MANDACOOK1 Recipe Reviews (Pg. 1) - Allrecipes.com (10265562)

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Golden Sweet Cornbread

Reviewed: Feb. 21, 2015
We use this to make corn muffins and they turn out perfectly, every time. The key is to make sure you don't over cook them. Begin to check for doneness after 10 minutes. These are amazing. :)
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Fluffy Pancakes

Reviewed: Feb. 12, 2015
If you're looking for fluffy pancakes, your search is over. You've found them. These are fantastic. Fluffy, but with some grip to them--blueberries will luxuriate in this batter. Chocolate chips will think they've gone to heaven. And strawberries, well, they just won't know what to do. Seriously, this is a great recipe. NOT sour at all. Adding vinegar to milk is a simple way to make buttermilk. No, your breakfast won't taste like it. Between the acid in the vinegar and the soda/powder mix, this is where all that fluffy magic comes from. Follow other reviewers and "Let It Be"; after gently mixing it, let it sit for about 10 minutes to really get that "rise" action. I did add a tsp of vanilla because, hey, that's just my way. I think they'd be awesome without it too. I added sprinkles and sliced strawberries to these for a fun Valentine's Day breakfast for my kids. They loved them.
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Buttermilk Hush Puppies

Reviewed: Oct. 17, 2013
This recipe has a great flavor---but don't put the sugar in it. It makes the batter so easy to burn. Knowing that going in, I halved the amount of sugar--but I still ended up with burning puppies in the pan. I lowered the heat of the oil, but at that point it was too late and every batch burned or didn't cook through. I tried frying smaller sizes of batter, but at that point I was just "done" and gave up. The batter itself is nice, and were it not for the issue with the sugar, I'd give it a five.
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Teriyaki Pork Tenderloin

Reviewed: Jun. 26, 2013
Easy to throw together, and works like a charm even if you can't marinate very long. Love this recipe.
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Cinnamon Bread Delight

Reviewed: Mar. 31, 2013
Made this for a family gathering and it was a hit. Will be making again.
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World's Best Lasagna

Reviewed: Mar. 31, 2013
Incredibly delicious. The sauce is what makes this...it's fantastic. And easy to make.
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Apple Crisp II

Reviewed: Mar. 31, 2013
Yum, yum, yum, and yum. I double the topping because it's something like eating a fabulous oatmeal cookie on top of apples.
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Banana Muffins II

Reviewed: Feb. 28, 2013
I wasn't sure how these could be 5 stars...they seem so simple. And yet, they are 5 stars. Moist. Tender. Very flavorful. I added 1 tsp vanilla and 1/2 tsp cinnamon for a subtle spice. Banana flavor came through beautifully. I topped with chopped walnuts and sprinkled with raw sugar. Everyone agreed these are some of the best banana nut muffins we've tried so far.
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The Best Lemon Bars

Reviewed: Jan. 16, 2013
Simple and yummy. After reading other reviewer suggestions, I did the following: I used 2/3 cup fresh lemon juice (and an extra 1 tbs of flour into the filling mix to counter the extra liquid) and added the zest into the crust. I added a pinch of salt into the crust mix as well. I'm not one for altering a recipe and then reviewing it, but I feel like the recipe as written is more of a "base". If you want a more lemon-y flavor, you'll need to up the amount of juice. If you prefer a more toned down lemon, than 2 large lemons should do it. It's a great base recipe to build from. I made a batch and the entire pan disappeared..which is saying something considering there were just 5 of us eating them. :)
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Eggs Benedict Casserole

Reviewed: Dec. 27, 2012
I was really hopeful about this recipe because we adore Eggs Benedict..and for a crowd, the idea of a casserole sounded sublime. It was super easy to prepare this casserole, which is a huge plus. It certainly tasted fine....just not like traditional Eggs Benedict. Not bad...just not quite the same.
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Baklava

Reviewed: Dec. 20, 2012
Count me among the people who thought there was a mystery behind making Baklava, and was too mystified to attempt making it myself. This recipe simplifies it and makes even the novices among us feel like Greek Baklava gods and godesses. I make the recipe as is, with the addition of a 1/2 tsp of ground cardamon in the nuts. It adds a "bright" flavor. To make the drudgery of of buttering the layers easier, I re-purposed an empty bottle of spray "margarine" to use as a butter sprayer. Every 2nd layer, I spritz the sheet down. Works likea charm--just the right amount of butter. Even if you're on the fence about making this version, I say go for it. It's quicker than you think, easier than you could guess, and tastes heavenly.
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Swiss Chicken Casserole I

Reviewed: Mar. 29, 2012
I have a recipe very similar to this that my mother in law shared with me. The difference is that instead of using Milk, you can use white wine or orange juice to mix with the soup. Sounds crazy, but it's incredibly good and brings some more flavor to the mix. I use an unseasoned stuffing mix so that it doesn't load us up with sodium and make the dish too salty. Really, this is a great Busy Night meal that everyone likes at our house.
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Creamy Rice Pudding

Reviewed: Mar. 25, 2012
Oh yummy. This recipe was quick, easy, and the results were fabulous. I have to wonder if a little orange zest and some dried cranberries wouldn't be another yummy option also.....So, so good. Make this.
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Four Egg Yellow Cake

Reviewed: Aug. 19, 2011
This recipe is fabulous. Utterly wonderful. I used all butter, (rather than all shortening) but I think half butter, half shortening would be wonderful. For kicks and giggles, I added a box of vanilla pudding to the wet ingredients. The resulting cake was incredibly moist, with a small, tender crumb (similar to a mix, but with the flavor of homemade). Will be most certainly making this again. And again. And again.
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Classic Tuna Noodle Casserole

Reviewed: Mar. 6, 2011
Oh my, I'm not sure what happened for me, but this is now sitting in the trash can. I haven't had Tuna Noodle Casserole since when I was growing up, and when everything was a casserole of some sort. Today I had a nostaligic moment come over me when I thought, "Hmm, it might be nice to make that." I found this recipe and thought it looked like what I recall. I followed it to the letter. But...oh, the result was so not my childhood memories. It was creamy and looked right; however, there was an oddness to it that no one in my family could quite place. I rechecked and all my ingreients were in date, so I know we're okay there. Perhaps I'm not a Tuna Casserole gal after all? Sadly, my dreams of a nostalgic dinner went into the rubbish with this casserole, and we had a Ramen Noodle night instead. Oh well. You win some, you lose some, right?
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Chocolate Babka

Reviewed: Jan. 9, 2011
After rolling the dough out, I spread it with Nutella spread and then sprinkled it with the chocolate mixture. It deepened the chocolate flavor. To die for. I opted not to add the topping, and instead sprinkled the rings with coarse sugar, which added a sparkle and a little sweetness. I will be making this again. And again. And again.....
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Iced Pumpkin Cookies

Reviewed: Dec. 2, 2010
These are perfect...as is. I was looking for a recipe that resembled the ones at a local bakery. These are so close to them that the recipe could be the same. I didn't bother measuring the pumpkin; just used a 15oz can, which may be more than called for. Turned out great. I used a muffin scoop to drop the batter into neat little mounds, then gently pressed down to flatten. Perfect.
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Sweet Corn Cake

Reviewed: Dec. 1, 2010
This is a staple for any "Mexican Meal Night". Absolutely. I do make some changes though....but only because I wanted this recipe to be more of a "Pantry Item" type thing than it is as written. I use, and am happy with, 1/4 butter. I use 1/3 cup flour with 1 TBS Cornmeal mixed in, rather than the masa harina. I use I can cream style corn, rather than the frozen corn & cream. I skip the food processing step as well. Everything else stays the same. The water bath does a great job with the texture of this dish. My kids love it. My husband loves it. It throws together in a snap; so I love it.
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Pico De Gallo

Reviewed: Dec. 1, 2010
Be sure to add a squeeze of fresh lime juice and you'll love this recipe. Simple and yummy. I did cut back on the oinion, using just the green onion rather than a whole one plus a green. To tone down the spiciness (I am a heat-wimp, I fear), I used chopped green chilies instead of the jalapeno.
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Basic Mashed Potatoes

Reviewed: Dec. 1, 2010
This incredibly simple recipe turns out consistent results every single time. Really. It's amazing. Will most certainly be using this any time the starch ends up mashed for our dinner times!
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