate pecan cookies I have ever eaten! Five stars, and I think I'll mess up on purpose next time I make these! Perfect texture, perfect cookie!
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5 users found this review helpful

Williamsburg Cookies

Reviewed: Dec. 19, 2009
This is the perfect recipe for when you're at someone else's house for the holidays... it doesn't use a bunch of flour, which is something people only keep if they bake a lot. Warning: the cookies get gooey and flat if there's not enough chunky stuff inside. I used chopped pecans and chocolate chips. Also, I took the other reviewer's advice and set my oven to 350. They're done before they look done, I took them out when the edges were getting brown. Liberally grease your pan, a light coating won't do the trick. Not a pretty cookie, but very, very yummy, and economical!
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13 users found this review helpful

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