Martha Hamilton Recipe Reviews (Pg. 1) - Allrecipes.com (18372576)

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Chocolate Cappuccino Cheesecake

Reviewed: Dec. 31, 2004
We made this for a Christmas party, and got a little ways into the recipe before realizing the time committment we had made! It was fun to make though, and turned out well. The texture on the cheesecake was a 9 out of a 10 on a cheesecake expert's scale. The flavors went well together, SO rich. I think I'd make the chocolate layer thinner nexttime cause it was almost too much. Definitely worth the work if you love chocolate and coffee. One note: don't the mistake my fellow inexperienced chef almost made...if you use chocolate chips and not blocks of baking chocolate you don't have to chop them before melting =) ooh, and "chocolate cookie crumbs" was a little vague so I'm curious as to what everyone used! I ended up using vanilla wafers and teh texture was great and it was still chocolaty enough for this chocoholic.
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Blue Cheese Cheesecake

Reviewed: Mar. 16, 2007
I have made this nearly a dozen times now... I've tried it the way the recipe describes but prefer it served warm without sour cream or veggies on top. It's so good warm on crackers or bread. It's a perfect easy bake and take for parties, and I have been asked for this recipes so many times!
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5 users found this review helpful

Ultimate High Altitude Chocolate Chip Cookies

Reviewed: Jan. 29, 2009
I have MASTERED sea level toll house, but 9000 ft altitude is another story. I have attempted this recipe several times...with extra flour and less cooking time they don't go too flat, but they don't have a yummy buttery flavor at all. Not sure if it is possible to replicate a sea-level perfect CC cookie but I will keep trying.
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Black Bean Rice Burgers

Reviewed: Feb. 12, 2009
I don't know how anyone would make these without bread/cracker crumbs-- of course it needs a binder. Mine fried up but completely flavorless--try also adding cumin/pepper/thyme etc...
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Almond Chocolate Coconut Cookies II

Reviewed: Feb. 12, 2009
I must make Toll House CC more than most. It is double that recipe (and double the normal output of a cookie recipe). I had to adjust for 9,000 ft altitude so I halved the baking powder, added extra 1/2 cup flour, doubled the vanilla, and added 3 tbls milk. They maintained their chewyness about as well as Toll House (I can make perfect Toll House at sea level so I trust these would work well too). I can't buy here in Peru, but strongly recommend almond AND Coconut extracts if you want their flavor and not just their textures. I love chocolate but if you want this to be different from CC cookies, use fewer CCs.
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Ceviche Peruano

Reviewed: Mar. 6, 2009
I laughed so hard when I read that a reviewer sauteed this!! Ceviche is ONLY "cooked" in the lime juice and is not placed over heat of any kind. I've never seen white potato served in a cevicheria...but the sweet potato is a must. The onion should be sliced and this should NOT be eaten over crackers if you want authentic. Usually it is either plain fish (bass is more common than tilapia) or a lot of mixed sea creatures you won't find for sale in the States. Like a lot of Peruvians, I prefer the pure fish version.
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Spiced Apple-Carrot Casserole

Reviewed: Apr. 9, 2009
I never buy apples or carrots, generally, but when I accidently ended up with both in my produce drawer, I went looking for a recipe to deal with them before they spoiled. This was great! I double the spices and sugar, added cinnamon, and drizzled honey and molasses before baking so it was super rich and yummy. More like sweet potatoes than like carrots.
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4 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Sep. 20, 2009
I liked it, but my boyfriend said it was "okay." I prefered I just put the bean mixture (I used black beans) and tomatoes with cheese and skip the sweet potatoes. I'm always looking for great sweet potato recipes but this one was less than awesome.
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Blue Cheese Pear Chicken Pasta

Reviewed: Dec. 15, 2009
Delicious :)
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Cottage Cheese Pancakes

Reviewed: Feb. 21, 2010
This recipe has potential but HOW you cook it matters a lot. Since the batter is thin (depending upon the consistency of your cottage cheese), make sure you make very small pancakes. It is impossible to flip these if they are large since they stay custardy in the middle. It is also important to use medium, not high, heat. I used applesauce instead of oil and added a little sugar to the second batch.They are good without it but not sweet at all--reminded me of potato pancakes and were yummy served with applesauce and not syrup.
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3 users found this review helpful

Sarah's Applesauce

Reviewed: Feb. 21, 2010
This was good but not awesome. Stayed a little tough and wasn't sweet enough.
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Catherine's Spicy Chicken Soup

Reviewed: Feb. 21, 2010
Very good!
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Healthier Graham Cracker Crust

Reviewed: Feb. 21, 2010
This worked fine and was a good substitute for the pure butter versoin
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Roasted Chickpeas

Reviewed: Feb. 21, 2010
These were good straight from the oven but did not store well at all. I liked okay but boyfriend did not.
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Rellenitos de Platano

Reviewed: Feb. 21, 2010
I liked these fine though they were a little difficult to handle. Not sure I'd make them again. Boyfriend didn't like
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Easy Crescent Rolls

Reviewed: Feb. 21, 2010
I've made this several times and they're very yummy. Cut leavening agent in half for high altitude (10,000ft) and it works fine.
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Waikiki Meatballs

Reviewed: Feb. 21, 2010
A family favorite from childhood that I regularly crave!
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Blender Hollandaise Sauce

Reviewed: Feb. 21, 2010
I tried 4 different recipes and they were all disastrous. Finally, this worked!
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German Potato Pancakes

Reviewed: Feb. 21, 2010
I was looking for yummy potato pancakes and these were great!
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Spicy Sweet Potato Chips

Reviewed: Feb. 21, 2010
Very good!
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Displaying results 1-20 (of 25) reviews
 
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