momotada Recipe Reviews (Pg. 1) - (10535944)

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Dump Cake I

Reviewed: Apr. 11, 2010
A very good combination of cherry and pineapple. Be sure to add the pineapple juice. Try not to use the "heavy syrup" pineapples. It'll make it less sweet. I used a cheese shredder to cut up the butter and was able to spread it out evenly.
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2 users found this review helpful

Tomato Chicken Parmesan

Reviewed: May 17, 2008
Terrific! I made this for my family and modified it with the help of the other reviews. I used panko bread crumbs and added garlic powder to the mix. Lastly, I baked the chicken for 15 minutes and sprinkled the mozzarella cheese during the final 5 minutes of baking.
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1 user found this review helpful

Monkey Bread V

Reviewed: May 12, 2008
This was a huge hit. I made this recipe using Splenda and my family didn't miss the sugar. It was nice to make this dessert for my diabetic grandpa.
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1 user found this review helpful

Triple Strawberry Cake

Reviewed: Mar. 23, 2008
Terrific! I used yellow cake mix because I wanted the "marble" look. It was tasty and gorgeous at the same time. Two things I did differently was to poke holes after the cake was baked with a fork and used only 2 cups of water for the gelatin. I was able to make the recipe healthier by substituting the oil for applesauce, eggs for eggbeaters, sugarfree jello mix and fat free coolwhip. Definitely a keeper!
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Banana Bread II

Reviewed: Mar. 3, 2008
I was looking for a mango bread recipe for my two ripe mangos. While looking at the banana bread recipes, I figured out I could substitude the mashed bananas for cubed mangos. It was a success! There were a few changes I did to the recipe to make it more diet friendly. First, I used 2/3 cup of eggbeaters, 2/3 cup of Splenda, 1 & 3/4 cup of whole wheat flour and 1/3 cup of unsweetened apple sauce. The two ripe mangos yielded exactly 2 cups. I added 1 tsp of vanilla and after baking it for 50 minutes the results were tasty and moist. Surprisingly, the mangos did not sink to the bottom of the bread after it was baked. I will continue to use this recipe for mango bread and banana bread. Next time I will substitude some soy flour for the whole wheat flour and add some flax seed powder.
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