3MCMRMOM Recipe Reviews (Pg. 5) - Allrecipes.com (117539)

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Cheater Pancake Syrup

Reviewed: Nov. 6, 2009
i would rather eat my pancakes dry than with this syrup. i tried to give this zero stars. anyone who thinks that this can replace maple syrup has no taste buds (and i am no particular fan of maple syrup!)
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Spicy Black Bean Cakes

Reviewed: Nov. 6, 2009
i made these for a pot luck, and while they were well received, i would not call them "spicy". i made them appetizer sized and got about 40 little cakes. i sprayed the cakes with olive oil and browned them in a non-stick skillet, which gave them a nice crispy crust without any mess (or risk of burning!) i did add a second egg - they would have been too dry without - and i used gluten-free breadcrumbs. will definitely make again!
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Classic Waffles

Reviewed: Oct. 10, 2009
very good waffles. i made this with buttermilk, and the batter was too thick so i added a bit more. made 18 small round waffles.
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Cottage Cheese Loaf I

Reviewed: Oct. 9, 2009
i made this tonight because i had my 14 month-old granddaughter overnight, and i needed to make something that wasn't pasta that she could eat with just two teeth! this was ok...she loved it, but it's very bland, so i think that i'll add some 'meatier' seasonings next time, but i'm sure that i will try it again!
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Moroccan Lentil Soup

Reviewed: Oct. 8, 2009
i followed serena's advice about the spicing, and it came out quite well. i did not end up adding the cayenne because it seemed as if the black pepper added a nice underlying heat, and i figure that diners who want more heat can add pepper sauce to taste. it does make a generous 12-cup pot, so be prepared to either feed a small army or freeze a lot!
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Ellen's Buffalo Meatloaf

Reviewed: Oct. 4, 2009
this was pretty good, but a little dry - probably because bison has basically no fat. i made a couple of very small changes: i used double fiber whole wheat bread (it was what i had), and i made it into four individual loaves (easier leftovers.) i will probably give it a little bit of spicing up when i make it again.
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Chewy Crispy Coconut Cookies

Reviewed: Sep. 27, 2009
very good! the only change that i made was to reduce the coconut to 1 cup (it just made sense to have them all the same!) i also used a very small ice cream scoop to measure them out, so i got 58 cookies, and they took about 7 minutes to bake. my daughter and her boyfriend just ate the entire first pan right out of the oven (18 cookies!)
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Chocolate Brittle Surprise

Reviewed: Mar. 27, 2009
i am so excited to find this recipe! someone brought this to a potluck during the holidays, but i was never able to get the recipe--can't wait to try it! i'm giving this 5 stars, because i can't enter my comment without giving it a rating..i'll change it if they're no good :)
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Baked Ziti I

Reviewed: Nov. 7, 2008
i had to stop myself from from just sitting down with the casserole dish in my lap and eating the whole thing. i imagine that it would also be good with italian sausage. i think that i didn't use all the sour cream or provolone that the recipe called for, but it didn't seem to make a difference!
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Sweet and Spicy Soup with Black-Eyed Peas and Sweet Potato

Reviewed: Nov. 7, 2008
pretty good. used fresh sweet taters, otherwise followed the recipe reasonably closely. didn't have a couple of the "secret herbs and spices", but there were so many and frankly, so little of most of them that i can't imagine it made any difference.
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Baked Pesto Chicken

Reviewed: Nov. 2, 2008
pretty darned good. pounded chix tenders flat (it's almost impossible to find breasts that small) , so it didn't take that long to cook. might have been interesting with provolone instead of mozzarella. maybe next time.
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Brooke's Best Bombshell Brownies

Reviewed: May 28, 2008
these rocked--added about 1/2 less sugar (didn't want to open a new bag), and about 2 tbsp. extra cocoa (didn't want to put that small amount back on the shelf), and they were easily the darkest, richest brownies i've ever made.
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Mom's Curried Fruit

Reviewed: May 27, 2008
oh my!! this looks just like a recipe that my mom got from sunset magazine when i was a kid~! we loved it--thought it was very exotic. can't wait to try it again!! (i'm guessing on the stars right now...
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Jacky's Fruit and Yogurt Muffins

Reviewed: Apr. 13, 2008
not so great--i made two batches of these yesterday, one with berries, the other with peaches, and neither one of them was exceptional. i found them to be too sweet, with a texture more like a quick-bread than a muffin. they were also flat instead of rounded, but that may be an altitude problem.
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English Royalty Chocolate Chip Scones

Reviewed: Apr. 13, 2008
these are very good--i make them in the more traditional scone shape by rolling out a 9-inch round and cutting it into 12 wedges.
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Beefaroni

Reviewed: Jan. 24, 2008
this is ok--i only had a small can of tomato sauce, so i used a jar of 4 cheese pasta sauce. it came out tasty (my daughter and i both had two helpings), but the chunky sauce was un-beefaroni-ish. next time i'll make it with the plain tomato sauce. i also am thinking about slightly undercooking the pasta--it swells a lot during baking--which might require a bit more sauce.
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Alfredo Sauce

Reviewed: Jan. 20, 2008
quite good...i simmered the cream with the garlic and then strained it out before adding the cheese. after the cheese melted the sauce was quite stringy, (that whole melted cheese thing) so i added about 1/4 cup of the pasta cooking water which made it fluid enough to coat the pasta. i left out the parsley, but i think next time i'll add chopped basil.
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Sour Cream Chicken Paprika

Reviewed: Jan. 13, 2008
this is actually quite a good base recipe--the directions need a lot of altering though. there is too little flour called for, and too much paprika. after sauteeing the onions in butter (i used 1 Tbsp), add 1 Tbsp. of paprika, cook for a minute, then add 1 Tbsp flour and cook, stirring, for another minute or two. stir in 1 cup of chick broth, let cook down until it starts to thicken then stir in the other cup of broth, add the chicken back into the sauce, and simmer over low heat until sauce is thickened. whisk in sour cream and you're done. delicious over brown rice...
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Amazingly Good Eggnog

Reviewed: Dec. 27, 2007
another recipe that i wanted to give 5 stars but it didn't quite rise to that level. i made a 1/2 batch (not enough eggs in the house on christmas day!), but it made a quart, which is how i would buy it anyway. it was sort of thin-my fault i'm sure (i didn't want my eggs to scramble)- but that wasn't really a problem. it was awfully sweet though, and even though i only added about 1/3 of the required vanilla, that was the strongest flavor--before adding the rum, that is!! i've wanted to make eggnog for years, and this was a good start. i'll just have to play with the recipe a bit.
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World's Best Lasagna

Reviewed: Dec. 27, 2007
i really wanted to give this 5 stars, but it wasn't quite there. the sauce is fabulous though, and i may make it my default meat sauce--however, having read previous reviews, i didn't add any salt until after i had tasted it, and then ended up not using any salt at all. also, the fat needs to be drained after cooking the meat (i drained off over 1/4 cup even with low-fat ground beef and a high-quality, locally made sausage), and using red wine instead of water will give the sauce a richer flavor. i'll definitely make it again.
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