leasha Recipe Reviews (Pg. 1) - Allrecipes.com (13190582)

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Libby's® Pumpkin Cheesecake

Reviewed: Jan. 7, 2010
Needs a lot more pumkin pie spices. I added a tsp of pps and a half tsp of ginger to the cinnamon and nutmeg. Could use close to double that. I taste mainly cream cheese. The topping doesn't add anything to the flavor. Otherwise, the texture is great and the graham cracker crust is perfect.
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Asian Orange Chicken

Reviewed: Nov. 18, 2009
This was better than the mall! I stuck to the recipe except I only had 1/2c brown sugar so I added honey. As others suggested, I added the sauce on top of the fully cooked chicken at plating which kept it nice and crispy. I dissolved about 2 tbs+ of cornstarch in 2 tbs more orange juice.
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Famous Pork Chops

Reviewed: Nov. 17, 2009
It is necessary to brown the chops on both sides first (in about 2 TBS butter). I only used 1/4c butter total and still ended up with excess butter/fluid in the pan which I had to drain off 2/3 the way through cooking to keep the crust from being soggy. You can't go wrong with butter crackers... much better than bread or saltines.
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Ultimate Shrimp Scampi

Reviewed: Nov. 5, 2009
This is great! I've made it 3 times now and I did end up changing some things: much less butter, added 1 tsp of crushed red pepper flakes, 2 tsp of paprika for color, more worcestershire, (after the shrimp cook) I add in chicken stock with corn starch (1/4 c: 2 tsp) to make more sauce and the most important part is to salt your avocados before you add them. I served it over bow tie pasta.
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Grandmother's Buttermilk Cornbread

Reviewed: Oct. 11, 2009
I've made a lot of cornbread and this one is right up with the best. It is not too sweet which makes it go great with honey-cinnamon butter!
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Sweet and Spicy Sweet Potatoes

Reviewed: Sep. 17, 2009
I love sweet potatoes, but I never thought to spice them up. I left out the garlic as I had a lot of garlic in my main dish, but they were still perfect. I believe the TBS for paprika is correct as it gave the dish a beautiful warm orange glow.
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Peanut Butter Heaven

Reviewed: Aug. 23, 2009
This turned out much better than expected. I wanted it to be in a round dish for a pie look and didn't realize it would rise. It took up the entire 9" dish to the top after 20 minutes; I took it out, scooped out the center down about 1 inch, leaving 1/2 inch edges for a crust. Then baked it for another 10 min since it was still doughy because it is thicker. I wish I would have taken a picture; it was pretty after adding the chocolate layer. Everyone loved it; the taste and texture of the peanut butter cookie crust was perfect. I used Dove dark chocolate and natural peanut butter with 2 tsps of butter to make cutting easier.
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Absolutely Ultimate Marinade

Reviewed: Aug. 23, 2009
This was a great marinade for pork loin too but it needs some more flavor. The pork turned out very moist (baked 2 lb loin at 350 for 1hr covered with all of the marinade). It was sweet but not too much. Adding some oregano and thyme would help. I will be keeping this one.
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Honey Corn Bread

Reviewed: Aug. 16, 2009
This is the perfect balance between cake and jiffy; great texture. I love vanilla, but 3 tsp is too much; 1 would be sufficient. One suggestion is that you mix all the wet ingredients before adding frozen corn because the honey gets too cold to stir. My corn did not sink to the bottom and it was still frozen....
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BAKER'S® ONE BOWL Coconut Macaroons

Reviewed: Apr. 25, 2009
Perfection! No changes needed. However, I kept the 1tsp of almond extract but added 1tsp of vanilla and dipped the bottoms in some Dove dark chocolate. I used 4 large eggs and they were perfectly fluffy, golden crisp on the outside and oh so chewy on the inside. Cutting the sugar probably wouldn't hurt, but they weren't too sweet for anyone. Parchment paper is better than butter/flouring the cookie sheet.
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Apr. 20, 2009
Great and easy! I used 98% fat free chicken and about 2/3 the amount of cheese (aged cheddar), added some worcestershire sauce and it still turned out moist.
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Scallops Mascarpone

Reviewed: Jan. 21, 2009
This was absolutely wonderful! I made enough for 6 and with only 3 of us, nothing was left. I kept the asparagus on the side. I added bacon (with the grease) and left out most of the oil to cook the scallops. One suggestion would be to whisk the sauce up to incorporate some air so it can get a little thicker.
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