caevans7 Recipe Reviews (Pg. 1) - Allrecipes.com (12588178)

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Balsamic Chicken

Reviewed: Jan. 9, 2012
Very nice flavor. I do agree with some in not using the marinade itself on the chicken. So I marinade with about 1/4 cup of balsamic vinegar and 1 tsp sugar and throw this out. After marinading, I bake my chicken alone with just some pepper at 350F for 20 min and drain the fatty juices. I then mix the "marinade" ingredients as shown, pour it on the chicken, cover and bake at 350F for another 20-30 min until done. Thanks to the recipe, "Strawberries with Balsamic Vinegar" on this site, I top the chicken with sliced strawberries before pouring on the marinade. Once I even tossed a few fresh blueberries on the strawberries for a different taste. When done, I drain off all the liquid into a saucepan and reduce it to a nice glaze/sauce to pour on the chicken for serving - you might add a Tbsp of balsamic vinegar to the sauce for some zip. It sounds strange, but I was pleasantly surprized that about 1 Tbsp+/- of Nestle' Strawberry Quick syrup upped the sweetness and flavor of the sauce!
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Lemon Pie Bars

Reviewed: Jan. 9, 2012
These are fantastic! Very lemony and easy. I found that 1-times the crust and 1.5-times the filling made for a better proportioned bar. However, you have to watch the time in the oven. It says to bake "until it sets" but you will burn the edges if you do. The centre can be a little runny, but it WILL set when cooled. Others suggest to take out when edges are golden brown, but with the extra (1.5x) filling volume, you will see that the centre is still too runny. You can let the edges go to just medium brown to make sure that the centre sets after you take it out. It will still be a little runny in the middle, but that's ok. These freeze very well and thaw quickly. I trim off a wee bit of the darker edges (and eat them - I call them the "Baker's Treat") and then I cut them into serving sizes and freeze them on a cookie sheet. Once frozen, don't just bag or stack them - lay them flat on wax papered cardboard, bag them and store level in the freezer. A simple and popular treat!
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Strawberries with Balsamic Vinegar

Reviewed: Jan. 9, 2012
I was shocked that Balsamic Vinegar and Strawberries went together, but as long as you leave them a couple hours, the sharpness of the vinegar is almost gone. If you leave them overnight in the fridge, you can easily refresh them with 1/2 to 1 Tbsp of the Balsamic Vinegar. Yumm
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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 21, 2011
These are absolutely fabulous!! Just follow the recipe - they are great as they are! Only problem is that they are "addictive". One batch dissapears in a couple days. I made a double batch and left half the batter in the fridge for a couple days before making the rest to "stretch" them. A couple comments: 1. Using the half butter/shortening is critical. Don't substitute all butter or all shortening and definately not margerine! Shortening has a higher melting point, less flavor and less moisture than butter - they will be dry and tasteless. Margerine has a lower melting point, less flavor and more moisture than butter - they'll be too thin and hard and could burn. 2. I tried substituting 4-tsp Baking Powder for BOTH the Cream of Tartar AND the Baking Soda and they were a bit too crispy. The CofT & Soda was best. 3. Bake them for *exactly* 8 minutes and then right to the cooling racks. By the time the next sheet is ready to come out of the oven, the first batch is cooled enough to eat! (Big part of the "addiction" problem mentioned above!) 4. Finally, I made a few sheets where I made them like "Thimble Cookies", adding about 1/4-tsp Raspberry, Blueberry or Pineapple Jam into a "baby finger size" indentation into each cookie before baking. A nice variation on an already PERFECT cookie.
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Down-Home Meat Loaf

Reviewed: May 10, 2011
Pretty good meatloaf. Everyone liked it but I found it a little runny. Next time, I'll up the bread crumbs a little and let them dry out a bit before using. I used BBQ sauce instead of Ketchup and it was a bit more tangy.
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