Froggy Recipe Reviews (Pg. 1) - Allrecipes.com (1196701)

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Red Lentil Curry

Reviewed: Nov. 21, 2013
This was my first spin at Indian food. It gets high marks for adaptability. My kids loved it a version I made with less spices. If you don't have naan, serve it with a crusty french bread and really, really good butter at room temperature.
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Sour Cream Cupcakes

Reviewed: Dec. 14, 2012
This is a very flexible recipe, which is key for me because I was "assisted" by my three year old and we don't have time for scientific measuring when she's involved. I added an entire 8 oz container of sour cream that I had frozen and then thawed in the microwave, a smidge of milk and extra teaspoon (or more probably two) of Mexican vanilla. I did not use Crisco, but instead subbed butter as recommended by other reviews. Also sprinkled maybe a 1/8 - 1/4 teaspoon table salt into the batter. This recipe yielded exactly 48 mini-cupcakes--scooped with a mini-scoop into mini-cupcake liners, with just a little bit of batter left on the beater. The cupcakes rose nicely. Not sure why other reviewers are "pouring" their batter into their cups. I'd recommend an ice cream scoop or melon baller. I set my oven timer for 7 minutes, then added a minute or two as needed until they were just perfectly browned. (I baked two mini-trays at a time on the same rack). I don't like using Crisco, so I topped them with a pure buttercream and some Christmas Sprinkles. They looked and tasted amazing.
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Fluffy Pancakes

Reviewed: Nov. 28, 2012
These are the only pancakes we make anymore. I have used all-purpose and white wheat flour, both with great results. I get about 16 medium sized-pancakes with a 1/4 cup scoop.
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Pecan Pie V

Reviewed: Nov. 27, 2012
Love this. So easy to make. I cut out the white sugar, added about 3/4 cup semi-sweet chips and two tablespoons of bourbon. That pie was GONE.
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Louisiana Crawfish Etouffee

Reviewed: Mar. 27, 2012
This is a lovely mild etouffee. I am giving it five stars because it is so easy for beginners and people who might be afraid of "cajun cooking." However, I think it needs more--I added celery and bell pepper to the onion, and extra green onion and cajun spices to the end product. This would be perfect as written for kids along with a ton of butter on their french bread! Eat it, cher!
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Oregon Salmon Patties

Reviewed: Oct. 21, 2011
We used this as a based--added a chopped red bell pepper and substituted cilantro for parsely. We also added regular home made bread crumbs to the cracker mixture. Used coconut oil rather than butter. Also just used one egg and added a bit of water.
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Oatmeal Crispies

Reviewed: Sep. 17, 2011
Amazing. I followed the instructions exactly and I am so glad I did. The recipe makes 70 or so cookies and the kids and I may eat them all before dinner at the rate we are currently going.
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Delicious Baked Chicken

Reviewed: Jan. 26, 2010
Simple and delicious comfort food--not fancy but easy and exactly as advertised. I followed the recipe exactly and am very happy with the results. The meat itself is a little bland, but moist. If you eat it with skin on, and/or add some of the juices from the pan over your portion, it gives it the necessary vinegary kick. Served with steamed asparagus. My 4 yr old loves it.
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Eggplant Bake

Reviewed: Mar. 27, 2009
We didn't pre-fry--I just used frozen grilled slices eggplant from safeway and breaded as directed, dunked in a beaten egg then italian bread crumbs and plunked them in the pan as directed. We also used mozzarella, a little feta, and provelone cheese instead of the recommended cheeses. Overall, this was a huge hit. The next night, we added pasta shells to it as sort of a pasta casserole.
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Pecan Breaded Chicken Breasts

Reviewed: Feb. 5, 2009
Followed the reviews and chopped pecans with my food chopper with a bit of seasoned bread crumbs. Also added a bit of garlic salt and black pepper. Browned in cast iron for 10 minutes, then in a 350 oven until meat thermometer said done. Really excellent considering how fast and easy it is. Would be good with wild rice, fresh crusty bread and a nice red wine! ..... Update: after two days in the fridge, the pecans turned the chicken purple. Which was probably a sign I shouldn't be eating two-day old chicken anyway. Just FYI.
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Chicken With Mushrooms

Reviewed: Feb. 2, 2009
Really good and easy. Made a half recipe with two large boneless breasts. I used canned sliced portobello mushrooms and a chicken bouillon cube with a 1/2 c. water instead of stock. No sliced cheese, so just added shredded mozarella at the beginning. So moist and beautiful but the tiniest bit bland, so maybe some pepper on the chicken next time. But maybe not. Easy for a weeknight and husband liked it. Served with wild rice. Used a thermometer to check temp--seemed to take 25 minutes.
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Apple Cream Coffee Cake

Reviewed: Jan. 30, 2009
I added a 1/4 c. milk.... not sure it made any difference. Also made cake in a bundt pan and the filling did stick a bit so... if you are using a bundt, go crazy with the crisco. But the taste and texture were great, and we loved the apple filling. I peeled and cored, but then just chopped the apples. Slicing not really necessary. This is going to be a family favorite.
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Baked Custard for Two

Reviewed: Jan. 22, 2009
I made it as directed, and have also made it with less sugar. This is such yummy comfort food-- mine are NOT pretty but either hot from the oven or chilled the next day, it is heavenly. Makes you feel like a little kid.
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Sweet Party Mix

Reviewed: Aug. 18, 2008
Amazingly forgiving recipe. I didn't have dark corn syrup, so I used light and added a bit of buckwheat honey and molasses to it for some flavor. I also threw in mini-marshmallows, cheerios, M&Ms and pretzels, plus some cashews and salted almonds left over from who knows when. This recipe can be more "classy" or "trashy" depending on what you add to it. I also doubled the ratio of dry ingredients since my sauce came out pretty sweet and I was making it for a group of adults. This is an extremely forgiving recipe. Also, I just used a disposable lasagna pan that I didn't grease--turned out fine.
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Easy Decadent Truffles

Reviewed: Nov. 20, 2004
I can't figure out where I went wrong-- my truffles don't survice outside the fridge for very long. This is ok for a party at my house, but not sure they make great gifts due to need for refrigeration. If other reviewers had different experiences, please let people know. I may have done something wrong but I followed recipe exactly. They are good fudgy bits though.
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Dog Biscuits I

Reviewed: Oct. 28, 2004
Awesome, even though I used real milk instead of powder and didn't add bacon grease. With real milk, the mixture never got firm enough to use cookie cutter on so I just cut it into chunks and baked them. Every dog at the dog park is nuts about these. And they taste good to people too-- my husband thought they were snacks for him!
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Easy and Delicious Blender Quiche

Reviewed: Oct. 28, 2004
I just wasn't a fan. More like an egg casserole than a quiche. Easy but so is real quiche.
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Brian's Easy Stuffed Flounder

Reviewed: Oct. 28, 2004
Looks very impressive with an entire flounder-- although better instructions on deboning and prep would be appreciated. We ended up cutting off the head and butterflying it but leaving the bones in and eating with caution. I didn't have celery, and I wish I'd gone to get it at the store before cooking-- the stuffing definitely needs the crunch of the celery. Also added chopped parsley after baking for color and presentation. Go easy on the seasonings- the stuffing can get pretty salty with all of the spices in the stuffing and canned shrimp and crab. Keeps great in the fridge for a few days.
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Mango Salsa Salmon

Reviewed: Aug. 31, 2004
I gave it four stars because I love the idea, but found the recipe too time-consuming to follow. I started gathering ingredients and thought-- gee, this sounds like mild Ro-tel. So I aborted the mission and settled for Rotel and mango in the blender instead, then followed the rest of the recipe. Really delicious, especially after you have let the salsa sit for a day. Serve mangoed salmon on steamed spinach.
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Chocolate Pound Cake III

Reviewed: Oct. 22, 2003
Wow! When this cake first came out of the pan, I didn't care much for it. I put it in the fridge though, and came back four hours later to taste it again. It was fantastic. It got even better over night, and was breakfast the next morning. I used the lovely dark powdered chocolate from Williams Sonoma and the cake came out dense and dark, almost like a dark fudgy brownie. Chocolate heaven--- even without the glaze I had planned on adding, but never did.
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