Basset Hound Mommy Recipe Reviews (Pg. 3) - Allrecipes.com (10058037)

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Pat's Mushroom Saute

Reviewed: Nov. 2, 2009
Great and fast! I added sliced yellow onion, used pre-minced garlic, used frozen mushrooms, and cooked for 15 minutes rather than 30. Thanks!
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Pumpkin Gingerbread

Reviewed: Nov. 2, 2009
A great bread for the autumn and winter holidays! The spices can definitely stand to be doubled though. There were a number of opinions with regard to the amount of sugar to use; I used one cup white, one cup brown, and approx. 1/3 c. molasses. Next time I will add an additional 1/2 c. of brown sugar as it wasn’t quite sweet enough (I don’t have a big sweet tooth, either). I substituted most of the oil with applesauce, but I think a 50/50 ratio would work better next time. Also, I made one loaf and a batch of muffins with this recipe, but I wasn’t thinking and baked them both for 75 minutes at 325°. The muffins shouldn’t have baked anywhere neat that long! They were still salvageable though, but not quite as soft as I’d like them to be.
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Sugar Cookie Icing

Reviewed: Oct. 26, 2009
Great recipe! You do have to play around with the corn syrup and milk amounts to get the right consistency, and if the icing sets a while it tends to become dry, but it’s nothing a little extra liquid can’t fix. I’m looking forward to decorating Christmas cookies in a few months!
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The Best Rolled Sugar Cookies

Reviewed: Oct. 26, 2009
These cookies really spread out when I baked them, so be sure to leave lots of room! Also, to avoid altering the shape of the cookies, it’s a good idea to cut them out on parchment paper (not the same thing as wax paper), remove the area between the cutouts, and transfer the parchment paper directly to the baking sheet; I tried moving a few by hand and they stretched out so much that their original shapes were almost unrecognizable.
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15-Minute Marinated Chicken

Reviewed: Oct. 22, 2009
I put the marinade ingredients in with the frozen chicken while it thawed. I substituted marjoram for tarragon and added some parsley and a few dashes of cayenne pepper. I cooked it in the oven at 375° for 30 minutes. This had a good, unique taste and came out very moist.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 5, 2009
Great! I added liquid smoke, used honey barbeque sauce, and reduced the brown sugar to half the amount listed because of the sugar/sweetness in the bbq sauce. I also didn't have enough Italian dressing, so I used what little I had along with some Caesar Italian. I shredded the chicken after one hour on high and about 4 1/2 hours on low, then added it back to the slow cooker and cooked on low for 40 more minutes.
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Baked Honey Mustard Chicken

Reviewed: Oct. 1, 2009
Delish! I used half prepared mustard, half Dijon mustard, reduced the paprika by at least half, and doubled the basil since I had no parsley. Very good!
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Oregano Cubed Potatoes

Reviewed: Oct. 1, 2009
Good recipe. I used dried oregano, pre-minced garlic, and olive oil. I left the skin on (always do) and microwaved the cubed potatoes before putting them in the oven at 350° for 45 minutes (that was the time and temperature the chicken I was also making had to cook at). Nice flavor.
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Chicken Enchiladas I

Reviewed: Sep. 30, 2009
Yummy! I did make quite a few changes, but this recipe can be absolutely fabulous, so it gets five stars. My changes: cooked chicken in slow cooker with chicken broth and herbs then shredded rather than cubed it. Sautéed garlic, onion, and pepper together. Added cayenne pepper and cumin to the sauce mixture. Omitted the water. Substituted salsa for the tomato sauce (but only used half the amount called for), substituted chopped chilies for the green pepper, substituted red enchilada sauce for the taco sauce, and used a Mexican cheese blend instead of cheddar. Next time I’ll save a little bit of enchilada sauce to pour over the enchiladas after they’re done cooking. Great recipe, thanks!
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Best Steak Marinade in Existence

Reviewed: Sep. 8, 2009
Wow, this marinade was really good! Like another reviewer suggested, I poured the leftover marinade in a pan, added mushrooms, cooked until most of the liquid was gone (making sure to cook at a higher temp to get rid of bacteria!!), and served the mushrooms atop the steak. The mushrooms were to die for! I might keep a batch of marinade on hand just as a sauce for sautéing the mushrooms in! The steak was good too, of course. :) I broiled the steaks and accidentally cooked them a bit too long, but the marinade was tasty! Thanks for a great recipe!
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Leslie's Salty Grilled Potatoes

Reviewed: Sep. 8, 2009
Plain baked potatoes tend to be dry and tasteless in my opinion. This recipe was a nice change and was mild enough for use as a standard means of preparation for baked potatoes. I reduced the salt and used Smart Balance spread instead of butter. I’d try it again.
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Cassie's Wishy Chicken

Reviewed: Sep. 2, 2009
I was slightly hesitant to try this recipe after seeing some of the negative reviews, but the recipe came out GREAT!!! For six chicken breast halves, I used: 1 T. lemon juice, 1/2 t. salt, 1/2 t. pepper, 1 1/2 t. parsley, 1 T. or so pre-minced garlic, 3 T. thousand island dressing, and 1 c. water. I marinated overnight in a Ziploc bag and baked for 35-40 minutes at 350°. The original listed salt amount might have been too much, but keep in mind that the original recipe calls for a whole 4 lb. chicken! This was so easy and had SO MUCH FLAVOR!! I’m not the kind to have a standard set of recipes that I choose my dinners from (too many new things to cook and eat!!); however, there is a small handful of especially amazing dishes that get repeated in my house and Cassie’s Wishy Chicken has found a spot among them!!
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Soy Ginger Salmon

Reviewed: Aug. 26, 2009
Breathtakingly delicious!! I used dried ginger instead of fresh and pre-minced garlic rather than garlic powder. Boiling the marinade for use as sauce is a key to this recipe's tastiness. I'm all out of salmon, but the sauce was so good that I'll be making it with pork chops tomorrow night! 100 stars! :)
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Fantastic Lemon Butter Fillet

Reviewed: Aug. 18, 2009
I reduced the salt as well as the lemon juice and lemon pepper, and added cayenne pepper and dill. Not a bad recipe—good for a weeknight meal.
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Birthday Bones

Reviewed: Aug. 17, 2009
I made these for my dog’s 4th birthday and he loved them. I replaced the milk with chicken broth since dairy is not good for dogs (they can have difficulty digesting lactose). Next time, I will shred a cooked chicken breast and some carrots and add those to the mixture for added tastiness.
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Kentucky Butter Cake

Reviewed: Aug. 17, 2009
Good recipe! My changes: replaced 1/2 c. all-purpose flour with whole wheat flour for added healthiness (couldn’t taste the difference); used 1 T. cider vinegar plus enough milk to equal one cup in place of buttermilk; added almond extract and extra vanilla extract to the batter; for butter sauce, replaced water with Kentucky bourbon and added a splash of almond extract. Per others’ reviews, I doubled the sauce, but as I ended up only using around half of it anyway, I really don’t think it needs to be doubled—my cake still came out very moist. In my attempt to reduce this recipe’s calories, I replaced some (no more than 1/3) of the butter in both the batter and the sauce with margarine, and it tasted fine.
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Roasted Garlic Mashed Potatoes

Reviewed: Aug. 17, 2009
I used an entire head of garlic for four servings and also added a little sour cream. Very good! However, just like another reviewer said, the garlic taste does diminish once it’s roasted, so next time I will likely add more garlic and a bit more sour cream.
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Sesame Green Beans

Reviewed: Aug. 10, 2009
Simple and tasty. I made the recipe as listed and it got rave reviews from the company I had over for dinner. Thanks!
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Brown Sugar Biscuits

Reviewed: Aug. 10, 2009
These were really good — similar to a less sweet version of a cinnamon roll. I made these as stated with the exception of using butter in place of butter-flavored shortening (I never use shortening!). Make sure to roll the long side of the dough up and not the short side :). When I rolled mine out and cut into 12 slices, they looked pretty small, but don’t worry, they will rise! Delicious and easy!
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Fish in Foil

Reviewed: Aug. 4, 2009
Per another review, I sautéed 2 t. garlic in olive oil and added 2 T. red wine vinegar, then spread this mixture on top of the fish. I placed two green pepper slices and two yellow onion slices (briefly sautéed with the garlic) atop each fillet then added a jalapeno slice. I also sprinkled each fillet with garlic powder, paprika, black pepper, and sea salt. This wasn’t my favorite fish recipe, but it was tasty nonetheless.
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