annie.oakley Recipe Reviews (Pg. 1) - Allrecipes.com (10230285)

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Camp Cornbread

Reviewed: Nov. 22, 2007
This is EXACTLY what I have been looking for! It's very moist and a HUGE favorite. Like previous reviews, I skipped out on the sugar and it turned out absolutely perfect. I also used the JIFFY cornbread mix, and baked mine for about 40 minutes. Will definately use again!
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Seafood Chowder

Reviewed: Sep. 27, 2009
Didn't have any crab meat or scallops on hand so I substituted with another 1/2 lb of shrimp (1 lb of shrimp total) and added 2 more cans of clams (3 cans total). I drained the corn and added 1/2 cup of clam juice for that extra seafood flavor. It was delicious! For extra spiciness, I also doubled the cayenne pepper. Thanks for the recipe---will absolutely make it again!
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Photo by annie.oakley

Apple Pie by Grandma Ople

Reviewed: Sep. 27, 2009
This was absolutely DELICIOUS! For the pastry, I used "Pastry for Double Pie-Crust" on this site and added 1 teaspoon of powdered sugar mixed in the dough for a slightly sweeter crust. Used a glass dish rather than a tin foil pan b/c it’s deeper and allows me to pile on the apples! I brushed the bottom of the crust with egg whites like another review to prevent it from getting soggy. Pre-baked the crust at 425* for five minutes). I used only 6 of the apples (which was more than plenty) and tossed the apples with 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp of vanilla extract before placing it in the pie. I arranged it with a lattice top (rolled out the dough to about ¼ inch, and cut it into 12 perfect strips with a pizza slicer). Omitted the water in the syrup, and poured the syrup mixture over the pie and brushed the top crust with egg yolks to give it that golden brown top and sprinkled it with a mixture of brown and white sugar. I baked it according to the recipe but placed it on the bottom shelf of the oven and a foil on top of it for the first 30 minutes. Then I removed the foil and continued to bake for another 30-45 minutes. The baking time was a little extended but the pie turned out fantastic!!! WONDERFUL RECIPE!!!!!
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Photo by annie.oakley

Lance's French Onion Soup

Reviewed: Oct. 6, 2009
I used 3 1/2 onions, sauteed it in olive oil until it was close to transparent, then added the sugar. Added the wine (chardonnay) and when it was thoroughly clear, used a 32oz box of beef broth (that scaled it down to about 4 servings rather than 6). Then added salt, pepper, and a pinch of cayenne for some kick to it. I also toasted the bread before I put it into the soup and used deli sliced (reduced fat) provolone cheese as the topper. Garnished with sliced green onions on top of the cheese. Popped it in the microwave and voila! Looks wonderful and tastes SOOOO GOOODDD!!!! Thanks again!
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Photo by annie.oakley

Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Oct. 6, 2009
Couldn't find jicama so I substituted for 1/2 a cup of fresh diced jalepeno peppers. Used regular flour tortilla b/c that's what I prefer. Pretty good!
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Photo by annie.oakley

Raspberry Margaritas

Reviewed: Oct. 7, 2009
I read the reviews and a few cut back on the tequila...so instead of cutting back on the tequila (which I love), I substituted orange juice for the orange liquor. Used granulated sugar instead and added an additional 2 tbsp of sugar---DELICIOUS!
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Photo by annie.oakley

Easy OREO Truffles

Reviewed: Oct. 10, 2009
Easy and delicious. Scooped out the cream cheese/cookie mix into little balls and froze them on a cookie sheet. After they had hardened, I melted the bark, dropped one ball in at a time, and used a fork to scoop the balls out. Laid it back on the cookie sheet, sprinkled the crushed oreos on top and placed it back in the fridge. Had to work fairly quickly but it turned out awesome :)
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Creamy Rice Pudding

Reviewed: Oct. 17, 2009
Yielded to 8 servings. Used skim milk because that's what I had in hand. Didn't stir in sugar until it was at the right consistency. Used 1/2 cup of white sugar instead of the 1/3 it called for. Then added an additional 1/4 cup of brown sugar. Tempered the egg mixture with the warm mixture so it would blend easier. Used half amount of raisins. Added 1 teaspoon cinnamon powder. Let it simmer for a little bit longer to have a thicker consistency. This tasted better than the store-bought rice pudding I always get! Thanks!
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Portuguese Sweet Bread I

Reviewed: Nov. 2, 2009
I yielded this recipe to 12 servings. This called for about 2 1/1 teaspoons of yeast which is equivalent to one packet of yeast (1/4 oz)...I used the Fleischmann's (the yellow packet kind). The recipe said this was going to be sticky but it was overly sticky in my opinion...so I added another cup of bread flour. To make the bread a little more rich and sweeter, I read the previous reviews and added another yolk and increased the sugar by doubling the amount (it called for 1/3 so I added 2/3 of sugar). I didn't make this bread in a bread machine. Instead, I let the dough rise for two hours. Punched it down. Let the dough rise for another hour. Baked it in the oven for 40-45 minutes at 375*. Turned out crispy on the outside and a little doughy in the middle...perfect :) Thanks again!
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Pizza Dough III

Reviewed: Nov. 2, 2009
I altered the recipe slightly. After combining the yeast and warm water, I let it sit for about 10-15 minutes. Then I added THREE cups of bread flour (you might think its a lot but it works wonders---its less sticky!), 1/2 teaspoon of dried basil, and 1/2 teaspoon of parsley flakes. I let the dough rise for about 30 minutes, punched it down, and let the dough rise again for another 30 minutes. I also set the oven to 400* to get that crispy crust. Wonderful recipe :) Thanks again!
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Goi Ga (Vietnamese Chicken and Cabbage Salad)

Reviewed: Nov. 3, 2009
I know the recipe calls for 2 tablespoon of lime juice but instead of measuring I just used one lime.
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Soft Oatmeal Cookies

Reviewed: Nov. 8, 2009
These were pretty good. I added 3/4 cup of golden raisins to it. Delicious!
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Apple Crisp III

Reviewed: Nov. 8, 2009
I used 5 large apples, increased the recipe for the topping by half, used 50/50 of brown and white sugar, added about a teaspoon of vanilla to the water mixture, and finally added about a 2 handfuls of golden raisins to the apples. I baked it in a 9x13 pan and cooked for about 52 minutes. Turned off the oven and left it in there until the oven cooled. Came out pretty good :)
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Teriyaki Marinated Chicken

Reviewed: Nov. 9, 2009
This was alright. The marinade was extremely tasty but I guess it didn't soak that well with the chicken because the chicken wasn't that flavorful as the marinade. I might try and leave in a lot longer than one day next time.
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Peach Pork Picante

Reviewed: Nov. 9, 2009
I LOVE THIS RECIPE. So tasty over a large helping of white rice. Delicious!
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Watergate Salad

Reviewed: Nov. 25, 2009
Like others, I used an entire 20oz of crushed pineapple, but I reserved a 1/2 a cup of pineapple juice first, then just dumped the rest in. I didn't use walnuts---pecans instead. And I used the whole 8oz of whipped cream. Yum!
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Best Steak Marinade in Existence

Reviewed: Dec. 23, 2009
Used lemon juice from concentrate. Everything else--followed exactly up to par. I *did* use ground red pepper instead of white. And I also added just 1/2 tsp of ginger for that extra kick :) DELICIOUS!
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Chocolate Strawberries

Reviewed: Apr. 18, 2010
I used a bar of ghirardelli square chocolates (82% cacao) and half a bar of hershey's dark chocolate (the large kind). did NOT dip them, rather spooned melted chocolate on top of them and laid them down on plastic wrap. how did i melt them? boiled a small pot of water and placed another metal bowl on top of that while stirring with a spatula...after spooning chocolate on the strawberries and laying it down on the plastic wrapped cookie sheet pan, i popped it in the fridge. PERFECT! it made a dozen chocolate covered strawberries :)
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: May 3, 2010
I guess I'm just used to the Chinese restaurant version of Mongolian beef...a thick sauce and a little more on the sweet side. Upon making this it really didn't resemble that Mongolian beef I knew at all. I altered it by adding about 1/2 cup of brown sugar and a tablespoon or two of flour to thicken up the sauce. That worked wonderfully. Add some siracha sauce to that and BAM---spicy!
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Bob's Awesome Lasagna

Reviewed: May 3, 2010
Added the spinach like another reviewer stated as well as an egg to the cottage cheese mixture. Mixed the cheese up a bit with mozzarella and mexican cheese. Added an additional diced up roma tomato and chopped basil leaves as well. I found that the cottage cheese mixture was too little, only enough for 2 1/3 layers...tasted like ordinary lasagna to me.
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