lana_alcorn Recipe Reviews (Pg. 3) - Allrecipes.com (11517423)

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Easy Batter Fruit Cobbler

Reviewed: Jul. 29, 2012
Pretty yummy and easy. I made it with 2 peaches, a handful of blueberries, and a big handful of strawberries, sliced. I might not waste the strawberries next time. I'd also cut back on the sugar (try 1/2 cup not 3/4), add oats, flax, maybe wheatgerm? I also used the fancy big swedish sugar crystals on top, but they disappeared into the bubbling mixture while baking.
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Cinnamon Ice Cream II

Reviewed: Jul. 22, 2012
Followed the recipe to a T and it was too rich for my tastes, but it was good on the side of pecan pie. Not sure if I'd make it again, but next time, I'd use fat-free milk instead of 2% and maybe less sugar. I also used the small pot to cook the custard but should have used a flat wooden utensil to stir instead of the metal spoon since there was a layer of cooked egg on the bottom of the pot.
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Cottage Cheese Pancakes

Reviewed: Jul. 22, 2012
Easy and pretty darn good. Like another reviewer said, tasted like cheese blintzes without the effort. Only modification I made was to add a dash of salt. Next time, try subbing whole wheat flour, and add some ground flax. And add fruit on top! I tried my first batch with maple syrup and also with cherry jam, but I thought the jam was too sweet.
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Lemon Thyme Chicken Tenders

Reviewed: Jul. 21, 2012
Not that thyme-y, but definitely lemony. Just tasted ok.
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Janet's Rich Banana Bread

Reviewed: Jul. 6, 2012
Only had 3/8 cup of butter (not 1/2 cup) and in an attempt to be healthy, I only used 3/4 cup sugar (not 1 cup). Used 3 medium sized old bananas, mashed up, and added ~1/4-1/3 cup of dried cherries. Next time, I'd use more cherries or dried cranberries.
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Creamy Thyme Spread

Reviewed: Jun. 30, 2012
Just ok. I mixed cream cheese, minced fresh thyme and garlic, since I don't care for parsley.
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Vanilla Cherry Ice Cream

Reviewed: Jun. 13, 2012
Followed the directions to a t, except coarse sugar instead of granulated sugar. Pretty yummy, but some would find it overly sweet. Definitely would make this again, considering it was so easy. No eggs, so didn't have to cook the custard! NOTE: This happened to make a tad bit too much for my ice cream maker. Maybe cut back on a tiny bit of sugar or cherries next time.
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Easy Shakshuka

Reviewed: Jun. 3, 2012
Pretty good with a slice of toast, since we didn't have pita or tortilla. Also didn't have paprika or cumin, so I basically did the following...sauteed garlic, onion, and 1 jalapeno in olive oil, then stirred in a 14-oz can of fire-roasted tomatoes with some cayenne and garlic powder, a handful of cherry tomatoes, and 5 pieces of pickled jalapeno diced. After sauteing a while, it got dry, so I added a dash of tomato sauce and maybe 1/4-1/2 cup of chicken stock. After about 15 minutes total, I cracked 4 eggs into a small bowl and slid them in, then covered and cooked for 2-3 minutes more. The yolks were runny and it was perfect. I spooned them onto a plate and topped with crumbled feta.
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Quinoa Vegetable Salad

Reviewed: May 28, 2012
Pretty good. I sauteed 1 jalapeno, 1/2 onion & 2-3 garlic cloves in olive oil for 5 minutes, added 1 cup of chicken stock and s&p. I had to add water several times to cook the quinoa (~2/3 cup) completely. The vegetables I used were carrots and cherry tomatoes. No cilantro, but I added chiffonaded mint. Then a splash of balsamic vinegar, a couple fresh mozzarella balls (from the tub I got at Trader Joe's) and some marinated oil from that as well.
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Powdered Sugar

Reviewed: Feb. 11, 2012
Works in the magic bullet!
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No Fail Pound Cake

Reviewed: Feb. 11, 2012
Pretty easy and turned out nicely. I used a vanilla cake box mix and subbed in the zest and juice of a lemon instead of the lemon extract. Next time, I could try another lemon and I REALLY should sift the cake mix. It made the batter quite lumpy! Oh, and I could try another recommendation to use devil's food cake mix and chocolate chips.
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Red Enchilada Sauce

Reviewed: Feb. 11, 2012
This sauce was ok. I didn't have minced dried onion or dried parsley, and used an entire 8 oz of tomato sauce, and used 1-1.5 cups veg broth instead of water. I simmered it in a wide, flat pan for 20ish minutes and it thickened up nicely. Next time, I'd try some of the recommendations: 1- chicken broth 2- double the chili powder 3- add a bay leaf or two AND I'D DOUBLE THIS RECIPE. There wasn't enough sauce for Tomato Enchilada Bake.
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Tomato Enchilada Bake

Reviewed: Feb. 11, 2012
Pretty good. I used the 'Red Enchilada Sauce' and added 2 jalapenos, most in the sauce, and a little bit in the filling, and the HOT Mexican-style chili powder but it still wasn't spicy enough. I also thought it had too much tomato in it. I might omit the canned diced tomato or fresh diced tomato next time. I also shredded most of a 10oz Cracker Barrel Sharp Cheddar and put a tiny bit inside each tortilla, but next time I'd try a shredded bag of Mexican cheese.
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Cream Cheese Frosting II

Reviewed: Jan. 29, 2012
I halved this recipe. It was good homemeade cream cheese frosting. I probably only put in half the (homemade) powdered sugar though, since mom doesn't like very sweet desserts. I also should have waited longer for the butter to warm up since I had hunks of butter here and there! VERY IMPORTANT TO MAKE SURE BUTTER IS 100% SOFT.
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Downeast Maine Pumpkin Bread

Reviewed: Jan. 23, 2012
I followed the recipe to a T, except 1) instead of pumpkin puree, I used a can of sweet potato puress and 2) I used Splenda sugar for baking so I used 1.5 cups to make up 3 cups of sugar and 3) I did 1.5 cups whole wheat flour & 2 cups ap flour and 4) I added 1/2 cup of semi-sweet chocolate chips. 1) Next time, I won't flour the pan. I had unpleasant clumps of flour next to the crunchy crust which was my favorite part of it! 2) I would also try cutting down the sugar to 2 cups instead of 3, like other reviewers...although I didn't think it was too sugary with the '3' cups, and neither did mom, so maybe I'll try 2.5 cups first. 3) I would try 1/2 cup of oil and 1/2 cup of applesauce, like other reviewers. 4) Maybe I'll add a little bit of vanilla.
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Chocolate Mint Candies Cookies

Reviewed: Dec. 29, 2011
I made these in my mini muffin pan and ended up with 35. Baked them at 300 for 10 minutes and then topped with 1/2 an Andes. Next time, I'll try a full Andes.
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Overnight Caramel Pecan Rolls

Reviewed: Dec. 25, 2011
Great, but a lot of work. The main change I would recommend is to double the caramel and put a lot of pecans in. Using the original amounts, everyone agreed it needed more caramel & pecan. The bread ends up rising a lot, so the caramel to bread ratio is off. I'd also make it in a glass lasagna pan so as much of the bread touches the caramel as possible. I made another batch of caramel using 1/2 cup butter and 1.25 cups light brown sugar, so an extra 1/4 cup to balance out the butter. Another tip: DON'T BOIL THE CARAMEL. I boiled the caramel a bit before reading the tip that the caramel hardens if you boil it. Another tip: If you're too lazy to make the log and rolls, you can go with a monkey bread approach. Break the dough up into truffle-size balls, roll in a bowl of cinnamon & sugar, and add to glass lasagna pan. Another tip: I realize the caramel is buttery, but I'd add some melted butter over the bread, or in between the monkey bread balls.
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Cranberry Sauce

Reviewed: Dec. 25, 2011
Easy and great. I upped the recipe by 150%, except for the sugar and it was delicious. 16 ounces cranberries (1.5 bags), 1.5 cups oj, and only ONE cup sugar. Another tip: The cranberries pop a bit when boiling, so make sure to pull the pot fromt the heat when they start to pop.
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Cinnamon-Roasted Almonds

Reviewed: Dec. 11, 2011
Cooked for just over an hour, maybe 1h20m. It's good, but not as good as the Texas Glazed Pecans. The pecans have more nooks for the sugar to get into so I like them more. Also I prefer LOTS of cinnamon.
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Texas Glazed Pecans

Reviewed: Dec. 4, 2011
I broke this up into 2 batches, adding an extra cup or two of pecans to absorb all of the extra glaze. I also put in more cinnamon, but next time I might do a full 2-2.5 tbsp. Based on other reviews, I also did 1/2 white & brown sugar. I didn't have parchment paper, so I lined a lasagna glass pan with foil and roasted a thin layer of pecans for 1.5 hours, stirring a couple times. The second batch (with a few dashes of cayenne) was in a smaller pan so took even longer.
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