IUMGRAD2 Recipe Reviews (Pg. 1) - Allrecipes.com (1190864)

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Mom's Zucchini Bread

Reviewed: Mar. 16, 2014
Excellent as is but I prefer less oil. So then I made it again and used 1/4 c oil, 1/4 c applesauce and 1/2 c plain nonfat greek yogurt. I reduced the sugar to just under 2 c and substituted 1c whole wheat pastry flour for 1c of the all purpose flour. My family preferred the lightened version.
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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Jul. 7, 2013
This is very good for spreading and okay for piping-a little too soft to really hold the piping design-but the flavor is great. My kids thought it was the best frosting for our dark chocolate cupcakes. I scaled it to half and it easily covered 24 cupcakes.
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Slow Cooker Chicken Stroganoff

Reviewed: Apr. 16, 2013
This was very good as is. The next time, I followed the advice of others and just put the frozen chicken breasts in the pot with the dressing mix, a little wine and some sliced onion. After 8 hrs on low, I shredded the chicken, added 4 oz Neufchâtel and 1/2 cup sour cream, some Hungarian paprika, garlic, broccoli and a bit of milk because it was so thick. I have to say that while this was easier, it looked better with the chicken cut in pieces. All of my kids even loved it-thank you!
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Easy Chicken Taquitos

Reviewed: Apr. 14, 2013
As is, this is bland but it has great potential. I agree with adding chiles, sour cream and spices: cumin, chili powder, garlic, salt, and onion powder (or diced onions). My kids don't like them crispy so I didn't bake them longer than 20 minutes. Don't overfill them and make sure to roll them tightly!
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Snickerdoodle Cake I

Reviewed: Feb. 15, 2013
This is exactly what the name says it is: a cake that tastes like a snickerdoodle cookie. The texture is a bit more crumbly than normal cake; it is also denser and a bit drier. It was an interesting recipe-the kids loved it with frosting.
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1 user found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 28, 2013
As is, this is a very good basic recipe. I added frozen chicken breasts at the start of cooking and shredded them 3+ hours into the cooking time. I suggest adding extra spice and rinsed canned black beans to make it less bland. I really had to add a lot of spices to give it any kick.
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Slow Cooker Oats

Reviewed: Jan. 28, 2013
I am not a fan of this recipe. The slow cooker took all of the "chew" out of the steel cut oats. With the raisins and the apples, this was mush. I didn't want to throw it out so I added brown sugar, old fashioned oats, and chopped pecans for texture. I think maybe 4-6 hours on low would have been long enough cooking time. Also, I would add cinnamon to the final product; this looked burnt when i added the cinnamon at the beginning of the cooking time.
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Slow Cooker Cilantro Lime Chicken

Reviewed: Jan. 5, 2013
3 stars as is-4 stars with my own seasoning to control the salt.
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Warm Flourless Chocolate Cake with Caramel Sauce

Reviewed: Jan. 5, 2013
This is very good. Though, I prefer raspberry sauce to caramel.
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Flourless Chocolate Cake I

Reviewed: Jan. 5, 2013
This was wonderful and rich! It is best served cold.
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Apricot Noodle Kugel

Reviewed: Jan. 5, 2013
This had way too much apricot-it overpowered the dish. I may try it again with less and see how it goes.
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Make-Ahead Mashed Potatoes

Reviewed: Jan. 5, 2013
I used all lower fat ingredients, and used garlic powder and seasoned salt instead of the onion salt (which I did not have). This was very, very good.
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2 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jan. 5, 2013
I really liked this. I was prepared to make the standard casserole for the holidays, but found this recipe and made it from scratch. I used smart balance instead of butter, lowfat sourcream, and not as much cheese. I also crumbled french onions into the mix. This had great flavor.
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Brooke's Best Bombshell Brownies

Reviewed: Jan. 5, 2013
These are wonderful! I cut back the sugar to 2.5 cups; used cake flour (needed to use it up); half butter and half canola oil; baked in an 11x7 inch pan for 28 minutes. They were very fudgey and we loved them. Do not overbake or they will be dry and hard.
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 22, 2012
I try to make a recipe first and rate it, then change it up to see if I can make it healthier or at least lower in fat. This is a 4 star recipe as is; these are the changes I then made:used 1/2c oil,1/3c lowfat sour cream, 3 eggs one egg white, 2 1/2c sugar, 1 3oz pkg sf ff vanilla pudding, forgot water, 2tsp cinnamon & cap fell off nutmeg (most times I grate my own), 1/2c white whole wheat flour. There was a little too much nutmeg but moist & great flavor.
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Crescent-Wrapped Brie

Reviewed: Sep. 22, 2012
I added a couple of big tablespoons of apricot preserves to the top of the brie before i sealed it up. One thing i would fix to make it a 5 star recipe is to flatten out the crescent rolls more and use a larger round of brie-the first time i made this the brie was too small and there was WAY too much bread to cut through and eat.
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Blue Cheese and Pear Tartlets

Reviewed: Sep. 22, 2012
These were very good. I used gorgonzola and canned pears in no syrup because they are softer. I added a walnut piece to the top and drizzled with honey when they came out of the oven. This appetizer was a big hit. Just make sure your blue cheese is crumbled and not in big lumps-for those unsure if they like blue cheese, big chunks are a turn-off.
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6 users found this review helpful

Cookies 'n' Creme Fudge

Reviewed: Sep. 22, 2012
This was easy and very sweet! Loved it as is. There are so many options with this due to the variety of sandwich cookies that exist. I look forward to experimenting with this different combinations.
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Blueberry Zucchini Bread

Reviewed: Sep. 22, 2012
I think this is a good recipe, but i agree with others that 1 cup oil is too much. Cut it by half and use 1/2 applesauce or greek vanilla yogurt (and cut the sugar a little). The second time i did this and I substituted a 1/2c whole wheat flour for all purpose. I used frozen Maine blueberries which I like for baking because they are nice and small.
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Seared Ahi Tuna Steaks

Reviewed: Sep. 22, 2012
done as directed but no butter-very good
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Displaying results 1-20 (of 50) reviews
 
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