Litegal1 Recipe Reviews (Pg. 9) - Allrecipes.com (13063256)

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Litegal1

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Crispy Orange Beef

Reviewed: Oct. 17, 2013
Sorry. We didn't care for this at all.
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Baked Ham and Cheese Party Sandwiches

Reviewed: Oct. 16, 2013
OMG these were SO SO good! I'm really not crazy about ham and I can't stand Swiss, but ye gods! I couldn't stop eating them! Definitely going on my Holiday luncheon/app menu this year. Thank you!
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Heather's Healthy Oatmeal Surprises

Reviewed: Oct. 4, 2013
Everybody seemed to have changed the recipe (which I personally have no problem with) so I did too (wink wink). Cut to 1 stick butter, 1/4 cup applesauce, cut white sugar to 1/4 cup (next time, leave at 1/2 cup and cut the brown sugar down to 3/4 cup - - - they were plenty sweet, but didn't have the crispness we enjoy); and then I just threw in a hodgepodge of fillers (choc, flax seed, peanut butter, raisin, in short - I pretty much cleaned my cabinets out from misc small bags of leftovers). They were fantastic. I came out with close to 5 doz cookies and sure enough - you'd never know these were made with whole wheat flour. Thanks so much for recipe!
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Hot Dog Onions

Reviewed: Sep. 29, 2013
Lord have mercy, these were SO GOOD! I'm kicking myself for not having made these earlier! Thank you so much for recipe!
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Soft Garlic Breadsticks

Reviewed: Sep. 26, 2013
I thought these were great. I should have known that absent a baking sheet with a rounded form, the bottom would be flat - which at first disappointed me, but after I ate (a few ... okay - several), I found that I enjoyed the difference in texture (crunchy bottom, squishy top). I came out with 14 fairly large breadsticks using around 50g of dough per stick. As others have mentioned, watch cooking time - mine were completely done in 14 minutes. Only complaint (which I noticed in other pictures) was that for some reason, the top doesn't brown. You have a nicely browned bottom, and a pale rather sad looking top. Is that from the butter brushed on before baking? In any event, we enjoyed and will make again. Thanks so much for recipe.
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Potato Leek Soup III

Reviewed: Sep. 22, 2013
I only used 2T of butter and then made a roux after sautéing the leeks. Milk worked just fine in place of cream - threw in a piece of leftover bacon I add as well. Lightly crushed potatoes as we like it chunky and then served with shredded cheddar on top. Delicious! Thanks so much for the recipe. Note to self: I didn't measure out potatoes as I only had 3 small ones left, so I cubed, used enough broth to cover potatoes, then added about a cup of milk.
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Sour Cream Cornbread

Reviewed: Sep. 18, 2013
Halved recipe and baked in 9" cast iron skillet for 25 minutes. Made as directed with exception of dropping sugar to 1/2 cup (for half batch). Beautiful rise, nice and moist, but a bit too sweet for our tastes. Has a pronounced corn taste. Note to self: when making again, use 1 1/3 flour, 2/3 cornmeal, and cut sugar to scant scant 1/2 cup ... try 6T butter?
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OMG Perfect Frosting/Filling

Reviewed: Sep. 18, 2013
Edit for me (Twinkies): 1 cup water; 1/2 cup veg oil; 3 eggs; 1 18oz yellow cake mix; 1oz pkt instant vanilla pudding; Beat water, eggs & oil; Add cake mix; beat; add pudding; beat; Bake at 325 in bar pan for 19-21 minutes;
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Buffalo Chicken Wings I

Reviewed: Sep. 18, 2013
Husband absolutely loved. I'm more of a 4ish, but then again I'm not a buffalo wing nut like he is (grin). For mine, I added a splash of honey, a dribble of Worcestershire, and then a squirt of ketchup ... As far as the rest of the procedure went (for my records, sorry) went ahead and baked earlier in the morning, then when it came time to eat, tossed in sauce and ran under the broiler. Came out nice and juicy and not dry at all (big fear). Thanks so much for recipe! Oh - I did only simmer for about 5 to 8 minutes as I was worried about the spiciness. Next time go to 15 minutes or so........
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Chocolate Syrup

Reviewed: Sep. 14, 2013
I was having a chocolate fix but didn't want the fuss and bother of my usual recipe. This was quick, easy, and took me all of 5 minutes from cabinet to ice cream (well, maybe 6 to 6 1/2 minutes). Either way, it was delicious. Thank you so much for recipe.
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BBQ Chicken Tortilla Pizza

Reviewed: Sep. 9, 2013
Well I totally had to cobble this together using what I had: jalapeno/cheddar wrap, chipotle BBQ sauce, and cheddar cheese instead of mozzarella ... but it was DELICIOUS! I baked mine for 7 minutes and wish I had left it in longer as it wasn't crispy on the bottom; but I simply folded and devoured it just the same. I was a little hesitant to put the cilantro on but am so glad I did. It gave just the right kick. Thank you so much for recipe!
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Lemon Vinaigrette

Reviewed: Sep. 2, 2013
Delicious! So fresh and simple - we just loved. I added an additional squirt of lemon because I love fresh lemon, but perfect as written. Thank you so much for recipe.
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Chicken and Broccoli Braid

Reviewed: Aug. 31, 2013
Husband loved ... son & I tolerated, but that's about it. I love the concept, but the filling ... well, all I could think of was chopped up baby food. Will try again, but with different fillings. Thanks for recipe.
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Carrot Cake Oatmeal

Reviewed: Aug. 31, 2013
I do *not* like oatmeal. I try to make myself eat it, though, and I thought this was wonderful. I had to use regular old fashioned oats, so as others had suggested, I simply cooked them for a few minutes before adding the oats. I do wish I had used a better apple. I used Red Delicious (all I had on had) and while it gave texture, it really didn't add much flavor. Next time I'll use a Granny Smith or other tart apple. Thank you so much for recipe.
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Slow Cooker Homemade Beans

Reviewed: Aug. 29, 2013
These were pretty good. Scaled brown sugar way down (to about half what was called for) and baked in the oven after giving beans a brine pre-soaking and then simmering beans for about an hour (my crockpot died and moved on to a better place). Still a little sweet, but I'm not complaining (grin). Thanks so much for recipe.
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Hasselback Potatoes

Reviewed: Aug. 26, 2013
I just happened to have picked up some petite russets and was looking for something different - this fit the bill perfectly. I can see why this wouldn't be too terribly appealing if you were using a regular sized russet ... but with the petites, they were superb. Just the right size - super crispy on outside (I used a mix of olive oil & butter and made sure to get down into the cuts) and creamy on the inside. I did 20" in oven, then put breadcrumbs and parm cheese for last 15 minutes of cooking. I also used conv oven which probably helped with the crispiness. In any event, will make again. Thank you so much for recipe.
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