LA food lover Recipe Reviews (Pg. 1) - Allrecipes.com (11685495)

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Homesteader Cornbread

Reviewed: Sep. 15, 2014
Obviously lots of people like it, based on the ratings. I found that this recipe didn't have enough "corn" taste to it and was too sweet and dense. I hesitate to even call it cornbread, it was kinda like a dense cake at best. I was intrigued by the different method (mixing milk and cornmeal) and I generally follow the recipe exactly as written the first time I make it. Even the recipe on the box of cornmeal is FAR better.
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Oven Fried Chicken II

Reviewed: Aug. 17, 2014
I make this at least once a month. I raise the oven temperature to 375 and lower the cooking time a bit. This seems to give a better crisp to the coating without overcooking. Some comments say it's greasy, but if you drain on paper towels as the recipe suggests, and let it "rest" for a few minutes, it's perfect. I guess you could use Pam, but without the oil in the pan, you don't get that awesome "fried chicken" coating. I have used milk mixed with the eggs (only because I was low on eggs) and I don't notice any difference in taste at all. I've also tried it with boneless chicken but you cannot bake it long enough to get that crispy coating without killing the chicken.
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Eileen's Meatloaf

Reviewed: Jan. 17, 2014
I loved the idea of this no fuss quick prep meatloaf, but alas, it was pretty yucky. It was nearly inedibly salty (that could be the fault of the particular onion soup mix brand I had I guess) and had no character to it - just a big salty chunk of hamburger. I put some BBQ sauce on the table to eat it with, but even so, my kids choked it down with milk. Won't be making this one again.
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Baked Spiced Chicken

Reviewed: Jan. 5, 2014
Really delicious, super easy, and different! I made this recipe exactly as written and resisted temptation to change anything. The only thing I did was put some cubed up some potatoes in the baking dish but focused the seasoning on the chicken as per the recipe (I didn't roll it in the seasoning as some reviewers did). My chicken only took 40 minutes (thighs and legs), and it was a hit with the whole family. Depending on your tastes, you might back off the brown sugar or paprika but the crust on the chicken skin was terrific and it was moist and tender. Took literally 5 minutes to prep. A keeper!
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Blueberry Sour Cream Coffee Cake

Reviewed: Nov. 28, 2013
Delicious!! I followed the recipe exactly except I used slivered almonds because I didn't have pecans. Wouldn't change a thing. My family wolfed it down and went for seconds.
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Cinnamon Coffee Cake III

Reviewed: Jun. 16, 2013
Anyway, I made this following the recipe to the letter. It was somewhat crunchy-good on top, but the center cinnamon sugar layer disappeared and the bottom had a thick crust on it. Was just a bit dense and not flavorful enough. My kids didn't really like it, and that sort of says it all.
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Chocolate Chip Banana Bread II

Reviewed: Mar. 16, 2013
So good!! I also used butter, only because I don't keep shortening on hand. I was worried the chocolate chips would be too much, but the small amount is just right. I only have one loaf pan, so I made a loaf (it's still cooling!) and a dozen muffins (which are nearly all gone). The texture is perfect - hard to find good banana bread recipes that aren't too dense or cakey. I was a banana short, so I threw in some unsweetened applesauce. Don't think that changed it much.
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Mexican Lasagna II

Reviewed: Aug. 29, 2012
Most of the reviews here substaintially change this recipe by adding and changing almost everything. That must be the only way it get so many stars, because I made it exactly as the recipe specified and it was (at best) sort of like a microwave burrito cassarole.
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Perfect Flat Iron Steak

Reviewed: Jan. 24, 2011
Really good! I did not have fresh herbs on hand which I'm sure would have made it even tastier. I had to finish my steak in the oven, as my pan was getting too blackened and smoky and the steak was not even rare yet. 10 minutes at 425 finished it off nicely and it was still tender and rare!
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3 users found this review helpful

Sugar Cookie Frosting

Reviewed: Dec. 23, 2010
Tastes very much like bakery cookie frosting, but I prefer it with butter in lieu of shortening for more flavor.
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The Best Rolled Sugar Cookies

Reviewed: Dec. 22, 2010
Not bad, but they tasted just like those unfrosted bakery sugar cookies you buy & decorate. A bit too soft & sweet for my taste. Definitely easy to make and we certainly ate them all.
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Cinnamon Nut Coffee Cake

Reviewed: Jun. 20, 2010
Awesome! I made this exactly as directed, except I omitted the nuts because my family doesn't like them. I don't have a 12x8 pan, so I used my 9x9 pan, making the cake a little deeper so it baked for 37 minutes. Yes, it's sweet - it's covered with sugar topping! But the cake itself is not overly sweet. It was just the teeny-tiniest bit towards dry, I can see that it might be the next day, but we're not going to have any leftovers! The topping is crumbly perfection (even without the nuts).
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Italian Ranch Chicken Strips

Reviewed: Jun. 4, 2010
This recipe has potential, for sure. I ran out of the ranch mixture and coating before I finished all the chicken. This wound up being a good thing because...my kids HATED these (they're not normally picky). I thought they tasted much too "seasoned" and I agree with the other reviews that the coating falls off very easily. All this aside, the chicken was very moist, the cornflake coating is awesome (if you've never tried the cornflake thing...do it!) and they cooked beautifully exactly per instructions. They all got eaten :-) I might try it again with a buttermilk coating in lieu of the ranch.
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Banana Bread V

Reviewed: May 23, 2010
Good banana bread - baked very well and is moist and not too sweet. Sort of lacking texture and crust. However, this seems a good, reliable, kid-friendly recipe.
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Gramma's Old Fashioned Chili Mac

Reviewed: May 15, 2010
This is just okay. I was searching for something to make with ground beef and happened to have all the ingredients for this. The only thing I didn't have is a 2nd can of tomato soup, but I can't imagine it would have been that different. Everyone ate it, but it was extremely ordinary and too sweet. Definitely not going to be a family favorite.
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Chicken Pot Pie IX

Reviewed: Jan. 31, 2010
Hands down, the best chicken pot pie I've ever had. I see lots of suggestions for modifications, my suggestion is to make it as-is the first time! (Okay, so I didn't boil the peas for 15 minutes and just stirred them in frozen just before pouring into pie shell.) My pie took about 10 minutes longer than suggested, and was perfectly flaky, both top crust and bottom crust. It needed to sit more then 10 minutes before eating - more like 25 minutes or so. Perfect pot pie - I'm going to add potatoes next time and make a bit more sauce, but that's it!
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