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    sprout 13

    Chef #291015

    Joined: Feb 05, 2006

    9 reviews by sprout 13

    1 - 9 of 9 sorted by Date | Rating | Helpful

    Reviewed Ultimate Turtle Cookie Bars
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      |  By Wheres_the_Beef?

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    "These are really great. They were not too difficult to make and have a good balance of chocolate, caramel, and cookie. The only change I made was to just sprinkle chips on top of the warm caramel instead of going through the chocolate chip drizzle step. This saved time and the end result tastes just as good. The only thing I didn't like about ..."

    Oct 7, 2008 on Food.com

    Recipe #325567

    Reviewed From Scratch Turtle Brownies
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      |  By Cheryl Cummins

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    "I made these to take to a picnic and everybody liked them. I was sick with a cold and thought they were tasty, but probably didn't get the complete flavor. The texture is also great, chewy and rich without being underdone. I cooked mine about 50 mins total before they were set. The caramel recipe was sort of time-consuming, but easy enough and..."

    Jun 1, 2008 on Food.com

    Recipe #304307

    Reviewed Chocolate Pudding Cake for 2
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      |  By knitaholic

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    "I made a half recipe (for one and microwaved for ~4 minutes on medium-high. I was surprised at how well it came out. The texture is moist, but holds together like a real cake and the flavor is chocolaty and not too sweet."

    Apr 8, 2008 on Food.com

    Recipe #271640

    Reviewed Butter Crunch Lemon-Cheese Bars
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      |  By Mirj

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    "These are really good. I did use lowfat yogurt instead of the cottage cheese since I didn't have a blender to process the cheese. I also added a little less sugar to the filling because I like them really tangy. The crust is great and the nutmeg adds a really complex flavor without overwhelming. The filling is smooth and lemony and just firm en..."

    Mar 8, 2008 on Food.com

    Recipe #18280

    Reviewed Hearty Kimchee Soup
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      |  (1 person found this helpful) |  By Pikake21

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    "This is a wonderful and easy version of kim chee tofu soup. I was out of scallions, so sauteed half an onion with the garlic. I also skipped the pork, added some crushed red chili for extra heat, and finished it off with a drizzle of sesame oil and a raw egg stirred into it. The end result was really close to the "soon dubu" soup you get in a K..."

    Mar 8, 2008 on Food.com

    Recipe #281931

    Reviewed Swedish Ginger Cookies With Crystallized Ginger
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      |  By Ennoia

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    "I made these to bring to work. News about the cookies traveled fast and people literally descended on my office, then came back with friends. I mostly made as directed, but had no cloves so subbed about 1/4t nutmeg. I didn't bother with the rolling in sugar and just made little teaspoon-sized drop cookies, yield was about 3 dozen from a half-re..."

    Jan 13, 2008 on Food.com

    Recipe #274251

    Reviewed Cashew Bar Cookies
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      |  By grandma2969

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    "I made these to take to a party and everybody loved them. Cut small because they are rich. I used chocolate chips instead of butterscotch and only had dark corn syrup so used that in place of white. I liked that they were sweet, but not overwhelmingly so. The texture of the topping layer is chewy and wonderful. I'm giving four stars instead o..."

    Jan 13, 2008 on Food.com

    Recipe #126204

    Reviewed Cherry Bars
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      |  By JANIC412

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    "These are quick to make, delicious, and look good too. I subbed 1/2 c mini chocolate chips for the nuts. I really liked the chocolate/cherry/coconut combo, but I'm sure the recipe also tastes great as written. My only (slight complaint is that the crust was a bit crumbly. They held together pretty well, but you definitely needed a plate to ea..."

    Jul 16, 2007 on Food.com

    Recipe #4451

    Reviewed Mexican Bolillos, Crusty oval rolls
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      |  By Bergy

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    "Excellent. I eat bakery bolillos and these better than most of them and as good as any of them. A very typical and authentic recipe with the hard crust and soft "stretchy" interior that really defines a bolillo for me. The only changes I made was to make a sponge of the yeast, water, sugar, and 2T flour and let that set for 40 minutes before ..."

    Dec 29, 2006 on Food.com

    Recipe #12298

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