ALYSSA Recipe Reviews (Pg. 2) - Allrecipes.com (1576548)

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Perfect Pumpkin Pie

Reviewed: Nov. 8, 2009
Puree your fresh pumpkin! The flavor was good but I read somewhere that you can just mash your fresh pumpkin. WRONG. The texture of my pie was spongy and stringy- I'm assuming because I didn't puree it. Flavor was pretty good. I did substitute allspice for the nutmeg.
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Sweet-and-Sour Pork

Reviewed: Nov. 6, 2009
I had leftover pork loin I wanted to use up and this was PERFECT for that. I skipped the first step of cooking the pork and I divided the sauce mix in half (since I skipped the first step). I added 1/4 c pineapple juice and there was plenty of sauce and plenty of flavor. I started out by sauteing the pepper and onions until they had a soft crunch. Then I added the cubed pork, ginger, garlic, and sauce. I didn't have any carrots but this was still DELICIOUS!
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Beef-Stuffed Squash

Reviewed: Oct. 9, 2009
It is like having meatloaf in a squash. However, it is amazing how these flavors blend so well! Who knew a sweet meatloaf would be good with squash?! My whole family thought it was pretty good, especially considering it was using two dishes that aren't my favorites.
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Sylvia's Ribs

Reviewed: Jul. 5, 2009
Delicious! Guests said it's better than The Outback's ribs!! I halved the recipe with same amount of ribs and still had plenty leftover. Made for a freezer meal group. I did initial boil for 1 hr and then cut up spareribs, placed in Ziploc, poured in sauce and froze. Freezing didn't change the flavor at all and letting them thaw gave them some time to marinate in it.
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Balsamic Roasted Pork Loin

Reviewed: May 5, 2009
Mmmm I loved it! It gave a little bit of a steak flavor while still having a healthier piece of meat. I took it out at 145F and it was THE BEST pork loin I've made. SUPER tender! It was even good as a cold leftover the next day (my power went out). I had it marinate for 24 hrs. Served with roasted asparagus and mashed potatoes. Mmm mmm mmmmmmm.
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Cream Cheese Pound Cake I

Reviewed: May 5, 2009
This recipe tasted great! I followed the advice of others and cut sugar to 2.5 cups, reduced almond extract to 1/2 tsp., and used 1 1/2 tsp of vanilla. Used strictly cake flour and baked in a Bundt pan. Many reviews suggested beating this cake to death. If you want a dense pound cake, don't over beat it! My cake was more spongy because I beat it so much, similar to angel food cake/pound cake cross.
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Apple Butter Pork Loin

Reviewed: Apr. 30, 2009
I made this for a freezer meal group and used an apple butter recipe from this site. It had great flavor. Just watch the temperature of the pork loin Mine got really dry after cooking very quickly in the slow cooker.
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All-Day Apple Butter

Reviewed: Apr. 3, 2009
I used 1/2 Granny Smith and 1/2 Braeburn apples. I used 3 cups of sugar and had a little less than 6 pounds of apples. Next time I'll use 1-2 cups of sugar because the apples had great flavor alone! FYI: THIS RECIPE YIELDS 5 CUPS.
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3 users found this review helpful

Turkey in a Bag

Reviewed: Feb. 23, 2009
This was so simple! The turkey was incredibly moist and full of flavor. My turkey was 10.5 lbs and cooked in 2 hrs. The meat was falling off the bone. Mmmm I don't think I'll make turkey any other way! Thanks for the suggestion!
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Slow Cooker Cranberry Pork

Reviewed: Nov. 14, 2008
This was pretty good. I would definitely recommend making the sauce thicker and spooning it over the slices. The flavor is VERY mild if you don't do this. We had it with stuffing which seemed to be the perfect side! I also used the whole berry cranberry sauce.
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Grandma Johnson's Scones

Reviewed: Oct. 22, 2008
These had great flavor and great texture! Definitely don't take these out of the oven before they have a golden brown crust around the edge. I took my first batch out before that point and they were doughy. I had to throw out my first batch. I also recommend beating the egg before mixing with dry ingredients just to ensure it blends well.
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Baked Corn I

Reviewed: Sep. 9, 2008
I'm 7 months pregnant and was craving the sweet corn tomatilo from Chevy's. After reading the reviews this sounded very similar. I actually didn't like this much. I think it needs to be sweeter. I may make this again and add sugar. I'll probably 1/2 the recipe. A 9x13 is A LOT for my husband and I.
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Lemon Sponge Pudding

Reviewed: Sep. 2, 2008
This had good flavor. I didn't have ramekins but I had glass custard bowls. I guess they held more than a ramekin would because it took an extra 20 minutes to cook. The tops had browned without having the knife come out clean. The texture was just ok, a little liquidy. So my recommendation is if you don't have ramekins, make sure you measure out exactly 6 oz in each dish.
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Good Old Fashioned Pancakes

Reviewed: Aug. 28, 2008
I loved these pancakes! I made these only because I ran out of pancake mix and now I don't think I'll buy pancake mix again. This is much cheaper than purchasing pancake mix and it tastes better too! I wouldn't do anything different! I followed the recipe exactly and they turned out PERFECT! I even froze some for later.
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Light Oat Bread

Reviewed: Jul. 31, 2008
The first time I made this I followed the recipe exactly and it was DELICIOUS!! This bread is so moist and soft. We ate the whole loaf in one night. The second I thought I would try to make it a little healthier. I used 1 TBL of raw sugar instead of 1 TBL of brown sugar. I also substituted olive oil for the margarine. I added 2 TBL of ground flaxseed to add some more fiber and used 1/2 c wheat flour with 2 1/2 c all purpose.
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Fresh Fruit Salad

Reviewed: Jul. 19, 2008
This was great! The combination of colors makes for a beautiful presentation plus it works with a variety of fruits. I've added peaches to it and left out the blueberries because that's what I had on hand the second time I made it and it was still delicious. To prevent the fruit from going brown, I mixed about a 1/2 c lime juice into the fruit. That keeps the color and adds a little tart contrast. Mmm mmmm!
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30 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Jun. 26, 2008
This recipe was REALLY thin, less than 1/2 inch thick. If following the original recipe I would make it in an 8x8 pan instead. The only changes I made was I doubled the lemon juice (used 1/2 c) and used a little less sugar (used 1 c) as I like mine a little more tart. The sweet crust compliments a more tart filling rather well. It had GREAT flavor but if you use a 9x13 pan, double the ingredients. I also baked it for 20 minutes per previous reviews.
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Portuguese Sweet Rice

Reviewed: Jun. 24, 2008
This was delicious! I followed the submitter's suggestion for thicker pudding so I used 3 eggs and 1 1/4 c rice. I was a little nervous that it still wasn't going to be thick or cook enough but the last 10-15 minutes it thickens quite a bit. Plus the egg thickens it as well. I added vanilla and sprinkled cinnamon on top when served. Mmm mmmm.
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German Baby

Reviewed: Feb. 23, 2008
This was delicious!! I was craving German pancakes since I ate them at a restaurant and these were great! I did change two things. I added a pinch of salt and blended everything in a blender. I figured it was less dishes to clean and it worked well. My pancakes were the perfect texture and flavor! Will definitely make again!
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Chocolate Banana Peanut Butter Shake

Reviewed: Oct. 19, 2007
I was trying to find something high in protein to eat for breakfast and this was great!! My husband liked it as well! I used 1 cup of skim milk and 1 cup of vanilla soy milk: vitamin fortified. The soy milk gives more nutrients and adds more of a sweet nutty flavor. I will have this every morning before work! Thank you thank you!!
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