IFETAYO Recipe Reviews (Pg. 1) - Allrecipes.com (1360979)

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Spaghetti Squash I

Reviewed: Sep. 8, 2013
This is the very first spaghetti squash recipe I ever tried and my husband and I love it. This recipe doesn't give a squash size, but I've found it works best with a smallish squash. I increase the ingredients for larger ones. That's the only reason I only gave it 4 stars. I also leave out the black olives because I don't like them. Sometimes I add other sauteed veggies, like mushrooms or green peppers just to switch it up. It's a wonderful recipe to start with if you've never eaten spaghetti squash & it keeps wonderfully for take to work lunches.
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1 user found this review helpful

Amish Friendship Chocolate Bread

Reviewed: Oct. 20, 2008
This was absolutely perfect! I added chocolate chunks and it was so moist and rich that everyone who tasted it asked for a bag of friendship bread and the recipe. I will definately make this again. To the person who got green bread. I think your chocolate pudding was old and it probably didn't cook long enough.
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2 users found this review helpful

Slow Cooker Pork Chops II

Reviewed: Jul. 6, 2006
I double the marinade for this recipe because it takes that much to cover the chops completely in my slow cooker. My husband says that these are the best pork chops he's ever had. I like them too, but I still prefer smothered pork chops. It's a nice change though.
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Pot Roast in Foil

Reviewed: Oct. 29, 2005
My family loved this recipe. I followed other reviewers' suggestions and put some potatoes and carrots around the meat. I thought it might be too salty so I used low sodium, low fat cream of mushroom soup. It was really great!
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3 users found this review helpful

Quick Black Beans and Rice

Reviewed: Oct. 28, 2005
This was very good and very quick. There's no need to drain or chop anything. You just throw it all in. I also love that it's so healthy. I added a teaspoon of cumin because I like the taste. I'll probably use a can of tomatoes and chilis next time to give it a little spice.
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Beef and Biscuit

Reviewed: Oct. 17, 2005
WOW! This was fantastic! I followed the recipe EXACTLY, and it came out perfect. Next time I make it I'll submit a picture. The biscuits where beautifully brown on the bottom and the cheese was lightly browned on top. No need to precook the biscuits or add the cheese at the end. However I know that my oven is perfectly callibrated. This is definately getting added to the rotation. I would ease up on the chile peppers if you're feeding this to children though.
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J.P.'s Big Daddy Biscuits

Reviewed: Oct. 17, 2005
I'm giving this 3 stars because I had to change the recipe quite a bit to get what I wanted. The original recipe didn't rise enough for me and tasted alot like shortening even though i used the butter flavored kind. The second time I made it I used 4 tsp of baking powder for a little more lift, 1 stick of butter, & somewhere between 1/4 c and 1/2 c of milk. They came out great.
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Stephan's Broiled Salmon Pesto

Reviewed: Oct. 17, 2005
I like pesto and I like salmon, but this recipe was not that great. It's just too much pesto, however I do like the light flavor of the white wine mixed with the pesto. We ate it, but I won't be making this one again.
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Crispy Herb Baked Chicken

Reviewed: Sep. 29, 2005
This is definately a nice idea. The potato flakes give it a great texture, but it needs more seasoning. I added 1 tsp of italian seasoning. Next time I think I'll use garlic powder and a little salt. The garlic salt made it little too salty for my taste.
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Can't Tell They're Low-fat Brownies

Reviewed: Sep. 28, 2005
This is now my "dieter's chocolate fix" brownie recipe. People who aren't even on diets (and are also always brutally honest about my cooking) can't tell they're low fat, as the name implies. Sometimes I add chocolate chips, but that's cheating isn't it? I use real sugar, and I add 1/2 tsp of baking powder to give them some lift & they're wonderful. Contrary to a previous review, I've kept mine for a week before in a tupperware container on the countertop & they were just fine.
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Roasted Garlic Mashed Potatoes

Reviewed: Sep. 28, 2005
I ended up using about twice the amount of milk, butter, and salt. After that they were good.
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Grilled Vegetables Dijon

Reviewed: Sep. 28, 2005
I'm not so crazy about eggplant so I omitted them, but the sauce is wonderful. I didn't brush it on the vegetables. I actually dipped the veggies in the sauce and then put them on my tabletop grill. The sauce got a nice golden color. I served the vegetables with steak and hubby asked me for the rest of the sauce to pour over his steak!
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Mouthwatering Whiskey Grill Glaze

Reviewed: Sep. 27, 2005
The flavor is great and it reheats well. If you like the sauce from TGIFriday then don't alter the recipe, but do double the simmering time. With so much liquid, it needs more time to reduce than 15 minutes. I'm giving 4 stars for that reason. Be sure to watch the pot while cooking. It will boil over or worse catch on fire(Alcohol + sugar). I caught mine right before it boiled over.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 27, 2005
This dip was a big hit. My husband took it to work and THEY DEVOURED IT! It was gone before it got cold. First of all, the recipe says to "spread" the ingredients into the baking dish. VERY IMPORTANT: Mix them well in a bowl first, then spread them into the baking dish. This is not a layered dish. It will not look "presentable" if there are chunks of ingredients all over the place. I used real roasted garlic. It isn't really a big step, and it does make a difference. You won't have difficulty peeling the soft garlic if you pound on the clove with the side of a wide knife. It comes right out. I also followed other suggestions and used a whole package of cream cheese. I used Bertolli alfredo sauce & it doesn't have a metallic flavor like other store bought sauces can have. Next time I make it, I'll keep it warm in my electric crock pot (If it lasts that long). Edited to add: I made little filo dough cups in a mini muffin tin. I filled them with this dip that I heated in the microwave. I topped them with shredded asiago & romano cheese and melted it in the oven for about 4 min. I topped them with chopped tomatoes & they were a real HIT! For the filo dough cups: Layer 3 sheets of filo dough with cooking spray between each layer. Cut into, 18 squares. Put each square into mini muffin tins and bake for 5-7 min at 350.
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Crab Stuffed Flounder

Reviewed: Sep. 19, 2005
I've made this meal twice now and my husband and I absolutely love it. I used cod the first time and salmon the next. I also used low fat mayonnaise, smart beat margarine, and low sodium saltines to make it a little healthier. I have to say I liked it with the cod better than with the salmon, but it's an easy dish to prepare that would impress any guest in your home.
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Funnel Cakes IV

Reviewed: Oct. 12, 2003
These are easy and fun to make. I've been opting to come home from the fairs this summer and make these at home instead. They're good for breakfast too!
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The Whole Jar of Peanut Butter Cookies

Reviewed: Sep. 1, 2003
I'm a peanut butter lover, and these cookies are great! I normally use 1 cup of pb in my cookies, so naturally this recipe looked interesting. For some reason they get crunchy when I put them in an air tight container, but they usually don't make it that far anyway. This recipe is a keeper!
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Macaroni and Cheese V

Reviewed: Dec. 23, 2001
very very good! i put a few dolups of cheeze wiz here and there to give a little surprise :-) One comment about the dryness noted by other reviewers: The recipe says to layer the breadcrumbs on top, not mix them in.
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Corn Fritters

Reviewed: Dec. 23, 2001
Great! just like my mom's.
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Sweet Potato Pie IX

Reviewed: Nov. 11, 2001
I added more milk and some cinnamon and it came out just like my mom's! Also... If you run your potatoes through a ricer you won't get any lumps or strings in your pies.
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117 users found this review helpful

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