Barbara Recipe Reviews (Pg. 1) - Allrecipes.com (10499080)

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Chocolate Bundt® Cake

Reviewed: Dec. 25, 2013
Nothing special. Given all of the calories, it's especially disappointing and bad. Guess I'm used to fresh, real ingredients and expected too much from a cake mix and boxed pudding. I wouldn't bother with this again.
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Spinach Basil Pesto

Reviewed: Oct. 7, 2012
We loved this recipe. I enjoy it as dip, on pasta or add it to a jar of Alfredo sauce with chicken and pasta and it's great. I believe I made it almost exactly as the recipe said to- I doubled it and froze it in small containers and it was great right out of the freezer. I added the cheese before freezing and it did not cause any problems.
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Super Al's Cocktail Sauce

Reviewed: Jun. 29, 2012
I found myself out of cocktail sauce one evening just before dinner. Found Al's recipe and used prepared horseradish from a jar and otherwise made it just as Al said to. EVERYONE loved it! I'll never buy ready made again. Thanks Al!
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Super Al's Cocktail Sauce

Reviewed: Jun. 29, 2012
I found myself out of cocktail sauce one evening just before dinner. Found Al's recipe and used prepared horseradish from a jar and otherwise made it just as Al said to. EVERYONE loved it! I'll never buy ready made again. Thanks Al!
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1 user found this review helpful

Too Much Chocolate Cake

Reviewed: Dec. 31, 2011
I don't know what the hype is over this cake. It is just lacking in taste to me. Okay- I grew up with everything homemade and still make most things from scratch. I used full fat sour cream, 3/4 cup oil and 1/4 cup milk- I had regular bitter sweet chips so chopped them small and used 1/2 cup of coffee in place of water and added vanilla, as another cook suggested. I baked it at 350 for 30 min, then 335 for 25 min and it was perfectly done. My family thinks its good- I think it is so-so. If you want an unbeatable chocolate cake, try the one on the back of the Hershy's Cocoa can- Hershey's "Perfectly Chocolate" Chocolate Cake. It's from scratch, easy and the moistest cake you'll ever eat - and people have gone nuts over this for years. It will remain my staple.
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Potato Clam Chowder

Reviewed: Dec. 31, 2011
East, basic, delicious. My family loved this- a few changes- I added minced celery, a tiny bit of garlic (because I put garlic in everything!) - I added a LOT more clams (made 10 servings and used 7 -6oz cans of clams) and used mostly clam juice from the canned clams in place of the water. But it was going to be TOO thin before all of the milk was added, so I used less milk and put a bit of cornstarch in some clam juice to thicken it. I omitted the parsley and Savory because I had none. The leftovers were gone in a flash the next day. The next time I will add some milk earlier because I don't want to leave out the milk, which makes it rich.
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Potato Clam Chowder

Reviewed: Dec. 31, 2011
East, basic, delicious. My family loved this- a few changes- I added minced celery, a tiny bit of garlic (because I put garlic in everything!) - I added a LOT more clams (made 10 servings and used 7 -6oz cans of clams) and used mostly clam juice from the canned clams in place of the water. But it was going to be TOO thin before all of the milk was added, so I used less milk and put a bit of cornstarch in some clam juice to thicken it. I omitted the parsley and Savory because I had none. The leftovers were gone in a flash the next day. The next time I will add some milk earlier because I don't want to leave out the milk, which makes it rich.
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Cabbage Casserole Vegetable

Reviewed: Apr. 25, 2011
This is delicious and would be a good sub for mashed potatoes for those on the low carb diet- it has the same consistency. Using so much butter is just unnecessary and unhealthy. I used 2 Tbsp. butter to saute the onion and added a bit of milk to dilute the soup. We prefer cheddar cheese, so I used 1/2 cup of sharp cheddar and added 1 tsp. of thyme, as another cook had suggested, and french fried onions on top. Even those who do not like cooked cabbage thought it was good.
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Apple Crisp IV

Reviewed: Apr. 2, 2011
This is a great old recipe - we used to make it when we were kids. You can put it together in about 10 minutes. The recipe we used ) added a 1/4 tsp baking soda and 1/4 tsp b.powder, which gives it just a little puffy, lightness. I usually press a very thin layer on the bottom of the pan. Try any fruit- blueberries, peaches, cherries- all wonderful!
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Spinach Brownies

Reviewed: Mar. 22, 2011
I love this recipe- but feel free to experiment with the cheese. Monterey Jack works well- or can be split with the mozzarella since the mozzarella alone is indeed bland. Or a peppered jack or provolone is also very good. Also, as with most cheese, serving at room temperature will enhance the cheese flavor.
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Quinoa Side Dish

Reviewed: Jan. 5, 2011
This is very nice. I started with the butter, and added the onions and spices along with the quinoa- sauteed for about 10 minutes. Quinoa never did brown. I didn't have fresh thyme so used 1 tsp of dried and a generous pinch of dried rosemary. Then I used low sodium beef broth because that is what I had on hand. I cooked it exactly 15 minutes then let it set for about 5, still covered but off of the heat. I liked it then, so I added a can of sliced mushrooms. Re: rinsing- I covered it with cold water, as I had read elsewhere, but the liquid was clear- so I just rinsed it a couple of short rinses with cold water then cooked it. I'll try it again and probably add carrots to the sautee pan for color.
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Fluffy French Toast

Reviewed: Dec. 19, 2010
This has become our new french toast recipe. Not the least bit soggy and taste is very good. I recommend whisking between every couple slices as I had problems with the cinnamon settling on the bottom.
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