Arasmas Recipe Reviews (Pg. 1) - Allrecipes.com (11113195)

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Baked Sweet Potatoes

Reviewed: Jan. 6, 2015
I made this recipe as written but adjusted the servings for 2 and used 2 medium-size sweet potatoes. Overall, these were good but not great. 60 minutes of cooking left them a bit too soft and there was more oil than necessary. The flavor was good. I will make these again and add rosemary, as other reviewers have suggested. Also, reduce the oil and cooking time. I think with a few small changes these could be excellent.
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Oreo™ Cookie Bark

Reviewed: Jun. 28, 2013
I made this at Christmas time but forgot to review the recipe. AWESOME! This is so simple and so delicious. I made a batch, broke it into chunks (impossible to cut it. I just smashed it with a knife) and added the pieces into my cookie boxes. Everyone raved over this and it was embarrassingly easy to make.
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Szechwan Shrimp

Reviewed: Jul. 29, 2012
These shrimp are very good. I'm kind of a wimp with spicy foods so I was worried this recipe would be too hot, but I thought the amount of heat was perfect and well balanced with the honey. Served over brown rice for a nice, healthy meal. I followed the recipe exactly and thought this dish packed a lot of flavor into a small amount of calories. The only change I think I will make for next time is substituting fresh ginger for the ground. I hardly noticed the taste of the ginger in this, and think the fresh ginger would add another layer of flavor.
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Chicken Parmesan Recipe : Giada De Laurentiis : Food Network

Reviewed: May 12, 2011
Good. Hard to rate because I primarily used dry herbs (fresh parsley), which left the chicken with a bit too much of a thyme-rosemary taste. Also, used bigger boneless skinless chicken breasts. The chicken took closer to 20 minutes to bake at 500. Be sure to sear the chicken really well on the stove before baking. Served over spaghetti with jarred marinara sauce instead of the homemade sauce here.
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Photo by Arasmas

Garlic Mashed Red Potatoes

Reviewed: Apr. 27, 2011
I love these potatoes for so many reasons, I make them all the time. First - no peeling (yay!) And, they are really great plain. No need for extra butter or gravy (or calories). The garlic, as stated, adds a not-too-mild garlic flavor, but I occasionally add more, as I love garlic and don't mind if it's a little overpowering. The parmesan cheese melts in and makes these nice and creamy. I usually add some pepper to my potatoes, but that's just my personal taste. The recipe, as written, is pretty perfect. As I do with most mashed potato recipes, I drain the potatoes and then return them to the hot pan and mash them in there. Helps to evaporate some of the excess water and keeps the potatoes warm.
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Glazed Meatloaf II

Reviewed: Apr. 27, 2011
The only change I made in making this delicious meatloaf was substituting bread crumbs for bread. I like meatloaf, but I have only ever had my mom's, which is simple but perfect. This is the first I have ever tried to make myself. I loved the flavors. The glaze is awesome. We typically just squirt ketchup on top, this is better. My only complaint was that this meatloaf was TOO moist. It was probably an error on my part. I used one cup of bread crumbs - maybe it needs more. But the taste of this is great, and when I try again here's what I'll do: Make two smaller meatloafs (I like the crust on the outside), increase the bread crumbs, decrease the amount of glaze in the meatloaf, and bake it sitting on top of bread slices as suggested by other reviews, to soak up the excess grease. I have a feeling that after a little practice, I'll be coming back to give this 5 stars.
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Hawaiian Chicken I

Reviewed: Apr. 16, 2011
I loved all of the pieces of this individually. The teriyaki marinated chicken on the grill the great. The grilled pineapple was delicious and the sauce was really good. But, when I put all of the pieces together, this was just too sweet for me. I typically love sweet sauces or pineapple with meats. But, the combination of the sweet sauce AND pineapple was too much for us. Not bad, it didn't go to waste. But not a favorite for us.
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Pumpkin Cream Cheese Muffins

Reviewed: Nov. 7, 2010
These were really good. I thought the muffin was dense and moist and pumpkin-y. I liked the cream cheese, but I had trouble keeping the mixture from running off to the edges, and it made my cupcakes stick to the wrappers. The streusel topping was yummy.
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Grandpa's Classic Coney Sauce

Reviewed: Sep. 21, 2010
Awesome. So, so good. I grew up in Southeast Michigan and am now living in Tennessee. Around here, when a place advertises "Coney-dogs", they are usually selling chili dogs, and I've missed my hometown favorites. This sauce took me home. We ate coney dogs for a week and I can't wait to make another batch. The only thing I did different was use a stick blender to smooth out the sauce. Thank you so much for posting this recipe.
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Vidalia Onion Pie

Reviewed: May 17, 2010
Having moved south a few years ago, one thing I've fallen in love with is Vidalia Onions. They're readily available and cheap in the spring, and I'm always looking for new ways to work them into foods. Everyone turned their noses up when I said "onion pie". But, this disappeared fast. Very different, but very good. After the first bit, I wasn't sure, but the more you eat, the more you love it. I cut the recipe in half and used a frozen pie crust (didn't cook it first, and the crust came out perfectly). Next time, the only change I'd make would be more hot sauce. I love the touch of heat in this pie.
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