MINNOUSCHE Recipe Reviews (Pg. 1) - Allrecipes.com (1016282)

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Louisiana Sweet Potato Pancakes

Reviewed: Mar. 14, 2010
I was so excited to find this recipe. Other than peeling and cutting the sweet potatoes before boiling them, I followed the recipe as written. I loved the texture and flavor (I thought about adding cinnamon, but in the end, I'm glad I didn't; I think it would have covered the sweet potato too much). I cooked the entire batch and froze the leftovers to enjoy as a quick breakfast on weekday mornings.
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Tomato Bacon Pie

Reviewed: Mar. 14, 2010
It's so simple, but so good! I've made it twice now. The second time, I did let the tomatoes drain for awhile before laying them in the crust. I also ground some black pepper over them before putting on the bacon (I love black pepper on my BLTs, so I figured it would work here, too). All I have around is light mayo, but the pie came out fine. It's not the healthiest dish, but it's a nice treat.
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Slow Cooker Chicken Stroganoff

Reviewed: Jan. 16, 2009
A super comfort dish for a frigid day! I started with boneless chicken thighs, the seasoning and only 1 tablespoon of butter, along with a couple of glugs of white wine. After a few hours, the chicken browned nicely. Later on, I added some sliced onions; mushrooms would be fantastic in this, but I have a very fussy husband. About an hour before dinner, I added the low-fat soup and low-fat cream cheese. Served over whole wheat pasta, it was scrumptious.
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Lime Chicken Soft Tacos

Reviewed: Jan. 11, 2009
When I made these for a party, I used boneless chicken thighs and cooked them in the slow cooker. I read the reviews here and used cilantro instead of oregano and added cumin and chili powder. Near the end of cooking time, I shredded the chicken with a fork and put it back with the juice. It was served with corn tortillas, sour cream, fresh cilantro and salsa. Good reviews all around from the guests. I'll definitely keep this one in the files.
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Irish Cream Chocolate Cheesecake

Reviewed: Jan. 11, 2009
I actually used this recipe to make mini cheesecakes for a party. I followed reviewers' advice and used a 1/2 cup of Irish cream in the batter - yum! Then I used chocolate graham crackers, a bit of sugar and melted butter for the crust, and pressed it into the bottom of muffin pans. I did prebake them and let them cool before pouring on the batter. I baked them at 300 for around 30 minutes (turning on the oven light to check them), then left them in the cooling oven for another 20 minutes. For a topping, I made chocolate whipped cream. If I make this again, I'd probably try to get more chocolate in there, either with a ganache topping or more cocoa in the batter. Still, it was very yummy as is!
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Dark Chocolate Bacon Cupcakes

Reviewed: Jan. 11, 2009
My husband was thrilled to have this combination of two of his favorite flavors for this birthday, and I though they were pretty good, too. I made sure the bacon was super crispy and crumbled into tiny bits - I can't imagine that coming across a surprise strip of chewy bacon would be happy. I didn't have a problem with the cupcakes going flat (even with a 5-year-old running around), and the texture was very fluffy. With a little more chocolate (maybe bittersweet chips or shavings), it might even be good without bacon. I used the recipe here for Creamy Chocolate Frosting as the topping. I thought its sweetness was the perfect complement.
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Japanese Chicken Wings

Reviewed: Jan. 11, 2009
While browsing recipes for chicken wings, I couldn't help but notice how many good reviews this one had. When I saw how simple the ingredients were, I had to try it. I have to say that I love the sticky, gooey sauce, and the chicken cooked perfectly. I did make some adjustments the second time around. I dredged the wings in seasoned flour before and after the egg wash. The coating stuck much better that time. I also used just a half-cup of sugar and fried with canola oil instead of butter.
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Spicy Sweet Potato Soup

Reviewed: Jan. 25, 2008
I'm really the only one in my house who likes sweet potato soup, but it was no chore to finish the entire pot myself. OK, so it took a couple of weeks, and there was freezing involved. Great recipe, though I'll confess that tweak as I go along. I added more cumin and some cayenne. A warm hunk of bread is the perfect accompaniment.
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Creamy Chocolate Frosting

Reviewed: Jan. 25, 2008
This was exactly what I was looking for to top my cupcakes - lots of chocolate goodness with the right consistency (especially after some time in the fridge) without having to turn on the stove. Actually, who needs cake? I could have eaten this by itself!
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