milaneyjane Recipe Reviews (Pg. 1) - Allrecipes.com (13732554)

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Monster Cookies VI

Reviewed: Jul. 27, 2013
This recipe really needs flour. I am an experienced baker and had to add 1c. flour to the recipe. I use a 1/4 scoop to make these and they went extremely flat and started to overcook on the edges before the middle was cooked. I will try these one more time with 1.5 c flour and a little salt.
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Buttery Soft Pretzels

Reviewed: Jan. 19, 2012
4 stars only because I also had to add significantly more water...otherwise a 5 star recipe! ! I was a little worried since the dough was so thick even after adding a lot more water, but after the dough doulbled in size they turned out perfectly. Will definately make again.I made these with a class of third grade students. We made 24 pretzels in the shape of a ribbon design and they turned out delicious!!
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Downeast Maine Pumpkin Bread

Reviewed: Sep. 24, 2011
This is a very adaptable recipe. I had just picked over 30 butternut squash from the garden and was trying to find a healthy bread for breakfast. I used 15 oz fresh pureed squash, %100 whole wheat flour, 1 cup brown sugar, and half the amount of oil. I couldn't believe how moist and sweet it was. I brought it to work and it was a huge hit with my coworkers. It is even better with a little cream cheese on it-yum! I made it a second time replacing all the oil with applesauce, using the squash and whole wheat and cutting the sugar in half. It was moist and delicious although the texture was obviously different without any oil. My picky kids still gobbled it up and packed it in their lunches everyday! I made the bread a third time this week using large ripe bananas. I doubled the recipe and used a total of 9 bananas and cut the sugar in half. The spices were phenominal and a huge hit with the kids!
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Old Man's Turkey Noodle Soup

Reviewed: Feb. 20, 2011
Fabulous!!!!! I was looking for a soup to use the leftover turkey from the bone in turkey breasts I had made earlier in the week. I followed the basic recipe but made a few adjustments. I had 4 cups turkey breast meat and also the carcass from the turkey breast and used that instead of the drumsticks. I used 9 cups water and 3 cans low sodium chicken broth. The seasoning was perfect but I doubled the sage, thyme and rosemary since I was making a larger batch. I added the 4 cups turkey at the end. I also threw in a cup each of frozen peas and corn at the end and used Ronzoni whole grain egg noodles that I added right to the pot (a 12 oz package). The house smells amazing and the soup tastes even better. Perfect combination of flavors! This ones a keeper!
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Cinnamon Nut Coffee Cake

Reviewed: Nov. 21, 2010
Based on the reviews that said it was too dry, I made a few changes. I added 1/2 cup applesauce to the batter and added a diced apple to the middle layer. I also substituted tiny pecan bits for the walnuts. Oh soooo good!
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Slow Cooker Pulled Pork

Reviewed: Jan. 15, 2010
We made this with a pork roast, not loin, and with Sweet Baby Ray's original sauce. Before adding the BBQ sauce, it tasted like rootbeer flavored meat--I really didn't care for the flavor. With the BBQ sauce, the rootbeer flavor was overpowered by the sauce. I have made this before without the soda pop just using a slow cooker on low temp overnight with the same results as what I got from this recipe.
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Simple Baked Apples

Reviewed: Jan. 15, 2010
These were good, but like another reviewer, there was too much of a flour taste. We made them with tart dried cherries-yum. I would cut down on the spices and the flour. We used Braeburn apples
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Apple Crisp IV

Reviewed: Oct. 2, 2009
I made it as the recipe stated for the crust. It did not have too much flour. I think the key is to use cold butter and cut it in with a pastry blender. I also used my Pampered Chef large pan that is very deep. I filled it to the top with Honey Crisp. I wish I had sliced them a little thinner as the apples weren't done as much as I would have liked with the extra amount I used. I increased the cooking time by 15 minutes because of the extra apples. It was still absolutely delicious. I was surprised that the crust stayed dry! (Maybe the Honey Crisp?) It was even better the second day. With the extra crust on the bottom this feeds a lot of people!!!
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15-Minute Marinated Chicken

Reviewed: May 4, 2009
This was very good! I let it marinade for about an hour, but will definately try to marinate it over night next time. It is a very light marinade when cooked and surprisingly the heat from the dijon does not pass on to the chicken. My young kids LOVED this. I made and extra batch of the marinade to for my husband and I to use to dip the cooked chicken in. It was also very good today served cold on a salad.
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Zucchini Brownies

Reviewed: Aug. 13, 2008
These are so rich and chocolatey! I used the ingredients listed, but had peeled and put the zucchini in the food processor until it was in small bits to disguise the zucchini a little more from my kids (they are becoming leary of everything I bake knowing that it probably has hidden veges in it) Because it was more ground, I think that my two cups of zucchini actually contained more zucchini and liquid, and I mixed it in with the sugar ingredients. Needless to say, I did not have a dry batter at all. It was exactly like brownie batter. They just came out of the oven and even tasting them hot there is no zucchini aftertaste--maybe because it was peeled? They did rise quite a bit but it is definately brownie, not cake like.
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Blueberry Zucchini Bread

Reviewed: Jul. 19, 2008
UPDATE---We also made it a second time instead using rapberries ---absolutely heavenly!---- OUTSTANDING!!!! Just took 4 loaves out of the oven. My kids devoured a loaf in 5 minutes. I also substituted 1/2 the oil for applesauce, and used 1/2 whole wheat flour. I cut the sugar to 1 3/4 c., and will probably cut it down to 1 1/4 c next time (the taste was good, just trying to eliminate unnecessary sugar for my family). We just ran to the store for more blueberries. I hope the bread freezes well.
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