So Cal Gal Recipe Reviews (Pg. 1) - Allrecipes.com (1207114)

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Savory Pork Chops

Reviewed: Jun. 28, 2012
Tasty but even after the chops simmered for quite a while the sauce didn't reduce enough and the chops were a little tough. Will make again, but I will brine the chops first.
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Boston Baked Beans

Reviewed: Dec. 26, 2010
Delicious! We doubled the recipe and made this in our cast iron Dutch oven to serve with a ham dinner. For those concerned about saltiness, remember bacon is very salty. Omit added salt and cut back on the bacon if this is a concern.
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1 user found this review helpful

Extreme Chocolate Cake

Reviewed: Jan. 18, 2010
After this horrible recipe caused me so much trouble this morning, I have to go out and buy a cake mix. My son's birthday cake is ruined! Cake batter cannot be this runny, it drips out of the springform pan all over the bottom of the oven.
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4 users found this review helpful

Pumpkin Bread

Reviewed: Feb. 20, 2008
Very good! Make certain you cream the butter and sugar for a full 3 minutes, the texture will change quite a lot from when you first combine them.
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3 users found this review helpful

Buttery Corn Bread

Reviewed: Feb. 1, 2008
Sweet and flavorful. Makes a BIG batch. I did not have enough of any one kind of butter, so I used 4T salted butter, 2T unsalted butter, and 4T margarine.
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2 users found this review helpful

Poor Man's Pepper Steak

Reviewed: Jan. 6, 2008
We tried this but omitted the vegetables because we didn't have any onion on hand. It was still good. We had some garlic and used that. We deglazed the skillet with a cup of beef broth, but maybe should have used 2 cups. It was a nice main dish.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 22, 2007
I made these today but instead of icing, I added semi-sweet chocolate chips to the batter. The family gives them a thumbs up!
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1 user found this review helpful

Slow-Cooked Short Ribs

Reviewed: Jul. 11, 2007
This was heavy on the vinegar taste. I scaled the recipe to 9 servings because I had a little less than 3 pounds of ribs. I'll make it again but I will not use as much vinegar. Other than that, it was very easy and tasted pretty good.
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2 users found this review helpful

Fluffy White Frosting

Reviewed: Nov. 6, 2005
This was a successful recipe for me. I made 2-9" rounds of the Black Chocolate Cake (available on this site) and needed something as a filling between the two layers. I used half this recipe and the result looked like a big Oreo cookie-really cute! The key to turning eggwhites into stiff peaks is an impeccably clean mixing bowl and beaters (no fat should remain) and a good electric mixer. My KitchenAid stand mixer with the whisk produced the stiff peaks with no problems and the icing was nice and fluffy.
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55 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Aug. 17, 2005
I used an 8 x 8" pan and put half of the streusel in the middle and half on the top. I used 1/3c white sugar and 1/3 c brown sugar to make up the 2/3c sugar for the streusel. I baked it for 40 minutes. Delicious!
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145 users found this review helpful

Candied Chicken Breasts

Reviewed: Jan. 25, 2005
This is soooo tasty! The changes I made: I omitted the oregano, salt, and onion. I used pulverized saltines instead of breadcrumbs, and I substituted pineapple juice for the water. Oh, and I used chicken tenderloins instead of breasts - the narrow strips are easier for the kids to eat. Served with plain white rice, this makes a delicious dinner!
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Brown Sugar Meatloaf

Reviewed: Jan. 7, 2005
This is really good! My family enjoyed this meatloaf a great deal. I used a little less onion and I did put some ketchup on the top during the last few minutes of cooking.
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2 users found this review helpful

New York Cheesecake III

Reviewed: Jun. 20, 2004
Very tasty cheesecake. It has an authentic New York style texture. Surprisingly easy to make once the butter and cream cheese are softened.
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1 user found this review helpful

Cocoa Cake Roll

Reviewed: Jan. 15, 2004
The chocolate cake is really good. I made this cake for my daughter's birthday, but I didn't follow the recipe beyond making the cake. I made my own filling with 4 oz. cream cheese, some smooth peanut butter, 1 Tbsp. butter, some vanilla, powdered sugar, and a little milk. The combination of cake and peanut butter was incredibly delicious. A note about bake time: don't overbake because it will cause the cake to be brittle and not roll easily or without cracking.
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1 user found this review helpful

Mini Meatloaves

Reviewed: Dec. 9, 2003
Everybody in my family loved this recipe. I was a little skeptical about adding cheese since I do not like cheeseburgers, but the meatloaves were very tasty.
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Chicken Breasts with Herb Basting Sauce

Reviewed: Sep. 16, 2003
This chicken was very flavorful and juicy. I used fresh parsley and a bit more oil. After "marinating" for 3 hours in the refrigerator, I browned the chicken in a hot skillet and then baked it. I wouldn't call an oil and herb mixture a sauce or a marinade, but it was still a good way to season bone-in chicken breasts.
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Four Layer Delight

Reviewed: Sep. 12, 2003
I made this with pistaschio pudding and with chocolate pudding. It's wonderful and very addicting!
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4 users found this review helpful

Baked Ham

Reviewed: Aug. 11, 2003
This recipe made a 6 1/2 pound, partially cooked, bone-in ham turn out very moist and tender. Cleanup is so easy with an oven bag! For baked ham, I like to use a probe thermometer. The internal temperature should be 140 degrees. I started the oven at 275 degrees but periodically lowered the temperature until it was below 200 degrees and baked the ham for 4 hours. If your ham is less than 10 pounds, 4-5 hours at 275 degrees is too long. You will either need to reduce the oven temperature or the time. In summary, remember that recipe scaling does not change baking time. I highly recommend using a probe thermometer.
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15 users found this review helpful

Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Aug. 11, 2003
The cake was very moist, had a nice flavor, and the frosting tasted great, too. The changes I made were: 1) I decreased the oil in the cake and 2) I scaled the frosting to 18 servings and it was a perfect amount for a 9 x 13" cake. I did wish that the crushed pineapple was more uniformly crushed. The larger sized pieces of pineapple were not appealing. I might find a way to chop the pineapple a little finer in a food processor next time. All in all, I will make this again! It lasted for several days in the refrigerator and it was moist to the last bite.
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3 users found this review helpful

Cola Pork Chops

Reviewed: May 9, 2003
Everybody in my family really enjoyed these pork chops. They were delicious and so easy to make!
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1 user found this review helpful

Displaying results 1-20 (of 28) reviews
 
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