melly02 Recipe Reviews (Pg. 1) - Allrecipes.com (11253553)

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Banana Cake VI

Reviewed: May 29, 2014
This is my second time making this recipe and both times it has been really good! I followed the recipe exactly, pan size, but I found that the bake times weren't enough and had to bake it an extra 20 mins in the oven. Not sure if it's my oven? I also added less sugar to the icing, I always find icing recipes are way too sweet so I always add way less sugar than the recipe calls for. I also add crushed pecans!
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Fluffy Peanut Butter Frosting

Reviewed: Apr. 26, 2013
Super delicious! I made this icing for chocolate buttermilk cupcakes and it was super fantastic! The only suggestions I would make is to sift the sugar so that it doesn't make the frosting all clumpy. I also only added 1 cup of sugar but only because I don't like frosting that is too sweet. I would suggest to just add enough sugar that suits your taste. If you want a nice thick frosting for piping, add a tablespoon of milk first and then slowly add more milk by the teaspoon until you get the consistency that you like. The more milk you add, the more watery it'll be.
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White Chocolate Macadamia Nut Cookies III

Reviewed: May 3, 2012
These are FABULOUS! I followed the advice of other reviewers and added only 1/2 butter and 1/2 shortening. I set my oven for 10 mins at 350 but once it gave me that 1 min warning, I gave it a few seconds and took them out, and let them cool down a bit. They were perfect, still really soft. I used roasted and salted macadamia nuts, so I would omit the salt next time. If you're not huge on the almond extract, I would either substitute it for the vanilla extract or maybe 1/4 of a tsp instead, I found the almond extract a tad much, just a tad.
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Easy Garlic Chicken

Reviewed: Dec. 27, 2011
Pretty delicious and simple dish! You can do the same thing with pork! Instead of 2 cups of bread crumbs, I use a cup of crushed saltine crackers and then another cup of Italian bread crumbs. Before coating the chicken, pour the remainder of the garlic butter over the chicken and then coat with the bread crumbs. That way the chicken absorbs the mixture and not the just the coating.
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Crab Pasta Salad

Reviewed: Dec. 27, 2011
This was a great hit at both the Christmas parties that I went to. I made too much but luckily one of the kids loved it so much that her mom took home all the left overs! Here are the changes I made to the recipe. I added all the same ingredients but just judged for myself how much I needed of each. I added some celery for some added crunch. Steamed the broccoli because I don't like them raw. Instead of chopping the imitation crab meat I just pulled them apart into strings, it made the pasta look better. I also used red and green peppers for a more "Christmas-y" theme. I scoured my local grocery store for creamy Italian dressing but could not find any so I just used sunny Italian dressing and it worked out perfectly! I will definitely be using this recipe again!
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Hong Kong Style Egg Tarts

Reviewed: Apr. 21, 2010
For the tart, I added only 1/2 a cup of confectioners sugar, and a little bit more then 1 cup of butter because at 1 cup my mixture was still a bit dry, but only add the extra butter little by little until you achieve the doughy texture. It also helps to roll out the dough batter and use big round cookie cutters to cut circles, that way the dough can be distributed more evenly around the whole tart cup. For the custard part, I added only 1/3 cup of sugar because my family doesn't like too sweet. But for me it actually wasn't sweet enough. Next time I will try under 1/2 a cup. Other then that, this was a pretty good recipe.
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Shrimp Louisiane Casserole

Reviewed: Mar. 14, 2010
Very bland dish. Only the shrimp taste good, but that's just the shrimp, not the recipe.
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