FRAMBUESA Recipe Reviews (Pg. 1) - Allrecipes.com (18331100)

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Cheese Herb Bread

Reviewed: Mar. 2, 2005
This bread smelled awesome and tasted as good as it smelled. I wanted to make it without my breadmaker, and since my mom and I were the only ones home at the time I halved the recipe and made it by hand. I formed it into a ball and baked it on a cookie sheet at 350 for about 25 minutes and it came out perfect.
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1 user found this review helpful

Turkey Pot Pie

Reviewed: Dec. 30, 2005
Soo good. I didn't have any turkey on hand so I browned a pound of ground venison and used that instead. I left everything else the same and didn't have any problems with the crust being soggy, the filling not thick enough or the flavor being too bland. I'll definitely use this again.
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0 users found this review helpful

Banana Date Bars

Reviewed: Jan. 3, 2006
Wow, this tastes SO good. I love dates and bananas together and this is no exceptioin. I cut the sugar back by 1/4 cup, didn't add any almonds because I didn't have any on hand, and used dried dates as opposed to the softer, moist ones packaged in plastic (although I'll definitely try to use those next time I make this). The end result was a moist delicious cake-like dessert that is just awesome with the lemon glaze on top. I made this on a whim and out of boredom, but I'll definitely be making this again and again in the future.
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12 users found this review helpful

Grilled Chicken Noodle Soup

Reviewed: Jan. 11, 2006
This was such an easy soup to make. I had half of a rotisserie chicken left over from last night, so I used that instead of the grilled chicken breasts. It tasted great, but I look forward to trying out some chicken off of the grill in this recipe. Yum!
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5 users found this review helpful

Jumbo Fluffy Walnut Apple Muffins

Reviewed: Jan. 20, 2006
I LOVE these muffins! They came out super tasty, even with a few of the substitutions I had to make. I didn't have enough white sugar, so I replaced all of it with brown. I also had 3 egg yolks that needed to be used before they went bad, so I stuck those in along with one egg white instead of the two whole eggs. I baked these in regular and mini muffin tins (25 and 15 minutes), and replaced the crumb topping for about 3 T of toasted wheat germ, 2 T sugar and 1/2 t cinnamon and they came out just awesome. The apple and cinnamon flavor comes out nice and strong, with the walnuts complimenting both flavors very nicely. Will definitely use this recipe again.
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3 users found this review helpful

Broccoli and Four Cheese Calzones

Reviewed: Jan. 20, 2006
Yum! My first try at making calzones and these came out great. My only modification was using cheddar cheese instead of provolone, and adding some ham that I shredded in the food processor and they still came out great. Everyone loved them and ate their entire calzone.
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8 users found this review helpful

Raspberry Lemon Muffins

Reviewed: Jan. 22, 2006
I took these to work for breakfast for all the girls, and they all loved them. I used blueberries in place of raspberries, and I think the flavors went very well together. I used fresh grated orange peel instead of lemon (didn't have any lemons) and baked them in mini muffin tins with a cinnamon/sugar topping sprinkled on top. Cute and delicious.
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2 users found this review helpful

Soy Milk Smoothie

Reviewed: Jan. 24, 2006
I used a single serving carton of vanilla Silk for this recipe, and added an entire frozen banana, but only about a 1/2 cup of frozen strawberries. I thought the smoothie was sweet enough without adding any Splenda, and would definitely make this again. It's thick and creamy, and really fills you up with good stuff instead of something far less nutritious.
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1 user found this review helpful

Lemon Berry Smoothie

Reviewed: Jan. 26, 2006
Delicious! I scaled this recipe down to one serving and it came out bursting with flavor. I used some vanilla flavored milk I had, mixed berry yogurt, and I added half a lemonade packet (the ones you stick in a bottle of water) and this smoothie came out just great. Perfect flavor combination; you wouldn't think it's something healthy:)
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28 users found this review helpful

Gelatin Spritz Cookies

Reviewed: Jan. 28, 2006
I took these to work and received so many compliments on them that I couldn't give them anything BUT 5 stars. I admit I halved the recipe and used an entire box of raspberry sugar-free jello, as well as added 1-2 T of milk to the dough, as it was very dry and crumbly. Because of its texture, I didn't use a cookie press, but mashed the cookies into balls and flattened them slightly before I baked them. They really didn't spread at all, so you can pack them in on the cookie sheets. Once they cooled I made an icing out of 1 1/4 c powdered sugar, 2 t corn syrup, 2 T milk and 1/4 t each of vanilla, almond and lemon extracts. The end results were really cute and were SO good. Thanks a bunch!
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1 user found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 28, 2006
I added 1/4 t each of vanilla, almond and lemon extract to this recipe and it was delicious. It set up nice and hard and tasted great on the raspberry cookies I made.
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1 user found this review helpful

Elizabeth's Extreme Chocolate Lover's Cake

Reviewed: Jan. 31, 2006
I used just the cake recipe for a raspberry chocolate cake I made the other day and this cake is just amazing. It's so moist and perfectly fudgey, this is definitely going to be my chocolate cake recipe for any occasion.
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2 users found this review helpful
Photo by FRAMBUESA

Beth's Chocolate Chip Cookies

Reviewed: Feb. 17, 2006
The best! This is the one chocolate chip cookie recipe I turn to when I want to impress someone. I use a big cookie scoop when making these and bake them for 12 minutes and let them cool on the pans. They look like they're underdone when you pull them out of the oven but they are PERFECT-thick, soft and chewy once they cool. I frequently use half semisweet chips and half milk chocolate chips, but these come out fantastic any way you make them. Thanks so much!!
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2 users found this review helpful

Lime Chicken Picante

Reviewed: Feb. 24, 2006
I took some liberties with the measurements in this recipe, but the end results were delicious. I added a little less mustard than what it called for, left out the yogurt and sliced the chicken into strips before I sauted them. They turned out moist and tender and completely delicious. Thanks for a super recipe.
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3 users found this review helpful

Honey Crunch Pecan Pie

Reviewed: Dec. 26, 2005
This pie was so good. I made it for Christmas supper and it was just excellent. The honey topping adds just enough of a different twist that it makes it better than most traditional pecan pies.
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2 users found this review helpful

Asian Orange Chicken

Reviewed: Mar. 14, 2006
I loved this chicken, it was so, so good. A little time consuming to prepare, but absolutely delicious to eat in the end. It doesn't taste exactly like the orange chicken I've had at chinese restaurants, but it's great all the same.
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1 user found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Apr. 14, 2006
This was a very tasty banana bread that can still turn out great even with a few small adjustments. Since I only had 2 and a half bananas, I halved the recipe so I'd have enough banana flavor. I substituted 3/4 cup of brown sugar for the 1 cup of regular and it still came out plenty sweet. The flavor was very good, and the bread was perfectly done at 55 minutes in my oven.
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2 users found this review helpful

Smoked Salmon Sushi Roll

Reviewed: Oct. 11, 2008
Making this was surprisingly easy. I've never made sushi before and didn't have a mat to roll the sushi into, but making the rolls in wax paper was a fine sub for the sushi mats and the flavor was excellent.
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7 users found this review helpful

Banana Wheat Bread

Reviewed: May 16, 2006
Pretty good. I think I used up all my wheat germ so I subbed oat bran for it, and cinnamon applesauce for the oil. I went out for a walk and came back later than what I thought so I'm not sure how long this baked, but it came out very moist and tasty. You can really taste the wheat flour and honey in this, and it gives it a reallly nice flavor change from regular banana bread.
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Banana Oatmeal Crumb Cake

Reviewed: May 26, 2006
I turned this into a muffin recipe and am glad I did because I can't see this being a cake. The flavor is good (I added about 1/2 t of banana flavoring since I only had 2 bananas) and the cake had a very pleasant texture to it, but it really seems more like a muffin rather than a cake recipe. I added about 1/2 c of applesauce to the batter as I only had 2 bananas, and omitted the nuts. Tasted, looked, and smelled great.
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