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

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Extreme Chocolate Cake

Reviewed: Jan. 22, 2011
This cake was perfect! I used 2 9-inch cake pans and followed the recipe exactly. I did overbake it a tad at 40 minutes-my suggestion would be to not bake it until a toothpick comes out clean, but until some crumbs are left on it-probably just around 30 minutes or so. Then, this is a wonderfully moist and fudgy cake. I kept it refrigerated which made it even better. For the frosting, i replaced 1/4 cup of butter with 4 oz. neufchatel cream cheese. For both the frosting and the cake i used dutch proceesed cocoa-the cake had risen just fine with it but the batter certainly does start out soupy.
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Grandmas Bogie's Parmesan Chicken

Reviewed: Aug. 24, 2011
I melted Smart Balance in an oven-proof skillet, added chicken tenderloins to coat,removed the tenderloins and added them to a gallon storage bag containing the coating, put them back in the skillet and popped them in the oven for 14 minutes. This was very good and I only used one pan!! All three of my young children asked for seconds-really that says enough.
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Banana Cake VI

Reviewed: Aug. 1, 2012
I've been making this cake for many years now and it has become a leading family favorite. In the past I have put it in an ice bath or in the freezer, and I have skipped that step entirely and I've been pleased with all of the results. Here are the changes I've made for our tastes: I use 1/2 c salted butter, scant 2c sugar (often closer to 1-3/4 c), 2-1/2c unbleached flour & 1/2c whole wheat flour, 2/3c low fat vanilla Greek yogurt, and 2 eggs + 1 egg white. I bake at 250 degrees convection for 1 hour (give or take 15 minutes). Then, I frost with homemade cream cheese frosting. We love it!
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Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 19, 2012
These are very good-I make them for my children all year round. I never change a thing.
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Hot Artichoke and Spinach Dip II

Reviewed: Jun. 6, 2010
Excellent. I used reduced fat cream cheese, light Miracle Whip, double the mozzarella cheese, and more garlic. Even my kids loved it-and they are picky if it doesn't look like the "restaurant".
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Chuck's Favorite Mac and Cheese

Reviewed: May 10, 2010
Love this recipe! Husband loves this recipe too. Didn't change a thing except used lower fat versions of everything.
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Seared Ahi Tuna Steaks

Reviewed: Sep. 22, 2012
done as directed but no butter-very good
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Sugar Cookie Frosting

Reviewed: Dec. 8, 2005
this frosting is fantastic!! it is the right consistency and is just sweet enough--but then i love sweet frosting.
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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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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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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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Carrot Cake III

Reviewed: Jan. 8, 2011
This carrot cake received rave reviews from my family! We normally buy carrot cake from a local restaurant for my husband's birthday (their cake has been praised in many area newspapers), but this year I wanted to make it for him. I did do some things different: half brown sugar and half white sugar, added golden raisins, used almost 4 cups coarsely-grated carrots, reduced the oil to 3/4 c, and used applesauce for the other 1/2c, used 2 large eggs and 2 large egg whites. For the frosting, I used 4 cups powdered sugar and increased the cream cheese to 11 oz. This was enough to frost the two round cakes. Very Good!!
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6 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Jan. 5, 2013
This was wonderful and rich! It is best served cold.
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Indian Tandoori Chicken

Reviewed: Jan. 22, 2011
This was very, very good. I had to adjust down the cayenne pepper for my kids, but the garam marsala gives the yogurt great flavor. I broiled the chicken instead of grilling (after marinating for roughly 18 hours). I served this with basmati rice and curried cauliflower. Also, I did use a little food coloring paste (orange left over from decorating Halloween sugar cookies) but you could also probably get similar results from using paprika/tumeric.
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Chicken Noodle Casserole I

Reviewed: Jan. 31, 2011
What a quick and wonderful recipe that the entire family loved. I added minced garlic, chopped carrots and celery, and thyme. I used reduced-fat cream of celery soup, reduced-fat sour cream, and 1/2 c 2% milk. I sprinkled the top with a Shake-N-Bake type mixture since my children do not like cracker crumbs. Excellent!!
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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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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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Red Skinned Potato Salad

Reviewed: Jul. 10, 2011
First, I must say that I do not really like potato salad; I do not like eating food with mayonnaise that other people have made. That being said, I made this because my husband wanted potato salad with our beef and chicken kabobs today and he was going to buy it from the grocery store. Since I had 3 lbs. of red skin potatoes sitting around, I thought I would have a go at it and see how good I could make it. I can't really rate this recipe in its pure form because I didn't add the bacon (per husband's request) and I used light miracle whip 1-1/4 cup), light sour cream (1/2 cup) and Mucky Duck mustard (1/4 cup). I also added garlic powder, salt and pepper, and topped it off with Hungarian paprika. So as I made it, I would say that it was pretty good-definitely much better than anything commercial. I think I would have liked it better the first day if I had used either more sour cream or regular mayonnaise. The Miracle Whip made it a little too tangy. On day 2, however, it was great and I would give it 4.5 stars (not 5 because I'm still notthe biggest potato salad fan).
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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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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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