cliffennifer1 Recipe Reviews (Pg. 1) - Allrecipes.com (10188750)

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Healthier Carrot Cake III

Reviewed: Nov. 15, 2013
I didn't care that this recipe was supposed to be healthier, I just wanted a recipe without pineapple! I used all purpose flour, and half brown sugar and half white sugar. I also substituted in a bit of nutmeg and allspice along with the cinnamon (I used a 1/4 tsp each). This was a delicious cake with a nice balance of carrot and spice flavors. Will make again for sure!
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Simple Beef Short Ribs

Reviewed: Aug. 25, 2013
These were good, but not spectacular. I think this cut of meat can stand up to more assertive seasonings.
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Cuban Midnight Sandwich

Reviewed: Aug. 17, 2013
These sandwiches were okay, but the flavor of the Italian dressing threw me off - it didn't feel authentic. I would not make these again.
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Roasted Pumpkin Seeds

Reviewed: Nov. 3, 2012
I add a couple of steps before following this recipe: Heat a pot of water to boil, generously salt it, stir to dissolve, turn off the fire and add the pumpkin seeds. I let this sit overnight, then drain the seeds, spread them on a sheet pan and let them dry thoroughly, about another day or so. To me, this add a deeper salty flavor that actually penetrates into the seeds. Then I follow this recipe, stirring the seeds occasionally. Absolutely fantastic!
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Tender Potato Biscuits

Reviewed: Jan. 2, 2012
I thought this recipe was just okay, although my family seemed to like it. I substituted all milk for the liquid, cut the sugar down to 1/8 cup, added some grated cheddar, and used garlic salt instead of regular. I brushed the tops of them with melted butter instead of milk. They sort of reminded me of the Red Lobster biscuits!
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3 users found this review helpful

Caramel Heavenlies

Reviewed: Jan. 1, 2012
These are rich and delicious. I sprayed my foil generously with Pam and didn't have any problems with sticking. I also layered my almonds with the marshmallows and coconut, and poured the caramel over it all. Worked just fine. I didn't have any sliced almonds in the house so I used chopped ones and actually liked these a lot better. They had more crunch and added a great texture to the cookies. This recipe has earned a place in our permanent family collection.
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Grilled Lemon Herb Pork Chops

Reviewed: Jun. 14, 2011
I don't understand the reviewers who said that they let the pork sit in the marinade overnight - I would expect that the meat got mushy and partly cooked from sitting so long in the citrus juice. Anyhow, I only let my chops sit for a couple of hours and they were good. I found the recipe a bit heavy on the lemon juice so I just added more oil to compensate. The flavors were good.
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Applesauce Bread

Reviewed: Mar. 30, 2011
This is very popular as a breakfast bread in our house. I always leave out the raisins and walnuts per our taste. The only change I made to this recipe is to increase the cinnamon to 1 tsp. Spicy and delicious!
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Teriyaki Sauce and Marinade

Reviewed: Mar. 21, 2011
I liked this recipe as a marinade for chicken. I followed the measurements, but went a bit scant on the soy sauce. To make it into a sauce, I boiled it down, added some honey, and then thickened it with a bit of cornstarch mixed with cold water.
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4 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Mar. 11, 2011
The concept of this was much better than the actual result. I think it's because I used a poor quality store bought pasta. I used Buitoni, and the pasta was rubbery and dry. Ugh. The coating was delicious, though, so I would be willing to give it another try, but with much better pasta. I used my homemade marinara sauce as a dip instead of jarred spaghetti sauce, and added some garlic powder to the coating.
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Mini Cheesecakes I

Reviewed: Feb. 13, 2011
As expected, these were wonderful. I made them in my standard muffin tins. Delicious and able to be topped so many different ways.
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2 users found this review helpful

Lentil Soup

Reviewed: Jan. 26, 2011
With a few changes, this recipe is a keeper in our family. I add a couple of links of chopped smoked sausage, and I use balsamic vinegar instead of regular. I also added some chicken bouillon to make the water a bit more seasoned. I found that this soup tends to absorb a lot of liquid, so I add more as needed. Yummy!
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Peanut Butter Cup Cookies

Reviewed: Dec. 31, 2010
Excellent! Next time I will use mini paper liners, because I had a heck of a time getting these out of the pan. Extremely difficult to eat just one...
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12 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 4, 2010
This is one of those recipes that you automatically expect to be a big hit. I must say that this was a big miss for us. Too wet, too sweet, too gooey. I guess everyone else likes their cinnamon rolls different than we do. This won't be a repeat in our house.
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3 users found this review helpful

Colossal Cookies

Reviewed: Dec. 4, 2010
4 out of 4 people in my house decided that these cookies just weren't that great. I quit after making only about dozen or so. The flavor of these was just off somehow - too much peanut butter maybe? I'm not sure, but being as how our family loves cookies, we know when a recipe isn't to our liking. These weren't.
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After-Thanksgiving Turkey Soup

Reviewed: Nov. 30, 2010
I think this recipe needs some spices for better flavor. I ended up adding some thyme, parsley, basil, marjoram, garlic powder, and sage. I also used up some leftover mashed potatoes to thicken the stock - worked beautifully. I used half of the butter/flour amounts and just thickened some of the stock with the mashed potatoes in the blender and threw it in the pot with everything else. Worked out great!
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Lisa's Favorite Carne Asada Marinade

Reviewed: Nov. 28, 2010
I think the ingredients in this are spot on, but the ratios might be a little off for me. I halved the citrus juices while leaving the other ingredients the same. I also added some green onion. I was out of chipotle so I just omitted it, but I think it would taste great and will make sure to get it next time. I threw everything in a blender to make a better consistency to penetrate the meat. After tasting it, I added a bit of water to thin it out and mellow out the flavor a bit. I will continue to play with this marinade. Good base recipe! Also, I need to mention that beef flap meat is a better choice than flank steak.
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Roasted Garlic Cauliflower

Reviewed: Nov. 24, 2010
I made this last night and everyone around the table loved it. I used garlic powder instead of fresh garlic because I was concerned it would overbrown and make the dish bitter. I also added some broccoli because I had it on hand. Omitted the parsley because I didn't think it was necessary. There was no need to waste a plastic bag, either. Just dump all the ingredients into the pan and mix with your hands. This is a terrific winter side dish!
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Pecan Tarts

Reviewed: Nov. 6, 2010
I added more pecans and as a result I think the center mixture was a bit dry. This recipe didn't say how thin to roll the dough - I did about a 1/4 inch and thought it was a too thick, next time I'll roll it out to 1/8 inch or less. I should mention that I made these in the mini muffin pans. I decided to make a quick caramel sauce (melted caramels and cream) to top these since mine were a little on the dry side. I still think I need to play with the proportions to get these exactly the way I want them to come out. Great start, though!
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Lemon Lover's Pound Cake

Reviewed: Oct. 16, 2010
I'm only reviewing the frosting, because that's all I made from this recipe. I noticed not many people have commented on the icing. I used a bit less sour cream, and way less lemon juice - probably only about 1 tsp. I also added a touch of vanilla and a dash of nutmeg, which I thought would go well with the lemon flavor of the cake. I'm really happy with the result! I just keep the icing in the fridge and drizzle a bit over each slice when I'm serving.
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