YummyTummy Recipe Reviews (Pg. 1) - Allrecipes.com (10243991)

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Gourmet Sweet Potato Classic

Reviewed: Feb. 9, 2010
delicious. I would cut down the sugar a little bit nexttime. Sweet potatoes don't need to be over powered by adding so much sugar. Boiling the potatoes helped cut time, I quartered the potatoes and left the skin on so they wouldn't get too mushy. Another trick that will help, when mixing the butter and brown sugar, DO NOT USE YOUR HANDS! This causes the butter to become warm and won't produce the crumble texture you are looking for. Keep the butter in the fridge until you are ready to use it. I also put my fork ( or pastry blender) in the fridge to keep it cool until ready to use.
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Souvlaki

Reviewed: Mar. 30, 2009
This was very tasty! I only give it three stars because its not very authentic (soy sauce was very dominant not something I associate with greek food) but dont get me wrong it is DELICIOUS and it comes out juicy and tender and the marinade is great. I did notice that you need a longer cooking time than 8 or 10 minutes. But that may be due to the fact that I cut my cubes a little bigger. Also after getting home from the store I noticed I didn't have any skewers, so I just popped the meat on the grill and sauteed the green peppers and onions. overall very good.
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Brown Sugar Meatloaf

Reviewed: Mar. 21, 2008
This meatloaf is really quite delicious. Though I did add more seasonings (worsteshire sauce,paprika,soy sauce) and I did use less milk and breadcrumbs instead of crackers. I omitted the ginger I just didn't think it would work with the ground beef. I think that the brown sugar and ketchup, basically bbq sauce but a perfectly measured one :) should go on top so it doesn't get lost in all the juices as the meatloaf cooks. I love garlic , so I add a few cloves into the meat. It does caramelize well and you won't get that ugly sticky burnt top if you use enough ketchup. This is the only way I do meatloaf now. You can change it up but the recipe itself is great! YUMMY!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Mar. 21, 2008
I AM NOT A BAKING KIND OF GIRL , but this was super easy and made me look like a pro more than once. It baked up beautiful every time I have done it. Perfect color and flavor. This is not the thick custard type corn pudding but it is THEE PERFECT texture for me, just enough golden crust and creamy/eggy/fluffy insides. IT IS PERFECTION, follow the recipe exactly and DO NOT OVER MIX. I think if you wanted to add bacon or onions they would be great or any extra seasoning. Corny cornbread goodness in every bite =D If you are looking for a corn pudding recipe you have found one of the best! DELICIOUS!
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Cola Pork Chops

Reviewed: Mar. 21, 2008
These were incredibly moist I must say. I am from the south and usually fried pork chops is the only way to go. But I wanted to try a pork chop recipe that baked them. This was a great starter recipe , teaches you a good barbeque sauce and baking technique. The sauce was a little sweet for me, I would add some heat to it if you are not really into sweet BBQ sauce. Adding your fave spice would do fine. The end reslut was some wonderfully moist BBQ baked pork chops. A good basic recipe worth experimenting with.
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Artichoke Chicken

Reviewed: Mar. 21, 2008
This chicken was pretty basic tasting. I did follow suggestions and cut mayo with some sour cream, it helps cut the fat but not so much for the flavor. It made it a little bland even for me. My husband loved this dish and said it was even better the next day for lunch..I just wasn't that into it I guess. I don't think I liked the Marinated Artichokes I used because I swear they tasted exactly like olives and I am not a fan of them. I would use artichokes that are NOT MARINATED like the recipe says, because they will have the distinct taste of olive oil and olive taste since that is what they are marinated in. I did season the chicken with S&P and some paprika as was suggested, it did help the chicken. Also I like to pound the chicken breast out a little bit whenever I bake them, it makes them super moist. Also I found that the Parmesean cheese did not melt that well so I suggest a better melting cheese next time, Mozzarella or maybe some slices of Muenster laid under the mayo/artichoke mix would be delicious. All in all great recipe to help expose cooks to new flavors and ideas. Thanks!
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Lumpia (Shanghai version)

Reviewed: Dec. 27, 2007
yessss. finally someone else who makes the lumpia with just the meat =D!
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Savory Chicken Breasts

Reviewed: Dec. 22, 2007
I hate chicken breasts unless its grilled. And the winter months prohibit me from the grill =(. So I am always looking for great chicken breasts recipes. This was one was pretty good. The only thing is I did season the chicken breast a little more and decided to take the advice of melting the butter and mixing it with the bread crumbs and then topping the chicken with it. All in all the chicken was EXTREMELEY MOIST and very tasty, great recipe to experiment with.
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