áßßy nðrmàl Recipe Reviews (Pg. 1) - Allrecipes.com (10823052)

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Maryland Crab Cakes I

Reviewed: Jun. 12, 2009
Turned out awesome. Borrowed some ideas from other reviews, glad I did. Very flavorful and moist. I'll be making these often!
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Sweet Potato Pie I

Reviewed: Nov. 27, 2008
Not bad as written. One thing to take note of - TOO MUCH SUGAR. I mean, waaaaay too much sugar. I bought a 29 oz. can of sweet potatoes and drained them, then mixed with just 1/4 cup of light butter. Then I used 2 TBSP. of brown sugar, 1 tbsp. of flour, 2 tsp. lemon juice, 1/2 cup nonfat evaporated milk, 2 eggs, 1 tsp. vanilla extract, and 1/2 tsp. each of cinnamon, nutmeg, and all spice. I poured it into a 9-inch regular frozen pie crust and popped it into a preheated 425 degree oven. After 15 minutes, I wrapped the crust in aluminum foil and lowered the temperate to 350 degrees for about 45 minutes. Came out absolutely perfect. Try it!
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7 users found this review helpful

Baked Scallops

Reviewed: Dec. 31, 2007
This recipe is incredible. I halved everything because I only used about a half pound of large bay scallops for 2 people. I dipped the scallops in the butter and then rolled them into the breadcrumb mixture. The cook time of 20 minutes was still right on, except I broiled them the last 4 minutes to make them crispier on top. Loved it, thanks!
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3 users found this review helpful

Tuna Pita Melts

Reviewed: Apr. 17, 2007
Really good! Just made it for me, so I used a whole wheat pita pocket and mixed 1/2 a can of tuna with nonfat mayo, coleslaw mix, 1/2 tsp. dill weed and 1/2 tsp. all purpose salt free seasoning. Topped with nonfat cheddar cheese. I think I would use more seasoning next time. Easy and very tasty. Thanks!
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Baked Teriyaki Chicken

Reviewed: Mar. 20, 2007
This was fantastic! I used chicken breasts instead of thighs, Splenda in place of the sugar, and low sodium light soy sauce. I also cut the cider vinegar in half. It came out sooooo well. I marinaded the chicken in the sauce for 6 hours and then baked covered in foil at 375 for 30 minutes. I didn't find it necessary to double the sauce... there was more than plenty for two of us. It really stuck to the chicken breasts and made a thick glaze, which is what I liked best. I will be making this again!
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7 users found this review helpful

Low-Fat Blueberry Bran Muffins

Reviewed: Nov. 25, 2006
I just made these and they are very, very good!! I should have listened to the other reviews and added more sugar or some cinnamon as the muffins were a tiny bit plain, but overall I'd say these are the best bran muffins I have ever had. Thanks for sharing!
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Maple Dill Carrots

Reviewed: Nov. 22, 2006
Made these last night, they were wonderful. I used a fat free butter substitute and Splenda brown sugar blend. I found the sauce a bit runny like most people, but found that if you turn the heat way up after mixing in the butter and sugar rather than turning it down, the sauce will thicken and stick to the carrots. Thanks for a great recipe, we loved it!
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93 users found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Nov. 21, 2006
This recipe is fantastic! I wasn't too sure about the glaze as I see many others weren't either, but I am so glad that I followed this exactly. It came out GREAT! Thank you so much.
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Original Nestle® Toll House® Chocolate Chip Pan Cookie

Reviewed: Nov. 21, 2006
I followed the recipe exactly, but used a fat free butter substitute, Splenda granulated and brown sugar, and a fat free egg substitute. The cookie "cake" still came out great! It was moist, chewy, and light. Saved me a lot of money not buying this pre-made, and it was nice knowing it wasn't completely awful for me as far as the fat and sugar content. Thanks a lot!
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40 users found this review helpful

 
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