Cheri Recipe Reviews (Pg. 1) - Allrecipes.com (13713882)

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Chewy Granola Bars

Reviewed: Sep. 11, 2009
These are the best. I need nut free granola bars and want them to be preservative free and low in sugar. Good luck finding them in a grocery store. I used 1/2 butter melted, no sugar, 3/4 c. honey and 1/4 c. applesauce. I pressed them into a pampered chef large bar pan (similar to a cookie sheet), covered them with waxed paper and rolled them with a rolling pin. The first time I made them I took them out 1/2 way to roll them again (covered with waxed paper). I let them cool partially in the pan, cut them into 32 and wrapped them all indiv. and then put them into a large freezer bag and popped them into the freezer. They are delicious frozen and are perfect for popping into the kids lunch boxes in the am (the schools are nut free...hence my quest for a peanut butter free granola bar). They also make a healty breakfast choice when you are in a rush to get out the door (of course this depends on what you add for accessories....I tried craisins, white chocolate chips and sunflower seeds the first time....and semi-sweet mini choc chips with raisins and sunflower seeds the second time). I will be making these weekly during the school year FOR SURE!! Thanks SO much for this recipe!!
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Banana Banana Bread

Reviewed: Sep. 23, 2008
I reduce the sugar to 2/3 cup, leave my bananas slightly lumpy and bake for 55 minutes. Perfectly flavorful with pockets of intense moist banana flavor.
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Creamy Tomato Soup

Reviewed: Sep. 25, 2008
We loved this soup. My daughter especially liked the chunks of tomato. It was rich so next time I will decrease the cream cheese by half and add a bit more skim milk. I made this a second time using a can of crushed tomatoes instead of tomatoe chunks to please my son, reduced the cream cheese to 1/2 (used low fat cream cheese) and added enough skim milk to make it "soupy" to my liking. It was fantastic!!
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Corn and Black Bean Salad

Reviewed: Aug. 24, 2009
Sooo delicious. I am biased as I really love this combo of vinegar, oil, cumin and cilantro. You really can't go wrong....and when you throw in veggies, grains or beans it can't help but work.
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Kettle Corn

Reviewed: Nov. 22, 2008
I made this using white sugar, and my husband and I gobbled it up so quickly the kids barely had any! I used the 3 kernel test as recommended by another reviewer and popped the corn as I used to as a child.....holding the pot about 1 inch above the burner (on high) swirling the pot constantly. I toss/shake the pot every 15 seconds or so. When the popping slows I take the pot off the burner for a few seconds and swirl...put it back abover the burner for a few seconds to listen for more pops. If there are no more pops within 2 seconds you are finished. I toss for another 30-45 seconds while the pot is off the burner as it cools a bit. It sounds like hard work....but think of it as a great shoulder work out! I think I will add a tiny bit of salt next time ....as kettle corn in these parts is a sweet and slightly salty mix. great recipe...thanks.
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Caramel Apple Pork Chops

Reviewed: Aug. 22, 2009
I loved this....it was such a change from the canned mushroom soup recipes most of the meat dish preparations require on this site. It was subtle with a hint of caramel sweetness. I should say that I forgot to buy the pecans on my shopping trip...and only had one apple at home so substituted a pear for the second apple. It was delish....I liked the mix of apple and pear. Since they look alike on top of the pork you're not quite sure what to expect with each bite.
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West African Peanut Soup

Reviewed: Apr. 6, 2009
Delicious. I added too much peanut butter (I prefer to bite into some peanut bits occ. so used crunchy pb) so will cut back to what the recipe calls for the next time. My goof up made it quite thick. Wonderful flavors.
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Mexican Bean Salad

Reviewed: Sep. 10, 2008
I love this salad. The cilantro really sets the tone for the taste....it has just the right amount of spice. The only change I made was to omit the salt and added chopped fresh green and yellow beans. The crunch they add is a nice added touch.
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Pesto Chicken Florentine

Reviewed: Jun. 11, 2009
My sister made this for a dinner party and it was delicious. She used a ton of spinach though and everybody gave it rave reviews.
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Artichoke Chicken

Reviewed: Nov. 7, 2008
I used fat free mayo and found it a little heavy for my taste, but I have to give this a 5 for being one of the moistest chicken dishes I have prepared. It also lends itself well to substituting the artichoke hearts with other veggies like broccoli, mushrooms or spinach etc. I am sure by using half sour cream and half mayo it will solve the problem of the dominant taste of mayo.
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Slow-Cooker Barbecue Ribs

Reviewed: Sep. 9, 2008
To ensure a thicker sauce I cooked the ribs on low for 3 hours with the cover on and then removed the cover for another 2 hours. Letting the ribs cool for an hour afterward also helped the sauce thinken up. We LOVED these ribs....as close as you can get to the real thing without a BBQ. Very moist and delish.
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Maple Dill Carrots

Reviewed: Aug. 24, 2009
Oh My Gosh....I really....and I mean REALLY second guessed teh dill with the sugar....I love garlic, cream and dill...the usual...but really hesitated but decided to go for it. Boy am I ever glad I did. I first steamed the carrots and then tossed them in the melted butter brown sugar and dried dill (didn't have fresh)...and it was so so good. Loved it. It is barely finised and the kids haven't tasted it...can't wait until they do and will post an update. Thanks
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Apricot Brown Sugar Ham

Reviewed: Apr. 13, 2009
We loved this glaze. I used a brandied peach jam since I didn't have apricot. The foil stuck to my roasting pan...guess I should have expected this but it has been a pain to clean up. Next time I will spray the pan before adding foil. This will be my "go to" ham recipe from now on. Easy and delicious.
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Slow Cooker Cranberry Roast

Reviewed: Nov. 20, 2008
This was a really nice change from the traditional savory gravy most roasts make. The end result was sligtly sweet and well liked by everybody. Oh...I did omit the butter as I didn't see the point of adding extra fat to the gravy...and the flavor was really nice without it.
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Jay's Signature Pizza Crust

Reviewed: Apr. 6, 2009
The best crust. Adding spices to the crust isn't neccessary....those can be added to your sauce and other flavors can be added via your toppings. I made this twice when my yeast wasn't active (too old I guess) and everybody loved it as a flat crust too....but whoa look out when you add active yeast....what a huge crust. This easily makes two pizza crusts....nice and chewy if you don't overbake it. People are asking for the recipe....which is a good indicator of a keeper!
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Unbelievable Chicken

Reviewed: Feb. 5, 2009
I printed this recipe off based on the ingredients and stars....but didn't look at the prep instructions. Of course when it came time to make dinner I didn't have time to marinate it for 8 hours nor was I going out in the snow to grill the chicken. In essence what I did was marinate partially frozen, boneless skinless chicken thighs in the marinade for about 4 hours. I think removed the chicken and placed it in a pie plate and baked it at 350 degrees for about 25 minutes. The chicken was moist and extremely delicious!! I served it with roasted baby potatoes and steamed broccoli, This will become a regular dish in our house.
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Old Fashioned Raisin Pie I

Reviewed: Jan. 9, 2009
I have never had or heard of raisin pie before when a friend of mine commented "don't you just wish you could find raisin pie like mom/grammie used to make"....to which I said..."yuck". After the same fried had a radical surgery and tramatic diagnosis I made this pie for her and took it to her home. She loved it...closed her eyes and said..."it taste's just like my grandmothers". I would consider that a success!!
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Juicy Roasted Chicken

Reviewed: Apr. 6, 2009
Fabulous....moist .....juicy.....tasty. What can I say. This is the only way I will roast a chicken in the future. I do love onions though so will add some to the next chicken I roast. Oh...I used a free range chicken...so that always lends an exceptional flavor to the recipe.
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Peanut Butter Noodles

Reviewed: Mar. 5, 2009
This is amazing. The best part is that both adults and children love it. I tell the adults it is "Thai" noodles and tell the kids it is "peanut butter noodles". I didn't have chili paste so used a pinch of dried chili pepper seeds. I also used spaghetti and spaghettini noodles....tonight I am making it with multicolored spiral noodles and adding some chicken to it.
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Barbie's Tuna Salad

Reviewed: Sep. 29, 2008
This is a wonderful sandwhich mix. I used a light Miracle Whip but because of the tang I think light mayo will work better....will definately make again and again especially for functions. Thanks!
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