catlover1952 Recipe Reviews (Pg. 1) - Allrecipes.com (11774980)

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Pineapple Upside Down Cupcakes

Reviewed: Jun. 26, 2012
I've been making this basic recipe for years with a couple differences: I used a yellow cake mix with the juice from the pineapple in place of the water (add water to the juice if necessary). I've used pineapple tidbits and rings cut up to fit instead of the crushed pineapple. Crushed pineapple can sometimes make the cake under it too mushy sometimes. Instead of putting the batter directly into the muffin pan, I used paper liners which is so much easier for lunches and serving at picnics. It's a surprise when they take the paper off to eat it! It's basically sweet enough for me to eat like this but occasionaly I've dusted powdered sugar on top of the cupcakes after slightly cooled. Oh, and if you're a coconut lover, add a little to the brown sugar before laying in the pineapple and cherries. This is a great recipe anyway you make it!
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59 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Jan. 1, 2012
This recipe is tops!! I use it with the Mini Crescent Dogs, Green Bean Fries and Blooming Onion recipes from this site. Even plain french fries go well with it. It's great on ham sandwiches too! Definitely make it a day ahead to let the flavors meld. I've got a "honey tooth" so I added another Tbls. of honey just for my taste. Thanks Jillena!
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2 users found this review helpful

Easy Mexican Casserole

Reviewed: Dec. 4, 2011
My husband & I loved this (and I'm not big on Mexican food). I used what I had on hand, following some of what other reviewers used. I replaced the green onions with a regular chopped onion which I browned with the hamburger and taco seasoning; I also added garlic powder too. I used light kidney beans and drained petite tomatoes. We love cheese so I used leftover cheddar cheese (about 3/4 cup) and 2 cups of grated Mexican blend cheese. Omitted black olives since hubby hates them. Good? My husband ate half the casserole in one sitting and I finished a good-sized plate myself (and I'm not one to eat much in one sitting). This dish hit the spot! Thanks submitter. This is a keeper!!
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3 users found this review helpful

Best Fried Green Tomatoes

Reviewed: Sep. 17, 2011
Although the breading held nicely, the egg taste detracted from the tomato taste for me. Perhaps just using beaten egg whites alone may help. Prior to trying this recipe (exactly as stated), I've always simply floured the slices with salt and pepper then fried them in butter. I prefer the taste of my method more.
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2 users found this review helpful

Candied Sweet Potatoes

Reviewed: Sep. 17, 2011
Use the full amount of butter if you plan on lefovers or the sweet potatoes "dry out" and adding butter later didn't seem to "soak" into the potates. I only had large marshmallows and measured out 2 cups which I melted all into the mixture for the potatoes. I didn't top the sweet potatoes later with any more marshmallows since we were cutting down on the sweetness. I reduced the sugar by 1/4 cup and it was plenty sweet. Flavor was wonderful! My husband loved them.
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5 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Aug. 24, 2011
What a versatile basic recipe!! May be baked or done on stove top per a previous reviewer - which I did since it's August heat. I only had 16 oz. roll of sausage to use so I added some leftover cut-up hot dogs and keilbasa near the end. Not a big fan of cooked peppers so only added one green one. A couple shakes of red pepper flakes in lieu of the cayene. Also used about a quart or so of fresh cut up tomatoes from the garden (skinned first but left juice and seeds). Everything cooked down wonderfully in 20 min. Hubby ate 2/3 of it in one sitting! I had about 1 cup left for today and it's even MORE deliious...if that's possible. So I'd say this may be made in advance then simply reheated
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4 users found this review helpful

Cheesy Sausage Pasta

Reviewed: Aug. 9, 2011
To Firemom's question about the pasta shape and "green stuff" shown in the picture given: The recipe was submitted by DoughertyD yet when I checked out all 5 photos none were submitted by DoughertyD. I have made recipes from this site in the past with no pic posted so the pics that were later posted were from cooks other than the one whom originally submitted the recipe (possibly without a pic). Recipes may be tweaked/changed by each individual cook according to taste and/or indgredients on hand. The "green stuff" looks to me like green pepper replacing the orange pepper and the bow-tie pasta shown I find attractive. Cooking should be fun. Experiment and see how your palate reacts. A good place to start is by reading the reviews for alternate ideas and tips if you're looking to change up a dish a little bit.
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11 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 4, 2011
I used only what I had on hand...bakery Italian bread, garden tomatoes, garlic and basil. No sun-dried tomatoes. I toasted my bread both sides on the gas grill, topped with the tomato mixture and cheese and returned to the top rack of the grill with the lid closed till the cheese melted. The next day there was just enough leftover tomato mixture to have 2 toasted slices that I simply topped with the cold mixture and feta cheese for my lunch. Perhaps because I didn't have the sun-dried tomatoes, the basalmic vinegar was just a bit too predominant after heating but cold it was simply perfect!! I will make this again and again. Definitely use fresh basil and I'm going to experiment with a couple different cheeses in the future. Reviewers that used this as a dip were reading my mind as I was dipping it before assembling the bruschetta.
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4 users found this review helpful

Truly Coconutty Cream Pie

Reviewed: Apr. 10, 2011
I made this for my husband's birthday (his favorite flavor of pie). We both loved it, although it was very rich. At least the richness made it last for more than a day. lol This was my first experience with scraping a vanilla bean and it took me a good while to split it initially. The editor's note about saving the dried vanilla bean in sugar is great. Just that touch of vanilla in coffee with cream is heavenly.
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15 users found this review helpful

Diane's Colcannon

Reviewed: Apr. 10, 2011
Reviewed: Apr. 10, 2011 I made this recipe exactly as stated (I even weighed the potatoes). This was simply too bland for our palates. If I ever try it again, there will be garlic, ground caraway seed and a more equal amount of cabbage and onion to potato ratio. Also some browned sausage broken up may add something for more flavor.
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9 users found this review helpful

Beer Batter Fish Made Great

Reviewed: Apr. 10, 2011
Delicious!!
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2 users found this review helpful

Wiener Schnitzel

Reviewed: Apr. 10, 2011
Definitely a keeper!! I didn't have veal but used sliced pork loin pounded thin instead. I was out of oil so used butter for frying which I'm sure gave it a richer flavor. I also served the meat with a wedge of lemon to sprinkle on top ... as I'd originally been taught years ago. (Try it you might like it.)
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6 users found this review helpful

My Best Beef Brisket

Reviewed: Jan. 20, 2011
I made this recipe as stated EXCEPT for the cooking time. I used a 4.75 lb. brisket and baked for 2 1/2 hours then let rest for 20 minutes before slicing. Since I'd only done a brisket in the crockpot previously, I wasn't sure if I was to cover or leave the meat uncovered during baking. (The recipe didn't say one way or the other.) I covered it the entire time and it was tender and delicious! I think I'd like to experiment with the marinade using chciken, pork or beef ribs. Mmmm.
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8 users found this review helpful

Ham with Honey and Brown Sugar Glaze

Reviewed: Jan. 1, 2011
I made this spiral ham for Christmas using a 10 lb. ham. I doubled the glaze although I found out afterward I really didn't need to. I'm sure the glaze as is would have been fabulous but I had to modify it due to ingredients on hand. I put my pineapple slices and cherries on the ham then poured some of the glaze over all before covering tightly with foil and baking at 250 degrees for 2 hours. I then raised the oven temperature to 425 and added more glaze and put the ham back in the oven uncovered for another 10 minutes. It came out moist and delicious. Best tasting ham I've ever made. Note: These are the changes I made in the glaze (which did not thicken like a regular glaze). I used 1/4 teaspoon ground cloves along with the pineapple juice, brown sugar and honey. Instead of juiced oranges, I used 1/2 cup full pulp orange juice (which may have been a little too much...I'll try 1/3 cup next time). Since I still had leftover glaze in my saucepan even after serving it with the sliced ham, I've used the rest as a sweetner for my hot tea and stir it with a cinnamon stick. It makes a great spiced tea!
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20 users found this review helpful

Boneless Buffalo Wings

Reviewed: Nov. 4, 2010
Now folks, don't get your panties tied in a knot. This recipe is a 5 star one as is. I only changed it to suit my husband and me. We prefer "naked hot wings" (no breading). I didn't have veg oil so used the peanut oil I had on hand for frying the plain chicken breast strips. For the sauce, I put the spices that went into the breading from the original recipe together with the hot sauce and butter before microwaving it. The blue cheese dressing was divine as is. My husband raved and raved and even asked for them the next night....which I repeated. He's worth it!! So if you prefer unbreaded, naked wings, this recipe works. Thanks Bettycook! PS: I'm originally from Buffalo, home of hot wings.
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17 users found this review helpful

Slow-Cooked, Texas-Style Beef Brisket

Reviewed: Oct. 6, 2010
I was always afraid to make beef brisket till this recipe. My 1st time at beef brisket and it turned out tender and delicious. I cut the recipe in half and cooked the meat almost 8 hours on low. The BBQ sauce is heavenly...PERFECT blending of flavors. I intend to make a large batch up of the sauce and can it for other beef, pork and chicken recipes. I'll try to cook it down some just to thicken it a little. Delicious reccipe, Ly, thanks!
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6 users found this review helpful

Southern Pulled Pork

Reviewed: Sep. 18, 2010
Heavenly!!! Having lived in the south for 10 years previously, I was delighted to find this easy slow cooker recipe. My husband raved and raved. Will cut back on the liquid smoke next time though...a little strong and add a little Worchestershire sauce. Great for leftovers and freezing too.
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9 users found this review helpful

My Best Clam Chowder

Reviewed: Sep. 18, 2010
Like others, I used clam juice instead of water,6 strips bacon and cut the butter down to 1/2c. I also added 2 more cups of potatoes (hubby is a meat and potatoes kind of guy). We love garlic so addeded 2 cloves of fresh minced garlic too. Kept the rest the same. Don't forget the 'magic' vinegar! Awesome recipe! I chuckled when I read the one review where the leftovers were frozen for 2 more meals. Just my husband and I and there weren't any leftovers...we ate it for lunch AND dinner! Delicious! I may try it with crab meat next time out of curiosity.
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6 users found this review helpful

Slow Cooker Cocktail Smokies

Reviewed: Jan. 15, 2010
I have been making these for years. The only thing I do differently is mix equal parts grape jelly, BBQ sauce and ketchup. This also works just as well with cut up beef hot dogs. Adults and kids alike love these. I love them especially because they're fast, easy and can be prepared in advance.
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221 users found this review helpful

 
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