GBOLLER Recipe Reviews (Pg. 1) - Allrecipes.com (1957512)

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Chicken and Red Wine Sauce

Reviewed: Aug. 21, 2013
1 cup sugar and 1 cup water is the recipe for simple syrup. If you mix 1 cup sugar with 1 cup red wine (which already has sugar in it, no matter how dry a wine it is), you are essentially covering your chicken in STRAIGHT SYRUP. I halved the sugar and it was still too sweet (I saved it by adding chicken broth and more dry red wine). Also, garlic should NEVER be added at the beginning because it burns quickly. This could be great, but it requires such major alteration that you're no longer making the original recipe. I gave it two stars instead of one because it has *some* potential. As written-- TERRIBLE.
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4 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 3, 2013
The title is right - this stuff is absolutely fabulous. I scaled the recipe WAY down, though. :)
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Carrot Cake III

Reviewed: Apr. 9, 2013
Very good, but I thought it needed more spice. Next time I'll add some nutmeg and clove.
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1 user found this review helpful

Aw-some Cole Slaw

Reviewed: Apr. 9, 2013
Excellent. I used purple cabbage for some of it and also added some shredded carrots (both for color). I used onion powder instead of onion, and all vinegar instead of lemon juice. Thanks!
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Southern Dirty Rice

Reviewed: Dec. 19, 2012
Needs bell pepper! I added bell pepper and omitted the gizzards (don't like the texture), and it was excellent. Also, the addition of green onion was too much. I do appreciate, however, that this recipe uses chicken livers,
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White Chocolate and Cranberry Cookies

Reviewed: Dec. 12, 2012
Received rave reviews from MANY people. Then, because I don't like white chocolate, I made a batch with semi-sweet chips and they are yummalicious. I think I like this cookie base better than the one I've been using for years.
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Johnny's Spice Rub

Reviewed: Oct. 27, 2012
Delicious. I omitted the cumin because I don't like it, but I certainly didn't miss it.
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French Bread

Reviewed: Aug. 21, 2012
This is a very good WHITE bread recipe, with a soft, tender texture, French bread should have irregular cell structure, plenty of elasticity, and chewiness. This has a nice taste, but it's tender, with small, even cell structure, and a flaky (rather than chewy) crust.
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White Texas Sheet Cake

Reviewed: Aug. 12, 2012
PAN SIZE IS ESSENTIAL!!! If you make this cake in a size other than indicated, you will have a failure. If you choose to do that, do NOT rate the recipe poorly. Texas sheet cakes are *supposed* to be flat, moist, dense, and sweet. If you try to make it be something it's not, you'll be disappointed (and that will not be the fault of the recipe).
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19 users found this review helpful

Lemonade Pie V

Reviewed: Jul. 31, 2012
Pretty good. I made it dairy-free by using coconut milk ice cream instead. I thought it could have been just a tad more lemony, so maybe next time I'd add a bit more lemonade concentrate (I like my lemon things to be nice and tart and lemony). In fact, you could probably use any number of juice concentrates to get different pies.
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Double Chocolate Frozen Fudge Pops

Reviewed: Jul. 25, 2012
*Dairy-free version* I couldn't make this as is, but I did make a variation as close as I could. I used canned, full-fat coconut milk instead of the milk and omitted the butter completely. The result was YUMMY. I plan to make it again, and soon. One important tip, though-- sift your cornstarch. If you don't, you may end up (as I did) with weird globules in your fudge-sicle. So good!!!
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4 users found this review helpful

Iced Pumpkin Cookies

Reviewed: Jan. 30, 2012
Very good! Soft and cakey. I reduced the sugar a tad because I knew the icing would be really sweet... other than that I made them as-is.
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2 users found this review helpful

Mint Chocolate Cookie Crunch

Reviewed: Jan. 3, 2012
Super rich - don't make them too big!
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Graham Cracker Crust I

Reviewed: Jan. 3, 2012
Just as it should be.
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Quick and Easy Pizza Crust

Reviewed: Dec. 11, 2011
Great! Easy and still delicious for those time when you're in a time pinch.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Oct. 26, 2011
Oh my gosh, this stuff is SOOOOO yummy! Rich, hearty, and just plain delicious. I'm a happy woman to now have this in my permanent recipe box. :D
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3 users found this review helpful

All Day Apple Butter

Reviewed: Oct. 26, 2011
Mostly good, but WAY too sweet! I used 3 cups sugar, and it was still too sweet - I added some fresh lemon juice to counteract the sweetness and that helped a lot. It may be because I used regular eating apples and not tart pie apples (like Granny Smith). So....I would suggest that you start with half the called-for sugar, then test it halfway through the cooking time and see if it needs more. I also added more spices because I like my apple butter with a bit more spice. This is a great springboard recipe as long as you ease up on the sugar and add it as needed.
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4 users found this review helpful

Penne with Chicken and Asparagus

Reviewed: Jul. 19, 2011
Simple and delicious! Make it!
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Mrs Espy's Enchilada Sauce

Reviewed: Jul. 19, 2011
As is, this recipe is 4 stars - mostly because it is the perfect foundation recipe for what I call "red mexican gravy" which can be used on enchiladas or anything else you want to pour it on. It becomes a 5 star recipe if you do two things-- use chicken or beef broth instead of water, and use a high-quality chili powder. Really, this recipe is only ever going to be as good as the powder you use, so make it a point to use a good one. I used a good New Mexico chili powder and high quality beef broth and this sauce was ROCKIN'.
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6 users found this review helpful

German Chocolate Cake Frosting II

Reviewed: Jul. 19, 2011
Absolutely great as is. You don't need to add cornstarch--just cook it at a lower temperature and you'll get the texture and consistency you need. 2 thumbs up!
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3 users found this review helpful

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