Life Tastes Good Recipe Reviews (Pg. 1) - Allrecipes.com (11294268)

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Life Tastes Good

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Amazing Muffin Cups

Reviewed: Mar. 6, 2013
Easy and yummy. I used fresh potatoes and 1/2 the cheese as suggested by Baking Nana. Thanks for a tasty recipe. Next time I will use less sausage too - the sausage overpowered a bit for us. These are great reheated!
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36 users found this review helpful
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Spicy Ginger Chicken Wings

Reviewed: Aug. 6, 2012
Thank you for a tasty wing recipe! We really liked this. These are FULL of flavor! I did make some adjustments for our tastes. First I could only fit 1/2 the wings in my pan for searing, so I cut the butter (i did use butter instead of margarine) way down. I used 1/4 cup butter and cooked the chicken about 4 minutes on each side. I didn't need any more butter to cook the 2nd batch of chicken - there was enough fat in the pan. In the sauce I used 3 serrano's but I did seed them first. I also cut the ginger down to 1 tbsp. I LOVE ginger, but I thought 2 tbsp might be too strong for our tastes. I did have the other tbsp on hand just in case to add it if needed, but I didn't use it. I reduced the sauce down until thick. It took a little longer than 7 mins though. Maybe about 15 mins but it was worth it. I think next time I will cook it down even longer for a thicker sauce with a stronger flavor. Either way - we really LOVED these and will make them again. The star of this recipe is the sauce - it is soooo gooood! Reduce it down until it tastes the best to you. I left out the msg and the sesame seeds too
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28 users found this review helpful

Baked Mozzarella Sticks

Reviewed: Dec. 10, 2012
These were okay. They didn't crisp up like fried sticks and the cheese started melting out. I won't make them again, as I think these really need to be fried for the breading to cook properly.
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25 users found this review helpful
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Independence Day Cupcakes

Reviewed: Jul. 2, 2011
A little bit of effort but very tasty. My hubs says they taste like strawberry shortcake. I made this as stated in the recipe except I did not use sugar free pudding -just a personal preference. Thanks for sharing! I forgot to mention I did make my own whipped topping using a recipe on this site. So much better than store bought and very easy!
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25 users found this review helpful
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Strawberry Cupcakes with Lemon Zest Cream Cheese Icing

Reviewed: Feb. 25, 2013
Thank you for the yummy recipe! I am used to baking cupcakes at a little higher temp. I like the results of a lower temp. The tops are flat instead of a rounded dome. These really melt in your mouth and the puree inside is a nice little surprise! Thanks again!
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16 users found this review helpful
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Kiwi-Lime Pork Ribs

Reviewed: Aug. 8, 2012
This was delicious! Thank you for sharing your yummy recipe. I did make some changes to suit our tastes. For the sauce I cut the salt way down. 2 tablespoons sounds like a lot to me (I would like to ask the recipe submitter if that is maybe a typo), so I used 2 teaspoons and that was a good amount for us. I also reduced the chili powder by 1/2 and that was plenty for us-I felt 2 tablespoons would make the sauce taste like chili powder only. I tasted the sauce before pouring it over the meat and it was wonderful, so I was happy with the changes I made. I would suggest checking the temp of the meat about 45 mins into the cooking time - the meat was a tad overcooked, but it was still a big hit with the fam! This paired perfectly with garlic sauteed spinach and mashed potatoes. Did I mention the sauce was delish! I think I will try adding a third kiwi next time!! yummmm
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13 users found this review helpful
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Pretzel Bread

Reviewed: Oct. 10, 2012
This was my first time making pretzel bread and it worked! I made these into rolls for sandwiches. Tip: Be sure to measure the water and baking soda correctly for the boiling process. If you use too little water to baking soda ratio then these will turn out salty. Too little baking soda to water then they won't have the pretzel taste. Thanks for the yummy recipe!
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12 users found this review helpful
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Apple Cinnamon White Cake

Reviewed: Oct. 9, 2013
Wow. This is a winner! I made 2 and so glad I did. I'm taking one to a friend and keeping one for us :)! I used the pink lady apples and the cake is very apple-y and delicious! I added a full teaspoon salt to the batter which really helped to intensify the flavors, and it took 1 hour in my oven. For those who had problems with this, remember all ovens are different and cook times will vary. I recommend setting for 40 minutes and checking. If it is at all jiggly or squishy on top you want to keep baking. Add another 5 or 10 minutes and keep checking until top is firm-ish. For those who found it dry be sure you are measuring your flour properly. Spoon it into the measuring cup and level it off with a knife. You might be packing it too much. This cake would be hard to dry out with all the delicious apple in it! Thanks for a great recipe Jinglebells! It's a keeper!
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11 users found this review helpful
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French Toast Casserole

Reviewed: Nov. 12, 2011
This was very easy and tasty. Thanks for the recipe! I did make it up the night before and let it sit in the fridge overnight. I made it as described, and I didn't experience the 'eggy' taste others complained about. Be sure you use ALL the milk called for in the recipe - I believe this will avoid that eggy taste (I noticed one of the reviewers who had the eggy taste only used 2 cups milk). Be sure to dust with confectioner's sugar as the little extra sweetness really adds to the dish. I would also recommend adding a little bit of cinnamon to the egg/milk mixture - I am definitely going to do that next time I make this. I made this in a 13x9x2 dish and it baked up beautifully in 50 mins. My husband had 2 large servings and is looking forward to leftovers in the morning!
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10 users found this review helpful
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Mediterranean Beef Meatball Kabob

Reviewed: Aug. 12, 2013
This is super tasty. I would have given it 5 stars but the directions are flawed and leave out the bread crumbs, eggs (although I used 1 whole egg and it was fine), and water that is listed in the ingredients list (I did not use the water though - my meat mixture did not need it) Additionally, it doesn't say to mince the garlic. I used an 80/20 meat as it is so much more flavorful than the lean stuff. I also used fresh flat leaf Italian parsley and 1 tbsp minced fresh garlic. I used seasoned bread crumbs and just 1/2 teaspoon cumin as it can be overpowering. I made the Greek Tzatziki sauce recipe from this site. The meatballs were full of flavor and held their own with the Tzatziki Sauce - they went very well together. I really think it is important to use fresh parsley and 1 tablespoon of garlic for best results along with a more flavorful meat like the 80/20. I cooked the meatballs at 425 for 15 minutes and they were juicy and delish! I broiled the flat bread until lightly toasted and topped with 4 meatballs, tzatziki sauce, tomatoes, cucumbers, red onion, and fresh parsley. We loved this meal! I served it with baked sweet potato fries which complemented the sandwich nicely! Great flavors! Thanks for a delicious recipe. I did notify allrecipes to the errors, so I'm sure they will correct the directions soon and I will change this to 5 stars then!
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8 users found this review helpful
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Memaw's Lemon Sunshine Cake

Reviewed: Aug. 3, 2012
Memaw knows how to make a lemon cake! Moist, delicious, and oh so lemony! Easy to make too! Thank you for sharing!! I didn't make any changes at all!
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8 users found this review helpful
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Amazing Bacon-Wrapped Jalapeno Shrimp

Reviewed: Jul. 3, 2011
These are wonderful little party treats. We really liked them, but be careful not to put too much of the jalapeno in the shrimp - they can get HOT! Thanks for sharing :o)
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8 users found this review helpful
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Tuna Noodle Casserole from Scratch

Reviewed: Mar. 14, 2011
We weren't crazy about this recipe. I made it exactly as written in the recipe, and it came out bland.
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8 users found this review helpful
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American French Onion Soup

Reviewed: Aug. 10, 2012
Thank you for a tasty recipe! This was yummy. It's definitely not a traditional french onion, but it was a nice change of pace! I think my onions were a little big, because there were a lot in there, but the broth was soooo good! Easy to make too! It's a keeper!
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7 users found this review helpful

Portobello Mushroom Burger With Bruschetta Topping

Reviewed: Mar. 24, 2013
This is delicious. I made it exactly as stated in the recipe. I feel like the horseradish cheddar was the wrong cheese for this. I love horseradish, but the flavors didn't work for me. I think asiago or mozzarella would be much better for this and will use that next time. I also think it would be much better without the bun. Just serve the mushroom filled with the delicious tomato basil salad and top with a delicious Italian cheese pair it with a side salad. Yummmmm My husband said he would like it much better with a 1/4lb burger under the mushroom and all the goodies haha
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6 users found this review helpful
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Neapolitan Cupcakes

Reviewed: Jun. 23, 2012
Thanks for the great recipe! These really do taste like neapolitan ice cream and they are so pretty!
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6 users found this review helpful
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Garlic Prime Rib

Reviewed: Dec. 25, 2011
I wish I could give it more stars! I made a 6lb roast. I made the rub exactly as stated in the recipe. I made slits in my roast and rubbed it all over. I like to cook my meat at room temp, so I took it out of the fridge very early and rubbed it about 4 hours before cooking. I then cooked it just as stated in the recipe at 500 degrees for 20 mins. It didn't smoke or burn the rub - it was great. I then turned it down to 325 like the recipe states and cooked for 70 mins. It was at 125 degrees when I took it out of the oven. I let it rest for 20 mins and it was perfect! It was cooked to mid-rare just like we like it. My daughter who does not eat a lot of meat gobbled this up! The rub is divine - love the Thyme so much better than rosemary! This was my first time making a standing rib roast, and I was so nervous, but it came out perfect! Thanks so much for such an easy and wonderful recipe! For those that had trouble with the roast reaching temperature in the time suggested - I suggest you let your roast get to room temp first. I like to let it sit out for 4-6 hours before cooking. This allows for even cooking throughout and reduces the time in the oven as well.
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Jumbo Dark Chocolate Cookies

Reviewed: Dec. 11, 2011
These are very chocolaty and yummy! My only issue I have with this recipe is the dark chocolate chips were no where to be found in my area. I used the semi-sweet chips and they were plenty chocolaty!
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6 users found this review helpful
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Grilled Pork Chops with Fresh Nectarine Salsa

Reviewed: Jul. 4, 2011
Yummmmmm! Thanks for sharing. I will be making this again. I wasn't able to grill, so I broiled the chops. I should have done just 3 mins on each side, but I started with 4 mins for the first side and then did 3 mins after turning over. They were just slightly overcooked, but still moist and tender. The salsa is wonderful. I recommend serving with the black beans and rice recipe by Robyn Webb on this site.
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6 users found this review helpful
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Slow Cooker Pulled Pork

Reviewed: Jun. 21, 2011
Made this exactly as stated in the recipe and used Sweet Baby Rays sweet and spicy as suggested by many of the reviewers. My family LOVES this recipe. Thank you for sharing! Update - I make this recipe all the time! To save money I use a 3-4 pound Boston Butt Roast with the bone in. I think it is more flavorful using the roast with the bone. Keep the fat on and be sure to put it in the cooker fat side up so all the juices can roll down over the meat. When you shred it you can throw the fat out. Slow cook for 8-10 hours until it shreds easily. I also like to salt and pepper the meat first and if I have time, I sear it on all sides for more flavor.
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