Tameeka L Gilchrist Recipe Reviews (Pg. 1) - Allrecipes.com (1032509)

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Tameeka L Gilchrist

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Sweet Potato Pound Cake with Browned Butter Glaze

Reviewed: Nov. 10, 2010
Delicious, moist...tastes like fall! I made a browned butter glaze to go on top. It was perfect.
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Sweet Potato Pound Cake

Reviewed: Nov. 10, 2010
Delicious, moist...tastes like fall! I made a browned butter glaze to go on top. It was perfect.
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1 user found this review helpful

Pasta Fagioli Soup II

Reviewed: Dec. 14, 2009
This is a great recipe. I omitted the bacon and used ground Italian sausage instead. I also used fresh spinach and beef broth, rather than chicken broth. This is a delicious, hearty soup.
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Lana's Sweet and Sour Meatballs

Reviewed: Dec. 13, 2009
I thought this was okay. The sauce is what makes this recipe work. The meatballs were not flavorful enough on their own...but homemade meatballs are still better than store bought, in my opinion. Next time, I'll add more seasoning to the meat and this will be even better. I did make these for a party and they were devoured by the guests. I also got several compliments...so it was well received. I doubled the sauce and made it a thick, sticky consistency so that it stuck to the meatballs.
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Chinese Napa Cabbage Salad

Reviewed: Jan. 25, 2009
Easy, fast and tasty.
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Amish Breakfast Casserole

Reviewed: Jan. 11, 2009
This was very good. I did not have swiss cheese so I use a combo of shredded cheddar and jack. Otherwise, I used all other ingredients as listed. Very easy, filling and tasty. I will definitely make this again.
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Roasted Root Vegetables With Apple Juice

Reviewed: Jan. 10, 2009
This was a wonderful dish. I did not use the sweet potato in mine and I added a chopped fennel bulb to the mix of vegetables. I seasoned the vegetables with kosher salt, fresh cracked pepper, dry italian herbs and garlic olive oil. I started the roasting process while reducing the white wine and apple juice and then added the reduction to the vegetables and continued to roast them until tender. I served this with boneless, skinless chicken breasts that I coated in seasoned breadcrumbs, sprayed with cooking spray and baked in the oven. I had never eaten a parsnip, rutebega or turnip until I tried this recipe. This was hearty, filling and delicious! My husband proposed to me again when he tasted this dish!
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Baked Whole Cauliflower

Reviewed: Jan. 4, 2009
Very good! I had already washed and cut my cauliflower before finding this recipe, so I prepared it that way. I steamed the cauliflower in the microwave. I used progresso garlic breadcrumbs and freshly grated parmesan cheese. I used no butter. Instead, I sprayed the cauliflower with pam, then dredged it in the breadcrumbs. Then I placed it on a baking dish and sprayed pam over the cauliflower again (coating the breadcrumbs). I baked it until it was crisp. YUM! I will make it again.
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Shrimp, Leek and Spinach Risotto

Reviewed: Jan. 3, 2009
I love this dish. I used this as the base for my first attempt at risotto. It's delish! I did add portobella mushrooms and extra parmesan cheese to mine and I used chicken broth and white wine as the liquid... but otherwise I followed the remaining ingredients as listed (although I only had shrip on hand...no scallops.) I reduced the rice to 1 cup, so my ratio was about 3-4 parts liquid to 1 part rice. I added fresh chopped spinach to the cooked risotto at the very end and it was perfect. (I did not cook the spinach with the other ingredients). This was very easy to make and I will make it again! Lovely dish!
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Dec. 25, 2008
These cookies were great. I made them with a combination of semisweet, milk chocolate and white chocolate chips. They were a huge hit!
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Cranberry Sauce I

Reviewed: Dec. 14, 2008
Fantastic. Followed the recipe exactly as written. I will never buy that jellied log in a can again!
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Creamy Banana Pudding

Reviewed: Dec. 14, 2008
This is an awesome recipe that never fails. Everyone LOVES this. I used imitation whipped topping instead of whipped cream and I use way more cookies than the recipe calls for. I also use skim milk instead of water. Water just seems weird to me, but its probably fine. Either way, this recipe is a real crowd pleaser and its super easy to make!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 14, 2008
I used this recipe for my first ever attempt at fudge. I followed the recipe exactly and it turned out well. I did not have any issues with a finished product that was grainy or oily as reported by some reviewers. My fudge had a firm, smooth and dense texture. I used a candy thermometer to ensure the marshmallow and butter mixture reached the soft-ball stage then I immediately removed from the heat, added the chocolate and continued to stir like mad. I stired constantly with a silicone "scraper/spatula" throughout the entire process and I used a nonstick pot. I will make this again and experiment with other flavors. Thanks!
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Biscotti

Reviewed: Dec. 14, 2008
I used this recipe for my first ever attempt at making biscotti. I made a few changes. First: I used vanilla extract because that is what I had on hand. Second I added 1/4 tsp each of cinamon and nutmeg. Finally, I added dried cherries and almonds to half the batter and drizzled the finished cookies with white chocolate. For the other half, I dipped the finished cookies in a mixture of melted milk/semisweet chocolate and sliced almonds. This recipe was easy to make. I followed the advice of handling the dough with damp hands, rather than adding flour. The damp hands trick (plus waxed paper) worked great. This dough is heavy and sticky. The finished cookies were delicious and crisp. I gave them away as gifts, but I should have saved some for myself to have with a cup of espresso!
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Chai Tea Mix

Reviewed: Sep. 1, 2008
Fantastic recipe. Making it at home is so much more economical than store bought or coffee-shop bought. My husband and I love this!
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Chocolate Mint Cookies I

Reviewed: Sep. 1, 2008
I made these for my co-workers and they were a huge hit! I used Andes Mints and I made the cookies somewhat small, so half a mint per cookie was perfect.
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