PEABODYDOG Recipe Reviews (Pg. 1) - Allrecipes.com (1929037)

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Sweet Potato Pie II

Reviewed: Nov. 28, 2014
This is a very good recipe. I've made it several times and have made a few discoveries: 1) bake your sweet potatoes - don't boil them. This makes for a more concentrated flavor. 2) puree them in the food processor - don't just mash them (my family doesn't like the fibrous texture when they're just mashed). 3) reduce the amount of sugar - I used 3/4 cup this last time. 4) Grate your own whole nutmegs, and use fresh ginger rather than the powdered stuff for a spicier kick.
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Butter Cake

Reviewed: Oct. 19, 2014
This is a wonderful homemade yellow cake recipe with a lovely flavor and beautiful texture. I doubled the recipe and baked it in 2 8" round layers, It came out of the pans very nicely after letting it rest (as the recipe advises). The only slight change that I made was that I had part of an envelope of vanilla sugar leftover from another recipe and added it in addition to the vanilla extract. As a side note, I read some of the reviews claiming that the cake was too dense and tasted of flour. Flours differ, and measuring it can be an art form, especially for cakes. My advice would be to spoon the flour LIGHTLY into the measuring cup, and then level it GENTLY.
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Waffles I

Reviewed: Jul. 13, 2014
This is a good recipe, giving nice waffles with a good texture. They're not as flavorful as waffles made with buttermilk / sour milk. I've made it several times. The recipe as written is a bit over-complicated, with the beating of the eggs, etc. As an experiment, I didn't beat the eggs using a mixer. I broke up the eggs using a fork, then added the milk and oil, then combined the liquid mixture to the dry mixture with a wire wisk. No difference in the texture that I could detect.
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Blueberry Cream Muffins

Reviewed: Jun. 29, 2014
I made this recipe as written, except that I cut it in half, to make only one dozen muffins. They turned out beautifully - very large, moist muffins. Lovely texture, but a one-dimensional flavor (sweet) When I make it again, I'll add some extra blueberries - 1 cup just wasn't enough, and a teaspoon or so of grated lemon rind to cut the sweetness a bit. Like another reviewer, I used a scoop to make sure that the cups were filled evenly.
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Rachel's Cranberry Chicken Salad

Reviewed: Jun. 22, 2014
I made the recipe as written, then let it chill very thoroughly before eating. Hubby had his on toasted burger buns with a little bit of extra mayo, to enjoy the contrast between hot and cold. It's delicious any way you serve it. Will definitely make again.
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Banana Coffee Cake with Pecans

Reviewed: Jun. 22, 2014
This recipe makes a lovely coffee cake. I used the recipe as written except that I used walnuts instead of pecans, since that was what was on hand. It's got a nice banana flavor with a much lighter texture than most banana bread recipes. One note of caution - even using an 8" square pan (again, what I had on hand), it only took about 30 minutes to bake, not 45. Keep an eye on it in your own oven.
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Seasoned Baked Potato Wedges

Reviewed: Jun. 8, 2014
We like this one a lot. I've made it several times. I've seen the "sticking to the pan" in several reviews - solved it by lining my baking sheet with parchment. Will make it again...and again.
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Banana Oat Muffins

Reviewed: Mar. 9, 2014
I made these according to the original recipe, and they were quite good - nice and moist with a delicate crumb, and a great way to use up that warehouse-sized box of oats and those brown bananas taking up space on my countertop. My biggest problem with them was that there was too much topping, and it made the muffins too sweet, and too hard to get out of the tin. Next time, I'll substitute whole wheat flour for half of the white flour, and cut the amount of topping in half.
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Kyle's Favorite Beef Stew

Reviewed: Dec. 27, 2013
This was quite good. For my small family, I made 1/2 of the recipe and served it over rice, which fed us generously with leftovers. I didn't have the right kind of wine, so I deglazed the pan I browned the beef in with dry sherry and added that to the crock pot, and used beef broth in place of some of the water. Next time, I'll add frozen peas at the end of the cooking time to add a little green.
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Molasses Cookies

Reviewed: Dec. 21, 2013
The good news: these were absolutely delicious and chewy. The bad news: the first batch came out of the oven looking like brown, crinkly crepes. I added about 1/3 cup of flour for the second batch and they looked better. Next time I'll add 1/2 cup flour for the whole batch, and will soften instead of melt the butter.
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Shrimp Scampi Bake

Reviewed: Nov. 12, 2013
very good and very easy. Next time, I'll cook the garlic (and more of it!) in the butter for a little while before adding the other ingredients, add a little less mustard and a little bit of dry white wine.
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Chef John's Buttermilk Biscuits

Reviewed: Oct. 13, 2013
This was a very good (and easy!) recipe. I only made two small changes: I didn't freeze the butter, but cut it into small chunks and mixed it into the flour with my food processor. Second, I used a mixture of white and white wheat flour. Came out very tasty, and went very well with my sausage gravy.
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Orange Peel Beef

Reviewed: Oct. 5, 2013
I've made this several times. This time, I doubled the amount of sauce and added some steamed broccoli, which made it a complete meal. Planning to try the sauce on chicken next. Yum!
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Bauernomlett (Farmer's Omelet)

Reviewed: Sep. 6, 2013
This is similar to the omelet I had my first night in Germany. Next time, I'll add some onion and maybe some green pepper. Served with some bread and salad, it would make a nice light meal.
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Best Brownies

Reviewed: Nov. 18, 2012
Incredibly easy to make. I altered the procedure a little bit - added the cocoa to the melted butter first, then the sugar, then the eggs so that the hot butter wouldn't give me scrambled eggs. Also added nuts (can't have brownies without nuts!)
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Molasses Cookies II

Reviewed: Dec. 21, 2011
I tried these at Christmas last year, using dark brown sugar and dark molasses (that was what I had on hand). I made only a small batch, thinking that they would be too strong for the kids. WRONG! They were devoured first. Will make more this year!
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Dad's Peach Ice Cream

Reviewed: Aug. 6, 2011
A very good-textured ice cream, but the peach flavor was way too delicate -- I doubled the amount of peach puree. Just before putting the ice cream into the freezer, I stirred in some finely diced peaches, which really gave it some "zing".
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Pepperoni Bread

Reviewed: Jul. 2, 2011
I made this using TI2GR's herbed Italian bread recipe instead of the frozen white bread dough called for, which gave the recipe a definite flavor boost. I followed the measurements for the filling exactly - there was enough pepperoni but not enough cheese - will double that next time. Instead of using the beaten egg, I spread the bread dough with olive oil and sprinkled that with Italian herb seasoning. This is the perfect nosh to take to a concert in the park. Will make again.
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Turkey Breakfast Sausage

Reviewed: Jun. 19, 2011
My husband is allergic to pork, so I've been looking for an alternate sausage for some time. Commercial turkey breakfast sausage is just too bland. This recipe is easy and tasty. The only real change I'll make is to add a bit more sage, and mix it up on Saturday night, then let it sit in the fridge overnight to be cooked on Sunday morning. Thanks for sharing!
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Country Fried Steak and Milk Gravy

Reviewed: Jun. 19, 2011
This was a very good recipe. The only changes I made were to use canola oil instead of lard (which I don't keep in the house) and to use my electric skillet set to 340 instead of cast iron. Served with mashed potatoes and green beans. Will definitely make again.
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