fantaC Recipe Reviews (Pg. 1) - Allrecipes.com (10103486)

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Granny Cake II

Reviewed: Apr. 4, 2012
This cake has a lot of promise, but it's not a "pineapple cake." It's a cake where pineapple acts just like applesauce, replacing oil with sweet fruit pulp to make a healthier treat. To call it a pineapple cake is to raise the taste expectations to a level it can't meet. Though bland and sweet, this dense, moist cake is the perfect base for a coffee cake. All it needs is some zest. The next time I bake it, I'll add cinnamon, cloves, ginger, and a pinch of salt. I'll top it with a crumb blend of brown sugar, cinnamon, flour and butter. I think it will turn out 4-star tasty as well as 5-star easy.
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Simple Sugar Cookies

Reviewed: Feb. 8, 2010
Hey Chicago area cookie lovers: these cookies taste almost identical to Salerno Butter Cookies. Seriously! I followed the recipe exactly except I didn't add salt, having used salted butter. I ate a few and thought well, these are nice but kind of boring. But that's okay because I won't gorge on them. They lasted for days and I kept thinking that I had tasted them before and then I realized - it's Salerno. Same kind of texture, too. It must be the confectioners' sugar that makes the difference. I know a lot of people are jonesin' for Salerno cookies since the company went bankrupt a few years ago. Try this recipe and see if you don't agree it makes a great substitute for the taste you grew up with. You could put the sliced cookies on a baking sheet, scallop the edges with a flower cookie cutter & cut a hole in the center so they'll even look like Salerno! I'm going to try this recipe with some anise flavoring and sugar sprinkles, and see if I can make Jingles with it. I miss those the most.
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Cherry Swirl Coffee Cake

Reviewed: May 3, 2009
Very tender and tasty, though it seems to want a little bit of salt in the batter. I used two cans of pie filling and covered half in each flavor, and it turned out nice. Suggestions: put the reserved dough in a pastry bag or similar, then pipe it over the filling in a lattice pattern for a nice finished look. Also, try substituting preserves for pie filling. I've done this and gotten very good results.
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Au Gratin Beef Bake

Reviewed: Apr. 17, 2009
This had an odd, sour taste that made me urpy. Only a sense of thriftiness drove me to finish one serving, but I can't fathom eating any more. I think it might have worked with sour cream or cream soup instead of tomato.
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Italian Beef Sandwiches

Reviewed: Apr. 16, 2009
This is the Chicago Italian Beef you've been craving. I used to live near Buona Beef on Roosevelt Road and would feast on their drippy, delicious sandwiches. But that was years ago and I never get out that way anymore. I made this recipe, added sauteed peppers and onions, and served with homemade fries as the finishing touch. I am not ashamed to say that everyone gorged themselves, me included. As if recreating a favorite memory wasn't satisfying enough, it cost just a fraction of an equivalent restaurant meal. Now that's a thrill!
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Shredded Pork Sandwiches

Reviewed: Apr. 16, 2009
I kind of mushed together 2 or 3 recipes to get the results I like, but I used this recipe's cooking technique so it gets the stars. ;) My sauce incorporated my favorite bottled barbecue sauce, teriyaki and worchestershire sauce, lemon and pineapple juice, garlic and ginger, a little allspice and slivered sauteed onions. Everyone who tries it loves it. In addition to sandwiches I have added it to stir-fried vegetables and served it over rice. Excellent!
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Alternative Baked Salmon

Reviewed: Apr. 16, 2009
I usually do a ginger/teriyaki glaze with salmon, but that gets predictable. This recipe provides a nice change-up with pleasing taste and texture. I have found I can get my honey to eat healthy if I find a way to work in bread crumbs; with this recipe he gets omega 3 fatty acids with the crunch he likes.
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Slovak Stuffed Cabbage

Reviewed: Apr. 16, 2009
This recipe makes my honey very happy. His "mmmm!" engine starts purring as soon as he sees the cabbage on the counter, and keeps going till he eats the last bite. This dish is quite a bit of work, but it makes such a quantity that it takes care of four meals.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 14, 2009
This wonderful recipe has become a standard in my repertoire. If you're like me you buy sale meats in quantity, and it's not much more work to prep whole birds with spices before wrapping for the freezer. Then I just defrost and pop in the oven. One caveat: if left uncovered, the skin become crisp to the point of leatheriness, maybe because I often use fryers instead of roasters. But even fryers come out succulent after just 4 hours when covered while cooking.
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No Bake Pumpkin Pie I

Reviewed: Dec. 17, 2008
Of all the pumpkin pies I served this season, everyone liked this one best. Its rich and creamy, custard-like texture makes it outstanding. Very satisfying.
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One Bowl Chocolate Fudge

Reviewed: Aug. 18, 2008
Like others say, it's not really fudge. But it's good chocolate candy that's easy and fast. I used half milk chocolate chips in my rocky road version, which made it too sweet and not chocolately enough. Next time I will use really dark chocolate because the sweetened condensed milk adds all the sugar needed.
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Hasty Chocolate Pudding

Reviewed: Aug. 18, 2008
Just adding my praise to the heaps this recipe has received. I have made it several times and it is a keeper. The boxed version tastes no better and costs more. Like other reviewers, I added a lump of butter and a bit of salt. I also cut the sugar a little.
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Teriyaki Kabobs

Reviewed: Aug. 12, 2008
Very tasty marinade. I had no idea teriyaki sauce was so easy to make. The bottled stuff at the grocery is so pricey and never goes on sale. Now I have an economical solution! Next time I plan to add a few tablespoons of mirin and a little cornstarch to thicken it and use this sauce for stir-fry.
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Old-Fashioned Swiss Steak

Reviewed: Jun. 21, 2008
This turned out really good, tender and flavorful. Reminds me of my mother's version, which I think she improvised. I used diluted tomato paste, a full can of tomatoes and more onion because that's to our tastes here, and it was very well received. I'll be making it again.
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Key Lime Pie VII

Reviewed: Jun. 21, 2008
Key Lime Pie VII - Lucky 7! I followed the recipe with no changes and was very pleased with the result. Great flavor, nice custardy texture, better than the grocery store kind and as good as I have had in restaurants. We tried it chilled and then frozen, and enjoyed both. I wonder if this recipe can be adapted for different juice flavors. I would like to try pineapple-orange, or orange juice with a little orange liqueur, or maraschino cherry juice in a chocolate wafer crust. Many thanks for posting a recipe that is so simple and delicious!
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Easy Peach Crisp I

Reviewed: Feb. 22, 2008
Fantastic, thanks to all the tips shared. I added only half & half to the peaches...mixed spices and 1/4 c. brown sugar into white cake mix...grated frozen butter and cut it into the mix...topped everything with more brown sugar & cinnamon, and baked for an hour, with the last 15 minutes boosted to 400. Turned out creamy and luscious on the bottom, crisp and spicy on top. A wonderful blend of flavors and textures that needed nothing else. One of the best desserts I have ever made!
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Mid-Summer Italian Bread Salad

Reviewed: Jul. 10, 2007
Not bad. Bread needed toasting - should have read the comments and done that in the 1st place - slightly stale bread is not appetizing. The rest of the salad reminded me of bruschetta, so next time I'll just toast bread slices and top them with the salad blend.
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