Baton Rouge Mom Recipe Reviews (Pg. 1) - Allrecipes.com (18325439)

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Coconut Macaroon Brownies

Reviewed: Nov. 26, 2007
These were AWESOME! I notice everyone else pointing out that we are supposed to use unsweetened coconut, but I used sweetened because it is what I had, and it was devine. I wouldn't change anything. The batter was very thick, so it was hard to spread, and I found that I had to spread it with 2 fingers with a little butter on them- the spatula just was clinging to the batter. I made them in a 9x9 bar pan and thought the thickness of the layers was absolutely perfect. These are just great and are definitely staying in my recipe box. We burned our mouths on them because we couldn't wait till they cooled to taste them, and they were worth it. They are even better the next day.
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93 users found this review helpful

Quick Spaghetti Sauce

Reviewed: Feb. 14, 2008
This was great and very easy! It tasted very similar to a good bottled spaghetti sauce, but I didnt have to go to the store and buy it since I keep all of these ingredients on hand all the time. I used it in the "Pasta Lasagna" recipe. It was a huge hit. My 6 year old daughter ate 3 (small) plates full, and it's rare that I can get her to eat more than 2 or 3 bites at dinner time. She actually asked if she could have a third plate of this instead of a piece of the Valentine's day ice cream cake I brought home. That was shocking. I was really surprised at how easy this was too. I used the exact amount of seasoning and all other ingredients just as the recipe is written, and I am not sure why others leave the bell pepper out (unless they just didn't have any), because that gives it a great flavor. Great!
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88 users found this review helpful

Easy Fudge Brownies

Reviewed: Mar. 6, 2005
I was craving chocolate late one night, came on allrecipes.com and found this recipe. 25 minutes later I had brownies. But, I didn't have shortening, so I used oil. The oil was drenching them and driping down my fingers, so that wasn't a good choice! But I made them again today with butter instead of shortening, and used 1/4 c less butter than it called for (shortening), and doubled the recipe because last time they were very thin. These were excellent!!! They would be good with nuts. Maybe even chocolate chips because they are not very chocolatey. But so simple and they really did have a great flavor. Just don't use oil and use less butter/shortening than the recipe calls for.
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80 users found this review helpful

Fruit Pizza

Reviewed: Jan. 16, 2008
This is excellent! I made it for a birthday party at work and everyone wouldn't stop praising me for being such a great cook. They made me promise to email the recipe to everyone tonight. It stuck to the pan (I used a pizza stone) after it was refrigerated, but I let it sit out for about 4 hours before serving at the party, and that did the trick. It came out easily with a pie spatula. I cut it after cooling with a pizza cutter and brought it to work on my pizza stone - don't even think about moving it from the baking pan to a more attractive serving platter because it is far too fragile for that. But with care, and leaving it at room temperature for at least a few hours, it will serve perfectly. The glaze was far more than I could fit on the pizza, so I made a big bowl of fresh strawberries, rasberreis, and blueberries, and tossed it with the remaining glaze. Was soooo YUM!
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24 users found this review helpful

Greek Chicken

Reviewed: Feb. 14, 2008
Thise was wonderful. Made me look like I really know what I'm doing in the kitchen. I had both feta and blue cheese, so I decided to use half of each. The blue cheese was very strong and overpowered the taste of the chicken. That is not necessarily a bad thing, but my husband is not a big blue cheese fan. So next time I will make it with feta only since it's a little milder. But the cheese lover that I am adored it. I cooked mine at 375 since my oven usually requires higher temperatures than directions call for, and it came out perfectly. The sauce this made was absolutely delicious. I steamed some extra fine frozen green beans, and tossed them in the sauce. I served the chicken over the beans instead of rice or pasta. These were literally the best green beans we had ever tasted. Even my 2 year old son ate them (that was a first). I am sure this sauce would go great with any vegetable, and is good for low carb diets if you do that instead of serving it with a starch. SOOOOOOOO good. Thanks for the great recipe.
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17 users found this review helpful
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Minute® Rice Porcupine Meatballs

Reviewed: Nov. 29, 2007
Very tasty! These are a little different than most of the other porcupine ball recipes because these are more like a twist on spaghetti and meatballs, and are not as tangy as some others are. I prefer this way. I used 1.5 pounds of meat and barely came up with 21 meatballs (not 30 as shown), and I made them as small as I could without them falling apart. I did not add the water because my meat mixture was already very loose. Maybe my ground meat had too much moisture, which is possible because I had defrosted it from the freezer. I did not stir them for fear of them falling apart, and some of them collapsed into the sauce anyway. So, they were pretty soft, but nevertheless, they were very good. We didn't care whether our meatballs were firm and round- that didn't affect the taste and we were going to cut them up on our plates anyway. Very good recipe that I will definitely make again, probably with some bread crumbs to make them easier to form into balls if using fresh (not previously frozen) meat doesn't fix the problem. I don't think there would ever be a need to add the water though.
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14 users found this review helpful

Basil Cream Chicken

Reviewed: Feb. 26, 2008
Excellent! I didn't have pimentos, so I diced half of a red bell pepper that I had, added a package of fresh mushrooms that I had, but other than that followed it exactly. It didn't need anything else, but I had those 2 things that I needed to use. It was excellent!! I served it over orzo pasta. I mixed half the sauce with the pasta, and then topped the pasta with the chicken, and then poured the remaining sauce over the chicken. Was soooo good and did look and taste like a restaurant cooked it!
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8 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Mar. 12, 2005
Everyone was right! This was devine! I made it exactly as the recipe said except minus the terragon simply because I didn't have any. I didn't take half the soup out to puree- I just used my potato masher in the pot and it came to a perfect consistency that way. I will top with cheddar. It is sooo good! And makes a huge pot, perfect for a big family or gathering. YUM!
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5 users found this review helpful

Sugar Free Brownies

Reviewed: Jun. 16, 2008
The recipe as it is was not very good good. Actually, not terrible for a sugar free recipe, but even so, not yummy. What messed it up for me was the chocolate pudding as frosting. It just tasted funny and took away the chocolate flavor. I think the brownie part would have been pretty good without it. Next time I will try the tip recommended by another reviewer of adding the pudding mix inside. It just didn't taste right on top - what could be less fudgy than a brownie with pudding on top of it. Wait, I just remembered this cheesecake I made from this site called "brownie chocolate chip cheesecake" back before I knew I had to watch sugar...it has a box of brownies as the crust of the cheesecake. I'm always trying to think of a good sugar free cheesecake crust, so I think this brownie recipe minus the pudding would be perfect for a sugar free cheesecake crust! I will have to try that this weekend with a sugar free cheesecake recipe!
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4 users found this review helpful

Double Delicious Cookie Bars

Reviewed: Nov. 23, 2007
I was wondering where the substance of these "bars" would come from because the recipe seemed to contain only a crust and toppings, without a middle. They were a little thin and the edges of mine were hard and crunchy after they cooled so that we ended up cutting away the edges and eating the ones in the center of the pan. They had a great taste. Maybe next time I will make them in a square baking dish instead of a bar pan to make them a little thicker for my preference.
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4 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Nov. 18, 2007
This is the first time in my life that I've made Cornish hens, and they were awesome! I thought the lemon and rosemary flavors were divine together. I didn't taste the garlic very much though. Maybe next time I'll throw a few cloves in each hen? Don't know, but it was delicious either way!
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4 users found this review helpful

Country Green Beans

Reviewed: Dec. 30, 2007
I used this recipe with sugar snap peas instead of green beans. I had the peas that I wanted to use up. YUMMM!
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3 users found this review helpful

Best Apple Crisp Ever

Reviewed: Dec. 30, 2007
Delicious! I used 4 of the biggest apples I had ever seen, so I made 1.5 times the flour mixture. My flour mixture was still dry after baking, but the apples and brown sugar made such a wonderful syrup when baking, that I tossed it all together after so that the flour mixture would soak up all that good syrup. It was DEVINE.
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3 users found this review helpful
Photo by Baton Rouge Mom

Brownie Chocolate Chip Cheesecake

Reviewed: Dec. 29, 2007
Taste was delicious and it would have been extremely easy if it fit in the pan. I was in a hurry and didn't read the other reviews first like I usually do. Therefore, my brownie mix rose to fill most of my pan so that I couldn't fit but about 1/4 of the cheesecake mix, and I ended up removing the brownie mix from the pan, greasing the bottom of the pan well and then cooking the cheesecake layer by itself in the same pan. After I refrigerated the cheesecake layer overnight, I was able to remove it from the pan cleanly, and then put it on top of the brownie layer. So I had to make each piece separately, but once it was sliced and plated, it was barely noticeable that it was 2 separate pieces. It was very good, but next time I will use half of the brownie mix, or use the small bag of brownie mix for an 8x8 pan instead of a 9x13 pan.
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3 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 1, 2012
Amazing. Tasted better than I even expected. Does not taste homemade. I found it hard to scale down this recipe because the calculator gives you all measurements in pounds, even for a few people. But I guessed on the measurements an guess I got close because it was simply delicious.
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2 users found this review helpful
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Oven-Roasted Asparagus

Reviewed: Sep. 1, 2012
Delicious!
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2 users found this review helpful

Pie Crust III

Reviewed: Jun. 5, 2011
This was flaky (brittle actually), and I meant to add the salt and sugar like others recommended. But I completely forgot the extra ingredients and as a result, the crust didn't have a good flavor on it's own. Thankfully the sweet strawberry filling I made covered that up. Next time I will add the salt and sugar and I bet it will not need filling to taste good.
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2 users found this review helpful

Strawberry Pie II

Reviewed: Jun. 5, 2011
Maybe my pie plate was too big, but I didn't have enough filling. Also my filling remained liquid-y so I must have done something wrong. But it tasted wonderful!
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2 users found this review helpful

Southwest White Chicken Chili

Reviewed: Apr. 12, 2011
Well, I almost hate to review this recipe because though I was determine to make it, I discovered soon after that I didn't have all the ingredients. But I made it with what I had, and it was still terrific! I was out of cream of chicken soup, so I used cream of mushroom. I was out of onions! I added a can of tomatoes since I didn't have onion, even though that's no substitute. I used black beans. I was out of chili powder so I used taco seasoning instead. Still loved it!!
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2 users found this review helpful

Double Chocolate Biscotti

Reviewed: Aug. 17, 2009
Excellent!!!!! That about sums it up.
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2 users found this review helpful

Displaying results 1-20 (of 67) reviews
 
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