COOKIN4MYFAMILY Recipe Reviews (Pg. 11) - Allrecipes.com (1591244)

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Harvest Pumpkin Brownies

Reviewed: Nov. 22, 2009
A delicious pumpkin cake that tastes great without frosting. We ate this plain and also with a little whipped cream on top, just like you might eat a slice of pumpkin pie. If I were to frost it, I would probably use the recipe for Sturdy Whipped Cream Frosting (but use all vanilla, no almond extract) which has reduced-fat cream cheese and heavy cream instead of butter. I think whipped cream and pumpkin make a great pairing that isn't too sweet. This recipe lets the pumpkin flavor predominate...some have commented that they would add extra spices, and while I can see that would be good also, you really don't need to make that adjustment if you like pumpkin cake vs pumpkin spice cake. I will be making these again soon.
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Honey Roasted Red Potatoes

Reviewed: Nov. 21, 2009
This is a nice, slightly sweet side dish. It works with russet or red potatoes, and I usually cut them in quarter inch slices to speed up the cooking time a little.
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Simmered Sirloin with Noodles

Reviewed: Nov. 14, 2009
Easy comfort food, but the recipe needs more flavor. I added red wine, parsley and ground black pepper to the simmer stage, but it still needs something more. I adjusted the flavor at the end with a little Tamari sauce but it still needs more flavor...perhaps more red wine and garlic?
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Broccoli Beef I

Reviewed: Nov. 11, 2009
A simple stir fry recipe that tastes great. I add a little black pepper and a sliced onion when stir frying the beef, double the ginger (powder) and garlic, and usually reduce the sugar by about 1/3. I've been making this for over two years because it is quick and good.
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Chicken Breasts in Caper Cream Sauce

Reviewed: Nov. 10, 2009
This is my favorite kind of recipe: simple, quick prep, & great taste. It could be whipped up for company while still having time to enjoy the company! I did use fresh minced garlic (instead of powder) and whole milk (instead of whipping cream) and had fabulous results. I also deglazed the pan with a splash of white wine. I wouldn't have thought to pair chicken with dill, but it tastes very good. Next time, I might use slightly less butter. I will definitely make this again.
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Crunchy Apple Salad

Reviewed: Nov. 10, 2009
I took this to a potluck where I was assigned to bring a salad for teens and adults. It was good, but nothing exceptional. I think the other reviewer comments to sweeten the sauce would make a little improvement to this recipe. As a personal preference, I would prefer fresh grape halves over the raisins in this recipe, but I think the walnuts made it somewhat interesting to eat.
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11 users found this review helpful

Caribbean Zucchini Bread

Reviewed: Nov. 10, 2009
This needed to bake much, much longer even though I increased the oven temp to 350 degrees from the start. Even with lots of additional baking time, the final result was way too dense and moist with little areas that weren't baked enough. The ingredients really appeal to me, so maybe I'll try it again, but I'll cut back on some of the moisture rich ingredients (probably the oil, applesauce, or part of a banana) or use a little more all-purpose flour in place of some of the whole wheat flour. The flavor was very good.
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White Bean Chicken Chili

Reviewed: Nov. 2, 2009
Very flavorful and zesty, but salty! There are quite a few canned ingredients in this recipe so it is easy for the salt to pile up. I did use unsalted canned tomatoes, but if I made this again, I would use unsalted beans and low-salt chicken broth too. I wasn't able to find canned tomatillos, so I substituted La Victoria Thick n Chunky salsa verde which is medium hot. I think that the type of tomatillos or salsa verde used has a big impact on the flavor, saltiness, and spiciness of this recipe.
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Pumpkin Brownies

Reviewed: Oct. 25, 2009
The pumpkin and chocolate combination is unique and works well together. I only used 7 T butter with 1/4 c plus 1 T applesauce in place of the rest of the butter. I also slightly decreased the nutmeg and cloves. This makes more of a snack cake or a cake-like brownie.
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Delicious Ham and Potato Soup

Reviewed: Oct. 25, 2009
The only change necessary is to taste it before you add the salt and pepper...you probably will not need the full amount. I have made this many times over the past year as written and also with two cans of chicken broth in place of the water and bouillon granules. I usually add a little parsley and a 1/4 c frozen peas for a little more green. Very good and economical too.
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London Broil I

Reviewed: Oct. 25, 2009
This was good, but a little salty. I followed the recipe plus added 1/4 c. of Balsamic Vinegar as recommended by reviewers for tenderizing. I marinated it for a full 24 hours. The cut of beef used was a Beef Round Top Round London Broil, and it was very tough even when I sliced it thin!...maybe I should have marinated it longer or really pierced it with a fork a lot more? I probably would avoid buying this cut of meat again, and we have other marinades that we prefer.
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Sarah's Applesauce

Reviewed: Oct. 25, 2009
This homemade applesauce smells and tastes great. I received a gift of home grown apples (didn't know what variety) and this was an excellent way to cook them. I thought the amount of sugar was about right for our apples, but we added a little more cinnamon.
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Broiled Tilapia Parmesan

Reviewed: Oct. 21, 2009
I used most of the suggestions that the top reviewer, Shannon :), suggested and also substituted cayenne pepper for crushed red pepper flakes. With those changes, we thought this was very tasty and would make a great fish sandwich.
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Pumpkin Cream Cheese Muffins

Reviewed: Oct. 20, 2009
This recipe yielded 64 mini muffins for me (baked 16-16:30 minutes). Based on other reviews I added 1/2 tsp pumpkin pie spice to the batter, and I would probably add 1 tsp next time. I used nonstick coated mini muffins pans and didn't need to oil and flour them. The only other change I made was to use canola oil in place of the olive oil. Very pretty and delicious.
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1 user found this review helpful
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Deep Dark Chocolate Cake

Reviewed: Oct. 11, 2009
This is an impressively moist chocolate cake with a deep dark color! It baked beautifully at altitude with the standard high altitude adjustments (less baking powder and baking soda depending on how high you live, slightly less oil and sugar) even though the very thin batter had me unnecessarily worried. I will make this again.
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Rustic Autumn Fruit Tart

Reviewed: Oct. 8, 2009
1/2 cup cream cheese = 4 oz. (or half of an 8 oz. brick) The first time I made this I made the mistake of using 8 oz of cream cheese which makes too much dough. The second time I got it right, but the crust isn't as tender as I was hoping for. I added a pinch of salt and also 1-2 T of cold water to the dough to get it to form a ball. The filling has very good flavor. I needed to bake this about 10 min. longer than stated. Also 1/4 cup jam is plenty to thickly coat the top of the tart.
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Honey Walnut Shrimp

Reviewed: Oct. 4, 2009
Excellent recipe for a special occasion. The shrimp I used were very large (7ct/lb) so I suppose the size of the shrimp would determine how much batter was needed, but I had batter left over even using 2 pounds of shrimp. For the batter, I used an electric mixer to get the egg whites foamy, substituted cornstarch for the mochiko, and added salt & pepper. I also doubled the walnuts in a single amount of the sugar water; afterwards I put the walnuts on a small cookie sheet in a toaster oven for 10 min on 200 degrees so they wouldn't be soggy. A doubled amount of the honey sauce was just right. I served the crispy shrimp and walnuts over some stir fried onion, celery, broccoli, and bamboo shoots which I layered over Jasmine rice. Next time I would add more salt and pepper. A very impressive dish.
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Walnut Pear Coffee Cake

Reviewed: Sep. 30, 2009
Using two ripe pears is just enough to make one layer of sliced pears with very little overlapping, and next time I think I might add another pear to make a thicker pear layer. I put the pear slices in the middle as directed, but did not use the pear and lemon juice that drained away as I thought it might be soggy. I baked it for 55 min on convection bake and an additional 5 min on regular bake, and I thought it was just perfect! Very pretty too. The only change I made was to substitute a little applesauce for part of the butter in the batter.
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Oatmeal Raisin Cookies IV

Reviewed: Sep. 24, 2009
This is the best soft oatmeal cookie. I decrease the white and brown sugars to 3/4 c each, decrease the butter by 2 T, and add 1/2 tsp salt. This has been our favorite oatmeal raisin cookie since 1992...so glad to find it on allrecipes.com too. It's great with craisins for a change also.
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Sun-dried Tomatoes I

Reviewed: Sep. 24, 2009
I got great results with a combination of Roma and smaller, 8 oz. round tomatoes. My cookie sheets don't have a non-stick coating, so I used parchment paper which worked well. Smaller pieces were dried after 4 hours and larger pieces were done by 7.5 hours. Be sure to check on these every 30-45 min. towards the end and remove them when they are still leather-like and pliable. If they lose their deep red color and get crispy, they have dried too long. I plan to freeze the extras: some just as they are and others in a plastic zip bag with a small amount of olive oil to use later. Be sure to use only good tomatoes...I tried drying some that were past their prime (a little mushy inside) and they were not worth keeping.
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