Lisa Recipe Reviews (Pg. 1) - Allrecipes.com (10617247)

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Apple Squares

Reviewed: Sep. 24, 2010
These are fantastic! I made the following changes to mine: Increased the chopped apples to 1 cup, reduced the white sugar to 1/4 cup, added 1/4 tsp almond extract, and added a handful of chopped dates that I had left over from another recipe. I baked these in an 8x8 pan for 30 minutes, and they turned out moist and chewy. YUM! Next time I might try a different using pecans as the nut or adding raisins.
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Quick Black Beans and Rice

Reviewed: Sep. 16, 2010
Turned out great! I cooked it a little differently. I cooked Basmati rice in broth until just slighly undercooked. Separately, in a skillet I cooked onion and green pepper in oil, added chopped garlic, a can of diced fire roasted tomatoes, a can of black beans, and oregano. I let that simmer for a few minutes, then added the rice, turned the heat off and placed a lid on it. I let it sit for 5 minutes, just long enough for the rice to finish cooking while sitting there.
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To Die For Blueberry Muffins

Reviewed: Feb. 25, 2010
I made these muffins with two intentional changes and one unintentional one. I added the zest of one orange to brighten up and enhance the blueberry flavor. For the milk, I wanted to use buttermilk instead of regular but didn't have any on hand, so I made some using 1 Tbsp vinegar, 1/3 cup sour cream, and 2/3 cup milk. I only planned on using 1//3 cup of it like the recipe states, but once the batter was mixed up it was SO thick - more like cookie dough - that I thought something was wrong. So instead of only adding 1/3 cup milk I used the whole cup. They turned out great, but after reading another review about how this batter is supposed to be thicker, I will try again following the recipe. Either way, these are GREAT muffins!
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Mushroom Crusted Ham and Cheese Pie

Reviewed: Dec. 17, 2009
What makes this pie is definitely the mushroom crust, no doubt about it. It is an original and very tasty addition. While I really liked this dish, I felt it was too rich and salty otherwise. I think next time I make this I will omit the Cheddar cheese altogether and reduce the cream cheese to 2/3 container. I added garlic and Rosemary to the crust, as well as Rosemary and thyme to the egg mixture for an even more savory flavored dish. This is a great recipe to experiment with your herbs for different versions of this recipe. I will definitely be keeping this recipe and experimenting with it to tweak it to my tastes. I'm glad I found it here! Thank you!
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Burgundy Pork Tenderloin

Reviewed: Oct. 12, 2009
This was an excellent tenderloin that I will definitely make again. I made some changes to the recipe, however. On the advice of others, I used 1 cup wine (cabernet) and 1 cup low sodium beef broth. I also added 1/2 tsp rosemary and 1/2 tsp thyme. Instead of garlic powder, I chopped up 4 cloves of garlic. I omitted the celery, and sauteed some mushrooms and onion which I added in the pan before putting the tenderloin in the oven. While I did use the 1/2 tsp salt, I will omit it next time because the recipe did not need it, between the sodium in the broth and in the gravy mix (which was too salty). To make the gravy, I added some extra water to the wine/beef broth after the tenderloin was cooked since there wasn't enough liquid and then only added 1/2 packet of the brown gravy mix because it was way too salty. It didn't thicken up as much as I wanted so I used some corn starch to do the trick. I had 2lbs of tenderloin and it took about 45 min to cook. It was wonderful, even without the gravy.
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Cranberry Orange Loaf

Reviewed: Dec. 25, 2008
I had three problems with this bread: 1)The middle collapsed after it had been out of the oven for 5 minutes because it was still somewhat uncooked. 2) The rest of the bread was dry and crumbly. 3) The taste wasn't that fantastic. I think the baking time was too long and there's too much batter for one loaf. That could explain why most of the cake was dry but the top middle was slightly unbaked and sank. I will say the flavor AND crumbly texture improved DRASTICALLY after the loaf had been refrigerated for a day. It was no longer crumbly and the orange flavoror really popped. So I would suggest you DON'T eat this bread right away; Refrigerate it for a day and then try it. I'm giving this four stars if you follow my directions and don't eat this until after it's refrigerated. If you try to eat it right away, then only one or two stars.
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Chantal's New York Cheesecake

Reviewed: Nov. 14, 2007
You know, I REALLY wanted to love this cheesecake but I didn't. I've made many cheesecakes, and this one just isn't even close to being one of the best. It's bland and boring. I'm a pregnant woman who LOVES cheesecake, and I don't even care to finish it. It's not worth the calories. If I'm going to eat a fattening cheesecake, it better darned well taste GREAT!
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