1JOHN513 Recipe Reviews (Pg. 1) - Allrecipes.com (18782323)

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Bread Pudding II

Reviewed: Aug. 6, 2013
The bomb! So delicious warm or cold and no sauce needed! I cleaned out my freezer and used a smorgasboard of different breads--hot dog buns, white sandwich bread, whole wheat bread, french bread, a brioche roll (you get the idea). I tore them all into bite-sized pieces to fill a sheet cake sized pan. Doubled everything except the sugar, used about 3/4 c white sugar and a HEAPING 1/4+ c brown sugar. (Brown sugar has a richer, caramel-y flavor.) Added a couple tablespoons minced crystallized ginger and craisins. Substituted almond milk since we don't do dairy and oh my goodness, so delicious! I read a lot of people felt you needed to use half and half and none of us thought this needed any improvement, and really, why add the fat when it's not necessary? Took about 55 minutes to cook. This will be such a yummy breakfast for my son when school starts--a really nice change of pace. Nutrition content can be upped by using all whole wheat bread and adding in some oat bran and flaxseed meal. But for a summer breakfast or snack---perfection! You could easily play with this for variety...chocolate chips, perhaps some pumpkin puree mixed in w/the eggs and milk, different flavorings (Grand Marnier and orange zest come to mind), etc.
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Fluffy Whole Wheat Biscuits

Reviewed: Apr. 1, 2013
I used 100% whole wheat pastry flour (pastry flour is the key ingredient), no white flour at all, barely mixed these together before I patted them into a rectangle and cut them with a knife. They rose beautifully, were tender and delicious. They were pretty bumpy on the top since I barely kneaded them and too sticky to pat down, but they were so good nobody cared. You can get away w/all whole wheat flour, but be sure it's pastry flour or they can get pretty tough.
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J.P.'s Big Daddy Biscuits

Reviewed: Jan. 15, 2013
These were delicious and you can throw them together and get them baked in less than 30 minutes. As other reviewers said, it is key to use cold butter, or if you use shortening, make sure it's not overly warm and DO NOT OVERMIX!!! I used 1/2 white whole wheat and 1/2 all purpose flour, mixed all the dry ingredients in my cuisinart, cubed my COLD butter into pieces, tossed it in and pulsed about 4 times til I had the coarse meal (a little bit smaller than peas). Tossed it into a bowl, poured in the milk and gently stirred until it was JUST BARELY MIXED TOGETHER. This is critical for tender, flaky biscuits. I kneaded LESS than 10 times, patted it into a rectangular shape maybe 3 x 6 inches, and used a serrated knife to cut into 9 biscuits. I separated them and baked them spaced apart, but you could easily transfer the dough to a baking sheet, cut them on that, and bake without separating. These rose beautifully and even w/the whole wheat flour, they were tender and moist. The people who are commenting on them being dense and doughy or dry?? Over kneading and/or overmixing.
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Pumpkin Pancakes

Reviewed: Dec. 14, 2012
These were simply wonderful! I did make changes, cobbled together from several reviews. I used 1 c whole wheat flour, 1 c oats, 3 T brown sugar (we like them a little bit sweeter), 2 tsp baking powder, 1 tsp. baking soda, 1 T cinnamon, 1/4 tsp freshly grated nutmeg, 1/4 tsp ginger, 1/4 tsp salt. In a separate bowl, I gently beat the egg, added 1-1/2 c almond milk (we are allergic to cow's milk) and 1-1/3 cup pumpkin, slowly poured in 2 T melted butter, then added it all to the dry ingredients. The batter is VERY thick. I scooped it into the plan and flattened it with a wooden spoon. After flipping, flattened again. Note they take a long time to cook, I don't think they weren't done, I think maybe it was the moistness from the pumpkin, but we like them cooked so they weren't moist (felt undone) in the middle. If you want a thinner pancake, be sure to scoop a scant 1/4 batter so you can flatten them well. I learned if you scoop too much, they just won't flatten and you have a more puffy cake like pancake, which is not a bad thing. We just prefer them thinner. Also, this variation is not at all like a traditional pumpkin pancake, but if you are looking for a way to add whole grain deliciousness to a pumpkin pancake,this is the way to go. The oats give it a great texture...my teenaged son takes these to school in a baggie to eat cold at break or between classes.
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Blackberry Cobbler II

Reviewed: Nov. 16, 2012
First off, I want to stress that the amount of sugar you use will vary based on the sweetness of your berries. I bought beautiful blackberries that turned out to be mouth-puckeringly tart. I used the full amount of sugar and felt it still could've been a little sweeter. (We didn't serve it w/ice cream or whipped cream, I'm sure that would've helped offset the tartness of the dessert, as well.) Also, I made the mistake of following other reviewer's suggestions and making 1-1/2 times the dough recipe for this and it was just WAY too much dough. It didn't seem like too much when I dolloped it on, but it cooked into very thick blobs that sucked up the berry juices. I looked back at the recipe and realized that it doesn't specify the SIZE of the skillet, which will change the outcome of your cobbler. I used a 12" skillet, which spread my berries out more so the actual level of fruit was relatively low, especially after cooking down. As a result, a lot of thick dough covered a thin layer of fruit, so it felt too doughy. If you use an 8" skillet, you could possibly get away with those thicker blobs of dough since you will have more fruit per serving. Personally, I would've like more FRUIT with my dough, as opposed to the other way around. As for that dough I keep talking about :), I didn't care much for it, however my son and husband like it. I think if I had followed the directions per the recipe this would've turned out much better.
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Tofu Stroganoff

Reviewed: Nov. 7, 2012
Looking at some of the pictures and reading the reviews, thought I'd point out to be sure and buy extra-firm tofu. After you drain it, give it a rinse, shake off as much water as you can, then lay on top of a couple of folded paper towels. Put a few folded towels on top, then slightly squish between two plates. You want to pull out the excess moisture which is making it too wet and as one reviewer mentioned "goo". After it's cut into cubes, I'd put it between paper towels and VERY gently squish some more. Don't press so hard you distort the shape. This helps to make tofu cooking more successful. Make sure you saute it on all sides until it's golden brown. Also, you can make a roux with equal amounts of flour and butter (1-2 tablespoons) and paprika, then add to the liquid in your pan to thicken it up. If you still don't like the flavor, consider adding a tablespoon or two of tomato paste. I think that might help a lot.
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Sloppy Joes II

Reviewed: Jul. 18, 2012
Excellent!
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German Pancake

Reviewed: Jun. 17, 2012
I know just about everybody LOVED this pancake, but we are used to a thinner, lighter pancake. This is very egg-y, so be prepared. It wasn't to our preference, so I wouldn't make it again. I tried the syrup and made the mistake of putting the vanilla in at the beginning....the syrup came out much like a caramel sauce and was a little too sweet for me, but my 14 yo son loved it. We'll prob finish it off on ice-cream. SO, if you don't want caramel, be careful to put the vanilla in later!!
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Easy Lemon Cookies

Reviewed: Dec. 1, 2011
Amazingly simple and good! I didn't have lemon extract and they were still the bomb! They're best cooked for just 6 minutes or til you think they're barely done, we liked them best soft and chewy. The crisp ones were good, too, however.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 1, 2011
This was amazingly good and easy. I browsed a ton of the reviews and here are some of the tips I used that made it so easy: pre-measure everything and have it all lined up and ready to go. Butter the sides of your saucepan. Reduce the butter to only ONE TABLESPOON (trust me on this, you don't need any more!). Zap the Fluf in micro for 12 seconds and it comes out much easier. Don't use generic Fluf. Use best quality chocolate chips...you are making FUDGE---this is not the time to buy generic, you want to taste quality chocolate! If you can, use a candy thermometer to make sure the sugar mixture reaches 234 degrees. STIR THE ENTIRE TIME! I cooked this in a heavy stainless pan on LOW and it came to a boil in a few short minutes (maybe less), then I started timing right at a full boil and it took about 5 1/2 minutes. Keeping it on low stops the bottom from burning, but it still boils mightily, that's for sure. Once it reaches 234 degrees, follow the recipe directions, BUT WORK QUICKLY. (It was a light brown color, btw.) Dump your chocolate in and beat like crazy to get it soft and shiny. Then add in your vanilla and nuts (if using). Again work as quickly as you can and beat like a maniac....you definitely need upper body strength for this one!
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Easiest Peanut Butter Fudge

Reviewed: Dec. 1, 2011
After reading many reviews, the first time I made this I started the 2 minute timer well before the rolling boil but after the first bubble. I also stirred it frequently, as per the directions. However, that was obviously NOT the way to do it, since mine also turned out to be a bowl full of pebbles, even after mixing the holy heck out of it with my kitchen aid for more than 5 minutes. So I tried again w/these changes: 1/ I DID NOT STIR THE MIXTURE during the 2 minutes, and 2/ began the 2 minute timer at the first bubble. It went totally against my grain because at the end of 2 mins. it was barely a rolling boil. However, I soldiered on and it turned out very nice. And yes, the p. sugar lumps did beat out and it ended up very smooth. Not quite pourable, however, and I had to spoon it into my pan. I also used the suggestions made by many reviewers, reducing sugars and increasing peanut butter. It is still pretty darn sweet, but maybe when it's completely set and firm, the sweetness will dissipate somewhat. Also, the peanut butter taste is not very strong, but that's how I like it. Thinking about why some people couldn't successfully cook it for 2 minutes after the rolling boil, the only thing I could think of was the type of pot used and the stove top temperature. My pot is a very good, heavy stainless steel and I have a gas stove, so "medium heat" is pretty subjective. I hope this helps you.
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Chocolate Cavity Maker Cake

Reviewed: Nov. 11, 2011
This cake turned out very well. I used Kahlua and only 1 c mini choc chips, based on reviewer's comments. I think next time I'll try the full 2 cups, as we didn't find it overly sweet at all. I imagine which liqueur you uses tweaks the sweetness of the cake. However, using the Kahlua, if I were to frost or glaze the cake, I'd use just the 1 c chips. Unfrosted...increase to 2 cups. Mine cooked in about 55 minutes, so be sure and watch your cake and begin testing at 45+ minutes (always a good idea when baking, don't just go by a clock or recipe time). I also used light sour cream and the cake is still very rich and moist.
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Simple Strawberry Sauce

Reviewed: Jun. 23, 2011
This is really good. I do this all the time when I'm making strawberry shortcake. And like many other reviewers mentioned, if you don't know that sugar over berries pulls out a lot of juice to make a wonderful sauce, you need a recipe. Grandma was just one rude lady, and if she felt that way, she should have made her own recipe and posted it. Honestly, you just can't please everybody.
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Robbi's M&M Cookies

Reviewed: Jun. 9, 2011
I used 1/2 shortening, 1/2 butter. While it makes a nice looking cookie that doesn't spread or flatten much, it still has that bakery shortening flavor. If you're the kind of person who loves bakery cookies, then you'll be fine w/the shortening. Otherwise, the cookie was much like a choc chip cookie dough.
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Ruby-Red Strawberry Sauce

Reviewed: Sep. 24, 2010
This was very easy and delicious! I've made it several times now, but made a few changes based on what I had on hand. I used a 16 oz. bag of frozen strawberries (2 cups) which I cut in half or quartered, based on how big they were, and about 1/8 c of fresh Meyer lemon juice (sweeter than regular lemons) instead of the OJ concentrate. I still used the sugar, cornstarch and vanilla. I did not thaw the berries, but put them in the pan frozen since they defrost while cooking on the stove. Turned out wonderful! The next time I made it, I used a combo of fresh and frozen to make more sauce----very good as well. We used it for for Sunday brunch....waffles, strawberry sauce and whipped cream....my 12 year old says this sauce is "beast"! ; )
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Beer Can Chicken

Reviewed: Sep. 19, 2010
The rub for this chicken is out of this world....totally the bomb!! I grilled mine, and the first time did not put it in a pie pan and instead put it directly on the grill with indirect heat, and the poor thing was immolated! The next time I put it into a pie dish, monitored the heat on the grill a little more closely and it came out perfectly. Everybody was moaning on their first bite. Seriously.
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P.J.'s Fresh Corn Salad

Reviewed: Aug. 20, 2010
This was delicious! I read many reviewers who said they blanched the corn, but there is definitely no need to do that at all! When you're eating it, you don't realize that the corn is raw, so it's just a waste of time and nutrients, imo. I didn't have all the ingredients so did a little substitution and still delish! I also added a little chopped jalapeno per someone's suggestion and that was good, too. Go easy on the salad dressing if you don't want a mushy salad, because the veggies exude juices as they sit and will add to the liquid. I didn't measure the salad dressing, but don't think I used more than 1/2 cup. Also, keep in mind that the KIND of Italian salad dressing that you use will have a huge impact on your salad. If it's not a good one, your salad won't be, either!
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Baby Back Ribs

Reviewed: Jun. 27, 2010
Delish!! I've made these 3 times now to rave reviews! I used the dry rub from Cathy M's review (1/4c. brown sugar, 1 1/2 Tbsp. paprika, 1 Tbsp. kosher salt, 1 1/2 Tbsp. black pepper, 1 tsp. garlic powder, 1 tsp. onion powder, 1/4-1/2 tsp. cayenne red pepper), put them on a baking sheet and cover very, very tightly with foil for 1-3/4 hours at 300 degrees. If they're not yet falling off the bone, I pour off the juices, pour some BBQ sauce over, cover back up and cook a bit more. Then I cut them into serving sized pieces, slather with sauce, and put them on the grill for about 5-10 minutes! To die for!! I have never marinaded them....they are always fall-off-the-bone tender anyway and full of flavor!!
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German Pancakes II

Reviewed: Jan. 17, 2010
I've made this for years and it is simply delish! You can make it in a round pan or even a rimmed cookie sheet. You can butter the dish or spray w/Pam. I never do the melted butter. HOWEVER, we serve it w/melted butter and powdered sugar (sometimes a lemon wedge as well, depending on the mood), foregoing the syrup entirely. We find that too sweet.
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Almond Pear Muffins

Reviewed: Oct. 14, 2009
These muffins positively need more sugar, at least for our taste preferences here! I would increase it to 3/4 or even 1 full cup of sugar, if you like them sweeter. (And our pears were very ripe and sweet---but they still need more help.) When I made them, I added an extra 1/2 tsp. cinnamon, added 1/4 tsp. ginger and doubled the nutmeg and cloves. I THINK with added sugar they might be pretty good. I was in a huge hurry, trying to get them made in time for my son to have with his smoothie before school, so cut the pear up in too large of chunks. I'd recommend to dice it in small cubes---and I used 2-1/2 small pears to make a heaping one cup. We didn't find them dry at all, the texture was nice. I did use King Arthur white whole wheat flour, which might have helped with the nice texture. I only used 3/4 tsp. almond extract, but could easily have used the full teaspoon, since I didn't taste the almond at all. Didn't add the chopped almond--and if I did, I would definitely use the blanched almond slices and chop them finely. Otherwise, like another reviewer said, you're going to have little rocks in your muffins.
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