Love2Cook87 Recipe Reviews (Pg. 1) - Allrecipes.com (11168127)

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Too Much Chocolate Cake

Reviewed: Apr. 8, 2011
Just a note....if anyone is wondering, this recipe turns out great as cupcakes. I just made two batches and I baked them at 350 for about 22 minutes. I plan on frosting them with chocolate frosting too!! P.S. I used the suggestion of many previous users and cut the oil to 1/2 cup, used 1/3 cup milk in place of the water, and used 1 1/2 cups of miniature chocolate chips. YUM!
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4 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Mar. 21, 2010
Made this for dinner last night--very simple to prepare, had all of the ingredients on hand! It was delicious. I did add about 1/2 teaspoon of cumin and a dash of crushed red pepper in place of the cayenne. The extra sauce was wonderful over rice. I also sprinkled some toasted pecans on the chicken before serving. Definitely will be making this again!
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1 user found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 17, 2010
Add raisins--it makes the bread even better! I use about 3/4 of a cup. Also, my dough was a little too dry so I added an extra TB of butttermilk to make it nice and smooth. I agree with other reviewers that it is better to turn down the temp a little and bake a little longer to make sure the center is all the way done. I baked at 350 for 55 min.
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3 users found this review helpful

Baked Dijon Salmon

Reviewed: Feb. 22, 2010
I know a lot of people rated this highly, but I thought that it was only average at best. Not terrible, but I won't make it again.
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0 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Feb. 15, 2010
This cake simply melts in your mouth!!! Here are the changes that I recommend: Use 1 cup sour cream, 4 eggs, and 1 cup vegetable or canola oil. Use MINI chocolate chips, they will stay "suspended" instead of sinking to the bottom. In a pinch, I used two one ounce packages of chocolate pudding and 2 one ounce packages of vanilla pudding mix---Could not tell a difference! For the users who wondered about CUPCAKES--Absolutely wonderful!!! This recipe made 21 large cupcakes for me, but I think I could have stretched it to make 24. I baked them for 20 minutes at 350 degrees and used paper liners. I made them for valentines day and topped them with chocolate glaze and half of a strawberry--very elegant and simply delicious! Try popping an unfrosted cupcake in the microwave for 15-20 seconds...the result is an ooey-gooey treat!!! Thank you Caitlin!
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2 users found this review helpful

Sausage Jalapeno Poppers

Reviewed: Feb. 13, 2010
I made these for a Super Bowl party this year and they were gone before halftime! I used HOT italian sausage and sprinkled some shredded sharp chedder cheese on the filling before wrapping them with bacon. I also made them in the morning and refridgerated them all day until the game. I definitely think you could even make them a day in advance. I was curious as to how they would freeze, so I put a couple in the freezer and took them out the other day and baked them for a snack. They hold up great in the freezer! Next time I make these, I will double the recipe and freeze half of them!
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Feb. 13, 2010
These are definitely better with the addition of cinnamon and vanilla to the batter as suggested by other reviews!! LOVED the crumb topping!
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1 user found this review helpful

Anniversary Chicken I

Reviewed: Jan. 24, 2010
This was OK at best. Easy to make, but definitely very salty. I didn't think it lived up to all the rave reviews.
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0 users found this review helpful

Orange Herb Roasted Chicken

Reviewed: Jan. 24, 2010
This is a really good recipe that produces a flavorful and juicy chicken. I did make a few changes--1. Always use chicken STOCK instead of chicken broth. It is much more flavorful and is better for basting.2. I did not have the fresh herbs, so I liberally sprinkled a dried italian seasoning all over the chicken.3. Definitely put the butter under the skin, but skip the melted butter over the top if you use the chicken stock.4. I like this chicken with little red potatoes, carrots, and celery, so I just place them around the chicken in the stock and they cook along with it. **To the users who had trouble with the chicken "boiling in the juices" instead of roasting---Always roast chicken in a roasting pan with a rack that lifts them up above the juices. It is a very worthwhile investment!!!
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10 users found this review helpful

 
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