kcollmann Recipe Reviews (Pg. 1) - Allrecipes.com (13486199)

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Good Old Fashioned Pancakes

Reviewed: Mar. 21, 2015
Fast, easy, and yummy! I did use oil instead of butter for convenience, and added a splash of vanilla. Made just the right amount for my family for breakfast. We like to top them or dip them with applesauce to keep it a little lighter.
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Blueberry Streusel Muffins

Reviewed: May 22, 2011
I used more blueberries than it said and also substituted half the flour for wheat flour. It made a dozen muffins and 6 mini muffins. I left the mini muffins streusel free so my infant son could chow down too, since he loves blueberries!
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Garlic Linguine

Reviewed: May 22, 2011
Yummy! Lighter tasting than pasta with a marinara sauce. I'll definitely make again, probably with a little more garlic and possibly a little more tomato. I used one can petite diced. I also added just a touch of sugar to offset the acidity of the tomatoes.
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Louisiana Sweet Potato Pancakes

Reviewed: Apr. 30, 2011
I thought I'd try this once because my son and husband love sweet potatoes, but I loved it myself! I'm not a big pancake person, but this fixes everything wrong with pancakes. They're fluffy without tasting like flour. I did make a couple of changes though. I used 2T butter, an extra splash of milk, and added 1/2 t. cinnamon. I'd probably cut back just a little on the nutmeg next time. I also cooked my sweet potato in the microwave, we have a potato button that has never failed me. Delicious! I predict this becoming a family favorite for years to come!
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EAGLE BRAND® Frozen Peanut Butter Pie

Reviewed: Apr. 27, 2011
Very creamy and rich! Also freezes well for long periods of time.
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Aunt Anne's Coffee Cake

Reviewed: Feb. 27, 2011
I added a T of cinnamon to the batter and baked in a 9x9, but a 9x13 would probably be better since it baked up really tall for me. Very good!
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Pollo Bianco

Reviewed: Jun. 3, 2010
Like other posters, go skinless. This could easily also be done with breasts or other chicken parts. Changes I'll make next time: use chicken broth instead of water. When the chicken was done, I added some corn starch to thicken the sauce and I should have let it cook and thicken just a bit more as it was pretty runny. I did pair it up with roasted potatoes and carrots and drizzled the sauce on it as well. Oh, and for my taste, it needs a decent amount of salt and pepper. And when I heated the olive oil I added a generous tablespoon of diced garlic.
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No Bake Chocolate Oat Bars

Reviewed: Jun. 2, 2010
The butter and sugar needs to boil in order to make it stick together. I didn't and the bottom fell apart. Still very very tasty though, and quick and easy!
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Tortellini Bites

Reviewed: May 9, 2010
Yummy and easy! I also served it as an entree with garlic bread, very good. If I wanted meat it would be easy to substitute beef tortellini instead. I did add some onion when I sauteed the garlic and basil. I'd also suggest if you do it as an entree, wait and sprinkle cheese on each serving instead of mixing it in.
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Strawberry/Rhubarb Crumb Pie

Reviewed: May 3, 2010
Incredibly soupy, and I even added a tablespoon of cornstarch. The flavor was good, but it was disappointing that it was so incredibly runny. I'd try it again, but with probably 3 T cornstarch and possibly cut out the egg as another poster suggested.
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Brownie Chocolate Chip Cheesecake

Reviewed: Apr. 26, 2010
Absolutely amazing. I loved the thickness of the crust. Baking the brownie fully works great, cause then some of the liquid from the cheesecake part seeps down and makes it really moist and fudge-y. My whole family loved it! It does make a really thick, rich cheesecake.
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Rhubarb Bread I

Reviewed: Feb. 27, 2010
I did substitute half applesauce for half the oil with good results. Also used 1 c whole wheat flour instead of white. I found the bread needed to bake about 55 minutes instead of 40, and found out after that the pans should have been greased and floured instead of just greased. But great texture and taste! I love the tang of the rhubarb with the sweetness of the bread. Oh, and I just sprinkled cinnamon and "raw sugar" on the top of the bread instead of brown sugar, cinnamon, and butter.
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Cinnamon Popcorn II

Reviewed: Jan. 6, 2010
Pretty good, I made a couple minor changes. I added just a tiny bit of cinnamon extract and wish I had added more, just to give me a little more spice. I also microwaved the whole bowl for 30 seconds and stirred, making it have a little more crunch.
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Classic Waffles

Reviewed: Dec. 13, 2009
Great recipe! I mixed up the wet ingredients in the blender, whipping up the eggs first. I also substituted 1/2 c wheat flour for some of the all-purpose flour. I also used 1/4 c sugar.
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Rhubarb Crunch

Reviewed: Aug. 31, 2009
Very good! Like others, I added extra rhubarb and added cinnamon to the topping, but next time I would substitute splenda for probably half the sugar in both the rhubarb and the crust. I'd also probably try whole wheat flour to make it just a little better. Yummy though!
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Banana-Nut Chip Bread

Reviewed: Aug. 22, 2009
With modifications: I loved this recipe! My changes were that I used old-fashioned oats and soaked them in buttermilk prior to use, omitted the nutmeg, used half brown sugar, half white, substituted 1/2 cup wheat flour for 1/2 cup flour, and omitted the nuts. I drained the oats but still had to bake about 10 minutes longer because of the extra moisture. I covered them in foil for that last 10 minutes to prevent them from getting too brown. The house smelled wonderful and the bread was awesome! I used 4 bananas, two large and two small and the flavor was just right.
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Oatmeal Whole Wheat Quick Bread

Reviewed: Aug. 12, 2009
Great and fast! I did add some cinnamon and would probably add just a dash more next time. It smelled great baking. I also did use olive oil instead of vegetable, and even as someone who does not like the taste of olive oil, it was a great substitution, you couldn't taste it. I also didn't grind up the oatmeal. I think next time I want to substitute some of the whole wheat flour for something more grainy.
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