galereed Recipe Reviews (Pg. 2) - Allrecipes.com (13627643)

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Pork Chops for the Slow Cooker

Reviewed: Jun. 26, 2012
4 hours on low was enough. Added a large squirt of honey dijon mustard.
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Banana Crumb Muffins

Reviewed: Jun. 26, 2012
Very moist and light muffins. Made 6 jumbo, baked for 22 minutes. Used the toothpick test to check every 2 minutes after the initial 18 minutes. Changes to dry ingredients: Plus 1/4 cup flour (I was going for 6 jumbo servings) and 2 Tbsp milk to the ORIGINAL recipe since the batter looked dry with the extra flour. Then, a scant heaping 1/2 tsp cinnamon and a scant heaping 1/4 tsp nutmeg. Changes to wet ingredients: 1/2 cup lightly packed brown sugar (not white) and 4 bananas. Tip on the bananas: Keep a special baggie in your freezer door for overripe bananas, yes even the nasty looking ones. I just keep adding the odd banana that didn't get eaten soon enough. Unfreeze them overnight in the refrigerator and continue from there. These were the type of bananas I used in this recipe. They were very easy to mash.
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Satiny Chocolate Glaze

Reviewed: Apr. 8, 2012
Great glaze! Replaced corn syrup with honey as one reviewer wrote, microwave for 45 secs. and stir. Then microwave for 2 more 15 second intervals, stirring in-between. Noticed the glaze was thicker than what I wanted (for a cake) and added 1/4 tsp WARM water. Stirred again and that was it. It spreads beautifully on the triple chocolate cake I have and has this nice shine to it. Decorated the top of the chocolate cake with dabs of homemade whipped cream to cut the chocolate richness. Thank you for the recipe and for all your helpful reviews.
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Butter Cream Frosting II

Reviewed: Oct. 26, 2011
Great recipe. Used this to ice a Halloween cake. Creamed unsalted butter and Crisco for 5 minutes with KitchenAid. Would be hard to cream with a lesser machine I think. Used 4 cups sugar, 1/2 tsp almond extract, and 1 tsp vanilla. The humidity in the house did not seem to impact the icing.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Jul. 21, 2011
Makes light, fluffy muffins. Was enough for 12 regular size ones. Used brown sugar in the topping.
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2 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jul. 20, 2011
A keeper. Used a dutch oven and chicken stock, instead of broth. Had to reduce the sauce for a longer time since the dutch oven kept the juices in very well. Served it with roasted new potatoes and a salad with feta and home made french dressing. We love the balance of the tart vinegar in the chicken and the sweet vinegar in the dressing.
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5 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Jul. 16, 2011
Stupendous doughnuts! Came out so light and fluffy. Totally put those boxed doughnuts to shame. Made only half the batch and ended up with 16 using a 2.5 inch cutter. I used my Kitchen Aid and a dough hook to do all the mixing and kneading. Had to add 1/2 cup of flour, in 1/4 cup batches to the dough before it cleanly came away from the mixing bowl. Allowed the dough to rise 2 hours the first time, and then for 45 minutes. Used a deep fryer, double checking the 350 degree temp. with a candy thermometer. Frying is very, very quick. Watch the middle of the doughnut for browness, then turn them quickly. Drain on paper towels. We did not do the glaze, we only wanted sugar on top. Took a long time to make, but they are so worth it! Will make these again and again!
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9 users found this review helpful

The Best Meatloaf

Reviewed: Jul. 11, 2011
Delicious, moist meatloaf without the overpowering mustard that I find in some versions. Used a mix of 3/4 beef, and some leftover ground pork and turkey to make up the 1.5 lbs of meat. Used soft bread crumbs leftover from Thanksgiving stuffing--Martin's Potato Bread Soft Cubes. Should have made a double recipe, my husband and I polished off nearly 2/3 last night. Will add worchestershire next time for a little kick.
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2 users found this review helpful

Garlic Chicken Fried Chicken

Reviewed: Jul. 10, 2011
Followed the recipe as is, but double battered the chicken legs in which I had cut slits, then used a deep fryer at 375 degrees F. The legs were quite meaty and took a little time to cook, but the coating did not burn. Chicken was very moist. We were all amazed that the leg increased in size after the process. Two apiece were more than enough. If I had used a less meaty part of the chicken, as the recipe suggests, this would be perfect! If you use meaty portions, be sure to cut into the meat. The coating will mask the cuts.
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Calamari

Reviewed: Jun. 30, 2011
I got my squid-hating husband to try one, then he asked for a few more. He said they were tender, and I agree. I dipped them in egg, then rolled in panko, then in the flour mix (with less salt in it). Fried in deep fryer for about 2 minutes or less--removed each ring as the panko on it browned.
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7 users found this review helpful

Displaying results 21-30 (of 30) reviews
 
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