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Chocolate Chip Banana Muffins

Reviewed: Dec. 3, 2011
I made these according to the recipe, and they turned out just OK to me. They were a little dry and you couldn't taste the banana really all that much. The chocolate chips saved them (especially for the grandkids), but don't think I'd use this recipe again. They did rise, though, and made nice-looking muffins. That is something I'd had a problem with--making muffins that look like the pictures--all nice and puffed up on top.
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3 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 25, 2011
I have to apologize, as the way I did this turkey bears only a slight resemblance to the original recipe. First, I started out with a 22 lb turkey. I did put the butter under the breast skin and sprinkled the turkey with the seasoned salt as stated in the recipe. I stuffed the turkey also. I didn't pour water over the turkey, as I didn't see how those good browned drippings could form in the bottom of the pan (that make that good gravy) if there was water in there. So I waited until the drippings had formed and were good and brown and then added about 3 cups of water to the pan. I cooked the turkey uncovered at 325 instead of 350, which seamed to work well. It browned nicely and took about 4 1/2 hours to reach 180 degrees on the meat thermometer. I usually don't have very good success with turkeys, but this did turn out very good. The meat was nice and moist. Plus there were lots of good makings of gravy in the bottom of the pan. Will try it again next year this way.
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2 users found this review helpful

Gourmet Sweet Potato Souffle

Reviewed: Nov. 21, 2011
With all the eggs and the name, I expected this to rise up like a souffle does, but it didn't at all. Was still very good though. Used milk instead of cream and Splenda instead of sugar, but I don't think you could have told the difference, especially with 1/2 cup butter in the mix. Was very good, spices were well balanced. Will probably make again.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Nov. 14, 2011
I already had what I thought was "the world's best lasagna" recipe, but this is almost as good as that. I followed the recipe except for doubling the ricotta cheese mixture because I'd purchased a larger size carton than the recipe called for. I think that made it even better. The sauce had a really good flavor with the sausage-ground beef combination and the herbs. It was just plain GOOD!! It did take quite a while to put it all together and bake (plan on at least 3 hours), but will be good for several meals. Will probably make again.
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3 users found this review helpful

Monkey Bread I

Reviewed: Nov. 12, 2011
Used real butter instead of margarine in these, which made the flavor, I think. Didn't use nuts or raisins. Only used 2 packages of the biscuits and was plenty for my tube pan. Turned out very good and grandkids liked them, which is saying a lot. Will make again for sure.
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3 users found this review helpful

Easy Key Lime Pie I

Reviewed: Oct. 26, 2011
I really improvised on this pie, combining two recipes, as I couldn't decide which sounded the best. One recipe for white chocolate key lime pie had white chocolate and cream added to the Eagle Brand milk and lime juice. And this recipe with the egg yolks sounded good, so I just added the white chocolate chips (1 cup) and cream (1/2 cup) to this recipe and added another 2 egg yolks--I know, that's a lot of egg yolks, but I wanted to make sure it set up with the added ingredients. I also used about 1 1/4 cups lime juice. I baked it for about 30 minutes, too. It did set up just fine and tasted really good, but the white chocolate flavor wasn't noticeable, so don't think I'd do that again. Probably would just stick to this recipe as posted.
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Best Steak Marinade in Existence

Reviewed: Oct. 26, 2011
We really enjoyed this marinade. I broiled the little sirloin steaks, and they turned out great. Some of the steaks remained in the marinade for longer than the suggested time--even three days, until we got around to cooking them, and they were even better. Just broiled them about 7 minutes on each side--easy dinner with vegies and potato side dish.
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2 users found this review helpful

Teriyaki and Pineapple Chicken

Reviewed: Oct. 26, 2011
A very good recipe for teriyaki chicken. All the vegetables cook down to combine with the other flavors to make a very tasty meal served over rice. I added about 1 cup of wine to the mixture along with about 1/2 cup of low sodium soy sauce. Thought it was going to be too salty, but turned out just about right. Had to add a little more flour to thicken. Very good and will make again.
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3 users found this review helpful

Peach Muffins

Reviewed: Oct. 26, 2011
These were pretty good, but not anything really special--thus the 4 stars. They were just good muffins with peach pieces in them. They might have been a little more interesting with chopped walnuts, but had grandchildren for brunch and was sure they wouldn't like the nuts. Would make them again if served with another kind of muffin also, so that they would be complemented by the second type of muffin. I did also make the pumpkin apple streusel muffins on this site for the brunch and the peach muffins were nice with them.
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2 users found this review helpful

Raspberry Streusel Muffins

Reviewed: Sep. 28, 2011
The flavor of these muffins was delicious. I left out the cinnamon, as I didn't think it complemented the raspberry flavors. I also left out the oatmeal in the topping, and it turned out very good. I always have trouble with muffins rising, it seems, and these didn't really either. I even have new baking soda and baking powder--fresh, so that shouldn't be the problem. They barely rose to the tops of the muffin papers, but were very good anyway. Just would like to have those nice "muffin tops". I gave this recipe 4 stars because of the oatmeal and cinnamon, which I didn't think sounded good. But without them, they almost rated 5 stars--just not quite.
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Cinnamon Candy Apple Salad

Reviewed: Aug. 31, 2011
I made this to go with grilled teriyaki pork tenderloins one night when having company. It was good, but did not compliment the pork as well as I thought it might. It was a little too "spicy" along with the teriyaki flavor, and I think just the apple flavor such as in Sauteed Apples from this site might have been better. Was pretty good, though.
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3 users found this review helpful

Holiday Chicken Salad

Reviewed: Aug. 31, 2011
A delicious salad especially for the summer months, when something cool tastes so good. I used a little more chicken than the recipe called for to make it good and hearty. Left out the green pepper. Made this twice and second time added Granny Smith apples cubed and used walnuts. Made it kind of like a Waldorf chicken salad. Was delicious.
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8 users found this review helpful

Overnight Fruit Salad

Reviewed: Aug. 23, 2011
If I made this again, I'd definitely double the egg-vinegar mixture. It was undetectable in the finished salad. I think I'd use lemon juice, too, instead of vinegar, though the vinegar mixture was good. I did use Cool Whip instead of real whipped cream, and that might have made a difference. Doubling the egg mixture and using real whipped cream might give it possibilities?? The flavor was good, just not anything much more than the Cool Whip flavor over the fruit. Update: I did make this again and doubled the egg mixture, used lemon juice, and again used Cool Whip. This time it came out really delicious. It might be one of my "go to" salads now. I used to make a similar recipe using sour cream as the "dressing", which is really good, too. But I think this is better. Am giving it five stars with the changes, though I guess you're not suppose to do that??
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Fresh Strawberry Pie I

Reviewed: Aug. 23, 2011
This strawberry pie turned out a little rubbery right out of the refrigerator--the filling. I doubled the filling and had enough for just one pie with the 1 1/2 quarts of berries. Maybe if I'd allowed the pie to sit out and warm up just a bit, it wouldn't have been so firmly jelled. Next time, if I use this recipe again, think I'd add just a little more water, but that is such a hit and miss operation. Just don't think I'd use this recipe again. It was pretty, though!
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Chicken Suiza Cornbread Bake

Reviewed: Jul. 14, 2011
This was delicious, if high-fat. I used two packages of the Krusteaz cornbread mix, which are the 15 oz size and so really increased the size of the recipe quite a bit. I used about 5 cups cubed chicken, but just 3 cups sour cream--amount for a double recipe. I used just one small can sliced mushrooms, which I could have increased to 2 cans. The biggest difference was that I poured 1/2 of the cornbread mix on the bottom of a 10"x15" glass dish, layered the chicken mixture and 1/2 the cheese over it, then poured the remaining half of the cornbread mix over the top. It took about 1 hour to bake. The last 10 minutes, I sprinkled the remaining cheese over the top. Just a little changing around of the way it was put together. Anyway, it was delicious, and I would make it again this way. Might cut it in half for just my husband and me, but was making this for a 92-year-old mother-in-law too, who doesn't like to cook, so made her lots to last a while. Update: Made again and substituted 1 cup of yoghurt for one cup of the sour cream and was still really good. Used two cans mushrooms. Forgot to put the cheese in the middle, but sprinkled some on top after it was done and was still good. A little lower fat too. Update #2--used too much cheese in the middle layer--next time avoid that, as it kind of drowned out the other flavors.
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Pork Chops Over Rice

Reviewed: Jun. 24, 2011
Was pretty good but nothing spectacular. Added some instant onion soup mix to give it some more flavor. A good way to provide a large dinner for a family and use up that family sized package of pork chops you got on sale.
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Jun. 18, 2011
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for, as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again.
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38 users found this review helpful

Key West Chicken

Reviewed: Jun. 18, 2011
A very good marinade for salmon. I marinated it for about 2 days, and the flavor was not too strong, but delicious. But then, I always marinate meats and fish for longer than it says to. You could taste just a hint of the lime flavor.
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Broccoli Chicken Roli

Reviewed: May 8, 2011
This turned out to be very good. I probably added too much chicken to the mixture and ended up with more filling than could be stuffed into the roll, but it was almost good enough to eat as a separate dish--a nice summer salad? The rolling of the dough to make a shell for the chix mixture was tricky. There didn't seem to be enough dough to cover the filling, and I had to use a second can of roll dough to fill in a few of the gaps. Probably, again, because of too much filling. It turned out really well, though, and my husband loved it. It was full of healthy vegetables and a good way to get in the broccoli Oh, I added a small can of mushrooms too. Will definitely make again. This first time experience, I think, will help the next time I make it. Will go more by the exact recipe.
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3 users found this review helpful

Chicken Biscuit Pie

Reviewed: May 8, 2011
I used the basic ideas here, but did change the recipe quite a bit. I doubled the recipe for two families, used more chicken, frozen mixed vegetables, and canned biscuits to make it all faster and easier. The biscuits, I pulled in half horizontally, and they seemed to bake through quite well. I baked the dish at 350 for about 40 minutes. I used large enough casserole dishes that the mixture didn't bubble over in the oven, which is always a good thing. It turned out really good and a satisfying comfort food.
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2 users found this review helpful

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