SSwisher Recipe Reviews (Pg. 9) - Allrecipes.com (13104774)

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Carrot Cake III

Reviewed: Mar. 24, 2011
Totally delicious and I made a low fat version (used applesauce instead of oil, egg beaters instead of eggs and cut sugar by about a third based on preferences) of cupcakes (cook about 20 minutes). If I wasn't dieting, I'd make as is for a totally sinful, delicious treat!
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2 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: Mar. 23, 2011
11 minutes on my grill was definitely too much for 1 inch cubes of chicken. Like most others, used rice wine vinegar and fresh ginger and garlic. Marinated the veggies (our favorites) separate and then thickened sauce for dipping with corn starch. Great flavor but cooking time WAY off. Will definitely use again for chicken kabobs, with fish/shrimp and use the marinate on chicken breast halves too. Great, easy recipe you can customize for your family's taste.
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2 users found this review helpful

Tomato-Mushroom Soup

Reviewed: Mar. 12, 2011
I used less fat (1 teaspoon of EVOO and light butter), two types of mushrooms, all low sodium beef broth and a Shiraz wine (what we had open). And fresh basil at the end because we don't often have fresh parsley. Two of us ate the entire pan for lunch! Will definitely make again.
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1 user found this review helpful

Easy Italian Chicken II

Reviewed: Mar. 12, 2011
The key to this recipe is to use an Italian dressing you really like. Sometimes after marinating we lightly top each piece with seasoned Panko crumbs with a pit of grated Italian cheese before baking. Using fatfree or reduced fat dressing makes this a healthy meal and does not impact taste. Also works well if you slice the chicken before marinating and then pan cook with fresh veggies for a wonderful topping to pasta. So much you can do with this recipe - let your imagination guide you and of course set your cooking time based on your own oven/stovetop and size of chicken.
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3 users found this review helpful

Taco Seasoning I

Reviewed: Feb. 17, 2011
Good solid base and next time I'll make sure to have fresh oregano and not use the garlic powder (use minced fresh in the meat instead). Used on chicken and the combo was a bit off for chicken, but think it would be better with beef.
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3 users found this review helpful

Carrots with Dried Cherries

Reviewed: Feb. 16, 2011
We love carrots and used a nice local honey along with organic carrots, but this combo didn't work for us. The honey/butter sauce on the carrots was tasty but the cherries did not go with it for us. The sauce itself (cherries, honey, butter) was good by itself on spicy baked chicken. Very easy to prepare though.
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3 users found this review helpful

Ham and Beans and More

Reviewed: Feb. 12, 2011
Flavor wise this is a 10, but it does produce a very thin soup. I used all chicken broth and eliminated the bacon (since I had a bit extra ham to use up) but followed the rest of the ingredients. I forgot to soak the beans last night, so I followed instructions in another recipe so we could have today. I ended up adding two additional cans of reduced sodium white beans (after rinsing throughly) to bring the consistency more to our liking. Next time (and ther will be a next time soon), I'll start with more beans to begin with. Excelent recipe flavorwise - thought my Grandma had prepared it.
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7 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Feb. 8, 2011
If we could give this 10 stars we would. I marrinated the chicken in the oil/vinegar/cajun seasoning for about 5 hours, drained and blotted the chicken and then topped with additional cajun seasoning before baking. Topped with lite swiss cheese when mostly done. Next time will use twice as much mushrooms. Key to this recipe is using a cajun seasoning blend you like and adjust cooking time based on size of chicken breasts. Absolutely delicious! Made this on the grill tonight for a change from the normal baking after marrinating the chicken for about 3 hours. Did the mushrooms in additional vinegar and cajun seasonings in foil. The flavors really pop more on the grill, especially when hit with a squeeze of lime when serving. Thanks so much for this easy and versatile recipe.
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18 users found this review helpful

Black Bean Chili

Reviewed: Feb. 8, 2011
Good, tasty recipe for no meat chili. Did not add the corn and added double mushrooms and tomatoes (personal preference). Will definitely make again and try different chili peppers to kick up the heat.
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22 users found this review helpful

Chocolate Chip Cheese Ball

Reviewed: Feb. 7, 2011
Everyone liked it but they liked the chocolate, chocolate chip cheese ball (a Paula Deen recipe) better. The chocolate chip cheese ball was super sweet and even after being refrigerated for 24 hrs was still too soft to mold into a ball (perhaps because of the light cream cheese). A good, solid recipe for those that like super sweet desserts.
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17 users found this review helpful

April's Roasted Red Pepper Cheese Ball

Reviewed: Feb. 7, 2011
Made a half recipe and everyone loved it. I used about 1/4 cup of diced roasted red pepper, light cream cheese and Italian parsley. It was a tad soft for rolling (perhaps because of the light cream cheese) so I put the parsley on the plastic wrap and added more to the top during molding. Personally I thought it needed a touch more cayenne and a bit of salt (or more worcestershire sauce) but my family loved it the way it was.
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4 users found this review helpful

Egg Drop Soup II

Reviewed: Jan. 29, 2011
Made this yesterday for my sick partner and she absolutely loved it. I added a bit of white pepper and it needed salt (used a sodium free chicken powder to make the broth). As the cook, my only recommendation is to make sure you use a wide pot as some of the egg clumped together. Definitely stir more than one slow turn of the pot. Very easy and quick to make!
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4 users found this review helpful

Cocoa Rum Balls

Reviewed: Dec. 30, 2010
Very easy to make using the food processor for the vanilla waffers and nuts (we used pecans because of a walnut allergy). Like some reviewers I had trouble with the balls crumbling but instead of refrigerating, I just compressed the balls with my hands before tossing in the powdered sugar. Everyone loved them except the teenagers (who felt like "adults" because they could try them). Very rich and tasty - two went perfectly with coffee for a simple yet flavorful treat.
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2 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 30, 2010
I too doubled the cinnamon and ground ginger but I should h ave checked the cake after 45 minutes or so because 55 minutes was too long in my oven (not the recipe's fault). Everyone liked it with whipped cream and a dusting of fresh grated nutmeg on top. Definitely serve warm as it smells fantastic.
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1 user found this review helpful

Rosemary Au Gratin Potatoes

Reviewed: Nov. 29, 2010
Cooking time for the potatoes for me was way off - I needed another 30 minutes for potatoes to be cooked all the way (reason for lower rating). Used skim milk and like other reviewers, added a touch of onion. Also added swiss cheese blend to the white sauce (instead of all parmesan) and double rosemary. Fantastic! Next time will try with additional rosemary and a touch more garlic. Can't imagine how rich this would have been with half and half cream.
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1 user found this review helpful

Hungarian Mushroom Soup

Reviewed: Oct. 29, 2010
Made this using skim milk, no salt chicken broth, low sodium soy sauce, half the dill, and about half of the low fat sour cream and no lemon juice (out of lemons). Was still rich and thick and plenty flavorful but we still had way to much dill and not really to our tastes. We prefer Mushroom Soup without Cream or Golden State Mushroom Soup. Will not make again.
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1 user found this review helpful

French Bread

Reviewed: Sep. 6, 2010
As is the recipe yielded 2 flat loaves of bread. With the suggestions of other reviewers and the addition of garlic powder, the bread had a mild flavor. Did not rise as expected after removal from the bread machine. Will try a different recipe next time. I made this again today and used very hot water and a tad more yeast - much better results, especially with letting rise in the hottest room of the house. Definitely will make again with more yeast (about a healthy pinch more).
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1 user found this review helpful

Low Fat Buttermilk Ranch Dressing

Reviewed: Aug. 16, 2010
I had to use dried dill (at 1/2 teaspoon) but followed the recipe exactly for the rest. Unlike other reviewers, I needed to add a bit more lowfat buttermilk (about 1/4 cup) to reach the consistency we like. It was excellent after making and I'm sure will be even better tonight/tomorrow.
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2 users found this review helpful

Golden State Mushroom Soup

Reviewed: Aug. 8, 2010
I used have portabella mushrooms and half white with a bit of red onion. Also added 1 clove of garlic and used the imersion blender prior to adding about half cup of light sour cream. Even with the ff milk, light butter and sour cream, it is very rich tasting. Will definitely make again and again.
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2 users found this review helpful

Sweet and Sour Slaw

Reviewed: Jul. 23, 2010
Light and healthy. I used half of the sugar and thought it needed more vinegar. Will make again when in the mood for something different.
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7 users found this review helpful

Displaying results 161-180 (of 195) reviews
 
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