haywardsmom Recipe Reviews (Pg. 1) - Allrecipes.com (13531713)

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haywardsmom

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Cranberry Sauce

Reviewed: Jan. 1, 2012
simple to make and tasted delicious. My mother is a fan of the jelly stuff in a can and actually said she preferred this to it! Will definitely make again.
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 23, 2011
Just like the original. Amazing!
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1 user found this review helpful

Baked Ziti III

Reviewed: Jul. 11, 2011
Made it exactly as written. It was good. Not five star fantastic, but good. I will definitely make it again, but next time I will use 1.5 jars of pasta sauce instead of 2 as I found my pasta a bit more watery than I usually like. I will also cut the sour cream down to 1 cup instead of 1.5. I let mine stand for about 5 minutes, but would suggest letting it rest for maybe 10 mins before serving just to allow it to "firm up".
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1 user found this review helpful

Overnight Coffee Cake

Reviewed: Apr. 29, 2011
Made exactly as instructed. At 42 minutes it was slightly overcooked (good thing I checked on it a few mins early!). I would bake it for 35 minutes next time and check it at 30. Flavor was good, but not amazing. I would make it again, but add a touch more cinnamon to kick up the flavor a bit.
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3 users found this review helpful

Whoopie Pies I

Reviewed: Apr. 24, 2011
So yummy. I will definitely make these again. Based on other comments I added a couple of extra tablespoons of cocoa powder to the cake and a couple of extra drops of milk to make sure it wasn't too dry with the added cocoa. For the filling I did 1/2 shortening and 1/4 butter (my mom's suggestion) and it was heavenly. I mixed the filling on medium speed on my kitchen aid mixer for a good 10 minutes to get it nice and fluffy and chilled it for 30 mins before assembling the cookies. Finally, I took another suggestion and piped half the cookies and "dropped" the other half. The piped ones were much more "puffy" and better shaped than the "dropped" ones. I would definitely recommend piping them. This will be a family favorite recipe. Thanks for sharing!!!!
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Bourbon Pecan Chicken

Reviewed: Apr. 6, 2011
was ok. but i will try it again. what went wrong? my clarified butter. i think i screwed it up. next time i use butter and olive oil and fry it in an electric skillet. mine got a bit burned. I had 3 large chicken breasts and it used up all the nut/bread crumb mixture. Next time I will try smaller chicken breasts. The sauce had loads of flavor but the amount of butter seemed like so much! thankfully a little sauce went a very long way. I served mine with garlic mashed potatoes. Hoping next time I try it the results are better. Goes to show you need to make a recipe at least three time to get it right!
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Raspberry Cream Muffins

Reviewed: Mar. 27, 2011
These were very good. I wasn't sure what to do the 1/4 c of sugar mixed with the berries, so I didn't throw it in with the batter and the muffin was perfectly sweet enough. If I had added that 1/4 c of sugar I think it would have been too sweet. I cooked it for 25 minutes in my convection oven and it was definitely a few minutes too long. I used paper liners and the muffins stuck to them. Next time I will butter and flour my tins instead. Overall though a delicious muffin worth making again! Thanks for the recipe.
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Old Fashioned Onion Rings

Reviewed: Mar. 27, 2011
delicious. easy to make - a bit time consuming but worth the effort.
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Lemon Panna Cotta With Raspberry-Orange Sauce

Reviewed: Mar. 19, 2011
made EXACTLY as written. this was extraordinary. simple, easy to make. lovely flavor (although could have stood a touch more lemon flavor). The sauce was delightful. Served this for dessert after a steak dinner and it was the perfect finish to a heavy meal. I will make this time and time again!
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15 users found this review helpful

Grilled Filet Mignon with Gorgonzola Cream Sauce

Reviewed: Mar. 19, 2011
I have made this twice now. The first time I let the sauce "reduce" for an hour but the sauce seemed really running in the end. I decided to try it again and let it cook down longer. What a difference!!!!! It took about 90 minutes to reduce the cream. I used 3 cups of cream instead of four and in the end still had enough sauce to serve another 4 people! The sauce was wonderful. I highly recommend it.
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12 users found this review helpful

Grilled Chicken Breasts with Zesty Peanut Sauce

Reviewed: Mar. 6, 2011
This was very good. I followed the recipe as written even though I was only using 3 chicken breasts. I marinated mine for 5 hours and found it to be sufficient. The chicken without the peanut sauce was flavorful on it own. Word to the wise- this is a full flavored sauce- a little goes a long way! A couple of table spoons per plate is more than enough. I served mine with basmati rice but think next time I would serve it with broad egg noodles as the flavor from the rice competed with the peanut sauce.
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Janet's Rich Banana Bread

Reviewed: Oct. 2, 2010
I didn't have any walnuts on hand but it was delicious just the same! The sour cream made it so moist. I used 3 bananas instead of 2 only because I happened to have 3 over ripe bananas on hand and wanted to use them up. Next time I think I would still use 3 as I liked the real banana flavor I got from this loaf.
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White Chocolate Raspberry Cheesecake

Reviewed: Aug. 26, 2010
This was delicious! I used a graham cracker crust instead of a chocolate crust and it was still awesome. I drizzle the raspberry sauce on the plate and on top of the cake. I also drizzle a bit of chocolate sauce on the plate too. The key to this cheesecake is to take it out of the oven when the center is still wobbly. I turn off the oven, open the door and leave the cheesecake in there to cool- it prevents cracking and works well.
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Lemon Bread

Reviewed: Aug. 22, 2010
This was delicious. However I found I had to bake mine for 60 mins to get it cooked in the middle. I took the advice of other reviewers and added an extra 2 Tbsp of icing sugar to my glaze but even that was a bit too runny, next time I would add 3 Tbsps instead. I also found that poking holes in the top of the cake with a toothpick helped to absorb the glaze. I also use a pastry brush to apply my glaze which helps it to soak into the loaf. I will definitely make this again.
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Chicken Milano

Reviewed: Aug. 21, 2010
I make this at least twice a month. My husband LOVES it. I add in a few extra sun dried tomatoes and thicken the sauce with some cornstarch in the end to make it stick to the pasta better. Yummy
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Aug. 21, 2010
Everyone loves these potatoes. They are a bit time consuming to make but so worth the effort!
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0 users found this review helpful

Double Tomato Bruschetta

Reviewed: Aug. 21, 2010
Amazing recipe just as it is. No substitutions needed to make this a 5 star recipe.
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Garlic Mashed Red Potatoes

Reviewed: Aug. 21, 2010
The best garlic mashed potatoes I have ever eaten and SO easy to prepare!!!
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Grilled Chicken Thighs Tandoori

Reviewed: Aug. 21, 2010
Very good. I'll definitely make it again. I marinated it for 10 hours in the refrigerator and used bone in thighs. Next time I will leave it for 24hours and use boneless thighs. It has a very nice taste, but if you are looking for spicy, this isn't the recipe to use.
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Flourless Chocolate Cake II

Reviewed: Aug. 21, 2010
This was to die for! I followed the recipe as written. I took extra care to very slowly add the eggs as tossing them all in at once into hot chocolate batter will almost cook the eggs. Adding slowly gave me a lovely smooth consistency, not a gritty brownie one. I made it with a raspberry coulis to drizzle on top and whipped cream on the side.
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