yummytampa Recipe Reviews (Pg. 1) - Allrecipes.com (10172935)

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Buttermilk Pound Cake II

Reviewed: Feb. 14, 2015
Like another reviewer, I changed the quantity to 6 to split this recipe in half. I then made it in a 9 x 5.5 glass loaf pan. After 50 minutes at 325, the center wasn't done but it was nicely browned. I covered it with foil and baked it another 10 minutes, for a total of 1 hour. It is delicious with a nice crust. I only used vanilla and it has a wonderful flavor. We love it and will use it for strawberry shortcake!
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Oatmeal Butterscotch Cookies

Reviewed: Sep. 4, 2010
Chewy yet crunchy in all the right places. I cooked these at 350 for 8 minutes. They were just turning golden around the edges - thought they weren't done but took them out anyway to cool. Glad I did - they were perfect if you don't like hard and crunchy cookies. I will make again for sure. P.S. - These are also great for icecream sandwiches!
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Flavored Latte

Reviewed: Jul. 6, 2008
Made just as the recipe stated. Also took the suggestion of another reveiwer and made a vanilla-flavored syrup and our lattes tasted just like the 'bucks version! So happy I know how to make these at home now. Oh, for anyone who doesn't know how to make the syrup, I just put some regular sugar in a bowl and fill it with enough water just to cover the sugar (about 4 tablespoons of sugar). Put it in the microwave for about a minute or until the sugar disolves, then add a little vanilla extract. Delicious!
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Caramel Bars

Reviewed: Jun. 16, 2008
I made these with high expectations based on all the wonderful reviews but they just weren't all that great. They weren't bad but I probably wouldn't make them again. I found them to be too gooey and the caramel flavor was just so-so.
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Photo by yummytampa

Chicken a la Mayo

Reviewed: Jun. 11, 2008
This chicken was delicious! I couldn't believe how easy, fast and wonderful it was. I was nervous about the dill after reading some other reviews, but made it as is and it was wonderful! I used a Honey Bunches of Oats-type cereal with almonds and the sweetness of that combined with the dill was surprisingly good. It was also extremely moist and the flavors really went all the way through the chicken. One thing I think made a difference is I used Hellman's Mayo for the best flavor (regular - not low fat) and I sprinkled the chicken with salt before coating in the mayo mixture. Also, I took another reviewer's suggetion and crushed the cereal in a ziplock bag before coating the chicken in it. I kept all the measurements the same and just used three boneless breasts - had enough coating left over for one more piece of chicken, but oh well - not too much waste. This is one of our new favorites. Perfect for a weeknight dinner! Next time I'll take a photo since the posted photo doesn't due this recipe justice - it looks very attractive when cooked. Highly recommended! Thank you! Thank you poster!
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Glazed Meatloaf I

Reviewed: May 31, 2008
Made this last night for company and it went over well. I didn't add the beef boullion but did use 1/2 lamb - great flavor. The glaze is really good. Would like to find out how to make more of a crust around the loaf like the meatloaf at one of our favorite restaurants. Would make again!
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Crispy Herb Baked Chicken

Reviewed: May 5, 2008
I made this exactly as directed and cooked it for one hour. The chicken was good but I felt that the coating was lacking something. It was crunchy and light but I would have liked a thicker coating. Will probably make again since it's so, so easy unless I find a better recipe.
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Millie Pasquinelli's Fried Chicken

Reviewed: Jan. 25, 2008
I have been trying to make fried chicken like my mother-in-law for over six years with no luck. When my husband took his first bite of this chicken he said, "You did it! You did it!" I was so happy with how this turned out and so happy that I found this recipe. The only thing is that I used my 10" cast iron skillet but didn't have a lid that fit so the step where you're suppose to cover it I couldn't do, but it still turned out delicious! This goes in my Keeper Recipes book. Thank you! : )
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Tomato-Cream Sauce for Pasta

Reviewed: Jan. 25, 2008
My husband and I both really like this sauce. It had a lot of flavor and wasn't bland at all. I was expecting a little bit more of a creamy sauce but this one was very good, just tomato-dominated. I also used my stick blender in the pot and made it almost completly smooth with just a little texture.
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