chanty77 Recipe Reviews (Pg. 1) - Allrecipes.com (19839255)

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The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 6, 2011
I would've given this 5 stars for the delicious, most yummy peanuty buttery burst of flavor. No pb cookie has a better, more robust flavor. Unfortunately, these cookies (most of them) were so very soft I could bend them in half & make a sandwich. Plus most very flat. Now I have been baking for years & consider myself an excellent baker. I so much wanted to love these cookies after reading the reviews, and I do love the flavor, but not the texture. The texture ruins it for me--to the point of not wanting to make them again. First I made very small ones(walnut size? Really?? ) and baked 10 min. That batch was rather dry & the bottom was starting to turn dark brown. I normally make all my cookies rather large, so next batch tried making larger at 10min. Those turned flat like pancakes and very soft(bendable). Medium size, hardly pressed with the fork tines at 10 min. looked about the best.
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9 users found this review helpful

Borscht I

Reviewed: Dec. 17, 2011
Love this borsch. I never use water making soups. I put about 10 cups of chicken broth. First I saute the onions, green pepper, celery, carrots, chopped up beets(which I don't throw out once cooked. I leave in the soup). When these are sauteed where they are not real hard, I then add the 10 cups of broth, 1-28oz. diced tomatoes & diced potatoes. I then saute more onion with another can of diced tomatoes(14oz). When I've sauteed where the onion gets softer, I add 1/2 the cabbage and cook a little longer. I mash my potatoes as the recipe says & add to the soup along with the rest of the cabbage. I always end up adding more of the veggies & broth than the recipe calls for because my husband & I love a hearty soup. The dill & pepper spices of course. This is a wonderful recipe that obviously I've tweaked to our likes. It is a regular, especially in the winter at our house. I make an 8 qt. pot of it & it freezes wonderfully.
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10 users found this review helpful

Sugar Snap Peas

Reviewed: Dec. 31, 2011
Okay, did a little something different. Had no olive oil, so used a little bit of peanut oil. Had no shallots, used powdered onion & gran. garlic. Used some oregano....okay shoot, I pretty much revampted this, but this recipe still gave me my creative edge. Still baked at 450 degress for 8 minutes. Delicious!!!!!!!!!!!!!!!
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8 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 23, 2012
These pancakes are wonderful. I normally can cook/bake most things, but my pancakes always turned out weird looking & either burnt or not done enough. With this recipe, they looked better than the restaurant ones--nicely shaped & golden. I did a few different things. I added blueberries--a handful on the top of each cooking pancake. That way they didn't turn the batter purple or blue by adding to the entire batter. I also added vanilla to the batter--2 teaspoons, cuz I doubled the batter. I also used buttermilk instead of the milk & vinegar. I had some walnuts, so I threw those in the batter. I found by cooking each pancake about 2-2 1/2 minutes each side was the right amount. YUM
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Feb. 23, 2012
These pancakes are wonderful. I normally can cook/bake most things, but my pancakes always turned out weird looking & either burnt or not done enough. With this recipe, they looked better than the restaurant ones--nicely shaped & golden. I did a few different things. I added blueberries--a handful on the top of each cooking pancake. That way they didn't turn the batter purple or blue by adding to the entire batter. I also added vanilla to the batter--2 teaspoons, cuz I doubled the batter. I also used buttermilk instead of the milk & vinegar. I had some walnuts, so I threw those in the batter. I found by cooking each pancake about 2-2 1/2 minutes each side was the right amount. YUM
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2 users found this review helpful

 
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