sweetkness Recipe Reviews (Pg. 2) - Allrecipes.com (15629474)

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Salsa Chicken

Reviewed: Sep. 13, 2013
Incredibly easy, it can't get much easier. It is a bit bland, this could be improved depending on the quality of your ingredients. But if you just care to get something on the table with little effort/time, this is tough to beat.
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Carrot Cupcakes with White Chocolate Cream Cheese Icing

Reviewed: Sep. 13, 2013
These turned out very good. I thought the orange extract was a little out of place in the frosting, but this was more of a preference thing.
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Buttermilk Pancakes II

Reviewed: Sep. 13, 2013
These are fantastic pancakes! If you follow the pancake making tricks mentioned by others on here...do not overmix (there will still be some small clumps of flour here and there) and make sure all your ingredients are at room temperature before starting, you will end up with amazingly fluffy pancakes. I'm not sure why so many complained about the amount the recipe makes...if you use the exact recipe and use 1/2 cup batter/pancake it makes 12 - 5 inch pancakes just like the recipe says. For years I was in search of a pancake that matched a famous restaurant chain's and I've made many similar recipes, but all it really took was using a couple special techniques to get the desired result!
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Grandma VanDoren's White Bread

Reviewed: Sep. 13, 2013
Pretty good bread. Certainly better than any mega-store white bread. I do feel there is some room for improvement so I may try some other recipes on here before settling on this one.
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Double Tomato Bruschetta

Reviewed: Sep. 13, 2013
Very good and easy! It made about 14 slices total, each had a heaping amount of the bruschetta on it.
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2 users found this review helpful

Fish Tacos

Reviewed: Sep. 2, 2013
This beer batter was way too thick. If you go with the 3 oz. pieces of fish, when it's done frying you have more batter on the fish than fish itself. I would suggest pan frying with a dusting of flour or just broiling/grilling the fish. Less time, less mess, healthier. The sauce was ok, I prefer others for fish tacos.
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Lemon Pepper Green Beans

Reviewed: Sep. 2, 2013
This recipe is fantastic! It has the two things that make a true 5 star recipe. It's simple (only 4 ingredients) and it tastes great! Make sure to use fresh green beans from your own garden or a farmer's market...we have had bad luck with some store bought beans this year.
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Braised Balsamic Chicken

Reviewed: Sep. 2, 2013
We liked this recipe quite a bit. You really do need to be a fan of balsamic and herbs to like this recipe, because the flavors are quite strong. I may even back the dried herbs down to about half the next time we make it. Great chicken dish though.
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Kickin' Collard Greens

Reviewed: Aug. 22, 2013
This was my first time having collard greens. For a side dish that stars a green, leafy vegetable, this turned out quite good. I could come up with other side dishes that I would prefer, but everyone needs greens in their diet and I would rather have this than some boring salad that offers little nutritional value.
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Calico Bean Casserole

Reviewed: Aug. 22, 2013
This ended up meeting my expectations perfectly. Nothing special, but it was easy and tasty.
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Big Soft Ginger Cookies

Reviewed: Aug. 19, 2013
These turned out very good! A couple notes to help with the process that I had to figure out myself. After realizing the dough was pretty wet/tough to deal with, I just started scooping heaping tablespoons of the dough, dropping it into the sugar and moving the bowl around to coat it, once they are sugar coated they are much easier to move to the baking sheet. I did the cookies in two batches, the first batch I took out at about 9 minutes, thinking they were done and they deflated/flattened out a bit when cooling. The next batch I baked for a solid 10 minutes, making sure they were slightly browned and they turned out incredibly soft/airy and held their shape...perfect!
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Light Wheat Rolls

Reviewed: Aug. 19, 2013
These turned out a very nice looking, light, airy roll. We all liked them. Pretty easy process. I just let the bread machine do the kneading and first rise and the rest was a peice of cake, just need the time. Although I'm not the biggest wheat bread fan I can't hold that against a good roll when I have one.
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Chicken Cordon Bleu II

Reviewed: Aug. 19, 2013
I will admit, part of my problem with this recipe is a personal preference. Not many tasks in the kitchen bother me, but pounding chicken flat is one that drives me crazy. I tend to avoid recipes that require it. That aside, once I got done doing that and stuffing the chicken, I realized that getting the chicken nicely coated with the flour mixture was going to be difficult and that once I would try to pan fry all the filling would ooze out. So I decided to cook it in the oven instead. The chicken was ok this way, but having to cook in the oven made it tougher to thicken the sauce. Bottom line, this recipe is way too troublesome for the final results.
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Roasted Brussels Sprouts

Reviewed: Aug. 19, 2013
Like others have mentioned, you don't need to roast these near as long as the recipe states. What I do is cut the sprouts in half, remove the cores/chokes, toss in oil as stated and roast for 10-15 minutes. At this point you will see the outer leaves starting to brown nicely. I then use a spoon to smoosh the sprouts which separates them nicely, then go another 10 minutes or so, which allows all of the sprouts to get nicely roasted, not just the outer leaves. Since there isn't much to this recipe, you can't really mess up any of the details, so I gave it 2 stars.
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World's Best Lasagna

Reviewed: Aug. 18, 2013
I don't know if I can call it "World's Best", but it is a very good lasagna. We only use about half the meat sauce. We freeze the rest to have with pasta for another meal.
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Delicious Ham and Potato Soup

Reviewed: Aug. 13, 2013
This was a great soup. Our amounts varied slightly because we had a bunch of leftover ham and slightly less potatoes. I accidentally left the burner on while we ate and the soup cooked an additional 10 minutes (after adding the milk mixture), I found it to be at the perfect thickness at this point. We will see if it's too thick tomorrow, but if you like it thicker just let it cook for about 10 minutes instead of just heating through.
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Classic Macaroni Salad

Reviewed: Aug. 13, 2013
I reduced the sugar like several others did. It was pretty good, but the dressing needs some fine tuning. I will also finely chop the veggies instead of dicing next time.
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Black Magic Cake

Reviewed: Aug. 6, 2013
For a change, we made this cake for a birthday instead of buying the normal ice cream cake from a popular chain store, and lets just say, we weren't disappointed. We made this along with the "Creamy Chocolate Frosting" recipe and together the cake was amazing. The coffee enhances the chocolate flavors and the cake is perfectly spongy/moist. Even 48 hours later there was no change in how moist the cake was.
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Cathy's Banana Bread

Reviewed: Aug. 6, 2013
A very good banana bread. The sour cream is a nice change, otherwise a basic, but tasty banana bread!
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Broccoli Cheese Soup

Reviewed: Aug. 6, 2013
Great soup. I can't think of anything that really needs to be changed. My preference might be for a slightly thicker soup when warm, but it was still a good consistency.
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Displaying results 21-40 (of 79) reviews
 
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