athenaannette Recipe Reviews (Pg. 1) - Allrecipes.com (15051010)

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Best Black Beans

Reviewed: May 24, 2015
I seldom like beans but I loved this. I followed everyone else's tips and sauteed the chopped onion and garlic, rinsed the beans, made up for the liquid with 1/3 cup water and one beef bouillon cube and added the juice of half a lime. Add salt, sugar and cilantro to taste. Delicious with toasted corn tortillas!
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Sweet and Sour Meatballs II

Reviewed: May 2, 2015
Good basic sauce recipe. Add orange zest! It really makes a difference. I halved the sauce and it was plenty saucy for 6 servings with extra sauce to pour over rice. I used a quarter of the brown sugar (so if you make the full recipe, use half). If you use as much sugar as the recipe calls for, it'll taste like candy. I used apple cider vinegar and I quartered that as well (again, if you're making the full recipe, use half). You can always taste the sauce and add more sugar or vinegar but if it's too sweet or vinegary, you can't go back and the whole thing will be ruined. I made my own meatballs (just mixed half a pound of Italian sausage and half a pound of ground turkey) and lightly sauteed an onion, a red bell pepper and a yellow bell pepper. Overall, a good dish.
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Janet's Rich Banana Bread

Reviewed: Oct. 4, 2014
I've made this twice in one week and it's a no fail recipe. It's also very flexible. I use self rising flour (don't add baking powder or salt), half a cup of sugar with 12 sweet n low packets, 3 mashed bananas and chopped white chocolate chunks on top. It's VERY moist and delicious! Everyone's oven temps are different so check your bread at 50 minutes because my edges burn at 60 minutes.
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Asian Coconut Rice

Reviewed: Aug. 4, 2014
I used equal parts coconut milk and jasmine rice (well rinsed and drained), doubled the sugar and salt amounts and added sliced green onions. It made for a lightly scented rice. Heat the coconut milk to barely a simmer on medium-low (do not let it roll to a boil because it will rise out of your pot!) and add the rice. Cover, let it come to a boil (a few bubbles), turn the heat down to low, and let steam for 10-15 minutes. Perfectly steamed jasmine rice :)
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Buffalo Chicken Fingers

Reviewed: Feb. 1, 2014
I just tried this recipe and it is an okay basic recipe. It definitely needs to be dipped in buffalo sauce because it's pretty bland. If you prefer to eat it without dip and want to taste any degree of spiciness, I recommend that you double or triple the amount of cayenne because you will get no kick from just 1 tsp. I recommend tripling the amount of cayenne, doubling the amount of salt and dipping this with some nice, cool sour cream. I also added a tsp each of onion powder, paprika and dried parsley.
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Basic Mashed Potatoes

Reviewed: Oct. 12, 2013
This is a good no-fail base. Here's a warning... this recipe makes for a loose, smooth and almost runny mashed potatoes. If you, like me, like your mashed potatoes on the thicker side, don't add in all of the warm milk and butter mixture at once. I did make that mistake but I quickly solved the runny problem by adding in about a quarter cup of instant mashed potato flakes. It thickened it up and it still tasted like it was made from real potatoes. I doubled the amount of butter for richness (used Smart Balance Spread) and did not need to add any salt. Actually, I found the Smart Balance Spread to be on the salty side so I put in a couple pinches of sugar (yes, sugar!). It gave it more depth and it's not like it was candy-sweet or anything. I also sprinkled in a touch of no-salt meat seasoning (a combination of onion powder, garlic powder, etc) and some green onion for freshness.
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Chunky Tomato Potato Soup

Reviewed: May 20, 2013
A great hearty and healthy soup! I added a cup of alphabet pasta during the last six minutes and omitted the milk and cornstarch since the starchiness of the pasta thickened the soup quite well. I also seasoned with a few dashes of smoked paprika, a pinch of cayenne and a tsp or two of sugar to add some depth. I sauteed some cubed chicken breast (marinated in lemon juice, minced garlic and EVOO for an hour) and added it in at the last moment, too. Delicious! Sometimes something so simple can be so good. A soup tip to remember: the longer you simmer, the tastier it'll be. I simmered for about an hour.
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Chicken Tikka Masala

Reviewed: Apr. 30, 2013
So much cumin! Everyone's talking about how much salt this has but I have to mention that this is really REALLY cumin-y. The amount of cumin in this is really overpowering. I used half of what's listed in the marinade and none in the sauce and all you can taste is cumin powder.
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Crispy Edamame

Reviewed: Sep. 15, 2012
Just made it. Patted soybeans dry, tossed in canola oil and dry parmesan cheese, baked for 25 min (flipped halfway by scraping with a spatula) and broiled for a couple of minutes. I also tossed in some bacon slivers at the halfway point. It was crispy and alright (needed salt!) but after you let it cool, it turns hard and chewy. Only make this if you plan to gobble it up right away!
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Swedish Meatballs

Reviewed: Dec. 5, 2011
TOO MUCH MILK! I made these accordingly and it turned out way too soft and mushy in the center. I know that they're supposed to be soft (I love Swedish Meatballs) but it was too mushy. I was already hesitant when I saw that 2/3 cups of evap milk was needed for only 1 lb of ground meat so I only added 1/2 cup and it was still too much milk. I checked out other Swedish Meatballs recipes online and many others recommend 1/4 cups of milk for 1 lb of meat. If you like extremely soft and mushy in the center meatballs, then you're in luck! If not, use less milk.
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