Alayna B Recipe Reviews (Pg. 1) - Allrecipes.com (10466461)

Cream Cheese Frosting II

Reviewed: May 15, 2011

This was very tasty and not too sweet. Made for coconut key lime cupcakes.

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Oooooh this was delicious! I made a few changes...1) Did not boil the scallops first 2) Used 1/2 and 1/2 in place of the heavy cream 3) Seasoned with garlic and onion powder 4) Used fresh spinach - added it to the liquid so it cooked down 5) Added the mozzarella to the liquid so it cooked into the sauce 6) After covering the scallops with the sauce I sprinkled with parmesan and and Italian bread crumbs, omitting the Old Bay 7) Baked for 20 minutes

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4 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Apr. 24, 2011

This was probably the best fish I have ever had! I really only made a few changes. 1) I hate mayo so I substituted sour cream 2) Used celery seed instead of salt 3) Added 1/8 tsp. garlic powder 4) I lined a baking sheet with foil and sprayed the foil with nonstick spray 5) Broiled with the rack as close to the broiler as I could for 5 minutes. I did not turn the fish over 6) Put the mixture on the fish and broiled two more minutes

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2 users found this review helpful

Todd's Famous Blueberry Pancakes

Reviewed: Apr. 8, 2011

These were okay...but not exactly what I was looking for. They were heavy and not light and fluffy like I had hoped. Will probably try a different recipe next time.

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1 user found this review helpful

Spinach Tortellini Soup

Reviewed: Apr. 8, 2011

This is a great base recipe...I made with the following additions: 1) browned 1 lb. sausage with some garlic 2) Drained and added 4 cups chicken broth and 1/4 cup white wine 3) Added 4 carrots sliced into coins 4) Added an entire bag of fresh spinach leaves 4) Added grated Parmesan cheese 5) Also, I boiled the tortellini separately and added right before serving

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Rempel Family Meatloaf

Reviewed: Apr. 8, 2011

This came out great! I didn't have crackers, so I added 1 cup of seasoned bread crumbs. Instead of steak sauce I used honey bbq sauce. Before baking I brushed the top with a mustard/ketchup/brown sugar mixture. The flavor was just right...not too salty, not too sweet. Served with garlic cheddar smashed potatoes. Will be making again!

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3 users found this review helpful

Beef Stroganoff III

Reviewed: Mar. 28, 2011

This was very good! I made the following changes: 1) Used 2 thinly sliced Delmonico steaks 2) I removed the steak after browning and set aside 3) Added a whole diced onion, lots of chopped garlic, and fresh mushrooms to the pan 4) Added 2 Tbs. flour and 2 Tbs. cornstarch to the beef broth then added to the onion mixture, along with the beef 5) Added extra mustard and 2 tsp. Worcestershire 6) Simmered for about 45 minutes 7) Added the white wine, 1/3 cup sour cream and 1/2 a brick of cream cheese 8) Added garlic powder and black pepper to taste 9) Served over egg noodles

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5 users found this review helpful

Corn Fritters

Reviewed: Mar. 28, 2011

This past weekend was maple weekend here in NY! Made me in the mood for fritters....these were even better than the samples we had at the maple farms! The only thing I did differently was to use a 12 oz. bag of corn you steam in the microwave. I also added a splash of vanilla and a 1/4 cup of sugar to the batter. Great served with warm syrup!

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6 users found this review helpful

Mexican Rice II

Reviewed: Mar. 23, 2011

This was good...but not great. Even after substituting salsa for the tomato sauce and adding chili powder....it was still lacking something. Maybe next time I'll try using taco seasoning as others have suggested.

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1 user found this review helpful

Curried Coconut Chicken

Reviewed: Mar. 22, 2011

This was great! I didn't have coconut milk - just cream of coconut leftover from pina coladas. I used 3 Tbs. of cream of coconut mixed into a hot cup of milk to substitute. I didn't have the tomato sauce so I used a 6 oz. tomato paste and I didn't have stewed tomatoes so I used diced. I simmered uncovered for about 25 minutes and served over white rice. Delicious!

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Chocolate Cobbler

Reviewed: Mar. 21, 2011

I followed the recipe exact and it came out wonderful! When you pour the water over the mixture - don't be scared if it looks like a watery mess. I was very leery of it, but somehow it works....and it turns out to be a cakey top with a pudding layer underneath that is delicious!

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2 users found this review helpful

Uglies

Reviewed: Mar. 15, 2011

These came out great! I added a whole onion and a few cloves of freshly chopped garlic. I also added pepper to taste. I ended up adding some of the cheese to the beef mixture to hold it together like a glue. While I rolled the biscuit dough out, I didn't use any flour. Also, I ended up making roughly 16 cups, not 8. Only making 8, it seems like there would be tons of filling leftover.

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3 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Mar. 14, 2011

This was a great base recipe and the beauty of it is that you can throw in whatever you want to add to it. 1) I cut the raw chicken into chunks and sauteed with onions and garlic 2) Added a bag of steamer veggies (carrots and peas) 3) Added shredded mont. jack cheese to the mixture 4) Added garlic, onion powder, and thyme - to taste 5) I also used an entire package of egg noodles 6) Added some milk for moisture. Although this tastes great fresh, it's even better left over!

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6 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Mar. 14, 2011

Loved this! I didn't scald the milk - just used cold from the fridge. Also, didn't use any food coloring. Baked for about 35 minutes. Taste and consistency was great!

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4 users found this review helpful

Beef Nacho Casserole

Reviewed: Mar. 10, 2011

This was delicious and simple to make. I did make the following changes: 1) Added a packet of taco seasoning to the beef 2) Added a chopped onion to the ground beef while cooking 3) Used sour cream instead of the mayo. You would think the chips get soggy, but they don't! This tastes just as good leftover too!

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17 users found this review helpful

Simple Beef Stroganoff

Reviewed: Mar. 10, 2011

I made a few changes which really enhanced the flavor! 1) Added chopped garlic, a chopped onion, and fresh sliced mushrooms to the ground beef while cooking 2) Added about a cup of beef broth while simmering 3) Added a nice splash of white wine while simmering. I also used a whole pound of egg noodles. Adding the extra liquid stretched the mixture and made plenty to go with all the pasta.

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5 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 10, 2011

Very good! I used 1/2 white sugar and 1/2 brown. Also, I creamed the butter and sugar together first before adding the eggs and vanilla. Other than that, I followed exactly! Baked for about 9 mintues. Used white chocolate chips.

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Sweet and Sour Chicken I

Reviewed: Mar. 6, 2011

I just made this for dinner, and it was a HUGE hit! My husband said I could teach the local Chinese restaurants a thing or two (lol). I made a few changes, but nothing major. 1) I had a 20 oz can of pineapple and used all the juice from it 2) I used apple cider vinegar because it's all I had 3) Instead of food coloring I used juice from a jar of maraschino cherries 4) Didn't have self rising flour so I added an extra 1/2 tsp. of salt and 1 1/2 tsp. baking powder. 5) Seasoned the chicken with salt, pepper, garlic powder, and onion powder 6) I didn't layer anything or use a pepper. I just served white rice with the chicken and sauce.

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Chicken Pot Pie IV

Reviewed: Mar. 1, 2011

Overall a very tasty recipe! I made the following changes: 1) Used two carrots, cut into coins, and boiled until tender 2) Used frozen chopped broccoli 3) Used 1/2 and 1/2 in place of milk 4) Added basil and a chopped onion to the chicken while cooking 5) Added extra cheese 6) Baked the crust for 7 minutes before filling with mixture (pricked crust with fork first) 7) Baked at 375 intead of 425 for 40 mintues

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11 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Feb. 25, 2011

This was very delicious and I really only made a few changes. I added 1 1/2 c. heavy cream to the sauce, as well as a cup or so of parm. cheese. I also added bay scallops in addition to the shrimp. To taste I added garlic poweder at the end. Because of the increased sauce, I used a full pound of pasta.

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3 users found this review helpful