JoeTheBaker Recipe Reviews (Pg. 2) - Allrecipes.com (13961825)

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JoeTheBaker

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Spaghetti Pizza

Reviewed: Sep. 23, 2011
The proportions for the spaghetti 'crust' are right on. A couple suggestions: leave as little 'crust' around the edges as possible - the spaghetti dries out a bit too much to be edible if it isn't covered with sauce; and GENEROUSLY spray your pan. I used homemade sauce and fresh mushrooms. Delicious!
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Deb's Mac Salad

Reviewed: May 30, 2011
This is a good starting point, but the recipe as is needs some adjustment. I found that the macaroni required more mayo/dressing that was called for to be of the right consistency. Also, rather than using regular onion which overwhelms the dish, green onions or chives would be a better choice. My personal preference is to leave the onions out completely, and add garlic powder, dill, and crumbled bacon and use three cheese ranch as the dressing of choice. Other good toss-ins would be: mustard, pickle relish, cubed ham, peas, diced turkey or chicken, snow peas, sesame seeds, cherry tomatoes, or celery.
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7 users found this review helpful
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Pizza Dough I

Reviewed: May 30, 2011
Everyone I've made this for has thoroughly enjoyed it. For what it is - a fast, easy dough - it it does its job well. I do add an extra step - I knead the dough then let it rest 10-15 minutes to relax the gluten. After that, I make the crust without letting it rise as per the recipe and it turns out great. Definitely par-bake the crust if you aren't using a pizza stone.
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2 users found this review helpful
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Grandma Grippin's Brown Pudding

Reviewed: May 30, 2011
How to Make This Recipe Work for You: I started this recipe knowing I would have to make some adjustments. Previous reviewers stated problems with thin, syrupy sauce, sauce boiling over in the oven, etc. so I cut the sugar syrup recipe in half (1 C. brown sugar, 2 Tbsp. butter, 2 C water) and let the it simmer while preparing the 'biscuit' part so as to reduce it a bit further. For the second part of the recipe, I mixed the flour mixture into the creamed butter and sugar with a wooden spoon until it resembled pea-sized bits. Then, I added milk (probably about 1 C; I eyeballed it) until the dough was of drop biscuit consistency. I heeded the previous reviewer's advice and, rather than dropping the batter into the sauce by spoonfuls, I spread it into a greased 9x13 dish, used a large fork to tear holes in it, and poured the sugar syrup over the top. The pudding was done after 25 minutes in my oven. As expected, the sauce moved from top to bottom, and thickened nicely. As-is, I would give the recipe 2.5 stars because of the excessive syrup, milk measurement, and because I think the dough should go in the pan before the syrup whether you drop it or spread it. Even with my modifications, I give it 4 stars because while the flavor is good, the 'dough' part is still lacking (a little bit too much of a flour taste for me). I will try adding more spices to the dough, and adding another cup of sugar syrup because...well..I don't give up that easily :D
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Tuna Melts

Reviewed: May 30, 2011
Great Recipe, other than 1 C is way too much mayo (the reason it lost 1 star). I reccommend gradually adding it to the tuna mixture until it is the consistency you desire. Had to use regular sliced toast because that's all I had. I also added a bit of garlic powder, dill, brown mustard, and a couple of baby spinach leaves on top under some extra cheese. YUM!
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Pumpkin Apple Streusel Muffins

Reviewed: May 29, 2011
These muffins were great. I didn't find them too sweet, as other reviewers had, and I followed the recipe exactly. The only problem I had with this recipe was the oil. I think 1/2 C is too much, so next time, I will sub applesauce for at least half. Definitely a keeper!
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7 users found this review helpful

Mom's Chocolate Pound Cake

Reviewed: May 6, 2011
This cake is moist and delicious! I added coconut and pecans to the batter then frosted it with a German Chocolate cake frosting also on this site and it was wonderful, however this cake really needs no frosting. A dusting of powdered sugar for looks will do.
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3 users found this review helpful

German Apple Pancake

Reviewed: Jun. 9, 2009
I really enjoyed this. Substituted canned pineapple chunks for the apples for a change. Delish!
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1 user found this review helpful

Boston Cream Pie II

Reviewed: May 24, 2009
I can't speak for the icing or the filling, but this cake recipe is wonderful and moist. However, I prefer to bake it in two layers rather than split it, so if you are like me, just enter 18 servings for the amount and hit calculate, and this should give you enough batter for two 9 inch pans (use 2 eggs instead of 1 1/2 though). Some advice on pastry cream: mixing the sugar and cornstarch in the beginning is essential to smoothe cream, but there is also another problem. Even after you remove the pan from heat, the custard continues to cook, and thus, if you do not continue to stir afterwards, you may still get lumps. To combat this, chill a metal or ceramic mixing bowl in your freezer before beginning the cooking process. Once thickened, remove the custard to the bowl, mixing all the while, and stir until the custard is no longer hot. (If you have a stand mixer, you can use the accompanying mixing bowl and mix on low speed until cool). For the topping, I used a dark chocolate ganache (1c scalding hot evaporated milk or cream, 8oz 70% dark chocolate, 1/4c sugar: pour the hot milk over the chocolate and sugar; stir to combine; chill until spreadable consistency.) Hope this helps!
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Displaying results 21-29 (of 29) reviews
 
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