Cristina Recipe Reviews (Pg. 3) - Allrecipes.com (13767727)

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The Best Meatloaf

Reviewed: Nov. 27, 2008
Tasty and juicy, but I would recommend sauteing the peppers and onions before adding them to the meatloaf - they were a bit too crunchy for my taste.
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Apple Crumb Pie

Reviewed: Nov. 27, 2008
This pie tasted wonderful! I have to say though, that while it came out of the oven looking just beautiful, I left it on the counter and didn't serve it until 8 hours later and the topping was already getting soggy by then. When I cut into it, it was really quite runny. Next time, I will double the flour as others suggested. I did make twice the topping as others had suggested, but for me that was too much - 50% more would have been about right.
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Cola Pot Roast II

Reviewed: Oct. 10, 2008
Not bad, but not as good as "Kathy's Roast and Vegetables" - that was the best roast I've ever had or made. I did use the whole packet of gravy and the whole can of cola as I hate to waste ingredients. I'm glad I did, because even with the extra gravy mix and added potatoes, this had a LOT of liquid and though tasty, it was too thin for me.
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Country Pumpkin Muffins

Reviewed: Oct. 10, 2008
Very tasty, quick and easy! I added about 1/2 the nuts and 2/3 of the raisins as that's all I had for the double batch I made - looked & tasted great.
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Shepherd's Pie VI

Reviewed: Oct. 9, 2008
The potatoes were incredibly dry and there was way too much of them. I tried doctoring this by adding 1 cup of milk to the potatoes to make them a consistency that could be spread but this was still much drier than I've used before when making shepherd's pie and, of course, got even more dry in the oven. I also wondered about the blandness of the meat and onion mixture, so I added corn, peas, salt and pepper - to no avail as it was still too bland. I can't even begin to imagine how bland this would be if I hadn't doctored it a bit. The recipe should also call for at least twice as much cheese in and on top of the potatoes. With the quantity of potatoes I wound up with and the addition of the extra vegetables I had enough for 2 8x8 Pyrex dishes. I'm giving this 1 star, which I've never done, because my family did not care for it all.
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Famous Butter Chicken

Reviewed: Oct. 7, 2008
Finally a good recipe for chicken breasts! The only reason I wouldn't give it 5 stars is because I think it needs more spice, less cooking time and, as many others have pointed out, not so much butter. I used an 8X8 pyrex dish to keep the butter on the chicken and cooked for just 30 min - 40 would definitely be too long. I also used 1/2 tsp of the following spices: salt, pepper, oregano, parsley, paprika, onion powder, and garlic powder. I did cut the butter down to 1/4 cup (1/2 stick) - though I can see how a 1/2 cup would be necessary if you were making this in a larger dish. Thanks for a great recipe to play with!
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Garlic Chicken

Reviewed: Oct. 6, 2008
Just ok, good garlic flavor, but overall kind of bland.
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Heavenly Angel Food Cake

Reviewed: Oct. 6, 2008
I had no trouble with beating the whites - but I used the whites in a carton because I hate wasting all those yolks. The cake was tasty, not too different from what you'd buy in the store but less chewy and a bit more cake-like. For me, not spectacular but good.
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Mom's Macaroni and Cheese

Reviewed: Sep. 30, 2008
Quick and easy - very good. Breadcrumbs weren't bad, but we prefer this without.
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Orange Roughy Parmesan

Reviewed: Sep. 30, 2008
Quick, simple, tasty. Thanks for the recipe!
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Chicken Nuggets

Reviewed: Sep. 26, 2008
I made this with boneless, skinless thighs and they were nice and tender. This is an easy and good recipe, but for my taste was too heavy on the herbs. I also used parmesan from the bag (the type that is more shredded than grated). The powder version in a shaker would have incorporated better, but I don't like the taste of it. If you want to use Parmesan, the best idea would be to get a block and grate (not shred) your own.
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Kathy's Roast and Vegetables

Reviewed: Sep. 23, 2008
Wow! This was amazing! I don't have a slow cooker, but I made this according to the recipe and put it in a very large covered skillet and then into the oven at 250 degrees for about 7 hours. The meat cut like butter and everyone absolutely gobbled it up! The gravy is wonderful!
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Key Lime Pie VII

Reviewed: Sep. 20, 2008
FANTASTIC!! For those that want to use up 3 cans of sweetened condensed milk: I purchased the larger Keebler graham cracker crust (the one that says it has 2 extra servings). Adjust this recipe for 10 servings instead of 8 and you will use up all the milk. My pie was perfectly set and delicious!
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Supreme Scalloped Potatoes

Reviewed: Sep. 20, 2008
Very good, but I found the directions to boil and then shred the potatoes confusing. It seems to me that potatoes won't shred if they are boiled until tender and I've never heard of scalloped potatoes made with shredded potatoes. Like most, I sliced them thin and didn't boil them. I did mix all the ingredients together (using 4.5 lbs of Yukon Gold potatoes), though I used a total of 2 cups of cheddar - most in the mix and the rest on top. I baked this for 40 min covered and 20 minutes uncovered. I would also caution that the recipe makes a huge portion. My family of 4 ate 1/4 of it. I would think that for most families, halving the recipe would make more sense. I did try freezing 1/2 of it as others recommended, but I don't recommend doing that - the potatoes were rubbery and just didn't taste as good.
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Peach-a-Berry Pie

Reviewed: Sep. 18, 2008
Delicious! I loved the flavor the raspberries added. (However, my husband does not like the seeds that berries add to pie and this mix of flavors was not enough to get him past this. So if you have someone like this in your life, use this as a very good peach pie recipe and replace the raspberries with extra peaches.)
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Baked Ziti III

Reviewed: Sep. 18, 2008
I actually like this better than lasagne! (Similar flavors for you lasagne lovers.)
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 16, 2008
Very nice chicken recipe - it really does taste like rotisserie chicken. I used black pepper in place of the white and the skin came out a bit too spicy, so do try to use the white pepper. The one drawback is that compared to my baked chicken, the skin was crispy in some places but a bit tough in others. The chicken itself was well cooked and flavorful. I followed another reviewer's advice and made gravy from the pan drippings, which was excellent. I used an 8x8 baking dish to cook the chicken and this kept more of the liquids in the pan for gravy.
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Cherry Tomato Salad

Reviewed: Sep. 11, 2008
This salad is fantastic! The flavors are wonderful and the colors so pretty! Thank you for this wonderful recipe!
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Beef Barley Stew

Reviewed: Sep. 11, 2008
In my opinion, there was too much wine in this recipe. It just didn't have the right flavor - I ate half a bowl and my son and husband took just 2 bites - with encouragement. I have used red wine in other soups, but this was overpowering. I would cut the wine in at least half, but since I have a better recipe for beef barley soup, I'm not planning on making this again.
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Japanese Chicken Wings

Reviewed: Sep. 11, 2008
Thanks for the great recipe - very tasty wings! I gave this 5 stars for taste, but want to add a few notes about cooking: I don't see how it's possible for one egg coat 3 lbs of wings - count on using 2 or 3 depending on how heavily you coat the wings. Also, I have a very large skillet, but I still needed to brown these in 3 rounds. Plan on a little extra time for this.
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