AF22 Recipe Reviews (Pg. 1) - Allrecipes.com (1366531)

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Quinoa Vegetable Salad

Reviewed: Jul. 26, 2010
This was a light refreshing yummy salad. I've never cooked quinoa before but it was delicious. I did need an extra 1/2 cup of water to cook the quinoa.
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Zucchini Bisque

Reviewed: Oct. 5, 2009
This was yummy. I also chopped the zuchinni (easier), sauteed it with the onion and used only 1/4 cup of butter. Everyone ate it up. It's similar to cream of broccoli soup I think.
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Peanut Butter Noodles

Reviewed: Dec. 2, 2008
A family favorite! I use soba noodles (or rice), a couple drops of sesame oil, sauteed chicken, and add cilantro just before serving. Julienned carrots really add the color it needs also.
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1 user found this review helpful

Easy Homemade Chili

Reviewed: Nov. 29, 2008
This is a simple easy chili. I did add one extra small can of tomato sauce because I liked it saucier. I added 1 1/2 tsp chili powder and 1 tsp garlic powder along with a 1/2 teaspoon of basil.
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Wheat Germ Whole-Wheat Buttermilk Pancakes

Reviewed: Jul. 16, 2008
We loved these pancakes. They did need more flour than 1 1/2 cups. I used ww flour, not pastry flour since I didn't have it. I also did use 1/2 baking soda and 1/2 baking powder. They were light and fluffy and had a nutty taste to them. Love 'em!
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Chicken Satay

Reviewed: Jul. 14, 2008
Called it peanut butter chicken on a stick and my kids ate it right up. I didn't use the hot sauce (because of the kids). I only marinated it for 30 minutes and then I basted the chicken with some remaining marinade and it was great.
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Dad's Double Whole Grain Pancakes

Reviewed: Jun. 17, 2008
Good fluffy pancake. I used 2 cups lowfat milk instead of the powdered milk and water.
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6 users found this review helpful

Brown Sugar Oatmeal Pancakes

Reviewed: May 26, 2008
My family and I really loved this recipe. I love the texture the oatmeal gives to the pancakes and the brown sugar gives just the right amount of sweetness. This recipe makes a small batch though. I did double it and it made about 18 pancakes.
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Shrimp Scampi V

Reviewed: May 13, 2008
The was super easy and quick to make. Everyone ate it up too! (Even my picky 6 year old). At first I worried that the sauce was really thin but it ended up being okay. I did only do 1/4 c wine, 1/2 c broth, and 1/4 c lemon juice.
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1 user found this review helpful

Mexican Rice III

Reviewed: Feb. 28, 2008
My favorite rice for mexican foods! I've made it several times. Especially good with fresh garden veggies.
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Gooey Butter Cookies

Reviewed: Feb. 28, 2008
These are definitely better after cooling down. They're supersoft. I added mini chocolate chips and that added just the right extra thing.
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Honey Cashew Green Beans

Reviewed: Dec. 2, 2007
Simple to make and wonderful to eat! I took these to a family dinner. I sauteed the nuts, butter, and honey beforehand and took it in a bowl. I used frozen green beans and put them in the bowl and heated it all in the microwave for several minutes until it was hot. The recipe as written only makes 2 servings so I had to quadruple it. Also it takes longer than 2 minutes to cook the cashews. The green beans just have a light flavor to them, nothing heavy. My husband even had seconds and he doesn't usually like vegetables with anything on them.
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Cranberry Sauce I

Reviewed: Nov. 28, 2007
Wonderful! No reason to ever buy canned cranberry sauce again. Even some who don't like cranberry sauce ate it. I did add a dash of cinnamon, half brown and half white sugar, and half orange juice half water. I let it simmer for 10 minutes or so. I thought I may want to puree it in the food processor but I'm glad I didn't. It was perfect how it was.
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Dishpan Cookies II

Reviewed: Sep. 26, 2007
I wasn't sure I loved these cookies the first time I made them. Then I put them in the fridge overnight and cooked them the next day. They were much better after being in the fridge. Also I ended up cooking them longer the second day and they were better that way too. I usually prefer my cookies soft and a little gooey but I actually prefer these cookies crunchy and golden brown all over. I cook them for 10-12 minutes instead of 8-10. Also the dough is amazingly good to eat. Almost better than the cookie.
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Vegetable Rice Medley

Reviewed: Aug. 21, 2007
This was okay but not that great. I don't think the dill flavor really goes with this dish and the other ingredients. Maybe basil instead. I even used fresh squash and tomatoes from my garden and it wasn't that great. If I made it again, which I probably won't, I would use basil and some garlic. It also needed more salt that called for.
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Blonde Brownies I

Reviewed: Jul. 2, 2007
Just made these today and they were dense, chewy, and yummy! I think the secret to keeping them chewy is to not over mix them. Also I had to bake them longer then the recipe called for. They baked for about 30-35 minutes at 350. Don't take them out of the oven until a toothpick comes clean when you put it in the middle.
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Pecan Sandies

Reviewed: Jun. 7, 2007
Love these from the store and love this recipe!
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Creamy Vanilla Ice Cream

Reviewed: May 28, 2007
I doubled this recipe to put in a 6 quart ice cream maker. It was wonderful. I also added blackberries. If you add berries make sure to mash them up beforehand or else they'll freeze into hard individual berries. The ice cream had a great texture and a nice custard flavor to it. Everyone loved it.
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Asparagus Cashew Rice Pilaf

Reviewed: Mar. 19, 2007
My family LOVES this recipe. Even my 3 and 5 year old love it. I often replace the asparagus with frozen broccoli, use regular rice, and use chicken broth. It's a staple at our house. Love it!!!
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Breakfast Casserole III

Reviewed: Feb. 7, 2007
My family all loved this for dinner. I used hashbrowns and only 8 eggs putting it in a 11 1/2 x 8 inch pan.
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1 user found this review helpful

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