joderita Recipe Reviews (Pg. 1) - Allrecipes.com (187669134)

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Bri's Buffalo Chicken Meatballs

Reviewed: Dec. 8, 2013
I was a little skeptical about what the consistency would be, since there's no egg to hold it together, but these turned out DELICIOUS! I didn't have oats, so I subbed 1/4 cup extra fried onions. I think I would do the same in the future, too. We had a meatball bar at work and these were the first to disappear!
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Grilled Chipotle Sweet Potatoes

Reviewed: Nov. 16, 2013
If I were going to make these again, I'd leave out the apple vinegar and add more salt. These were definitely okay, but then, there's not much you can do to mess up sweet potatoes, besides undercooking them. To me, the most prominent taste was the apple vinegar, which I could've done without.
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San Francisco Sourdough Bread

Reviewed: Nov. 11, 2013
Mine took more like an hour and a half to double in size, but it did eventually; I'm not sure if this is because my starter isn't as active as it should be? I made these last night just before bed, so I let them cool overnight and decided to try a "small sample" this morning: I ended up eating the whole loaf for breakfast! Delicious and really fun to make.
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Slow Cooker Corn Chowder

Reviewed: Nov. 11, 2013
I agree with many others that this is a good starting place for corn chowder. I used 2 lbs of uncooked, cubed chicken instead of ham, and left out the bouillon. Following the advice of many other reviewers, I just added a cup and a half of water, instead of covering the veggies, and then used 2 cups of heavy cream and 3 Tbsp corn starch after it had cooked for 8 hours. It is AMAZING with sourdough bread!
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Sweet Potato Gnocchi

Reviewed: Sep. 24, 2013
These were super tasty, but also super messy and time-consuming. It definitely took longer than 35 minutes for me, and it got really frustrating trying to get the dough into small enough balls to cook. HOWEVER if you're willing to get a little messy and spend some time to get it right, they are super tasty! To those who have never had gnocchi, it's supposed to be similar to a dumpling. If it comes out too rubbery for your liking (I personally like them a little more cooked than most chefs make it), try boiling them for less time.
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Chef John's Caramel Apple Pie

Reviewed: Sep. 9, 2013
The caramel sauce was AMAZING!! I've tried to make caramel apple pie before with pre-made Kraft caramels, and this just made my life sooooo much easier and tastier! It was definitely a soupy pie and the juices would go SO WELL with vanilla bean ice cream, but if you like your apple pie a little dryer, add some corn starch to the apples. Other than that, this pie was slap-yer-momma good!
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Blueberry Crumble Bars

Reviewed: Sep. 2, 2013
The crumble "crust" didn't hold together very well and the overall taste is good but not stellar. It was sweet, but kind of bland other than that. I think I'd try less sugar and more lemon juice in the blueberry mixture, and maybe a little less flour-and-oat mixture next time.
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Luck o' the Irish Brownie

Reviewed: Aug. 28, 2013
I followed the recipe exactly, and found that the brownie layer was still too moist (and actually greasy to the touch...) after the allotted time. Next time I make these, I might try it with 3/4 C butter, instead of the full 1 C. Other than that, these were scrumptious! The mint and chocolate combination is to DIE for! I only ended up using about half of the top layer, for a topping about 1/8 inch thick, but that's due to my own preference.
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Banana Banana Bread

Reviewed: Aug. 26, 2013
This recipe was delicious. I followed it exactly and the bread came out moist and soft! I only gave it 4-stars because I didn't think there was enough banana flavor in this. For something with not one but two "banana"s in the name, I expected a lot more banana umph! If you're a fan of the banana part of banana bread, consider adding more than the called for amount of bananas.
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Crispy and Creamy Doughnuts

Reviewed: Aug. 13, 2013
These doughnuts were really good, and the glaze was pretty spot on for Krispy Kremes, but the density of the actual doughnuts was a little too thick to be a perfect match. I didn't have any of the problems others noted, such as "not sweet enough" or "too yeasty". These doughnuts turned out perfectly as doughnuts in general, and with a little tweaking, could definitely be really close to Krispy Kremes!
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Carrot Cake III

Reviewed: Jun. 29, 2013
This cake was incredibly moist and sweet, and the cream cheese frosting was deeeelicious. I used two 9-inch rounds instead of a 9x13 and baked for 50 minutes and it was superb. There wasn't a crumb left when I took it to work with me!
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Peanut Butter Balls III

Reviewed: Jun. 27, 2013
The consistency was a little too crunchy from the rice cereal and too squishy soft for my liking, but the taste was SPOT ON! They were rich and peanut buttery, and the thin chocolate coating made them taste just like Reese's PB cups. YUM! Next time, I think I'll stick the cereal in a blender to make it a bit smoother. Still delicious, though!
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Sweet and Tart Vegan Granola Bar

Reviewed: Jun. 26, 2013
I made these gluten-free with coconut flour instead of all-purpose, and messed up the recipe halfway through, and they STILL turned out delicious. I substituted dried blueberries for the cherries, and left out the shredded coconut, since these were for a work function and I know a lot of people don't like the texture. I got a huge number of compliments from a lot of coworkers, even ones who AREN'T vegan or gluten-intolerant. :)
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Aunt Kate's Strawberry Cake

Reviewed: Jun. 26, 2013
This cake was SUPER moist and delicious. I wanted a strawberry cake that used real strawberries and not a Jello mix, and this recipe fits the bill and is really tasty. I agree with the writer of this recipe: the balance of cake and frosting is perfect!
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Chewy Sugar Cookies

Reviewed: Jun. 10, 2013
These cookies are chewy and buttery and delicious! I've made them twice as snickerdoodles in two different ovens, with two types of flour/sugar combos (regular flour and sugar, and organic whole wheat flour and organic sugar) and they've turned out soft, chewy, and slightly crunchy around the edges both times. One downfall is that they don't hold their shape, so can't be cut into shapes like traditional sugar cookies. I would suggest a different sugar cookie recipe, if you're wanting to make shapes.
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